Recipe of the Day: Tyler's Blueberry Scones with Lemon Glaze
Recipe of the Day: Tyler's Blueberry Scones with Lemon Glaze is a easy American recipe that serves 8. 440 calories per serving. Recipe by Food Network on YouTube.
Prep: 19 min | Cook: 23 min | Total: 52 min
Cost: $4.94 total, $0.62 per serving
Ingredients
- 2 cups All-Purpose Flour (sifted)
- 1 tablespoon Baking Powder
- 2 tablespoons Granulated Sugar
- 1 teaspoon Salt
- 4 tablespoons Unsalted Butter (cold, cut into small pieces)
- 1 cup Fresh Blueberries (washed and patted dry)
- 1 cup Heavy Cream (plus extra 2 tbsp for brushing)
- 2 tablespoons Unsalted Butter (softened)
- 0.5 cup Fresh Lemon Juice (about 2 lemons, freshly squeezed)
- 2 cups Powdered Sugar (sifted)
- 1 teaspoon Lemon Zest (zest of one lemon)
Instructions
Preheat Oven
Set the oven to 400°F and let it preheat while you prepare the dough.
Time: PT10M
Temperature: 400°F
Combine Dry Ingredients
Sift together 2 cups flour, 1 tbsp baking powder, 2 tbsp sugar, and 1 tsp salt into a large mixing bowl.
Time: PT2M
Incorporate Butter
Add 4 tbsp cold butter to the dry mixture and use a pastry cutter to work it in until the mixture resembles coarse cornmeal.
Time: PT3M
Fold in Blueberries
Gently fold 1 cup fresh blueberries into the crumb mixture, being careful not to crush them.
Time: PT1M
Add Cream and Form Dough
Make a well in the center, pour in 1 cup heavy cream, and gently stir until a soft dough just comes together.
Time: PT2M
Shape and Cut Scones
Turn the dough onto a lightly floured surface, shape into a 1‑inch‑thick log, flatten, and cut into 8 triangular wedges.
Time: PT5M
Brush Tops
Place the wedges on a parchment‑lined baking sheet and brush the tops with the reserved 2 tbsp heavy cream for shine.
Time: PT1M
Bake Scones
Bake for 15‑20 minutes, until the tops are golden brown and a toothpick inserted comes out clean.
Time: PT18M
Temperature: 400°F
Prepare Lemon Glaze
While the scones bake, combine ½ cup fresh lemon juice, 2 cups powdered sugar, 2 tbsp softened butter, and 1 tsp lemon zest in a saucepan. Whisk over medium heat until the mixture thickens, about 2‑3 minutes.
Time: PT5M
Glaze and Serve
Remove the scones from the oven, let them cool on a rack for 5 minutes, then drizzle the warm lemon glaze over each scone.
Time: PT5M
Nutrition Facts
- Calories
- 440
- Protein
- 5g
- Carbohydrates
- 55g
- Fat
- 20g
- Fiber
- 2g
Dietary info: Vegetarian
Allergens: Gluten, Dairy
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour, Gluten-Free Flour blend
- Instead of Baking Powder: Cream of Tartar plus baking soda
- Instead of Granulated Sugar: Honey (reduce other liquids), Maple syrup
- Instead of Salt: Sea Salt, Kosher Salt
- Instead of Unsalted Butter: Margarine
- Instead of Fresh Blueberries: Frozen blueberries (thawed), Raspberries
- Instead of Heavy Cream: Half-and-half (less rich), Whole milk (will affect texture)
- Instead of Unsalted Butter: Margarine
- Instead of Fresh Lemon Juice: Store-bought lemon juice
- Instead of Powdered Sugar: Granulated sugar blended in blender
- Instead of Lemon Zest: Lemon extract (1/8 tsp)
Equipment Needed
- Mixing Bowl
- Pastry Cutter
- Measuring Cups
- Measuring Spoons
- Baking Sheet
- Parchment Paper (optional)
- Pastry Brush
- Saucepan
- Whisk
- Knife
- Spatula
Critical Steps — Do Not Skip
- Preheat Oven to 400°F
- Incorporate butter until coarse crumbs form
- Add cream and gently form dough
- Bake until golden brown
- Thicken lemon glaze without boiling
Chef Tips from the Video
- Coat the blueberries lightly in flour before folding to prevent them from bleeding into the dough
- Brush the tops with cream for a beautiful glossy finish
- Use parchment paper to prevent sticking and promote even browning
Troubleshooting
Scones are dense and heavy
Make sure the butter stays cold and avoid over‑mixing the dough; also check that baking powder is fresh.
