Blueberry scones with lemon glaze on the board.
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5 from 5 votes

Blueberry Scones with Lemon Glaze

These American style blueberry scones 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.
Course Afternoon Tea, Breakfast, Brunch, Snack
Cuisine American
Keyword blueberries, blueberry scones, lemons, scones
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 scones
Calories 258kcal
Author Jo Allison

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

Serving: 0g | Calories: 258kcal | Carbohydrates: 41g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 163mg | Potassium: 248mg | Fiber: 1g | Sugar: 14g | Vitamin A: 275IU | Vitamin C: 2.7mg | Calcium: 109mg | Iron: 1.7mg