Lemon and Blueberry Scones with Homemade Lemon Glaze

The lemon-blueberry flavor duo is so reminiscent of sunny days, don't you think?

The tangy sweetness of lemon and the fruity sweetness of blueberries pair wonderfully. And when these two flavors come together in a flaky scone, it's hard not to be mouthwatering!

The scone recipe we offer takes a total of 40 minutes to prepare and is very simple to make. These delicious treats can be enjoyed at brunch, as a snack, or as a dessert. 

Ingredients

Lemon and Blueberry Scones

• 1 cup (250 ml) of 2% milk
• 4 eggs slightly beaten
• 2 teaspoons (10 ml) of vanilla extract
• 2 tablespoons (30 ml) of fresh lemon zest
• 1/2 cup (113 g) of sugar
• 4 cups (460 g) of all-purpose flour
• 2 tablespoons (30 ml) of baking powder
• 1 teaspoon (5 ml) of salt
• 1 1/2 cups (375 ml) of unsalted butter, cold, cut into cubes
• 2 cups (500 ml) of fresh blueberries
• 1 tablespoon (15 ml) of all-purpose flour
• 1 egg white beaten

Lemon Glaze

• 3 cups (450 g) of powdered sugar
• 6 tablespoons (90 ml) of milk
• 1 teaspoon (5 ml) of vanilla extract
• 2 tablespoons (30 ml) of freshly squeezed lemon juice

Preparation

Preheat the oven to 400°F (200°C). Line 2 baking sheets with parchment paper and set aside.

In a medium-sized bowl, whisk the milk, eggs, vanilla extract, lemon zest, and sugar. Set aside.

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In a large bowl, mix the flour with the baking powder.

Add the butter cubes to the dry ingredients using a pastry blender. 

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Incorporate the wet ingredients and mix until combined.

Sprinkle about 1 tablespoon of flour over the blueberries and mix gently.

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 Add the blueberries to the dough and stir gently.

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Transfer the dough to a lightly floured surface. Cut the dough into 2 pieces. 

Gently roll each piece of dough into a disc shape, being careful not to burst the blueberries. 

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Fold the dough over itself and repeat 4-5 times. Depending on the chosen shape for the scones, roll out the dough in a disc or rectangle shape one inch thick. Cut the dough into wedges or squares or use a biscuit cutter. 

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Transfer the scones to a baking sheet and brush with egg white.

Bake for 18 to 20 minutes, or until the scones are golden brown. Immediately transfer to cooling racks.

Meanwhile, in a medium bowl, mix the powdered sugar, milk, 1 teaspoon of vanilla, and lemon juice. Stir until the mixture is smooth and liquid. If it's too thick, add more milk. If it's too liquid, add more powdered sugar.

While the scones are still warm, pour the lemon glaze over each one. 

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Let the scones sit for a few minutes until the glaze hardens, then serve.

Notes: 

Make sure your butter is really cold straight from the refrigerator. You can even freeze the butter before adding it to the flour. If using frozen butter, it might be easier to grate it instead of cutting it. Cold butter contributes to the scone's crisp appearance.

Store the scones in an airtight container at room temperature for 1 to 2 days or in the refrigerator for up to 3 days. To freeze, wrap each scone individually in plastic wrap or in a freezer bag. They can be frozen for up to 3 months.