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Scones · Blueberry Lemon Glazed

Glazed Blueberry Lemon Scones

Grating frozen butter into the flour makes these scones extra flaky and fast to mix. Bursting blueberries and a tangy lemon glaze make them a weekend brunch favorite.

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Prep
20 min
Cook
22 min
Total
1 hr 30 min
Serves
8 · 8 scones
Level
Medium

Ingredients

Scones

  • 2 cups all-purpose flour, spooned and leveled (250 g), plus more for the counter
  • ⅓ cup granulated sugar, 67 g
  • 1 tbsp baking powder
  • ½ tsp kosher salt
  • 1 tbsp lemon zest
  • ½ cup unsalted butter, frozen (113 g)
  • ½ cup heavy cream, cold (120 ml), plus 1 tbsp for brushing
  • 1 large egg, cold
  • 1 tsp vanilla extract
  • 1 cup blueberries, frozen, not thawed (150 g)

Lemon glaze

  • 1 cup powdered sugar, 120 g
  • 2–3 tbsp lemon juice

Steps

  1. Heat the oven to 400°F (200°C). Line a sheet pan with parchment.
  2. In a large bowl, whisk the flour, sugar, baking powder, salt and lemon zest.
  3. Grate the frozen butter on the large holes of a box grater straight into the flour. Toss with a fork so every shred is coated.
  4. Whisk the cream, egg and vanilla in a measuring cup.
  5. Pour the cream mixture over the flour and stir with a fork until mostly combined.
  6. Add the frozen blueberries and stir gently 2 or 3 times, just until the dough holds together.
  7. Turn the dough onto a floured counter and pat it into a 7-inch round about 1 inch thick.
  8. Cut into 8 wedges with a bench scraper and set them 2 inches apart on the pan.
  9. Chill the wedges in the freezer.
  10. Brush the tops with the remaining cream.
  11. Bake until golden and firm, with berry juice bubbling here and there.
  12. Cool the scones on a rack before glazing so the glaze does not melt off.
  13. Whisk the powdered sugar with 2 tablespoons of lemon juice, adding more juice a few drops at a time until it drizzles thickly.
  14. Drizzle the glaze over the scones with a spoon and let it set.

Tip: Hold the frozen butter in its wrapper or a paper towel while grating so your hand does not melt it.

Tip: Handle the dough as little as possible after the berries go in or it turns purple.

Storage: Best the day they are baked. Keep airtight 1 to 2 days.

Make ahead: Freeze unglazed, unbaked wedges up to 2 months. Bake from frozen, adding 3 to 5 minutes, then glaze.

Estimated nutrition per serving: 380 calories · protein 5 g · carbohydrates 51 g · fiber 1 g · sugars 26 g · fat 18 g (saturated 11 g) · sodium 310 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 12 of 12 ingredients.