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Blueberry Scones With Lemon Glaze

A community recipe by

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Courtesy of Tyler Florence from his book called "Real Kitchen". This recipe is really easy to make and takes about 45 minutes from the start of the recipe to your table. These are delicious and really easy to make. Technically, I found the lemon glaze quantities to be a bit too much. I used about half of the mixture to pour over the scones. I don't like them too sweet.


Serves: 0

For the Blueberry Scones

  • 500 all-purpose flour (plus more for dusting the blueberries)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons superfine sugar
  • 5 tablespoons cold unsalted butter (cut into chunks)
  • 250 heavy cream
  • 250 fresh blueberries

For the Lemon Glaze

  • 125 lemon juice (or lime)
  • 500 sifted confectioners' sugar
  • 1 finely grated unwaxed lemon (zest)
  • 1 tablespoon unsalted butter


Blueberry Scones With Lemon Glaze is a community recipe submitted by Lilo and has not been tested by so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 400°F. Sift together 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.
  • Make a well in the center and pour the heavy cream. Fold everything together just to incorporate. Do not overwork the dough.
  • Toss the blueberries in some flour to help prevent them from sinking to the bottom of the scone when baked; then fold them into the batter. Take care not to mash or bruise them otherwise they will bleed.
  • Press the dough out on a lightly floured surface into a rectangle about 12 X 3 X 1 1/4 inches. Cut the rectangle in half, then cut the pieces in half again, giving you four 3 inches squares. Cut each square in half on a diagonal to give you the classic triangle shape.
  • Place the scones on an ungreased cookie sheet and bake for 15 to 20 minutes, until beautiful and brown. Let the scones cool a bit before you apply the glaze.
  • For the glaze: mix the lemon juice and confectioners' sugar together in a microwave safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Nuke it for 30 seconds on high. Whisk the glaze to smooth out any lump s and then drizzle the glaze over the top of the scones. Let it set a minute before serving. Like Nigella would say: "apply to the face" and enjoy.
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