Blueberry Scones with Lemon Glaze

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Perfect for company at the lake!

Cindy's important tip! Be sure to zest the lemon first then squeeze for the fresh juice!



  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 tablespoons coconut sugar
  • 5 tablespoons unsalted butter, cold, cut in chunks
  • 1 cup fresh blueberries
  • 1 cup heavy cream, plus more for brushing the scones
  • 1/2 cup fresh lemon juice
  • 2 cups confectioners' sugar
  • 1 tablespoon unsalted butter
  • 1 lemon, zest finely grated


  1. Preheat the oven to 400 degrees F.

  2. In a large mixing bowl sift together flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should resemble coarse crumbs. 

  3. Carefully fold the blueberries and heavy cream into the batter.  

  4. Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until golden brown. Let cool on a wire rack before glazing.

  5. Mix the lemon juice with the confectioners' sugar until dissolved in a microwave safe bowl.  Microwave for 40 seconds then remove and whisk until smooth.  Drizzle glaze over scones; put on a platter and serve to your guests!

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