This scone recipe is one of my all-time favorites! Blueberries always make me think of summer, and making these scones during any other season brings me back to long summer days spent outside. These blueberry scones with lemon frosting are sure to be a new favorite in your recipe box! Keep scrolling to the very end for a printable version of this recipe.
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2 cups all-purpose flour (240 grams)
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 cup blueberries (fresh or frozen)
5 tablespoons cold butter (plus another 1 tablespoon for the lemon frosting)
1 cup heavy cream (plus a few more tablespoons for brushing the top of the scones)
Zest of 1 lemon (Click here for my absolute favorite zester)
Juice of 1 lemon (approx. 1/4 cup)
2-3ish cups powdered sugar
Preheat oven to 400°F
Mix together the flour, baking powder, salt and sugar.
Using a pastry blender or two forks, cut the butter into the flour mixture until it resembles coarse crumbs.
Fold in blueberries gently to avoid mashing them (otherwise the color will bleed into the dough). During summer I use fresh blueberries. All other times of year I usually use frozen ones since the quality of fresh blueberries is not so great when they’re out of season.
Make a well in the center of the flour/blueberry mixture and add the 1 cup of heavy cream.
Fold everything together just to incorporate. The mixture will be sticky and crumbly (see picture below).
Turn out onto a lightly floured work surface and press into a rectangle. I always use my bench scraper to help shape the sides as I press the dough together gently with my other hand. Your rectangle should be approximately 12″x3″.
Cut the rectangle into four 3″x3″ squares (see photo).
Cut the squares in half diagonally to create eight triangles of equal size. This creates a pretty decent sized scone. If you prefer smaller scones, cut each square in half again to create four triangles from each 3″x3″ square.
Place the scones on a parchment-lined baking sheet. Do not grease the parchment. These are the unbleached parchment sheets that I use, they are pre-cut fit a baking sheet perfectly. Another thing that I love about them is that they come in a flat cardboard envelope for storage so that they aren’t all curled up like parchment normally is when you tear it off the roll. Does anybody else hate that as much as I do?!?
Brush the top of the scones with more heavy cream.
Bake at 400° for 18-20 minutes. I bake them until there is a little bit of golden color on some of the corners.
Remove from oven and place on cooling rack.
Let cool at least 30 minutes before you apply the frosting.
You can make the frosting in a double boiler or you can just microwave it. Mix together the lemon juice and one cup of powdered sugar. Then whisk in the melted butter and lemon zest. At this point, I just keep adding powdered sugar until I get the frosting to the consistency that I want. This time, the frosting actually turned out thicker than I usually like it since I added a little bit too much powdered sugar. You can always add some milk to thin it out if you add too much powdered sugar.
Put the cooling rack on top of the baking sheet so that it can catch the extra frosting that runs off the sides of the scones. Then spoon the frosting over each scone and spread a little bit over the top of each one with the back of the spoon.
Lastly, enjoy your blueberry scones with lemon frosting!