Buttery Ina Garten Blueberry Scones Recipe with Lemon Glaze

Lemon blueberry scones burst with vibrant flavors that transform mundane breakfast routines into culinary celebrations.

Juicy berries nestle within tender, golden-brown pastry, creating a symphony of sweet and zesty sensations.

Buttery dough captures the essence of comfort and indulgence in each delectable bite.

Inspired by classic British baking techniques, these scones blend traditional craftsmanship with modern taste innovations.

Carefully selected ingredients dance together, promising a mouthwatering experience that delights the senses.

Crumbly yet moist, these scones elevate morning meals from ordinary to extraordinary.

Get ready to savor a breakfast treat that will make your taste buds sing with pure delight.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Calories: 400 kcal

Servings: 8

What You’ll Need for Ina Garten Blueberry Scones with Lemon Glaze

• All-Purpose Flour: Select unbleached, fresh flour for the best texture and flavor.
• Baking Powder: Choose aluminum-free for a cleaner taste and better rising.
• Salt: Use fine sea salt for even distribution and subtle mineral notes.
• Granulated Sugar: Opt for pure cane sugar for a clean, sweet flavor profile.

• Unsalted Butter: Pick high-quality, cold butter from grass-fed cows for rich, creamy taste.
• Heavy Cream: Select full-fat, fresh cream for luxurious moisture and tender crumb.
• Blueberries: Choose plump, firm berries with deep blue color and no soft spots.

• Confectioners' Sugar: Look for finely ground sugar for smooth, silky glaze.
• Lemon: Select bright, firm lemons with vibrant yellow skin and heavy for their size.
• Butter: Use unsalted, high-quality butter for clean, rich glaze flavor.
• Lemon Zest: Grate fresh zest from organic lemons to avoid wax and pesticides.

Tools for Blueberry Scones with Lemon Glaze

• Large mixing bowl: Perfect for combining dry ingredients and mixing dough smoothly.
• Pastry blender or two forks: Helps cut cold butter into flour without warming it up.
• Sifter or fine-mesh strainer: Ensures dry ingredients are lump-free and well-mixed.
• Measuring cups and spoons: Essential for accurate ingredient proportions.
• Baking sheet or cookie sheet: Provides an even surface for baking scones.
• Sharp knife: Needed to cut dough into precise triangle shapes.
• Cutting board or clean surface: Creates space for shaping and cutting scones.
• Pastry brush: Used for applying cream wash on scone tops.
• Heatproof bowl: Ideal for mixing glaze ingredients.
• Whisk: Helps create smooth, glossy lemon glaze.
• Microwave or double boiler: Optional for heating glaze ingredients if needed.

Directions to Make Ina Garten Blueberry Scones

• Fire Up the Oven

Crank the oven to a toasty 400°F and nestle the rack right in the center for perfectly even baking magic.

• Create Crumbly Base

Toss flour, baking powder, salt, and sugar into a big mixing bowl. Slice cold butter into tiny pieces and work it through the dry mix until it looks like rough, pebbly sand. Be gentle but thorough.

• Fold in Berries

Sprinkle fresh blueberries into the crumbly mixture, treating them like delicate treasures. Fold softly to avoid squishing these juicy gems.

• Form the Dough

Pour heavy cream into the center of your mixture. Blend everything together with a light touch, just until the ingredients kiss and become friends. Stop mixing the moment everything looks combined.

• Shape and Slice

Dust your countertop with flour and press the dough into a long rectangle. Slice the dough into triangular wedges that look like delicious mountain peaks, creating 8 perfect scone shapes.

• Bake and Glaze

Slide the scones onto an ungreased baking sheet. Brush their tops with a whisper of cream. Bake until they turn a gorgeous golden brown, about 15-20 minutes. While cooling, whip up a zippy lemon glaze by mixing powdered sugar, fresh lemon juice, a touch of melted butter, and bright lemon zest.

• Finish with Flair

Drizzle the tangy lemon glaze over the warm scones, letting it cascade down their crispy edges. Let the glaze set for a moment, then serve these beauties alongside a steaming mug of your favorite morning brew.

Tips to Perfect Blueberry Scones with Lemon Glaze

• Preserve Blueberry Integrity: Toss frozen or fresh blueberries in a light dusting of flour before adding to the mixture to prevent color bleeding and keep them suspended in the dough.
• Create Texture Varieties: Experiment with different mix-ins like chopped almonds, white chocolate chips, or dried cranberries to add unique flavor and crunch to your scones.
• Customize Flavor Profiles: Swap lemon zest with orange zest or add a touch of vanilla extract to create different aromatic variations that complement the blueberries.
• Freeze for Later: Prepare unbaked scone triangles, freeze on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding 2-3 extra minutes to the cooking time.

