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
Clockwise from the upper left.
Clockwise from the upper left.
Blueberry Scones with Lemon Glaze
Equipment
Ingredients
Scones
- 256 g plain (all-purpose) flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 2 Tbsp 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
Lemon Glaze
- 65 g icing sugar
- 1 Tbsp lemon juice
Instructions
- 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!
Notes
- 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).
Nutrition
Update Notes: This post was originally published on 12 June 2018 and updated in June 2019 with some useful info and updated recipe card.
Some more seasonal bakes you might enjoy
Easy Rhubarb Crumble (Rhubarb Crisp)
Sweet Blueberry Buns with Lemon Glaze
Strawberry Muffins with White Chocolate Drizzle
Make sure you stay up to date with all the latest recipes from Jo’s Kitchen Larder
Have you tried my Blueberry Scones with Lemon Glaze? Leave a comment at the bottom of this post, I love reading them!
You can also come and say hello over on my Facebook page, Twitter, Instagram or Pinterest
Pin Blueberry Scones with Lemon Glaze For Later!
LINKIES:
Cook Blog Share hosted Recipes Made Easy and Everyday Healthy Recipes, Cook Once Eat Twice, Brilliant Blog Posts,Bake of the Week with CasaCostello and MummyMishaps, Fiesta Friday
*This post contains affiliate links, which means that if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more. I only recommend products I own or really like and which caught my attention. Thanks in advance for supporting Jo’s Kitchen Larder!
Angela / Only Crumbs Remain says
I love the sound of these Jo, I must confess that I’m not a massive fan of scones but these look incredibly tempting and very tasty. I know my Mum would adore these too. Thankyou for sharing with #BakingCrumbs.
Angela x
joskitchenlarder says
Thank you Angela! 🙂 I have always liked scones and their stodginess lol but have never had them too often as there have always been other, more desirable treats. These Blueberry Scones have become one of my desirable treats now lol 😉 x
Maria | passion fruit, paws and peonies says
These blueberry scones look fantastic, especially with the glaze! Heavenly! xx
joskitchenlarder says
Thank you Maria ?? x
Karen, the next best thing to mummy says
I sometimes think that scones can be a bit dry, but the glaze in these would prevent this, must get baking #brillblogs@_karendennis
Mandy says
Ooh these look so good! Would love to give this a try. Pinning x
jenny walters says
These look yummy. I myself have been meaning to make scones in the American way for ages!So yet again you have inspired me Jo!Pinned x
joskitchenlarder says
Thanks Jenny! They are so delicious and moreish definitely worth giving them a go! xx
Jenny Paulin says
yes please Jo! These look scrumptious and I am always looking at your blog when I am hungry, but I would love to eat one now with my cup of tea please (I have just been for a run so I think it is allowed!). thank you for sharing your yummy scones (flavours are GREAT too) with #Bakeoftheweek x
joskitchenlarder says
Thank you Jenny! 🙂 These are allowed any time but especially justified after a good exercise. 🙂 xx
Kat (The Baking Explorer) says
They look absolutely gorgeous and I love lemon and blueberry together.
joskitchenlarder says
Thanks Kat! 🙂
jacqui says
Blueberries and lemon is the flavour of the moment but Im not complaining and I love it as a combination. These scones look so tasty they are pinned and on my list to make. Thank you for linking to #CookBlogShare
joskitchenlarder says
Thank you Jacqui! I have been obsessed with this combo recently but we have been all enjoying it so much! 🙂 x
Corina Blum says
Blueberry and lemon are such a good combination and these scones look delicious! I wish I could try one right now. Thanks for sharing with #CookOnceEatTwice xx
joskitchenlarder says
Thanks Corina! 🙂 These are simply lush and quick to make too which is a bonus. xx
joskitchenlarder says
Thank you Karly! 🙂
Karly says
These look amazing! Can’t wait to try!
Michelle Frank | Flipped-Out Food says
I had no idea that American and British scones were different, but it makes sense to me now! I would eat these gorgeous scones as-is with that delicious, tangy glaze! I wish I had one right now!
joskitchenlarder says
Aw thanks Michelle! These definitely don’t need anything else to make them desirable lol and this sticky lemon glaze simply makes them! I could do with one now too lol 🙂
Donna says
Blueberry and lemon is such as good combination. I’ve never made a scone, I might have to give it a go! #CookBlogShare
joskitchenlarder says
Thanks Donna 🙂 I haven’t made a classic scone as of yet even though love to favour them but this one was easy and really tasty.
Cat | Curly's Cooking says
Love blueberry and lemon together and like the glaze these have. I bet these didn’t last long when you made them x
joskitchenlarder says
Thanks Cat! 🙂 Blueberries and lemon are a perfect pair aren’t they? These lasted barely day and a half (just) lol. x