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Fluffy Fresh Blueberry Lemon Scones Recipe Easy Homemade Zesty Glaze

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Light and tender blueberry lemon scones with a zesty glaze, perfect for breakfast or tea. Simple ingredients and a straightforward method create a satisfying homemade treat.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ cup (50g) sugar
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, cold and cubed
  • 1 cup (150g) fresh blueberries (frozen can be used, do not thaw)
  • 2 tablespoons fresh lemon zest
  • ¾ cup (180ml) heavy cream
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten
  • For the glaze:
  • 1 cup (120g) powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon milk (dairy or dairy-free)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, sugar, and salt.
  3. Cut in cold butter using a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized bits of butter.
  4. Gently fold in blueberries and lemon zest, being careful not to break the berries.
  5. In a separate bowl, whisk together heavy cream, vanilla extract, and beaten egg.
  6. Pour wet ingredients into dry mixture and fold gently until just combined; dough will be sticky and shaggy.
  7. Turn dough onto a lightly floured surface and pat into an 8-inch (20cm) circle about 1-inch (2.5cm) thick.
  8. Cut dough into 8 equal wedges and place on prepared baking sheet, spacing about 2 inches apart.
  9. Bake for 18–22 minutes until golden brown and a toothpick inserted comes out clean.
  10. Let scones rest on pan for 5 minutes, then transfer to a cooling rack to cool completely.
  11. To make glaze, whisk powdered sugar, lemon juice, and milk until smooth; add more milk if needed for drizzling consistency.
  12. Drizzle glaze over warm scones and let set for about 10 minutes before serving.

Notes

Keep ingredients cold to ensure flaky texture. Do not overmix dough to avoid tough scones. Toss frozen blueberries in flour before folding to prevent bleeding. Let scones cool slightly before glazing to prevent glaze from melting off. Dough can be chilled for 10 minutes if too sticky to handle.

Nutrition

Keywords: blueberry scones, lemon scones, breakfast scones, homemade scones, easy scones, blueberry lemon glaze, fluffy scones

Find it online: https://cooksybite.com/fluffy-fresh-blueberry-lemon-scones-recipe-easy-homemade-zesty-glaze/