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Lemon Blueberry Scones with a lemon glaze
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4 from 12 votes

Lemon Blueberry Scones #SpringSweetsWeek

Lemon Blueberry Scones make a delicious treat for breakfast, brunch, or mid-afternoon snack. Bursting with fresh blueberries, these moist scones also have a wonderful lemon glaze.
Author: Lisa Kerhin


Scone batter

  • 2 cups flour
  • ¼ Dixie Crystals Sugar plus 2 tbsp
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • zest of 1 large lemon
  • ½ cup unsalted butter frozen (1 stick)
  • ½ cup heavy cream
  • 1 egg
  • 1 tsp vanilla
  • 1 cup fresh blueberries frozen can be used but see tip


  • 1 cup Dixie Crystals powdered sugar
  • 2-3 tbsp fresh lemon juice


  • Preheat oven to 400 degrees. Line a large baking sheet a silicone baking mat or with parchment paper, set aside.
  • In a large bowl, whisk the flour, sugar, baking powder, salt, and lemon zest.
  • Grate the frozen butter using a box grater. (can also use a food processor)
  • Toss the grated butter into the flour mixture and combine it with a a fork, or your fingers until the mixture resembles large crumbs. Set aside.
  • In a small bowl, whisk the cream, egg, and vanilla together.
  • Drizzle over the flour mixture and then lightly toss the mixture together using a spoon or spatula until everything is just moistened.
  • Gently fold in the blueberries.
  • The dough will be a little sticky, this is okay. Work the dough into a ball with floured hands as best you can and transfer to a floured surface.
  • Press into a neat 8-inch circle and cut into 8 equal wedges with a sharp knife.
  • Place scones at least 2 inches apart on the prepared baking sheet.
  • Bake for 20-25 minutes or until lightly golden and cooked through.
  • Remove from the oven and allow to cool for a few minutes.
  • To make the glaze, mix together the powdered sugar and 2 tablespoons lemon juice together until smooth. Add another Tablespoon of lemon juice to thin out, if need be.
  • Drizzle glaze over scones right before serving.