Blueberry Scones with Lemon Glaze

Easy peasy blueberry scones with a perfectly tart lemon glaze on top! When I was pregnant with my son I had a major sweet tooth and I would get a blueberry scone from the Farmer’s Market almost every Sunday. I wanted to share this recipe for Mother’s Day because it is very special to me and it would fit perfectly on your brunch table.

These are pretty much foolproof! We’ve tested them with different berries, frozen, fresh, you name it and they always came out delicious. Scones are somewhat similar to biscuits, so don’t be afraid of a rough, dry dough. The butter will melt and they will be nice and flakey! Enjoy!

AUTHOR: broccyourbody

Blueberry Scones with Lemon Glaze

SERVES: 8 scones

TIME: 1 hour

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Ingredients

For the Scones:

½ cup (1 stick) salted butter, frozen
2 cups (250g) all-purpose flour, plus more for dusting
1/3 cup (65g) granulated sugar
2 ½ teaspoons baking powder
½ teaspoon salt
Zest of 1 lemon
1/3 cup (80g) cold plain Greek yogurt (whole milk or 2%)
1/4 cup (62g) milk (whole or 2%)
1 large egg, cold
1 teaspoon vanilla extract
1 cup (140g) fresh blueberries (if using frozen see notes)

For the Lemon Icing:

3/4 cups (90g) powdered sugar
1 1/2 tablespoons fresh lemon juice (plus more if needed)
A pinch of salt

Instructions

Grate the frozen butter onto a plate using the large holes of a box grater and place the shreds back in the freezer.
In a large mixing bowl, whisk the flour, sugar, baking powder, salt, and lemon zest.
Add the frozen butter shreds to the flour mixture. Use your fingers to toss and work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized bits. Stir in the frozen blueberries.
In a separate small bowl, whisk together the milk, yogurt, egg, and vanilla extract until smooth.
Pour the yogurt mixture into the dry ingredients. Use a silicone spatula to fold everything together until a shaggy dough forms. Do not overmix; it's okay if there are a few floury spots.
Turn the dough out onto a lightly floured cutting board or countertop. Gently pat it into an 8-inch wide disc about 1 inch thick. Use a sharp knife to cut the disc into 8 wedges (like you’re cutting a pie or pizza).
Place the dough (keep it in the disc shape) on a parchment-lined small baking sheet and chill in the refrigerator for 20 minutes before baking. Meanwhile, preheat your oven to 400°F.
Bake for 25-30 minutes, or until the scones are golden brown and cooked through. Let them cool completely before making the icing.
When the scones are cool, make the icing: To a medium bowl, add the powdered sugar, salt, and 1 1/2 tablespoons of lemon juice. Use a spoon to stir to combine, and add a little more lemon juice if needed; the icing should be pourable but not too thin.
Drizzle the icing over the cooled scones. You can enjoy immediately, let the glaze set on the counter for 30 minutes, or refrigerate for 15 minutes until the icing is set.

Notes

You can use any fresh berry you would like in this recipe. If using frozen berries, add 1/4 cup of flour.

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