Lemon Blueberry Scones with a Zesty Lemon Glaze

These Lemon Blueberry Scones are the perfect combination of buttery, tender dough with bursts of juicy blueberries and a hint of fresh lemon. Finished with a tangy lemon glaze, they’re ideal for breakfast, brunch, or an afternoon treat. The light, crumbly texture pairs beautifully with the sweet and tart flavor of the berries and lemon. Best of all, they’re simple to make and bake in under 20 minutes!

Ingredients:

• 2 cups all-purpose flour (spooned and leveled)
• 1 tablespoon baking powder
• 3 tablespoons granulated sugar
• ½ teaspoon kosher salt
• Zest from 2 lemons (about 2 tablespoons), divided
• 6 tablespoons unsalted butter, chilled and cut into small cubes
• 1 cup fresh blueberries
• ¾ cup half and half

For the Lemon Glaze:

• 2 cups powdered sugar
• ⅓ cup half and half
• ½ teaspoon lemon juice
• Lemon zest, for extra flavor

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Make the Dough: In a large bowl, whisk together the flour, baking powder, sugar, salt, and half of the lemon zest. Add the chilled butter and use a pastry blender (or your hands) to cut the butter into the dry ingredients until the mixture resembles fine crumbs.
3. Add the Blueberries: Gently toss the blueberries in the flour mixture to coat them, which helps prevent them from sinking during baking.
4. Add the Liquid: Pour in the half and half, then gently fold the ingredients together until a soft, slightly wet dough forms. Be careful not to overmix—this will keep the scones tender.
5. Shape the Scones: Turn the dough onto a lightly floured surface and pat it into a 1-inch thick circle. If the dough feels too sticky, sprinkle lightly with flour. Use a sharp knife or bench scraper to cut the circle into 6–8 triangles.
6. Bake: Transfer the scones to the prepared baking sheet and bake for 16–18 minutes, or until they are golden and cooked through. Cool for about 10 minutes on a wire rack.
7. Make the Glaze: While the scones cool, whisk together the powdered sugar, half and half, lemon juice, and remaining lemon zest until smooth. Adjust the thickness of the glaze as needed by adding more powdered sugar or cream.
8. Glaze and Serve: Drizzle the cooled scones generously with the glaze. Allow the glaze to set, and enjoy!

Tips & Variations:

• Fresh vs. Frozen Blueberries: If fresh blueberries aren’t available, you can use frozen ones. Do not thaw them before adding to the dough to avoid excess moisture.
• Chilled Butter: Keeping the butter cold is crucial for achieving a flaky texture. You can even freeze the butter for 10–15 minutes before cutting it into the flour.
• Add-Ins: For an extra burst of flavor, try adding white chocolate chips, or swap out the blueberries for raspberries or blackberries.
• Lemon Zing: If you love a strong lemon flavor, add a teaspoon of lemon juice to the dough for an extra citrus punch.
• Storage: These scones are best enjoyed the day they’re made but can be stored in an airtight container at room temperature for 2–3 days. If freezing, glaze after thawing.

These scones are the perfect blend of fresh fruit, citrus, and rich, buttery goodness—ideal for serving with a cup of coffee or tea.