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How to Make Lemon-Blueberry Scones with Blueberry Glaze - A Step-by-Step Guide

There's nothing quite like the combination of tangy lemon and sweet, juicy blueberries, and when you add them to a tender, crumbly scone, the result is pure heaven. These Lemon-Blueberry Scones with Blueberry Glaze are the perfect treat for a lazy weekend brunch or a special breakfast with loved ones. They're bursting with fresh flavor and just the right amount of sweetness, making them an absolute delight to enjoy with a cup of coffee or tea.

Making scones from scratch might sound in...

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Ingredients

  • 1 ¼ cups whole wheat flour
  • 1 cup all-purpose flour
  • ¼ cup white sugar
  • 2 ½ teaspoons baking powder
  • 1 teaspoon ground cardamom
  • 1 teaspoon lemon zest
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground ginger
  • ½ cup unsalted butter, frozen
  • ½ cup whole-milk Greek yogurt
  • 3 tablespoons heavy cream
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 cup frozen blueberries, unthawed
  • 1 egg
  • 1 teaspoon water
  • ¼ cup frozen blueberries, thawed
  • ⅔ cup confectioners' sugar
  • 1 tablespoon lemon juice

Information

  • Prep Time: 40 mins
  • Cook Time: 20 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 30 mins
  • Servings: 8
  • Yield: 8 scones

  • Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
  • Combine whole wheat flour, all-purpose flour, sugar, baking powder, cardamom, lemon zest, baking soda, salt, and ginger in a large bowl. Grate in frozen butter using a box grater and toss until mixture resembles coarse crumbs.
  • Mix yogurt, cream, egg, and vanilla extract together in a small bowl. Add to the flour mixture to form a crumbly dough, stirring just until no dry clumps of flour remain. Stir in unthawed blueberries.
  • Pour crumbly dough onto the parchment-lined baking sheet. Press dough together firmly until it forms a cohesive 8-inch circle. Flatten top to ensure the circle is even. Cut into 8 triangular pieces. Arrange the pieces 1 inch apart on the same parchment-lined pan.
  • Whisk egg and water together in a small bowl for the egg wash. Gently brush over the top of each scone.
  • Bake scones in the preheated oven until tops are golden brown, 20 to 25 minutes. Let cool completely, about 30 minutes.
  • Use the back of a wooden spoon to press thawed blueberries through a fine-mesh strainer into a medium bowl to extract 2 or 3 tablespoons of juice. Discards skins and seeds. Whisk confectioners' sugar and lemon juice into the blueberry juice until smooth. Drizzle blueberry glaze over cooled scones.

    • Nutrition

    355 cal.

    • Total Fat: 17g
    • Saturated Fat: 10g
    • Cholesterol: 88mg
    • Sodium: 407mg
    • Total Carbohydrate: 46g
    • Dietary Fiber: 3g
    • Total Sugars: 19g
    • Protein: 7g
    • Vitamin C: 1mg
    • Calcium: 110mg
    • Iron: 2mg
    • Potassium: 134mg

    Categories

    Scone recipes
    Lemon recipes
    Blueberry recipes
    Baked goods recipes
    Dessert recipes