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Buttermilk Lemon Blueberry Scones with Glaze, fresh blueberries in a bowl.

Blueberry-Lemon Scones With Lemon Glaze

Bree Hester
4.48 from 21 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 57 minutes
Course breakfast and brunch
Cuisine baking, British
Servings 12 servings
Calories 357 kcal

Ingredients
  

For The Blueberry-Lemon Scones

  • 3 cups flour
  • 1/3 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 3/4 cup unsalted butter cold and cut into small pieces
  • 1 1/4 cups buttermilk
  • Zest from one lemon
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries
  • 1/4 cup heavy cream
  • 1/4 cup sanding sugar

For The Lemon Glaze:

  • 1 1/2 cups powdered sugar
  • Juice from one lemon
  • 1 teaspoon vanilla extract

Instructions
 

Prep And Chill The Scone Dough:

  • In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until combined. 
  • Using a pastry cutter or two butter knives, cut the cold butter into the dry ingredients until the mixture forms coarse crumbs with pea-size pieces of butter remaining.
  • In a separate bowl, whisk together the buttermilk, vanilla, and lemon zest. Add to the dry mixture and gently stir until almost combined. Fold in the blueberries just until the dough comes together with no dry flour visible. Avoid overmixing or crushing the berries.
  • Turn the dough out onto a lightly floured surface. Gently pat or roll into a round about 1 1/2 inches thick and 8 inches wide. Cut into 12 triangles and transfer to a parchment-lined baking sheet. Cover and chill for at least 30 minutes, or up to 12 hours.

Bake The Scones:

  • Preheat oven to 400°F.
  • Brush each chilled scone with heavy cream and sprinkle with sanding sugar. 
  • Bake for 12-15 minutes, rotating the pan halfway through, until golden brown at the edges and lightly set in the center. Transfer to a wire rack to cool completely.

Make The Lemon Glaze:

  • In a small bowl, whisk together the powdered sugar, lemon juice, and vanilla extract until smooth.
  • If it feels too thick, add a little more lemon juice or water, a teaspoon at a time, until it's thin enough to drizzle. If it's too runny, whisk in a little more powdered sugar.

Finish And Serve The Scones:

  • Once the scones are fully cooled, drizzle with the lemon glaze.
  • Serve immediately or store in an airtight container.

Nutrition

Calories: 357kcalCarbohydrates: 53gProtein: 4gFat: 15gSaturated Fat: 9gSodium: 310mgFiber: 1g
Keyword citrus glaze, cold butter, summer
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