How TO Make Scones Recipe + Easy Lemon Glaze

Ingredients

• 2.5 cups All-Purpose Flour (sifted optional, provides structure)
• 0.25 cup Granulated Sugar (adds a hint of sweetness to the dough)
• 2 teaspoons Baking Powder (leavening agent)
• 0.5 teaspoon Salt (enhances flavor)
• 1 stick Unsalted Butter (cold, cut into small cubes; keeps scones flaky)
• 1 cup Fresh Blueberries (pat dry with paper towels before folding in)
• 0.75 cup Heavy Cream (divided: 0.5 cup for dough, 2 tbsp for brushing)
• 1 Large Egg (room temperature)
• 1 teaspoon Vanilla Extract (homemade or store‑bought)
• 2 tablespoons Coarse Sugar (sprinkled on top for a golden glow)
• 1 cup Powdered Sugar (for lemon glaze)
• 1 whole lemon Lemon Zest (only the yellow part, no white pith)
• 2 tablespoons Fresh Lemon Juice (add more to reach desired glaze consistency)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl whisk together the flour, granulated sugar, baking powder, and salt until fully combined and aerated.

   Time: PT2M

2. Prepare Cold Butter

   Dice the cold unsalted butter into small cubes and keep it chilled.

   Time: PT2M

3. Cut Butter Into Flour

   Add the butter cubes to the flour mixture and use a pastry cutter (or fork tines) to cut the butter until the mixture resembles pea‑sized crumbs.

   Time: PT3M

4. Add Blueberries

   Pat the fresh blueberries dry with paper towels, toss them lightly with a little flour, and gently fold them into the crumb mixture.

   Time: PT2M

5. Mix Wet Ingredients

   In a measuring cup combine 0.5 cup heavy cream, the egg, and vanilla extract. Beat with a fork until well blended.

   Time: PT2M

6. Combine Wet and Dry

   Pour the wet mixture into the dry ingredients and fold with a spatula just until the flour is moistened and the dough begins to come together.

   Time: PT2M

7. Form Dough Ball

   Turn the dough onto a clean surface, gently pull together into a ball, then pat into a disc about 1 inch thick and 6‑7 inches in diameter.

   Time: PT3M

8. Cut Scones

   Using a bench scraper or sharp knife, cut the disc into eight equal triangles (or use a round cutter). Cut straight down without sawing.

   Time: PT2M

9. Prepare for Baking

   Transfer the scones onto a parchment‑lined baking sheet, brush tops with a little heavy cream (or milk), and sprinkle generously with coarse sugar.

   Time: PT2M

10. Chill Dough

    Place the sheet with scones in the refrigerator for at least 15 minutes to keep the butter cold.

    Time: PT15M

11. Preheat Oven

    Preheat a conventional oven to 400°F (200°C).

    Time: PT5M

    Temperature: 400°F

12. Bake Scones

    Bake the chilled scones for 20–22 minutes, until golden brown on the edges and fully cooked through.

    Time: PT22M

    Temperature: 400°F

13. Cool Scones

    Remove from oven and let the scones cool completely to room temperature before glazing.

    Time: PT30M

14. Make Lemon Glaze

    In a small bowl whisk together powdered sugar, the zest of one lemon, and 2 tablespoons fresh lemon juice. Adjust consistency with more juice (thin) or more powdered sugar (thick).

    Time: PT5M

15. Glaze Scones

    Drizzle the lemon glaze over the cooled scones using a spoon. Allow the glaze to set for about an hour before storing.

    Time: PT2M

Nutrition Facts

Calories

280

Protein

5 g

Carbohydrates

35 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Pastry Flour, Whole Wheat Flour
• Instead of Granulated Sugar: Coconut Sugar, Caster Sugar
• Instead of Baking Powder: Self‑Rising Flour (adjust flour amount)
• Instead of Salt: Kosher Salt
• Instead of Unsalted Butter: Cold Margarine, Cold Coconut Oil (solid)
• Instead of Fresh Blueberries: Frozen Blueberries (thawed and dried), Other berries
• Instead of Heavy Cream: Whole Milk, Half‑and‑Half
• Instead of Large Egg: Egg substitute (1 tbsp flaxseed + 3 tbsp water)
• Instead of Vanilla Extract: Almond Extract (use half amount)
• Instead of Coarse Sugar: Granulated Sugar, Turbinado Sugar
• Instead of Powdered Sugar: Confectioners' Sugar
• Instead of Lemon Zest: Lemon Extract (1/2 tsp)
• Instead of Fresh Lemon Juice: Lemon Juice from a bottle

Equipment Needed

• Large Mixing Bowl
• Whisk
• Pastry Cutter or Pastry Blender
• Measuring Cups and Spoons
• Spatula
• Bench Scraper or Sharp Knife
• Baking Sheet
• Parchment Paper
• Small Bowl
• Microplane Zester
• Spoon (for drizzling glaze)
• Oven

Critical Steps — Do Not Skip

• Keeping the butter cold and cutting it into pea‑sized crumbs.
• Not over‑mixing the dough to maintain flakiness.
• Chilling the shaped scones before baking.
• Ensuring the lemon glaze has the right consistency before drizzling.

Chef Tips from the Video

• Keep the mixing bowl chilled while you whisk the wet ingredients to prevent the butter from warming.
• Use a bench scraper to lift the scones onto the baking sheet; it reduces dough loss.
• For extra shine, brush the scones with a second light coat of cream halfway through baking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze individually wrapped for up to 2 months; reheat before serving.

Room temperature: Can sit at room temperature for up to 1 day if covered.

Make-Ahead Tips

• Dice and freeze the butter cubes for up to 1 month; thaw just before use.
• Shape and refrigerate the scones overnight for a ready‑to‑bake morning.
• Glaze can be prepared ahead and stored in the refrigerator; bring to room temperature before drizzling.

Frequently Asked Questions