Blueberry Scones with Lemon Glaze

I highly recommend this recipe, but be warned, these scones are very addictive. We had a friend’s daughter staying with us for a few days so I decided to make breakfast extra special by making Tyler Florence’s blueberry scones. They turned out much easier to make than I imagined and they tasted FANTASTIC. I loved the sweet blueberries with the sweet/tart lemon glaze. These scones were a huge hit with everyone! I tried one bite and ended up eating the whole scone, I couldn’t stop myself.

Blueberry Scones:
Adapted recipe by For the Love of Cooking.net
Original recipe by Tyler Florence
 
  • 2 cups of flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 5 tbsp unsalted butter, cold, cut into chunks
  • 1 cup heavy cream, plus more for brushing on top of scones
  • 1 1/2 cups of fresh blueberries

Preheat the oven to 400 degrees. Sift together the dry ingredients into a bowl. Using 2 forks, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together until just mixed; do not over work the dough. Fold the blueberries into the dough, taking care not to mash the berries.

Press the dough onto a lightly floured surface and form into a rectangle. Cut the rectangle in half then cut the pieces into half again, giving you 4 squares. Cut the squares in half on a diagonal to give you a triangle shape.

Place the scones on a baking sheet lined with a silpat mat then brush the top with a bit of heavy cream. Bake for 15-20 minutes or until golden brown. Let the scones cool a bit before you apply the lemon glaze.

Lemon Glaze:

  • 1/2 cup freshly squeezed lemon juice
  • 2 cups confectioners’ sugar, sifted
  • 1 lemon, zest finely grated
  • 1 tbsp unsalted butter

Place all the ingredients in a microwave safe bowl. Place in the microwave and cook for 30 seconds. Whisk the glaze to smooth out any lumps then drizzle on top of each scone. Serve immediately. Enjoy!

 

Click here for a printable version of this recipe – For the Love of Cooking.net



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19 Responses to “Blueberry Scones with Lemon Glaze”

  1. 1

    Cathy — January 6, 2011 @ 1:52 pm

    I love this scone recipe, Pam. It's so buttery and flakey and versatile too. I wrote a post about it today and shared the recipe. Thanks.

    [Reply]

  2. 2

    EliFla — January 6, 2011 @ 4:01 pm

    Nice to meet you with this fantastic recipe, ciao Flavia

    [Reply]

  3. 3

    Sarah — January 16, 2012 @ 3:41 am

    I have always wanted to make scones – this recipe looks like something I can do. Thanks for sharing!!

    [Reply]

  4. 4

    Jamie — February 4, 2012 @ 6:11 pm

    Just made these this morning and they were delicious! Even my picky children loved it. I will be making this again and again. Thank you.

    [Reply]

  5. 5

    melissa@breckenridgeweddingphotographer.org — June 16, 2012 @ 7:13 pm

    Omg! I think you just killed me with this recipe! I never thought to make any dessert with blueberries with a lemon glaze! This is spetacular!!! I think my husband fell in love with me all over again!

    [Reply]

  6. 6

    6/24/2012 | stephaniecameron — June 24, 2012 @ 1:30 pm

    [...] Scones w/ Lemon Glaze: http://www.fortheloveofcooking.net/2010/07/blueberry-scones-with-lemon-glaze.html Share this:TwitterFacebookLike this:LikeBe the first to like [...]

  7. 7

    Rachael — October 8, 2012 @ 5:08 pm

    I’ve never made scones and have been wanting too. This recipe looks good and easy, I will be trying this soon. I have a question but not about the recipe. I’m wondering where you got the fork in the picture? I love that design. Thanks.

    [Reply]

    • Pam replied: — October 9th, 2012 @ 8:12 am

      I got the fork at Cost Plus World Market several years ago. I hope this helps.

      Cheers,
      Pam

      [Reply]

      • Rachael replied: — October 9th, 2012 @ 9:27 am

        Thanks. I’ll have to go there and see if they have anything similar. Is it just the photo or are the blueberries huge? They look ginormous in the picture.

      • Pam replied: — October 9th, 2012 @ 9:49 am

        They were big fresh blueberries but I am smaller ones would be just fine.

  8. 8

    Blueberry Scones with Lemon Glaze « Yasha's Crazy Life — January 14, 2013 @ 10:19 am

    [...] original recipe can be found here. The recipes on this blog are amazing, so be sure to explore a little [...]

  9. 9

    Morgan — March 10, 2013 @ 9:33 pm

    I know this is a bit off subject but I must know where this silver wear came from?! I love the handle as much as I love the recipe!!

    [Reply]

    • Pam replied: — March 11th, 2013 @ 12:25 pm

      I got the fork at Cost Plus World Market several years ago. I hope this helps.

      Cheers,
      Pam

      [Reply]

  10. 10

    3/24/2013 | stephaniecameron — March 23, 2013 @ 8:55 pm

    [...] Scones w/ lemon glaze(for a baby shower)-http://www.fortheloveofcooking.net/2010/07/blueberry-scones-with-lemon-glaze.html Share this:TwitterFacebookLike this:Like [...]

  11. 11

    Blueberry Scones | The Rookie Cook — August 6, 2013 @ 5:30 pm

    [...] Scones with Lemon Glaze (slightly adapted from For the Love of Cooking) Yield: 8 scones 2 cups flour (can use half whole wheat, if desired) 1 Tablespoon baking powder [...]

  12. 12

    allyssa — July 30, 2014 @ 6:12 am

    YUMMMM! I just made these for breakfast this morning, and they are so delicious. Too bad they’re so filling, or I would probably eat like 4.

    [Reply]

  13. 13

    allyssa — July 30, 2014 @ 6:14 am

    YUMMMM! I just made these for breakfast this morning, and they are so delicious. Too bad they’re so filling, or I would probably eat like 4. My picky 2 year old also loves them, he calls them cookies.

    [Reply]

  14. 14

    Pam Williams — September 2, 2014 @ 1:39 pm

    Do you think I could use fresh blueberries that I have frozen?
    Thanks

    [Reply]

    • Pam replied: — September 2nd, 2014 @ 4:14 pm

      Yes, I think that would be fine. Don’t thaw them first otherwise they will turn your dough blue.

      Pam

      [Reply]

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