Best 5 Lemon Blueberry Scones With Blueberry Glaze Recipes

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Indulge in a delightful culinary experience with our tantalizing Lemon Blueberry Scones with Blueberry Glaze, a perfect treat to brighten up your morning or afternoon tea time. These delectable scones combine the refreshing tartness of lemon with the sweet burst of blueberries, resulting in a harmonious flavor profile that will tantalize your taste buds. Accompanied by a luscious blueberry glaze, each bite offers a symphony of flavors and textures that will leave you craving more.

Along with the Lemon Blueberry Scones, this article also features a collection of equally enticing recipes, each offering a unique taste adventure. Discover the zesty Lemon Blueberry Muffins, bursting with juicy blueberries and a hint of lemon, perfect for on-the-go snacking or a quick breakfast. For those who prefer a classic indulgence, the Blueberry Scones, featuring a tender crumb and a generous helping of blueberries, are sure to satisfy your cravings.

If you're looking for a sweet and tangy treat, the Lemon Blueberry Bread is a delightful option, combining the vibrant flavors of lemon and blueberry in a moist and flavorful loaf. And for those with a sweet tooth, the Blueberry Lemon Bars, featuring a buttery crust and a luscious lemon-blueberry filling, are an irresistible indulgence.

With detailed instructions and helpful tips, this article equips you with the knowledge and confidence to create these delectable treats in the comfort of your own kitchen. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds dancing with joy.

Let's cook with our recipes!

BLUEBERRY SCONES WITH LEMON GLAZE



Blueberry Scones with Lemon Glaze image

Provided by Sandra Lee

Categories     dessert

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 1/2 cups baking mix, see recipe or Bisquick
1/4 cup sugar
1/2 stick (1/4 cup) unsalted butter
2 large eggs
1/4 cup milk
1/2 cup frozen blueberries
All-purpose flour, for work surface
1 cup confectioners' sugar
Lemon juice from Chicken Cutlet recipe
1/2 teaspoon vanilla extract

Steps:

  • Preheat the oven to 400 degrees F.
  • Scones: Whisk together the baking mix and sugar in a large bowl. Mix in the butter with your hands or a pastry blender until the butter is the size of peas. Beat the eggs well with the 1/4 cup milk in a small bowl. Pour the wet ingredients into the dry ingredients and combine until just blended. Do not over mix. Gently fold in the blueberries. Turn the dough out onto a floured surface and pat into a 3/4-inch thick square. Cut into 4 squares, then cut each square into 2 triangles. Arrange the scones on an ungreased baking sheet and bake until golden brown, about 15 minutes. Remove to a wire rack and let cool a bit before glazing.
  • For the glaze: Whisk together the confectioners' sugar, lemon juice, and vanilla until smooth. Pour evenly over the warm scones. Transfer to a serving platter and serve.

BLUEBERRY SCONES WITH LEMON GLAZE



Blueberry Scones with Lemon Glaze image

Provided by Tyler Florence

Time 40m

Yield 8 scones

Number Of Ingredients 11

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup fresh blueberries
1 cup heavy cream, plus more for brushing the scones
1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
1 tablespoon unsalted butter
1 lemon, zest finely grated

Steps:

  • Preheat the oven to 400 degrees F.
  • Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
  • Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
  • You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

LEMON BLUEBERRY SCONES



Lemon Blueberry Scones image

Light and tender scones, bursting with blueberries and the fresh taste of lemon. The optional lemon glaze takes these over the top.

Provided by Kim's Cooking Now

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 1h15m

Yield 8

Number Of Ingredients 14

2 cups all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
1 lemon, zested
¼ teaspoon salt
¼ teaspoon baking soda
½ cup cold butter, cubed
1 cup fresh blueberries
½ cup heavy cream
1 large egg
1 tablespoon fresh lemon juice
2 tablespoons heavy cream
¼ cup powdered sugar
1 ½ teaspoons fresh lemon juice

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper and set aside.
  • Combine flour, sugar, baking powder, lemon zest, salt, and baking soda in the bowl of a food processor. Pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. Pour mixture into a large bowl. Fold in blueberries, making sure they are well coated with the dry ingredients.
  • Beat 1/2 cup heavy cream, egg, and lemon juice together using a fork in a small bowl. Stir into flour mixture and mix just until slightly moistened.
  • Turn dough out onto a well floured surface. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc; cut disc into 8 triangles. Transfer scones using a bench scraper to the prepared baking sheets (4 scones per baking sheet). Brush scones with 2 tablespoons heavy cream.
  • Bake in the preheated oven until light brown, 20 to 23 minutes. Remove from the oven and let cool completely, about 30 minutes.
  • Mix powdered sugar and lemon juice together in a small bowl. Transfer to a small resealable plastic bag; snip the corner off of the bag using scissors, and drizzle cooled scones with glaze.

Nutrition Facts : Calories 347.9 calories, Carbohydrate 39.9 g, Cholesterol 79.2 mg, Fat 19.4 g, Fiber 1.3 g, Protein 4.7 g, SaturatedFat 11.8 g, Sodium 332.3 mg, Sugar 14.2 g

BLUEBERRY SCONES WITH LEMON GLAZE



Blueberry Scones with Lemon Glaze image

Ready in 45 minutes, our melt-in-your-mouth scones pair the sweetness of blueberry with the zest of a lemony glaze.

