Blueberry Scones with Lemon Glaze

written by cookeatlove on July 8, 2012 in Blogalicious Thoughts and Breads and Stuff like bread and Dessert and featured and Featured Articles with one Comment

I have been making scones for a couple of days now. I have even researched these time-honored treats. I wanted to know if the more modern version of making scones, ie Starbucks is consistent with the ones are grandmothers made. My sister made a batch using eggs, which traditionally not an ingredient used in scone making. She said they were delicious and more “cake-like”. I made scones the traditional way and they seems to have that more, flaky, layers look. They tasted amazing. My family liked them better, that could also have to do with oven temp which I think is the most important part. Ideally, you want the top to be golden and crispy! So it is important to cook them at 400 for 20 min. Here is my recipe for scones…any other fruits can be added before combining the wet and dry ingredients.


Blueberry Scones with Lemon Glaze


2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup sugar

5 tablespoons or 1/4 cup unsalted butter, cold, cut in chunks may add a little more

1 cup fresh blueberries

1 cup heavy cream


Lemon Glaze:

1/2 cup freshly squeezed lemon juice

2 cups of icing sugar, sifted

1 tablespoon butter

1 lemon, zest finely grated



Preheat the oven to 400 degrees F.

Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 knives or a pastry blender, or a food processor, blend the butter with the flour. The mixture should look like coarse crumbs. Gently add the blueberries into the batter. If you start squishing them, their strong color will bleed into the dough and you will have blue scones, which is fine if you dont care. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.

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 or on parchment paper. Bake for 15 to 20 minutes until the tops are golden and brown. Let the scones cool a bit before you put the glaze on them.


You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners’ until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.