Serving Blueberry Scones the Ina Garten Way

• Serve with Morning Brew: Pair these blueberry scones with a freshly brewed cup of hot coffee or Earl Grey tea for a delightful breakfast experience.
• Create Fruity Companions: Complement the scones with a side of mixed berry compote or fresh seasonal fruit to enhance the blueberry flavor profile.
• Elevate with Cream: Top the scones with a dollop of clotted cream or whipped mascarpone for an indulgent and luxurious touch that adds creamy richness.
• Present on Elegant Platter: Arrange the scones on a rustic wooden board or vintage china plate to create a visually appealing and Instagram-worthy presentation that impresses guests.

Storing Lemon-Glazed Blueberry Scones

• Meal Planning & Storage Advice
• Preserve Freshness: Store cooled scones in an airtight container at room temperature for up to 2 days, keeping them soft and delectable.
• Freeze for Later: Wrap unbaked scone triangles individually in plastic wrap, then freeze for up to 3 months. Bake directly from frozen, adding 2-3 extra minutes to cooking time.
• Refrigerate Wisely: Keep glazed scones in the refrigerator for maximum 3 days. Place parchment paper between layers to prevent sticking and maintain their delicate texture.
• Revive Day-Old Scones: Warm slightly in the oven at 300°F for 3-5 minutes to restore their original tender crumb and bring back that fresh-baked magic.

Zesty Blueberry Scones With Lemon Glaze Recipe

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4.8 from 33 reviews

• Total Time: 40 minutes
• Yield: 8 1x

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Description

Ina Garten’s blueberry scones with lemon glaze combine classic British baking techniques with fresh, tangy flavors. Crumbly pastry and sweet blueberries complement zesty lemon glaze, creating a delightful breakfast treat you’ll savor with morning coffee.

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Ingredients

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• 2 cups (480 ml) all-purpose flour
• 1 cup (240 ml) fresh blueberries
• 1 cup (240 ml) heavy cream
• 5 tbsps (75 ml) unsalted butter, cold, cut into chunks
• 2 tbsps (30 ml) sugar
• 1 tbsp (15 ml) baking powder
• 1 tbsp (15 ml) unsalted butter
• ½ tsp (2.5 ml) salt
• 2 cups (480 ml) confectioners’ sugar, sifted
• ½ cup (120 ml) freshly squeezed lemon juice
• Finely grated zest of 1 lemon

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Instructions

1. Preparation Setup: Preheat oven to 400°F (204°C) and ready an ungreased baking sheet.
2. Dry Ingredient Fusion: Sift flour, baking powder, salt, and sugar into a large mixing bowl, creating a uniform dry base.
3. Butter Integration: Utilize pastry cutters to blend cold butter into the dry mixture until it forms coarse, sandy crumbs with a pebble-like texture.
4. Blueberry Incorporation: Gently fold fresh blueberries into the crumbly mixture, ensuring minimal berry crushing and color preservation.
5. Dough Formation: Create a central well in the mixture, pour heavy cream, and delicately combine ingredients until just integrated, avoiding overmixing.
6. Shaping Process: Transfer dough to a floured surface, shape into a 12x3x1¼-inch rectangular form, then divide into four equal squares and slice diagonally to create triangular scones.
7. Baking Preparation: Position scone triangles on the baking sheet, lightly brush with additional heavy cream to achieve a golden exterior.
8. Baking and Cooling: Bake for 15-20 minutes until edges turn golden-brown and surface appears crisp and risen, then allow to cool slightly.
9. Lemon Glaze Creation: Construct the glaze by combining confectioners’ sugar, lemon juice, softened butter, and lemon zest in a heatproof bowl over simmering water, whisking until smooth and glossy.
10. Final Presentation: Generously drizzle the lemon glaze over the cooled scones, allowing it to set briefly before serving.

Notes

• Butter Temperature Matters: Use ultra-cold butter straight from the refrigerator to ensure flaky, tender scone texture with distinct layers.
• Handle Dough Gently: Minimal mixing prevents tough scones; stop stirring the moment ingredients combine to maintain delicate crumb structure.
• Blueberry Protection: Lightly coat berries in flour before adding to prevent color bleeding and distribute evenly throughout the dough.
• Precise Cutting Technique: Use a sharp knife and cut decisively to create clean-edged scones that rise evenly during baking, avoiding dragging or crushing the dough.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 400
• Sugar: 30 g
• Sodium: 350 mg
• Fat: 22 g
• Saturated Fat: 13 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 70 mg