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Blueberry Scones with Lemon Glaze

Fresh blueberries, heavy cream & a bright lemon glaze — from Father's Spice and Everything Nice

Section
Desserts · Breakfast
Oven
400°F
Yield
8 scones

Ingredients

Scones

  • 2¼ cups all-purpose flour
  • ½ cup sugar
  • 2 eggs
  • 1 T baking powder
  • ¼ tsp salt
  • ½ cup (1 stick) cold butter, cut in chunks
  • ½ cup heavy cream
  • 1 cup fresh blueberries

Lemon Glaze

  • 2 cups confectioners' sugar
  • 2 T lemon juice
  • 2 T butter, melted

Directions

  1. Preheat oven to 400°F. Lightly grease a baking sheet.
  2. Combine flour, sugar, baking powder, and salt in a large bowl.
  3. Cut cold butter into the flour mixture until it resembles coarse crumbs.
  4. In a separate bowl, beat eggs and add heavy cream.
  5. Add egg mixture to flour mixture and stir until just combined. Do not overmix.
  6. Gently fold in fresh blueberries.
  7. Press dough into a rectangle about 1 inch thick. Cut into 8 triangles.
  8. Place on prepared baking sheet. Bake at 400°F for 18–20 minutes until light golden brown.
  9. For glaze: whisk together confectioners' sugar, lemon juice, and melted butter until smooth.
  10. Drizzle glaze over warm scones before serving.
Note: Don't overwork the dough — a light touch keeps the scones tender and flaky. Cold butter is essential.