Buttery Blueberry Scones Recipe With Lemon Glaze Is Tender & Flaky (9 Ingredients) Bread/Muffins Breakfast Brunch Desserts Snacks Fruit Gluten-free British Recipes

If you like scones that are flaky on the outside and tender on the inside, then don't let this incredible scone recipe pass you by. This buttery scones recipe is moist and fluffy and bursting with fresh blueberries. These buttermilk scones are not only packed with buttery blueberry flavor, but also the health benefits of blueberries.

What makes this simple scone recipe so special? Frozen butter. Seriously! For the best flavor and texture, use very cold or frozen butter, and keep the dough as cold as possible before baking. No worries, it's easy! Just freeze the butter before grating it with a box grater, then refrigerate the dough before baking. Simple techniques that yield amazing results.

If you've made scones before that have turned out dry and crumbly, then it'll be welcome news that this buttermilk scone recipe (check out the health benefits of buttermilk) turns out moist and flaky with a tender crumb. And, if you top the scones with the optional lemon glaze, there's a burst of sweet-tart lemon flavor (along with the health benefits of lemon). Even more special!

Here's what you need to make this buttery blueberry scones recipe: flour (all-purpose or gluten-free), granulated sugar, baking powder, salt, frozen butter, buttermilk, an egg, vanilla extract and fresh blueberries. For the optional lemon glaze, you'll need lemon juice and powdered sugar. You combine all the ingredients then bake up the scones until golden. If you like, you can then drizzle the lemon glaze over the scones. So delicious, and ready in only about an hour.

These irresistible scones can be a perfect breakfast or a part of an elegant brunch. You can serve them as a sweet snack anytime of day or save them for dessert with a cup of coffee. They make a wonderful food gift, too. Try this recipe with raspberries or blackberries, or even chocolate chips!

Cuisine: Scottish / British / American
Prep Time: 30 minutes
Cook Time: 20 to 25 minutes (ovens vary)
Total Time: 50 to 55 minutes
Servings: 16

Ingredients

• 2 cups flour (all-purpose or gluten-free flour)
• 1/2 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter (1 stick), frozen or very cold
• 1/2 cup buttermilk
• 2 teaspoons vanilla extract
• 1 large egg
• 1 1/2 cups fresh blueberries

Optional Lemon Glaze

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice

Here's how to make it:

1. In a large mixing bowl, add the flour, sugar, baking powder and salt. Whisk to blend. (To make these scones gluten-free, use gluten-free flour.)
2. Using a box grater, grate the frozen butter and add it to the dry ingredients. Combine using a pastry cutter or your clean hands. Mixture will look crumbly. Put into the refrigerator while you combine the wet ingredients.
3. In a medium mixing bowl, add the buttermilk, vanilla extract and egg. Whisk to combine.
4. Remove the dry mixture from the refrigerator and add the wet mixture to it. Stir until just combined.
5. Fold in the blueberries.
6. Form the dough into 16 round scones (or eight triangle wedges) and drop them 2 to 3 inches apart onto parchment paper-lined baking sheets. (Note that the dough will be sticky, so you can flour your hands and work surface to help prevent sticking. The number of scones you get depends on the size of scones you form.) Place the scones in the refrigerator for 15 minutes. (If you don't have enough space in your refrigerator to accommodate the baking sheets, you can place the scones on a lined plate for refrigerating, then transfer to baking sheets.)
7. Bake the scones in a preheated 400-degree F oven until golden, about 20 to 25 minutes.
8. Allow scones to cool before glazing and serving.
9. While scones are baking, make the lemon glaze (if using). In a small mixing bowl, add the powdered sugar and the lemon juice. Whisk to blend.
10. Drizzle the glaze on top of the scones and serve. Store leftover scones in an airtight container (in the refrigerator lasts longer).

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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