Fluffy Lemon Blueberry Scone Tower with Zesty Glaze
These fluffy lemon blueberry scones are tender, flaky, and bursting with fresh blueberries and bright lemon zest, topped with a tangy-sweet glaze. Perfect for brunch, tea time, or any occasion that calls for a comforting, easy-to-make treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (310g) all-purpose flour
- 1 tablespoon baking powder
- ¼ cup (50g) granulated sugar
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, cold and cubed
- 1 large egg, room temperature
- ¾ cup (180ml) heavy cream, plus extra for brushing
- Zest of 2 lemons (about 2 tablespoons)
- 2 tablespoons fresh lemon juice (for glaze)
- 1 cup (150g) fresh blueberries, washed and dried
- 1 cup (120g) powdered sugar (for glaze)
- ½ teaspoon vanilla extract (for glaze)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, whisk together the flour, baking powder, granulated sugar, and salt.
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits.
- In a separate bowl, whisk the egg with the heavy cream, lemon zest, and gently fold in the blueberries.
- Pour the wet mixture into the dry ingredients. Fold gently with a rubber spatula until just combined; the dough will be sticky.
- Turn the dough onto a lightly floured surface and pat into a 9-inch (23cm) circle about 1-inch (2.5cm) thick. Cut into 8 equal wedges.
- Place the wedges about 2 inches apart on the prepared baking sheet. Brush the tops lightly with heavy cream.
- Bake for 18-20 minutes until golden brown and risen. A toothpick inserted in the center should come out clean.
- While baking, whisk together powdered sugar, lemon juice, and vanilla extract until smooth to make the glaze. Adjust consistency as needed.
- Cool scones on a rack for 10 minutes, then drizzle glaze over the top. Stack to create a scone tower and serve.
Notes
Keep butter cold and do not overmix the dough to maintain flaky texture. Toss blueberries in flour before folding to prevent bleeding. Brush scones with cream before baking for a golden top. Drizzle glaze just before serving for best appearance. Dough can be refrigerated up to 24 hours before baking.
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Fat: 12
- Carbohydrates: 35
- Protein: 4
Keywords: lemon blueberry scones, fluffy scones, lemon glaze, brunch recipe, easy scones, homemade scones, blueberry dessert