Light and fluffy, these bakery style Blueberry Lemon Scones are the perfect breakfast idea! Topped with a sweet lemon glaze, you won't be able to resist them!
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a silpat.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt with the lemon zest. Add in COLD butter and mix until crumbly. Slowly add in the egg and heavy whipping cream.
The mixture might still be crumbly, it's okay.
Add the blueberries and combine gently, it's okay if some burst open.
Remove the dough from the bowl and drop it onto the parchment paper baking sheet. Using your hands, press dough into a large circle, about 1 inch thick. Cut into 8 triangles and gently separate them on the baking sheet.
Bake for 20 minutes. Remove and cool completely.
For the glaze, whisk together the powdered sugar, cream, and lemon juice until smooth. Drizzle or spread over the tops, depending on your desired consistency.
Notes
The butter needs to be COLD before you mix it into the dough. I recommend putting it in the freezer for a few minutes to make sure it’s really chilled.
The dough for the scones may be a little crumbly when fully mixed. That’s OK!
Gently fold the blueberries into the batter, but don’t worry if a few of the blueberries burst.
Line the baking sheet with parchment paper. This will help you shape the dough and also prevent the scones from sticking.
Make sure the scones are cooled completely before you add the glaze. Otherwise, it’ll slide right off.
These scones are best enjoyed within the first 24 hours of baking, but they can be kept for up to 3 days. Keep them covered in an airtight container.