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Sense & Edibility's Blueberry-Lemon Scones with Lemon Glaze

Blueberry Lemon Scones with Lemon Glaze

Double the recipe and freeze some for later!
Course Hearth, Mornings
Cuisine European
Keyword blueberry, lemon, scone
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 1 dozen


Blueberry-Lemon Scones

  • 4 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 1/4 cup granulated sugar
  • 2 tablespoons baking powder
  • 2 medium lemons, zested (about 1 tablespoon of zest)
  • 4 large eggs lightly beaten
  • 1/2 cup heavy cream
  • 3 sticks (3/4 pound) cold unsalted butter grated
  • 1 dry pint blueberries washed and dried
  • 1 egg yolk + 1 tablespoon cold water beaten together (egg wash)
  • turbinado sugar (or coarse sugar) for topping

Lemon Glaze

  • 3/4 cup confectioner’s sugar
  • 1 1/2 tbsp freshly squeezed lemon juice plus more, as needed, to thin


  • Preheat your oven to 400°F. Line a baking sheet with parchment paper or with a silicone baking mat.
  • In a large mixing bowl, whisk together the flour, salt, sugar, baking powder, and the lemon zest. Set aside. 
  • In a separate bowl, gently whisk together the eggs and the cream.
  • Add the grated butter to the mixing bowl and pinch the butter into the flour until the mixture resembles coarse cornmeal.
  • Add the cream-egg mixture to the flour and fold the dough until it comes together. Don't overmix.
  •  When the flour has absorbed the liquid, add the blueberries and gently fold them into the dough.
  • Turn your dough onto a floured surface and fold the dough over itself 3-4 times. 
    Use a floured rolling pin to roll the dough into a 9"×13" rectangle that's approximately an inch thick. 
  • Use a floured bench scraper (or a sharp knife) to cut the rectangle into triangles that are equal in size. 
  • Transfer the dough to your prepare pan and refrigerate for 20-30 minutes. 
  • Remove the pan from the refrigerator and brush the top of each scone with the egg wash. Sprinkle about 1 1/2 teaspoons of the turbinado sugar onto the surface of each scone. 
  • Bake the scones for 20 minutes or until golden brown.
    Once the scones are fully baked, remove them from the oven and cool for 5 minutes. Transfer to a cooling rack and glaze. 

Lemon Glaze

  • In a small mixing bowl, whisk together the confectioner's sugar and the lemon juice. Adjust the thickness of the glaze by adding more lemon juice (if it's too thick for your preference) or more sugar (of it's too thin). 
  • Use your whisk or a spoon to drizzle the glaze over each scone. 
  • Serve the scones with lemon curd or clotted cream, if desired. 


Freezing Scones: 
Scones may be frozen after cutting and prior to baking. Arrange the scones on a parchment-lined sheet pan and freeze. After the scones are frozen solid, transfer them to a plastic freezer bag for up to 6 months. 
When you're ready to bake, thaw under refrigeration for 24 hours, or add an additional 5-7 minutes to the bake time if you're baking frozen scones.  
Prepared scones are good at room temperature for 3-4 days.