Glazed Lemon Blueberry Scones. My go-to scone recipe filled with blueberries and topped with sweet and tangy lemon glaze to make the best Glazed Lemon Blueberry Scones! These lemon blueberry scones are crumbly, yet moist and perfect for brunch, tea parties, bridal showers, Mother's Day, and so much more! Lemon Glaze Glazed Lemon Blueberry Scones.

Serve with lemon curd and cream for an afternoon tea experience everyone will love! My go-to scone recipe filled with blueberries and topped with sweet and tangy lemon glaze. Made with yogurt to keep them light and fluffy. You can have Glazed Lemon Blueberry Scones using 15 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Glazed Lemon Blueberry Scones

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

I've made so many variations of these scones over the years that I can't even remember which ones were first! The basic dough is extremely adaptable, and. Glazed lemon blueberry scones are total breakfast goals! Blueberries and lemon partner together in a light, tender and flakey scone, drizzled with a sweet lemon glaze that is nothing short of impressive.

Glazed Lemon Blueberry Scones instructions

Preheat oven to 400 degrees F..
In your stand mixer bowl, combine flour, sugar, baking powder, and salt..
Cut cold butter into 1 inch cubes, put on top of dry ingredients..
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..
Stir in milk, vanilla, lemon juice, and lemon zest until moistened..
Pat dough out onto a lightly floured counter. Gently fold in blueberries, being careful not to squish too much..
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..
Place onto parchment-lined cookie sheet, about one to two inches apart..
For 8 large scones, bake 15-17 min or until golden brown..
For 16 small scones, adjust baking time to 11-13 min or until golden brown..
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..

Light and tender scones, bursting with blueberries and the fresh taste of lemon. The optional lemon glaze takes these over the top. Serve warm scones with lemon glaze. Toss blueberries in a little flour then fold them into the batter, taking care not to mash or bruise them. You really can't ask for anything more spectacular than mother nature's edible gifts!