Blueberry Scones with Lemon Glaze

14 Jan

Good morning and Happy Monday Readers! I hope everyone had a nice weekend, and is settling into the week nicely. I had a lovely weekend with Bill at the movies (more on that later this week!) and then spend all afternoon Sunday baking. I had promised these scones to my roomie/bestie Jamie weeks ago, since I totally flaked and forgot to get her a birthday present this year. Totally not like me, I swear!

Anyway, I found this recipe over the summer when I first started experimenting with scones, and it’s become my standard scone recipe. It’s VERY easy and can be adapted with any number of add-ins!

The original recipe can be found here. The recipes on this blog are amazing, so be sure to explore a little bit!

Alright, so here we go:


For the Scones:

2 cups of flour

1 tbsp baking powder

1/2 tsp salt

2 tbsp sugar

5 tbsp unsalted butter, cold, cut into chunks

1 cup heavy cream, plus more for brushing on top of scones

1 1/2 cups of fresh blueberries

For the Glaze:

1/2 cup freshly squeezed lemon juice (takes about 4 lemons)

2 cups confectioners’ sugar, sifted

1 lemon, zest finely grated

1 tbsp unsalted butter



  1. Preheat your oven to 400 degrees.
  2. Combine dry ingredients in a mixing bowl. If you don’t have a sifter, whisk with a fork until there are no clumps or “packed” areas.
  3. Using 2 butter knives or a pastry blender, cut in the butter.
  4. Make a well in the center of the mixture and add the heavy cream. Combine ingredients together with your hands until combined, but still a bit sticky.
  5. Fold in the blueberries.
  6. Grab the dough into a ball and flatten into a rectangle on a cutting board. Cut into pieces (should yeild about 8), and place on a cookie sheet.
  7. Brush a bit of heavy cream on the top & sides, and place in the oven for about 15 minutes, or until slightly browned on the top.
  8. Remove from the oven and allow to cool.
  9. While the scones are cooling, combine all ingredients for the glaze in a bowl and place in the microwave for 30-45 seconds. Stir until butter is melted and the glaze is well combined.
  10. Once cooled, brush the glaze onto the scones.


A Few Notes

  1. I know a lot of you don’t have microwaves. (I actually didn’t either when I first started making these!) You can still easily make the glaze on the stove using a double boiler. Just combine all ingredients & stir until well combined!
  2. You will yeld enough glaze for at least 2 more batches! The most difficult part of this recipe is trying not to eat the entire bowl with a spoon. SO. GOOD.
  3. This recipe can be adapted in a ton of different ways! I also made a batch of chocolate chip scones with orange glaze. In the past, I’ve also made them with butterscotch chips, cinnamon chips (be warned, once you’ve tried them, you’ll be keeping at least 2 bags in your house at all times!), and a savory recipe made with sharp cheddar. Just sub whatever add-in you prefer for the blueberries. Be creative!
  4.  To make an orange glaze, just sub in orange juice for the lemon juice. It’s that simple! It usually takes about 3 oranges to yield 1/2 cup of juice.

If you try these, I’d love to hear about your experience with them. Also, I’d love to hear about any fun add-ins you think of. The possibilities are endless!

Have a great day!

<3 Chelsea


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