Recipe: Tasty Glazed Lemon Blueberry Scones

Glazed Lemon Blueberry Scones. Lemon Blueberry Scones with a Lemon Glaze is an Easy Scone Recipe for Every Season! Moist and flavorful, sweet and tangy, these Lemon Blueberry Scones with Lemon Glaze are definitely my best scone recipe! And when you add juicy berries and a tangy citrus glaze to the equation, you better believe I'll be bypassing the cream cheese-filled muffins in favor of lemon blueberry scones time and time again.

They're buttery and moist with crisp crumbly edges and soft flaky centers. Read through the recipe before beginning. Sift together the dry ingredients; the flour, baking powder, salt, and sugar. You can cook Glazed Lemon Blueberry Scones using 15 ingredients and 11 steps. Here is how you cook that.

Ingredients of Glazed Lemon Blueberry Scones

1. Prepare 8-16 of servings.
2. It's 2 cups of all purpose flour.
3. You need 1/4 cup of granulated sugar.
4. You need 1 tbsp of baking powder.
5. You need 1/2 tsp of salt.
6. Prepare 6 tbsp of butter.
7. You need 1/2 cup of milk.
8. Prepare 1/4 cup of fresh lemon juice.
9. It's 2 tbsp of lemon zest.
10. Prepare 1/4 tsp of vanilla extract.
11. It's 1 cup of fresh blueberries.
12. Prepare of Lemon Glaze Ingredients.
13. It's 1/2 cup of icing sugar.
14. You need 1 tbsp of fresh lemon juice.
15. It's Pinch of lemon zest.

In a large bowl, sift together flour, sugar, baking powder, salt, and cinnamon. Add butter and using hands or a pastry cutter, cut the butter into the flour until the size of peas, working quickly so the butter stays cold. In a large mixing bowl, add flour, sugar, baking powder, lemon zest and salt (exact quantities in the recipe card below). It's important to start with very cold butter to get the perfect scone texture.

Glazed Lemon Blueberry Scones step by step

1. Preheat oven to 400 degrees F..
2. In your stand mixer bowl, combine flour, sugar, baking powder, and salt..
3. Cut cold butter into 1 inch cubes, put on top of dry ingredients..
4. Using your paddle attachment to work up to medium speed, beat butter with dry ingredients until butter has crumbled into smaller pieces and mixture is consistent. This might take a few minutes- be patient! You can stop halfway through, use a fork to scrape down the sides of the bowl and mix up the butter a bit more if needed..
5. Stir in milk, vanilla, lemon juice, and lemon zest until moistened..
6. Pat dough out onto a lightly floured counter. Gently fold in blueberries, being careful not to squish too much..
7. By hand, shape dough into a rectangle, about one inch thick. Cut roughly down the middle to divide into two squares. Cut a criss cross diagonally through both squares to get 8 large scones. *To get 16 smaller scones, cut each triangle in half. The scones will bake up slightly bigger, and they're the perfect size for a snack or with breakfast..
8. Place onto parchment-lined cookie sheet, about one to two inches apart..
9. For 8 large scones, bake 15-17 min or until golden brown..
10. For 16 small scones, adjust baking time to 11-13 min or until golden brown..
11. To make the lemon glaze, combine all ingredients in a small bowl. Add a little more or less lemon juice to get the consistency you like. Drizzle over cooled scones..

Mix the lemon juice and confectioners' sugar together in a microwave-safe bowl. Add the lemon zest and butter. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients.