These American style Blueberry Scones with Lemon Glaze are perfect breakfast treat or afternoon guilty pleasure. Delicate sweetness from blueberries and lemony tanginess from the icing - it doesn't get any better than this.
American vs British style scones
These are American style scones and the recipe is based on the one by American chef Tyler Florence whom I "got to know" when binge watching Food Network during my time in the US.
What is the difference between the American and British scones you ask? Well, overall they are pretty similar and use similar ingredients. They both should be handled with care and dough shouldn't be worked too much as it will result in tougher scone. Americans like to add heavy cream (double cream) to their scones which is one of the things I changed in this recipe opting for much lighter full fat yogurt but you could also use buttermilk or creme fraiche as substitutes.
Another difference between the two is that British scones are usually enjoyed with butter and jam or clotted cream and jam or even all three. American ones, on the other hand, tend to be eaten as they are and topped with icing/glaze of some sort. Well, at least that is my understanding and differentiation in between the two but you are welcome to add your two pennyworth into this debate in the comments.
I absolutely love these blueberry delights which are divine eaten as they are with a large cup of milky coffee for me! They are only slightly sweet and with the tangy lemon glaze, they are pure heaven!
Lemon glaze making tips
I don't know about you but I love nice and thick lemon glaze on my scones and the quantities I'm providing you with in the recipe card below will make it just so. Thicker glaze is perfect for when you'd like to spoon or brush it over the scones for that extra tangy flavour.
If, however, you are not a huge fan of icing you can either skip it altogether or simply play with the ratio of icing sugar to lemon juice making your icing thinner. This way you can gently drizzle it over the scones for that subtle hint of lemon.
Storing and freezing Blueberry Scones with Lemon Glaze
These scones are best when eaten on the day when they're made. That said, they will still taste nice the following day. Baked and iced scones will keep in the airtight container, in room temperature for up to 2 days or up to 3-4 days in the fridge.
You can freeze them before or after baking (without icing) for up to 3 months.
Unbaked Scones: Bake from frozen as per recipe below allowing extra 2-3 minutes baking time or defrost in the fridge overnight and bake as per recipe below.
Baked Scones: Defrost them on the kitchen counter for a couple of hours or in the fridge overnight. Feel free to "refresh" them in the oven at 150C/300F/Gas Mark 2 for about 10 minutes or so. You can also pop them in the microwave for a few seconds until warm. Ice as per recipe below.
If you like fresh scones for breakfast, simply prepare them the night before and bake in the morning! Simple!
How to make Blueberry Scones with Lemon Glaze - Step-By-Step Instructions
Blueberry Scones with Lemon Glaze
- 256 g plain (all-purpose) flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoon caster (fine) sugar
- 75 g cold unsalted butter cubed
- 150 g fresh blueberries
- 245 g full fat yogurt
- milk for brushing over the scones optional
- 65 g icing sugar
- 1 tablespoon lemon juice
- Put flour, baking powder, sugar, salt and butter in a food processor and mix until the mixture resembles sand or breadcrumbs. If you don't have food processor simply use your fingers and rub the butter and flour mixture together until you get to sandy consistency.
- Gently fold in blueberries taking care so that they don't burst.
- Gently fold in the yoghurt until the dough comes together. Make sure you don't work it too much though.
- Sprinkle some flour on your worktop and gently tip the dough out of the bowl. Without kneading too much, try and bring it together with your hands to make a shape of rectangle 30cm/12inch long, 9cm/3.5inch wide and roughly 2cm/1inch thick.
- Cut the rectangle into 4 equal size rectangles and then cut each one of them into 2 triangles.
- Preheat the oven to 180C/400F/Gas Mark 4. Place your scones on a prepared baking tray and brush gently with a little milk if desired. Bake for 15-20 minutes (depending on your oven) until nicely brown. Take them out onto a cooling rack and let them cool completely before glazing.
- Prepare the lemon glaze by mixing icing sugar with lemon juice to reach desired consistency and drizzle or spoon over cooled scones. Enjoy!
- Nutritional information is approximate, per scone and should be treated as a guideline only.
- The quantities of icing sugar and lemon juice for lemon glaze in this recipe will give you quite a thick glaze. Feel free to play with quantities to achieve different thickness as per your liking. Thicker glaze is fine if you'd like to brush or spoon the icing over the entire scone. However, if you'd like to drizzle your icing over the scones instead, it will work better with slightly thinner consistency.
- Best eaten on the same day but can be stored in the airtight container, in room temperature for up to 2 days or 3-4 days in the fridge.
- Freezer friendly (details above).
Update Notes: This post was originally published on 12 June 2018 and updated in June 2019 with some useful info and updated recipe card.
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