Blueberry scones with a lemon glaze are easy and delicious! A tried and true recipe to keep in your back pocket!
Scones are one of those things that I decide to make when I am short on time, but want to look like I planned ahead and baked something yummy from scratch.
I love scones because they are simple, like pie crust, but so delicious. I also love that I almost always have all of the ingredients I need to make scones - flour, butter, sugar, milk, and some sort of fruit... Really, they've become my go-to recipe because it only takes about ten minutes to put the ingredients together, and cleanup is really simple. They're just great, okay?
These scones were inspired by my friend Sarah. Lori and I planned to have her over for a birthday brunch, and we wanted to put together something savory and something sweet. Scones were the first thing that came to mind!
I really had wanted to make blackberry scones, but our grocery store didn't have any, so we opted for blueberry. The best part of about scones is that you can mix and match your fruit/nuts/glaze to create unique flavors (or to simply use up whatever fruit you have in the fridge).
This morning we enjoyed these scones as we sat outside on my patio and enjoyed a glass of rosé and egg casserole while celebrating Sarah's birthday. I am always so grateful that even in this tiny town, I am somehow surrounded by so many incredible friends.
Can I use a milk substitute in scones?
Scones are typically made using a heavy cream, truly the most delicious, and the most traditional way to make scones. However, if you are lactose intolerant, or simply don't keep cream on hand, regular milk will do. These scones can be made with milk, coconut milk, almond milk, or cashew milk. I bet rice milk would even work.
For this recipe we used almond milk and they turned out delicious!
We first tried this recipe using an entire cup of milk, but it was much too cake-like for us, we prefer the crumble of these scones with only 3/4 cup milk!
Blueberry Scones with Lemon Glaze Recipe
- 2 cups flour
- 1 stick butter (8 T)
- 1/4 cup sugar
- 1 C blueberries
- 2 tsp baking powder
- 3/4 cup cream (regular milk or almond milk also works)
- lemon zest from one lemon
- 1/2 tsp salt
preheat oven to 400 F
Step 1: Prep the butter: use a sharp knife to cut butter into small sugar cube sized squares. Then, place the butter in the freezer for about 5 minutes.
Step 2: While the butter is in the freezer, combine flour, sugar, baking powder, and salt in a medium sized mixing bowl.
Step 3: Remove butter from the freezer and add to the flour mixture.
Step 4: Using a pastry blender (or your hands), break the mixture down until you have a coarse meal with pea sized butter bits.
Step 5: Add blueberries and lemon zest - stir to combine.
Step 6: Stir in cold cream/milk/almond milk until the mixtures becomes dough like. The dough should be crumbly, do not over-work.
Step 7: If needed, coat your hands in flour. Break off tennis ball sized pieces from the dough and form into small disks.
Step 8: Brush each scone with a touch of milk and sprinkle with a pinch of sugar. Bake for 15-20 minutes, or until golden brown.
For the Glaze:
- 1 cup powdered sugar
- juice from the zested lemon
- 1 tsp vanilla
While the sones are baking, combing powdered sugar, lemon juice, and vanilla in a small mixing bowl. Stir until thoroughly incorporated. If the consistency is too thick, add a teaspoon of milk.
Drizzle the glaze over slightly cooled scones and enjoy!
I hope you enjoy this delicious recipe! It is the perfect thing to make ahead and enjoy on Sunday morning. They are just as delicious the day after as they are right out of the oven!
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