Glazed Lemon Blueberry Scones

This past fall, I attempted my first homemade scones with a Spiced Pumpkin scone recipe and have now become obsessed! Homemade scones are so fresh and moist compared to most store bought, not to mention a whole lot cheaper! And, with the arrival of better fruit, I couldn’t wait to try my hand at a new creation but I wasn’t sure what. Then, my mom was talking to me about making a lemon cake one afternoon and sent me home with some blueberries the same day, and it hit me in the car. I wanted to make homemade Lemon Blueberry Scones. {No joke – that is how it happened.}

Delicious Glazed Lemon BlueBerry Scones {The Love Nerds} #recipe #scones #breakfast #pastry

My husband, who pretty much never eats breakfast, eats breakfast when these are in the house. I once even caught him trying to eat two in a day, which is only a problem because then there would be less for me! I love having my Lemon Blueberry Scone, other fresh fruit and coffee in the morning. Perfection for me! Utter perfection. This will make a lot more sense if you’ve seen the post where I explain how breakfast is my favorite part about not teaching anymore.

These scones really are fresh though with the perfect combination of citrus and berry and light glaze on top. They would be great to serve at a brunch, such as Mother’s Day coming up right around the corner!

Delicious Glazed Lemon BlueBerry Scones {The Love Nerds} #recipe #scones #breakfast #pastry

INGREDIENTS:
2 cups flour
1/4 cup sugar
1 tbsp. baking powder
½ tsp salt
6 tbsp butter
½ cup milk (I use skim)
¼ cup fresh lemon juice
2 tbsp lemon zest
Dash of Vanilla
1 cup fresh blueberries

GLAZE:
½ cup powder sugar
1 tbsp lemon juice
Pinch of lemon zest

Delicious Glazed Lemon BlueBerry Scones {The Love Nerds} #recipe #scones #breakfast #pastry

DIRECTIONS:

Preheat oven to 400°

In your stand mixer bowl, combine flour, sugar, baking powder, and salt.

Cut the cold butter into smaller pieces and put on top of the dry ingredients.

Using your paddle attachment, mix the butter and dry ingredients together. Work your way to medium speed. You want the butter to bread up into small little pieces. BE PATIENT! It might take a little time but the butter will break down into the mix. If needed, you can stop part way through, use your spoon to mix things around and break things apart, and mix again using the paddle attachment.

Stir in milk, vanilla, lemon juice and lemon zest until moistened.

To add in the blueberries, I patted the dough out on a lightly floured counter and folded the blueberries into the dough. Be careful not to squish to avoid the blueberries bleeding too much.

Delicious Glazed Lemon BlueBerry Scones {The Love Nerds} #recipe #scones #breakfast #pastry

Then, by hand, form the dough into a rectangle. You want it to be about an inch thick. Cut down the middle, dividing the dough into two rough squares. Then, cut diagonally for a criss cross with both of those squares. This will give you 8 pieces.

Delicious Glazed Lemon BlueBerry Scones {The Love Nerds} #recipe #scones #breakfast #pastry

Place one-two inches apart onto a cookie sheet. I liked to place them on parchment paper.

Bake for about 17 minutes or until golden brown. Cool slightly and drizzle with glaze.

TO MAKE THE GLAZE: Combine all ingredients in a small bowl. Add a little more (or less) lemon juice in order to get the consistency you need.

Delicious Glazed Lemon BlueBerry Scones {The Love Nerds} #recipe #scones #breakfast #pastry

 I hope you love them! They are such a great treat for breakfast or even dessert {they are THAT delicious!}

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Comments

  1. Lisa says

    I popped some fresh blueberries in the freezer the night before and worked them into the dough. They still broke and were fragile, but not too much. Fresh blueberries didn’t make the dough turn purple as canned or frozen berries will. I had never made scones before and these turned out wonderfully.

    • says

      I find that some batches of blueberries will break no matter how careful I am, and then others are perfectly fine. I’m not sure why! I am glad you were happy with the end result though. I’m watching to make a batch soon. I need to brighten up these cold winter mornings!

  2. Jean Gruenenfelder says

    I fell in love eith scones years ago on a trip to England. directly after, I was diagnosed with a milk allergy. I have been looking for a recipe ever since that didn’t call for cream. I can sub almond milk for milk, but when I tried making cream in the microwave from almond milk, it was a disaster. These are wonderful and I can’t thank you enough. I doubled the recipe figuring that the family would be eating them also. By lunch they were all gone, and I was mad at all of them as I only had one. Will hide after this. Again THANKS !!!!!!

    • says

      I am so glad this worked well for you! These scones are probably my favorite. I will say, my other scone recipes use a lot of coffee creamers as the “milk”. While I have not tested it myself and therefore can’t say for sure, an almond milk might work in place of those creamers.

  3. Corinna says

    Baby wouldn’t sleep this morning so I surprised the hubby with these when he got up to work. Absolutely FABULOUS!!! They’re so delicious! I usually cut sugar in half on most recipes but this one had just the right amount of sweetness and I didn’t make any adjustments. Thanks so much for the great recipe!

  4. says

    OMG they were to die for, I didnt fold in the blueberries but just dotted them over the dough….. My family loved them and I liked the fact that they didnt require too much sugar.

  5. Tanya says

    Just made a batch of these last night — delicious!! I was just wondering – if I made these as mini scones and cut in to 16 instead of 8, would I need to adjust the baking time? TIA!

  6. says

    I just made your recipe this morning!! So easy and so yummy!!! I did not have fresh lemons on hand, but they would definitely add to the yumminess of them! 😀

  7. says

    My first time making scones- these were HEAVEN! I had to stop myself after eating two (ok I started on a third). Thanks so much for the simple and delicious recipe, I will definitely make these again- I love all things lemon!

  8. says

    YUMMY! I tweaked your recipe a bit by exchanging 2/3 of the flour with almond flour, exchanged the sugar with honey and some grated vanilla bean, and exchanged almond milk for the milk. I then glazed with a vaniila bean/lemon glaze. Absolutely delightful. Thanks for the recipe :)

  9. says

    Hi there. I just made these a few hours ago and had such a hard time when I folded the blueberries into the dough!!! Despite my best efforts to be gentle, the blueberries still burst, making the dough “juicy” and hard to work with on my surface (also despite how much flour I used). Any tips to make that process easier??
    Thank you!!

  10. Sue says

    Hi! Yummy recipe! I made these on Saturday for Mother’s Day and everyone loved them. One thing I noticed, though, was that because I made them the day before, along with the glaze, by Sunday, their texture was more like a muffin than your traditional drier scone. I will have to make them again the day I eat them and see if there is a difference. Delicious, thank you!

    • says

      Sue, I am so glad that you and your family enjoyed the scones! It is possible they weren’t the typical drier scone because I like mine on the moist side. If you like yours drier, you could try using a little less milk and possibly eliminating the glaze.

  11. says

    Mmmm, we have a bunch of blueberries in the fridge now. We might have to make us some of your tasty looking scones.

  12. says

    These lemon blueberry scones sound so scrumptious! I’ll pass this recipe on to my hubby (the chef of my family). Thanks for sharing this recipe!

  13. says

    These look amazing! I love breakfast foods, and I’ve never made scones. I do, however, have a ton of blueberries that are dying to be put to use for breakfast soon.

  14. says

    Those scones look so inviting I want to reach right out a grab one. I think I’d even like to try the dough! I have never made scones but you can bet I will be giving it a go now. Thanks for this recipe.

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