Glaze is grainy
Cook the glaze over medium heat only until it thickens and never let it boil; whisk continuously.
Storage
Refrigerator: Store glazed scones in an airtight container for up to 3 days
Freezer: Freeze unglazed scones for up to 1 month; reheat before glazing
Room temperature: Best eaten the same day; can sit at room temperature for up to 4 hours
Make-Ahead Tips
- The lemon glaze can be prepared up to 2 days ahead and kept refrigerated; gently re‑warm before using
- Scones can be baked a day ahead and reheated in a 350°F oven for 5‑7 minutes
Frequently Asked Questions
What is the cultural significance and history of blueberry scones in American breakfast cuisine?
Blueberry scones are an American adaptation of the traditional British scone, incorporating locally abundant berries. They became popular in the early 20th century as a quick, portable breakfast treat, especially in New England where blueberries thrive.
How do traditional British scones differ from the blueberry scones featured on the Food Network channel?
Traditional British scones are usually plain or contain raisins and are served with clotted cream and jam. The Food Network version adds fresh blueberries and a bright lemon glaze, creating a sweeter, fruit‑forward pastry suited to American palates.
What regional variations of fruit scones exist within the United States?
In the Southern U.S., peach or blackberry scones are common, often spiced with cinnamon. In the Pacific Northwest, wild berry mixes like salmonberries or huckleberries are used. The blueberry version reflects the popularity of cultivated blueberries nationwide.
During which occasions are blueberry scones traditionally served in American culture?
Blueberry scones are popular at weekend brunches, holiday breakfasts (especially Thanksgiving and Easter), and as a tea‑time snack at garden parties or farmers‑market gatherings.
What makes the lemon glaze on these scones special in the context of American pastry traditions?
The lemon glaze adds a tangy contrast that balances the sweet berries and buttery dough, a technique common in American cake and donut glazing but less typical in classic British scones, giving the dish a distinctive fusion flair.
What authentic ingredients are essential for a traditional blueberry scone, and what are acceptable substitutes?
Key ingredients are all‑purpose flour, fresh blueberries, butter, heavy cream, and baking powder. Substitutes include whole‑wheat flour for a nuttier crumb, half‑and‑half for a lighter cream, or frozen berries (thawed and drained) if fresh are unavailable.
What other American breakfast dishes pair well with blueberry scones and lemon glaze?
Serve them alongside scrambled eggs, smoked salmon with cream cheese, fresh fruit salad, or a hot cup of coffee or Earl Grey tea for a balanced brunch spread.
What are the most common mistakes to avoid when making blueberry scones on the Food Network channel?
Common errors include over‑mixing the dough, using warm butter which prevents flakiness, crushing the blueberries which colors the dough, and baking at too low a temperature resulting in a dense crumb.
How do I know when the blueberry scones are done baking?
The scones should be golden brown on top, and a toothpick inserted into the thickest part should come out clean or with just a few moist crumbs. The edges will pull away slightly from the parchment paper.
What does the YouTube channel Food Network specialize in?
The YouTube channel Food Network specializes in a wide range of cooking shows, recipe demonstrations, and culinary tips from professional chefs, covering everything from classic comfort foods to modern gourmet techniques.
Last updated: August 29, 2026
