Lemon Blueberry Scones with Blueberry Glaze
Lemon Blueberry Scones with Blueberry Glaze combine the refreshing zest of lemon, juicy blueberries, and a flaky, tender texture. Topped with a luscious blueberry glaze, these scones are perfect for breakfast, brunch, or a sweet snack, offering a delightful balance of sweetness and tang.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 45 minutes
- Yield: 8 scones
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Scones:
1¼ cups whole wheat flour
1 cup all-purpose flour
¼ cup white sugar
2½ teaspoons baking powder
1 teaspoon ground cardamom
1 teaspoon grated lemon zest
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground ginger
½ cup unsalted butter, frozen
½ cup whole milk Greek yogurt
3 tablespoons heavy cream
1 egg
2 teaspoons vanilla extract
1 cup frozen blueberries (unthawed)
For the Blueberry Glaze:
½ cup thawed blueberries (for juice)
1 cup confectioners’ sugar
1 teaspoon lemon juice
Instructions
Preheat the Oven:
Preheat to 400°F (200°C) and line a large baking sheet with parchment paper.
Prepare the Scone Dough:
In a large bowl, whisk together the whole wheat flour, all-purpose flour, sugar, baking powder, cardamom, lemon zest, baking soda, salt, and ground ginger.
Grate the Frozen Butter:
Grate the frozen butter into the flour mixture and toss until it resembles coarse crumbs.
Combine Wet Ingredients:
In a separate bowl, whisk together the Greek yogurt, heavy cream, egg, and vanilla extract. Add this mixture to the dry ingredients and stir until a crumbly dough forms.
Fold in Blueberries:
Gently fold in the frozen blueberries, being careful not to mash them.
Shape the Dough:
Turn the dough out onto the prepared baking sheet, forming an 8-inch circle. Flatten the top for even thickness. Cut into 8 wedges, leaving space between each one.
Brush with Egg Wash:
For the egg wash, whisk the egg with a little water and brush over the tops of each scone.
Bake:
Bake for 20 to 25 minutes or until golden brown. Allow the scones to cool completely on a wire rack.
Prepare the Glaze:
Press the thawed blueberries through a fine-mesh strainer to extract juice. Whisk the blueberry juice with confectioners’ sugar and lemon juice until smooth.
Glaze the Scones:
Drizzle the glaze over the cooled scones.
Notes
Storage: Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze the scones.
Freezing the Butter: Freezing the butter helps create the scones’ flaky texture. It should remain in solid chunks while mixing.
Gluten-Free Option: You can substitute the whole wheat and all-purpose flour with a gluten-free flour blend.
Make-Ahead: The dough can be made in advance and frozen. Bake from frozen, adding a few extra minutes to the baking time.
