• About
  • Browse Recipes
  • Recipe Index

Main Navigation

  • Recipe Index
  • About

The Forked Spoon

Eat Healthy • Adventure Often

  • Browse Recipes
  • Breakfast
  • Salads
  • Soups
  • Sides
  • Dinners
  • Desserts
  • By Diet

Home » Bread + Muffins + Scones » Blueberry Scones with Lemon Glaze

Blueberry Scones with Lemon Glaze

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
May 18, 2017
4.88 from 8 votes


Last Updated June 13, 2020 | 0 Comments

This post may contain affiliate links. Read my disclosure policy.

320 shares
jump to recipe

Crazy good Blueberry Scones with Lemon Glaze. Just as good as your favorite cafe, maybe even better!

Easy Blueberry Scones

I have a date with vanilla ice cream and two more episodes of Big Little Lies (omg so goooood! what will I do when it’s over?) so I’m going to keep this short and sweet. Plus, this is literally the first time I have sat down in nearly 13 hours, so the head that appears to be attached to my body is, well, not. For some serious good news? my child has had two straight days in a row of pure awesomeness. No teacher complaints, no meltdowns and no biting. amen.

Anywho, short and sweet.

I made scones, you guys. They’re light, buttery, full of blueberries and topped with a sweet lemon glaze. I have always been a big fan of scones. They’re like the less guilty breakfast dessert, but don’t really taste like it (ok, there may be a few exceptions). For forever, I always assumed that scones were complicated to make since you needed to mix flour with cold butter and roll it out and blah blah blah.

You guys, don’t listen to that voice. It’s lying. Scones are super easy to make. If I can do it, you can totally do it.

So, on that note, I highly recommend you stop whatever you’re doing right now and make some scones.

just kidding! I’m not totally crazy. You can try it in the morning 🙂

A blueberry scone

3 Blueberry Scones with Lemon Glaze diagonally applied

Blueberry Scones with Lemon Glaze

Blueberry Scones with Lemon Glaze

4.88 from 8 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Crazy good Blueberry Scones with Lemon Glaze. Just as good as your favorite cafe, maybe even better!
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins
Course Breakfast
Cuisine American
Servings 8 scones
Calories 356 kcal

Ingredients
 
 

FOR THE SCONES

  • 2 cups all-purpose flour - plus more for hands and work surface
  • 6 tablespoon granulated sugar
  • 2.5 teaspoon baking powder
  • ½ teaspoon salt
  • 2 lemons zested
  • ½ cup unsalted butter - frozen
  • ½ cup half and half - or heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1.5 cups blueberries - fresh or frozen

FOR THE GLAZE

  • 1 cup confectioners' sugar
  • 2.5 tablespoon fresh lemon juice
Prevent your screen from going dark

Instructions
 

  • Preheat oven to 425 degrees F and line a large baking sheet with parchment paper.
  • In a large mixing bowl mix together the flour, sugar, baking powder, salt, and lemon zest until fully combined. Grate the frozen butter on a box grater and add the butter to the flour mixture. Use a large fork to combine the butter with the flour, finishing with your fingers until the mixture resembles course meal. Set aside.
  • In a separate bowl whisk together the half and half, egg and vanilla extract. Pour it over the flour mixture and use a large rubber spatula or wooden spoon to combine until wet and dry ingredients are just combined. Very carefully fold in the blueberries. Although the dough will be wet and sticky, do not over work the dough.
  • With floured hands, gather the dough and work it into a ball as best you can on a clean floured surface. Press the dough into an approximate 8-inch circle disc and cut into 8 equal slices.
  • Carefully transfer scones to prepared baking sheet at least 1-2 inches apart. Brush the top of each scone lightly with a thin layer of half and half or cream and bake for approximately 18 minutes.
  • Remove from the oven and allow to cool on a cooling rack. In the meantime, prepare the icing. Whisk together the confectioners' sugar with the lemon juice in a small bowl. Once the scones have cooled, spread or drizzle 1-2 teaspoons of icing over the top of each one.

Nutritional Information

Calories: 356kcal | Carbohydrates: 53g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 56mg | Sodium: 163mg | Potassium: 213mg | Fiber: 1g | Sugar: 26g | Vitamin A: 455IU | Vitamin C: 6.6mg | Calcium: 85mg | Iron: 1.7mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Blueberry Scones
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

320 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

Reader Favorites

  • Acai bowl topped with fresh fruit and granola. Acai Bowl Recipe – How to Make Your Own Acai Bowl
  • Perfect, clear, beef bone broth in a large stockpot. Bone Broth Recipe (How to Make Bone Broth)
  • Bok Choy being cooked in a wok with a spoonful of garlic sauce 10 Minute Garlic Bok Choy Recipe
  • A close up of a bowl Chimichurri Chimichurri Recipe (How to Make Chimichurri Sauce)
  • White bowl filled with homemade chicken soup. The Best Chicken Soup Recipe
  • A large white bowl filled with creamy potato salad and garnished with chopped parsley. Easy Creamy Potato Salad Recipe
Logo of The Forked Spoon by Jessica Randhawa
The Forked Spoon has been featured on Yahoo, CountryLiving, MSN, Cosmopolitan, USA Today, and Parade
  • About
  • Browse Recipes
  • Contact
  • Accessibility Statement

Copyright © 2023 · The Forked Spoon LLC • Disclosure