For best results, use very cold butter and do not overmix the dough. This ensures a tender and flaky scone. Frozen blueberries are preferred as they prevent the dough from becoming overly wet and help maintain the scone's structure. Feel free to experiment with other berries or add-ins, such as chopped nuts or chocolate chips. Scones are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days. Reheat slightly for optimal flavor.
Lemon-Blueberry Scones with Blueberry Glaze
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PREP TIME40 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs 30 mins
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SERVING8 People
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VIEWS15
Elevate your brunch game with these delightful lemon-blueberry scones, crowned with a vibrant blueberry glaze. A symphony of flavors and textures awaits – from the wholesome touch of whole wheat to the tangy burst of lemon and sweet blueberries, all harmonized by warm spices.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate46 g
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Cholesterol88 mg
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Fiber3 g
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Protein7 g
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Saturated Fat10 g
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Sodium407 mg
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Sugar19 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. (5 minutes)
02
Step
3 mins
In a large bowl, whisk together whole wheat flour, all-purpose flour, granulated sugar, baking powder, cardamom, lemon zest, baking soda, salt, and ginger. (3 minutes)
03
Step
5 mins
Grate frozen butter into the flour mixture using a box grater. Toss to coat the butter with the flour until the mixture resembles coarse crumbs. (5 minutes)
04
Step
3 mins
In a separate small bowl, whisk together Greek yogurt, heavy cream, egg, and vanilla extract. (2 minutes)
05
Step
2 mins
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix. Gently fold in 1 cup of frozen blueberries. (5 minutes)
06
Step
5 mins
Turn the dough out onto the prepared baking sheet. Press the dough together to form an 8-inch circle, about 1 inch thick. (3 minutes)
07
Step
2 mins
Use a sharp knife or bench scraper to cut the circle into 8 triangular scones. Space the scones about 1 inch apart on the baking sheet. (2 minutes)
08
Step
2 mins
In a small bowl, whisk together the remaining egg and water to create an egg wash. Brush the tops of each scone with the egg wash. (2 minutes)
09
Step
25 mins
Bake in the preheated oven for 20-25 minutes, or until the scones are golden brown. (25 minutes)
10
Step
30 mins
Remove from the oven and let cool completely on the baking sheet before glazing, about 30 minutes. (30 minutes)
11
Step
5 mins
To make the glaze, press 1/4 cup thawed blueberries through a fine-mesh sieve into a medium bowl to extract 2-3 tablespoons of juice. Discard the solids. (5 minutes)
12
Step
2 mins
Whisk the confectioners' sugar and lemon juice into the blueberry juice until smooth. (2 minutes)
13
StepDrizzle the glaze over the cooled scones. Serve and enjoy! (2 minutes)
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RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Norwood Robel
Jul 1, 2025I added a bit of lemon extract to the glaze for an extra burst of flavor. Delicious!
Nickolas Lebsack
Jun 26, 2025These scones are surprisingly easy to make. The directions are very clear and easy to follow.
Marian Okon
Jun 21, 2025The cardamom and ginger add a lovely warmth to the scones. Will definitely make again.
Albina Vonrueden
Jun 20, 2025I didn't have any whole wheat flour, so I used all-purpose and they still turned out great!
Blaze Ziemann
Jun 20, 2025My family loved these scones! They are so much better than anything I've bought in a store.
Tad Gottliebhand
Jun 16, 2025The frozen butter is key to getting a flaky scone. Don't skip this step!
Robert Kessler
May 20, 2025I followed the recipe exactly and the scones turned out perfectly! So light and fluffy.
Emely Adamskutch
May 16, 2025These scones were a huge hit at my brunch! The blueberry glaze is the perfect finishing touch.