Glazed Lemon Blueberry Scones
Learn how to make glazed lemon blueberry scones without heavy cream or buttermilk. With this easy recipe, your scones will be moist, light, and fluffy inside.
Equipment
- 1 Large mixing bowl
- 1 Baking sheet
- 1 Pastry blender optional
- 1 Microplane zester optional
Ingredients
- 1 cup milk or buttermilk If you have buttermilk, omit the lemon juice.
- 1 tablespoon lemon juice Freshly squeezed or bottled
- 3 cups flour Regular all-purpose flour
- ⅓ cup granulated sugar
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup firm butter, cut into chunks 1½ sticks
- 1 tablespoon grated lemon zest The zest from one lemon should be enough
- 1 cup fresh or frozen blueberries If you use frozen, try not to let them thaw out all the way. Less mess!
Ingredients for Easy Lemon Glaze for Scones
- 1 cup powdered sugar
- 2 tablespoons lemon juice Fresh squeezed is best. You could use the same lemon you used for grating the lemon zest.
Instructions
- Preheat the oven to 400 degrees. Lightly grease a baking sheet.
- Mix the lemon juice and the milk together to make faux buttermilk and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt until blended.
- Using a pastry blender or two butter knives, cut the butter into the flour mixture until the butter is about the size of small peas.
- Hold the microplane grater over the bowl and grate in the lemon zest. Stir in the lemon zest and blueberries.
- Make a well in the center of the butter-flour mixture and add your faux buttermilk all at once. You may stir the mixture with a fork until the dough pulls away from the side of a bowl, if you wish. Since there are so many blueberries in the mixture, I prefer to use my hands.
- I turn and press the dough down into the bowl a few times. This gathers up all of the loose butter-flour mixture.
- While the dough is still in the bowl, I divide it into four parts. I shape each part into a ball and place on a lightly floured board.
- Lightly pat each ball into a circle. Cut each circle into four parts and place the wedges on the prepared baking sheet.
- Bake until golden, about 15 minutes. Serve warm topped with lemon glaze or with homemade jam.
How to Make Lemon Glaze for Scones
- Whisk the two glaze ingredients, powdered sugar and lemon juice, together in a bowl until smooth.
- Drizzle glaze over lemon blueberry scones with a spoon and enjoy.