Categories     Side Dish

Time 45m

Yield 12

Number Of Ingredients 12

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons granulated sugar
1/2 cup butter, softened
2 cups light sour cream
1/4 teaspoon vanilla extract
1 cup fresh blueberries
3 lemons
2 eggs
1 cup granulated sugar
4 tablespoons butter

Steps:

  • Heat oven to 350°F. Mix all the dry ingredients together. Cut in softened butter. Gently fold in the sour cream and vanilla. Fold in blueberries. Do not overwork the dough.
  • Scoop dough (about 1/3 cup) onto two lightly greased baking sheets. Bake 30 minutes or until golden brown. Cool 5 minutes.
  • Zest one lemon with a microplane grater. Cut all threee lemons in half; juice. In a medium sauce pan over medium heat, whisk together the lemon zest, lemon juice, eggs and sugar. Whisk constantly; do NOT boil. Once the mixture is hot, turn the heat to low and whisk in the butter, 1 tablespoon at a time. Continue cooking on low for 6 minutes until the lemon glaze has thickened. Remove from heat and let cool.
  • Serve warm scones with lemon glaze. Store any leftover lemon glaze in refrigerator.

Nutrition Facts : Calories 370, Carbohydrate 52 g, Cholesterol 80 mg, Fat 3, Fiber 1 g, Protein 7 g, SaturatedFat 9 g, ServingSize 1 Scone, Sodium 480 mg, Sugar 26 g, TransFat 1/2 g

LEMON-BLUEBERRY SCONES WITH BLUEBERRY GLAZE



Lemon-Blueberry Scones with Blueberry Glaze image

Definitely not your traditional scone! These scones have a bit of whole wheat flour, a bit of Greek yogurt, a touch of cardamom and ginger--and a nice lemon-blueberry flavor that gets amped up by the addition of a blueberry glaze.

Provided by Kim

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 1h30m

Yield 8

Number Of Ingredients 20

1 ¼ cups whole wheat flour
1 cup all-purpose flour
¼ cup white sugar
2 ½ teaspoons baking powder
1 teaspoon ground cardamom
1 teaspoon lemon zest
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground ginger
½ cup unsalted butter, frozen
½ cup whole-milk Greek yogurt
3 tablespoons heavy cream
1 egg
2 teaspoons vanilla extract
1 cup frozen blueberries, unthawed
1 egg
1 teaspoon water
¼ cup frozen blueberries, thawed
⅔ cup confectioners' sugar
1 tablespoon lemon juice

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
  • Combine whole wheat flour, all-purpose flour, sugar, baking powder, cardamom, lemon zest, baking soda, salt, and ginger in a large bowl. Grate in frozen butter using a box grater and toss until mixture resembles coarse crumbs.
  • Mix yogurt, cream, egg, and vanilla extract together in a small bowl. Add to the flour mixture to form a crumbly dough, stirring just until no dry clumps of flour remain. Stir in unthawed blueberries.
  • Pour crumbly dough onto the parchment-lined baking sheet. Press dough together firmly until it forms a cohesive 8-inch circle. Flatten top to ensure the circle is even. Cut into 8 triangular pieces. Arrange the pieces 1 inch apart on the same parchment-lined pan.
  • Whisk egg and water together in a small bowl for the egg wash. Gently brush over the top of each scone.
  • Bake scones in the preheated oven until tops are golden brown, 20 to 25 minutes. Let cool completely, about 30 minutes.
  • Use the back of a wooden spoon to press thawed blueberries through a fine-mesh strainer into a medium bowl to extract 2 or 3 tablespoons of juice. Discards skins and seeds. Whisk confectioners' sugar and lemon juice into the blueberry juice until smooth. Drizzle blueberry glaze over cooled scones.

Nutrition Facts : Calories 355.2 calories, Carbohydrate 46.1 g, Cholesterol 87.5 mg, Fat 16.7 g, Fiber 3.3 g, Protein 6.9 g, SaturatedFat 9.7 g, Sodium 407.4 mg, Sugar 19 g

Tips:

  • Use fresh blueberries: Fresh blueberries will give your scones the best flavor and texture. If you can't find fresh blueberries, you can use frozen blueberries, but be sure to thaw them and drain them well before using.
  • Don't overmix the dough: Overmixing the dough will make your scones tough. Mix the dough just until the ingredients are combined.
  • Chill the dough before baking: Chilling the dough before baking will help the scones rise evenly and prevent them from spreading too much.
  • Bake the scones until they are golden brown: The scones are done baking when they are golden brown on top and a toothpick inserted into the center comes out clean.
  • Make the blueberry glaze while the scones are baking: This will give the glaze time to cool slightly before you pour it over the scones.
  • Serve the scones warm with the blueberry glaze: The scones are best served warm with the blueberry glaze. You can also store the scones in an airtight container at room temperature for up to 3 days.

Conclusion:

These lemon blueberry scones with blueberry glaze are a delicious and easy-to-make treat. They are perfect for breakfast, brunch, or a snack. The scones are light and fluffy, with a tender crumb and a sweet and tangy flavor. The blueberry glaze is the perfect finishing touch, adding a burst of sweetness and blueberry flavor. If you are looking for a delicious and easy-to-make scone recipe, this is the one for you!

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