Description

These delightful blueberry scones are tender, flaky, and bursting with fresh or frozen blueberries. Infused with lemon zest and topped with a vibrant lemon-blueberry glaze, they make a perfect breakfast treat or afternoon snack. The recipe uses cold butter and buttermilk for a rich texture and includes a simple glaze made from powdered sugar and freeze-dried blueberries for a colorful finish.

Ingredients

Scale

Scones

3 cups (381 grams) all-purpose flour, measured correctly
1/3 cup (66 grams) granulated sugar
1 teaspoon grated lemon zest
1 teaspoon fine sea salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 sticks (170 grams) unsalted butter, cold and cubed
1 cup (237 grams) buttermilk
2 large eggs, divided
1 1/2 cups (200 grams) fresh or frozen blueberries (do not thaw if frozen)

Glaze

1 cup (125 grams) powdered sugar
1 cup (20 grams) freeze-dried blueberries, finely crushed and sifted
2 tablespoons fresh lemon juice

Instructions

Preheat Oven and Prepare Pans: Adjust the oven rack to the center position and preheat your oven to 400°F (204°C). Line two baking pans with parchment paper to prevent sticking and ensure even baking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, grated lemon zest, fine sea salt, baking powder, and baking soda until evenly combined.
Cut in Butter: Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or fork to cut the butter into the flour mixture until the butter pieces are about the size of large peas. This helps create a flaky texture.
Add Wet Ingredients and Blueberries: In a measuring cup or small bowl, whisk together the buttermilk and one of the eggs. Create a well in the center of the flour and butter mixture and pour in the buttermilk-egg mixture. Mix gently until just combined. Using a spatula, carefully fold in the fresh or frozen blueberries—do not thaw frozen blueberries to prevent color bleeding.
Shape Dough: Transfer the dough to a floured surface and divide it into two equal parts. Gently knead each part into a round shape approximately 6 inches in diameter and 3/4 inches thick. Using a knife or bench scraper, cut each round into 8 wedges (for a total of 16 scones). Place wedges onto the prepared baking pans, spacing them about 2 inches apart to allow for expansion.
Egg Wash: In a small bowl, combine the remaining egg with 1 teaspoon of water and whisk to create an egg wash. Brush the tops of the scones with this mixture to help them develop a golden-brown color during baking.
Bake: Bake the scones in the preheated oven for 12 to 15 minutes or until they are lightly browned on top and cooked through.
Prepare Glaze: While the scones bake, mix together the powdered sugar, crushed and sifted freeze-dried blueberries, and fresh lemon juice in a small bowl. Stir with a fork until the glaze is smooth and thick. Adjust consistency by adding more powdered sugar to thicken or more lemon juice to thin as desired.
Glaze and Serve: Once baked and slightly cooled, drizzle or dip each scone with the lemon-blueberry glaze. Allow the glaze to set before serving. These scones are best enjoyed the day they are made for maximum freshness and flavor.

Notes

Use cold butter and cold buttermilk to ensure a tender, flaky texture.
Do not thaw frozen blueberries before folding into the dough to prevent color bleeding and a soggy texture.
If you prefer, you can substitute fresh blueberries when in season.
For a dairy-free or vegan alternative, consider substitutes for butter, buttermilk, and eggs but expect variations in texture.
Scones are best served fresh but can be stored in an airtight container for up to 2 days; reheat gently before serving.
The glaze consistency can be adjusted to preference—make it thinner for drizzling or thicker for dipping.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Keywords: blueberry scones, lemon zest scones, blueberry breakfast recipe, scone recipe, bakery-style scones, homemade scones