Blueberry Scones with Blueberry-Lemon Glaze

A blueberry scone with blueberry lemon glaze is a delicious, aromatic pastry that combines the rich, buttery texture of a classic scone with the sweet-tart freshness of blueberries. The scone itself is soft, slightly crumbly, and dotted with juicy bursts of ripe blueberries throughout. The blueberry lemon glaze adds a perfect finishing touch—sweet and tangy, with a hint of citrus from the lemon that enhances the natural flavors of the berries. The glaze gives the scone a glossy, inviting appearance, making it a delightful treat for breakfast or as a snack with tea or coffee.

Usually making scones uses the technique of cutting triangle shaped scones but this time using s piping bag, I made the scones into spiral styled bites.


Ingredients:

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small cubes
1 cup fresh blueberries (or frozen, if preferred)
1/2 cup heavy cream (plus extra for brushing)
1 large egg
1 teaspoon vanilla extract
1 tablespoon lemon zest (optional, for added flavor)

Instructions:

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Combine dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

Cut in the butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add the blueberries: Gently fold in the blueberries, being careful not to crush them. If using frozen blueberries, don't thaw them to prevent staining the dough.

Mix wet ingredients: In a small bowl, whisk together the heavy cream, egg, and vanilla extract.

Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and gently stir with a spatula or wooden spoon until just combined. The dough will be somewhat sticky, but don’t overwork it.

Shape the dough: Turn the dough out onto a lightly floured surface. Gently knead the dough a few times to bring it together. Pat it into a circle about 1-inch thick.

Cut the scones: Using a sharp knife, cut the dough into 8 wedges (like a pizza), or use a round biscuit cutter for circular scones.

Brush with cream: Transfer the scones to the prepared baking sheet. Brush the tops of each scone with a little extra heavy cream to help them brown and become golden.

Bake: Bake the scones in the preheated oven for 15-20 minutes, or until they are lightly golden on top and cooked through.

Cool and serve: Allow the scones to cool slightly on a wire rack before serving. You can drizzle with a blueberry lemon glaze (if desired) or enjoy them plain.

Optional Blueberry Lemon Glaze:
1 cup blueberries fresh or frozen
1 1/2 cups powdered sugar
1 tsp vanilla extract
1-4 tbsp water, cream, or milk
1-4 tbsp lemon juice

Instructions for Glaze:

Add the blueberries to a small saucepan over medium heat and stir occasionally until the juices begin to release.

Use a rubber spatula to begin pushing on the blueberries to help them along.

Set s fine mesh sieve on top of the bowl then pass the blueberries through the sieve to separate the puree from the skins.

Allow the puree to cool (place in fridge to help)

Add the one cup of confectioners sugar then sift into a bowl

Add 1-2 tbsp of blueberries and whisk together to form a thick paste.

Add one tbsp at a time of the water, cream, or milk and same with the lemon juice

Drizzle over the scones once they have cooled slightly or dunk the scones into the bowl and place on cooling rack.

Depending on which liquid added to the mix, there will be a different brightness of the glaze