Blueberry Scones with lemon icing drizzle

These lemon blueberry scones are the perfect mix of bright, zesty lemon and sweet, juicy blueberries. Fresh lemon zest brings a punch of citrus that makes the berries shine, giving the scones a light, refreshing flavor. The texture? Think blueberry muffin meets buttery biscuit, all topped with a tangy lemon icing that hits just right with your morning coffee or tea.

Lemon Blueberry Scones

Ingredients

• 2 cups (250g) self-rising flour
• 1/2 cup (100g) granulated sugar
• 2 and 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
• 1/2 cup (120ml) heavy cream or buttermilk (plus 2 Tbsp for brushing)
• 1 large egg
• 1 and 1/2 teaspoons pure vanilla extract
• 1 teaspoon lemon juice
• Zest of 1 lemon
• 1 heaping cup (140g) fresh blueberries

Lemon Icing Drizzle

• 2 tbs lemon Juice
• 1 tbs milk
• 1 cup powder sugar

Instructions

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. Let’s make some scones!
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, ground cinnamon, and salt. Set this aside – we’re about to add some buttery goodness!
3. Grate the Butter: Using a box grater, grate the frozen butter into the dry ingredients. Toss the grated butter into the flour mixture until it resembles coarse crumbs. This step makes your scones incredibly flaky!
4. Mix Wet Ingredients: In a small bowl, whisk together the heavy cream (or buttermilk), egg, vanilla extract, lemon juice, and lemon zest. Pour this mixture into the flour and butter mixture, and gently stir until just combined. Be careful not to overmix!
5. Add the Blueberries: Gently fold in the fresh blueberries, being careful not to crush them. Your dough should be slightly sticky and full of berry goodness!
6. Shape the Dough: Transfer the dough onto a floured surface and shape it into a 1-inch thick disc. Use a sharp knife or a bench scraper to cut the dough into 8 equal wedges.
7. Brush and Bake: Place the scones onto the prepared baking sheet, spacing them about 2 inches apart. Brush the tops with a little extra heavy cream or buttermilk to give them a beautiful golden finish.
8. Bake to Perfection: Bake for 18-22 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Your kitchen will be filled with the irresistible aroma of freshly baked scones!
9. Make the Lemon Icing: Combine the powdered sugar, lemon juice, and milk in a bowl. Mix until completely incorporated and no lumps of sugar remain.
10. Cool and Enjoy: Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve them warm with a pat of butter or a drizzle of Lemon Icing for the ultimate treat.

Enjoy your delightful homemade blueberry scones with a zesty lemon twist!