How to Make the Best Blueberry Scones with Lemon Glaze

Ingredients

• 5 oz Unsalted Butter (chopped and kept frozen until use)
• 2 cups All-Purpose Flour (sifted)
• 1 tablespoon Baking Powder
• 0.5 teaspoon Salt (fine sea salt)
• 3 tablespoons Granulated Sugar
• 1 cup Milk (can substitute soy milk, buttermilk, or half‑and‑half)
• 1 cup Fresh Blueberries (washed, drained and patted dry)
• 0.25 cup Fresh Lemon Juice (about 2 lemons)
• 1 cup Confectioners' Sugar (plus extra to adjust glaze consistency, sifted)
• 1 tablespoon Unsalted Butter (softened, for glaze)
• 1 teaspoon Lemon Zest (finely grated from the lemons used for juice)

Instructions

1. Prepare Cold Butter

   Cut 5 oz of unsalted butter into small cubes, place them on a plate and freeze until solid (about 5 minutes).

   Time: PT5M

2. Combine Dry Ingredients

   In a large mixing bowl whisk together 2 cups sifted all‑purpose flour, 1 Tbsp baking powder, ½ tsp salt, and 3 Tbsp granulated sugar.

   Time: PT2M

3. Cut Butter Into Flour

   Add the frozen butter cubes to the dry mixture. Using a pastry cutter (or two knives/forks) cut the butter until the mixture resembles coarse crumbs with some pea‑size pieces.

   Time: PT5M

4. Add Milk and Form Dough

   Make a well in the center of the mixture, pour in 1 cup milk, and gently stir with a fork until just combined. The dough should be shaggy with a few lumps.

   Time: PT2M

5. Fold in Blueberries

   Gently fold 1 cup fresh blueberries into the dough, being careful not to crush them.

   Time: PT2M

6. Shape the Loaf

   Lightly flour a clean surface, turn the dough out, and pat it into a rectangle about 12 in long, 3 in wide, and 1¼ in thick.

   Time: PT5M

7. Cut into Triangles

   Using a sharp knife, cut the rectangle into 8 equal triangles (like cutting a pizza).

   Time: PT5M

8. Prepare Baking Sheet

   Line an un‑greased baking sheet with parchment paper (optional) and place the scone triangles close together, point side down.

   Time: PT2M

9. Brush and Bake

   Brush the tops lightly with a little milk, then bake in a pre‑heated 400°F oven for 15‑20 minutes, turning the scones at the 12‑minute mark for even browning.

   Time: PT20M

   Temperature: 400°F

10. Make Lemon Glaze

    While the scones bake, combine ¼ cup fresh lemon juice, 1 cup confectioners' sugar, 1 Tbsp softened butter, and 1 tsp lemon zest in a microwave‑safe bowl. Microwave in 20‑second bursts, stirring until smooth and glossy. Add more powdered sugar if the glaze is too thin.

    Time: PT5M

11. Glaze the Scones

    When the scones are out of the oven, let them cool on a rack for 2‑3 minutes, then drizzle or brush the lemon glaze over the warm scones.

    Time: PT2M

12. Cool and Serve

    Allow the glazed scones to cool completely on the rack before serving.

    Time: PT5M

Nutrition Facts

Calories

210

Protein

3 g

Carbohydrates

30 g

Fat

8 g

Fiber

1 g