Moist and Flavorful 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. My mom and I were talking about making a lemon cake and sent me home with blueberries the same day, so it got me thinking about homemade Lemon Blueberry Scones.
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!
- 2 cups flour
- ¼ 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
- ½ cup powder sugar
- 1 tbsp lemon juice
- Pinch of lemon zest
- 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.
- 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.
- 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.
Side Note: Do you hate the word moist? It seems to be one of those words that gives people the heebie-jeebies but I don’t know what other word to describe what I’m getting at. Any ideas? Because “moist” is an important word when describing these scones. Many people imagine a dry, crumbly baked good when they think of scones but not these! They are moist!
ITEMS YOU MIGHT ENJOY:
- Extra Large Silicone Baking Mat for Pastry Rolling with Measurements
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- Wilton Angled Icing Spatula
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- Pastry Scraper and Cutter
- Silicone Basting/Glazing Pastry Brushes
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If you like this recipe, you might also enjoy my other breakfast recipes!