Blueberry Scones with Lemon Zest and Icing Recipe

These blueberry scones are tender, flaky, and bursting with juicy berries in every bite. Perfect for breakfast or an afternoon treat, they come with a simple sweet icing that adds just the right touch of indulgence.

Ingredients

• 2 ½ cups all-purpose flour
• 3 tablespoons granulated sugar
• 4 teaspoons baking powder
• 2 teaspoons lemon zest (optional)
• ½ teaspoon salt
• ⅓ cup unsalted butter (cold, cut into pieces)
• 2 eggs (beaten)
• ¾ cup heavy whipping cream
• 1 ¼ cups blueberries (fresh or frozen)
• Heavy whipping cream (to brush top of scones)
• Granulated sugar (to sprinkle on top of scones)
• 3 tablespoons powdered sugar
• 1 tablespoon heavy whipping cream (for icing)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: In a large bowl, combine the flour, granulated sugar, baking powder, lemon zest if using, and salt.
3. Step 3: Use a pastry cutter to cut the cold butter into the dry ingredients until the mixture looks like coarse crumbs.
4. Step 4: In a separate bowl, mix the beaten eggs and ¾ cup heavy whipping cream. Pour this into the flour mixture and stir until a dough starts to form.
5. Step 5: Turn the dough onto a flat surface. Add about half the blueberries and gently fold them in, being careful not to overwork the dough. Repeat with the remaining berries.
6. Step 6: Pat or lightly roll the dough into an 8-inch circle. Cut it into 8 equal wedges.
7. Step 7: Place the wedges about 1 inch apart on an ungreased baking sheet. Brush the tops with a little heavy cream and sprinkle with granulated sugar.
8. Step 8: Bake for 18 to 22 minutes until the scones are golden brown. Remove from the oven and let them cool slightly.
9. Step 9: To make the icing, combine the powdered sugar and 1 tablespoon of heavy whipping cream in a bowl.
10. Step 10: Once the scones are warm but not hot, drizzle the icing over the tops before serving.

Tips & Variations

• Use frozen blueberries if fresh aren’t available; no need to thaw, just toss gently into the dough.
• For a citrus twist, add a little orange zest instead of lemon zest.
• Handle the dough gently and as little as possible to keep the scones tender and flaky.
• Brush the tops with cream and sprinkle sugar for a crunchy, sweet crust.

Storage

Store any leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly for up to 1 month. To reheat, warm in a 350°F oven for 5-7 minutes until heated through and slightly crisp on the outside.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for this recipe?

Yes, frozen blueberries work well. Use them straight from the freezer and fold gently into the dough without thawing to avoid excess moisture.

How can I make my scones more tender?

Use cold butter and handle the dough as little as possible. Also, avoid overmixing once the wet and dry ingredients are combined to keep the scones light and flaky.

Blueberry Scones with Lemon Zest and Icing Recipe

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★★★★★

4.9 from 73 reviews

Delight in these classic homemade Blueberry Scones, featuring a tender crumb studded with juicy blueberries and topped with a sweet glaze. Perfect for breakfast or an afternoon treat, these scones combine a light, flaky texture with a hint of lemon zest for a refreshing twist.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 scones 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Scones

• 2 ½ cups all-purpose flour
• 3 tablespoons granulated sugar
• 4 teaspoons baking powder
• 2 teaspoons lemon zest (optional)
• ½ teaspoon salt
• ⅓ cup unsalted butter (cold, cut into pieces)
• 2 eggs (beaten)
• ¾ cup heavy whipping cream
• 1 ¼ cups blueberries (fresh or frozen)
• Heavy whipping cream (to brush top of scones)
• Granulated sugar (to sprinkle top of scones)

Icing

• 3 tablespoons powdered sugar
• 1 tablespoon heavy whipping cream

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the scones.
2. Mix Dry Ingredients: In a mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, lemon zest if using, and salt.
3. Cut in Butter: Using a pastry cutter, cut the cold unsalted butter into the flour mixture until it resembles coarse crumbs, ensuring even distribution of fat for flakiness.
4. Add Wet Ingredients: In a separate bowl, beat the eggs and combine with ¾ cup heavy whipping cream. Add this egg mixture into the well of the flour mixture and mix until a dough forms.
5. Fold in Blueberries: Turn the dough out onto a flat surface and sprinkle some of the blueberries over it. Gently fold the dough to incorporate the berries, then repeat with the remaining blueberries, handling as little as possible to keep the dough tender.
6. Shape Dough: Pat or lightly roll the dough into an 8-inch circle on the surface.
7. Cut Wedges: Cut the dough circle into 8 equal wedges to form individual scones.
8. Prepare for Baking: Place the wedges 1 inch apart on an ungreased baking sheet. Brush the tops with heavy whipping cream and sprinkle with granulated sugar for a golden, sweet crust.
9. Bake Scones: Bake in the preheated oven for 18-22 minutes, or until the tops are golden brown. Remove the scones from the oven and allow to cool slightly on the baking sheet.
10. Make Icing: While scones cool, combine the powdered sugar and 1 tablespoon heavy whipping cream in a small bowl until smooth to create a drizzle glaze.
11. Glaze Scones: Once scones have cooled slightly but are still warm, place them on a serving plate and drizzle the icing over the top.

Notes

• Be gentle when folding in blueberries to avoid crushing them and turning the dough purple.
• Use cold butter to ensure flaky texture in the scones.
• Lemon zest is optional but adds a nice fresh note to complement the blueberries.
• For best results, use fresh blueberries or if using frozen, do not thaw to prevent excess moisture.
• Scones are best enjoyed the day they are made but can be stored in an airtight container for up to 2 days.

Keywords: blueberry scones, breakfast scones, easy scone recipe, baked scones, homemade scones, blueberry pastry