# Lemon Blueberry Scones

This is my go-to scone recipe bursting with fresh blueberries and zingy lemon zest, and topped with a sweet lemon icing.

- Servings: 8 servings
- Total time: 60 min
- Cuisine: British
- Category: Baked Goods
- Language: en

## Ingredients

- 2 cups all-purpose flour (spooned & leveled), plus more for hands and work surface
- 6 Tablespoons granulated sugar
- 1 Tablespoon fresh lemon zest
- 2.5 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, frozen
- 0.5 cup heavy cream (+ 1 Tablespoon for brushing), cold
- 1 large egg, cold
- 1.5 teaspoons pure vanilla extract
- 1 heaping cup fresh or frozen blueberries (do not thaw)
- 1 Tablespoon water, for brushing
- optional for topping coarse sugar
- 1 cup confectioners' sugar
- 2 Tablespoons fresh lemon juice

## Instructions

1. Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl.
2. Grate the frozen butter using a box grater.
3. Add the grated butter to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized (or a little smaller) crumbs.
4. Place the bowl of flour mixture in the freezer.
5. Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl or a liquid measuring cup.
6. Remove the flour mixture from the freezer.
7. Drizzle the cream mixture over the flour mixture, add the blueberries, then gently mix together with a spatula or wooden spoon until everything appears moistened and the ingredients are just combined.
8. Lightly flour a work surface/counter.
9. Pour the dough onto the counter and, with floured hands, work dough into a ball as best you can.
10. If the dough is too sticky, add a little more flour.
11. If the dough seems too dry, add 1–2 more Tablespoons heavy cream.
12. Press the dough into an 8-inch disc, about 1 inch thick.
13. Using a sharp knife or bench scraper, cut the disc into 8 wedges.
14. In a small bowl, mix the remaining 1 Tablespoon cream with the water.
15. Brush the cream mixture on the scones.
16. For extra sweetness and a little crunch, sprinkle with coarse sugar.
17. Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes, or up to 24 hours.
18. If refrigerating for longer than an hour, lightly cover the scones.
19. Preheat oven to 400°F (204°C).
20. Line a large baking sheet with parchment paper or silicone baking mat.
21. Arrange chilled scones 2–3 inches apart on the prepared baking sheet.
22. Bake for 22–25 minutes or until golden brown around the edges and lightly browned on top.
23. Remove from the oven and let cool for 5 minutes before topping with icing.
24. Whisk the confectioners’ sugar and 2 Tablespoons lemon juice together in a small bowl or liquid measuring cup.
25. If desired, to thin out, whisk in an additional Tablespoon of lemon juice.
26. Drizzle over warm scones.
27. Store leftover scones covered tightly at room temperature for 2 days or in the refrigerator for 5 days.

## Equipment

- large bowl
- box grater
- pastry cutter
- two forks
- spatula
- wooden spoon
- sharp knife
- bench scraper
- plate
- lined baking sheet
- parchment paper
- silicone baking mat
- small bowl
- liquid measuring cup

## Tips

- It's imperative to keep the scone dough as cold as possible.
- Grate the frozen butter using a box grater.
- For extra sweetness and a little crunch, sprinkle with coarse sugar.
- To obtain the desired flaky center and a crumbly exterior, keep the scone dough as cold as possible.
- Chill the shaped scones for at least 15 minutes before baking, or refrigerate overnight.
- Store leftover scones covered tightly at room temperature for 2 days or in the refrigerator for 5 days.
- You can freeze scone dough wedges for 1 hour, then layer them in a freezer-friendly bag or container and bake from frozen, adding a few minutes to the bake time. Or thaw in the refrigerator overnight, then bake as directed.
- You can freeze the baked and cooled scones before topping with icing. To thaw, leave out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes.
- If scones are over-spreading as they bake, remove from the oven and press back into shape using a rubber spatula.
- For sweeter scones, you can increase granulated sugar to 1/2 cup (100g).
- For best results when making a larger quantity, make separate batches rather than doubling/tripling the recipe to prevent over or under working the scone dough.
- Half and half can be used if heavy cream is not available, but avoid thinner liquids like regular milk or almond milk.

## Source

- Original video: https://sallysbakingaddiction.com/glazed-lemon-blueberry-scones/
- Recipe page: https://www.cliprecipe.com/recipe/d1bbf65d-7681-4e15-8b64-1c6e97c76f14
- Extracted: 2025-06-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt