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Blueberry Scones with Lemon Drizzle

A simple, sweet treat - perfect for your next teatime soiree.
Prep Time 15 mins
Cook Time 25 mins
Cooling time 1 hr 20 mins
Total Time 2 hrs
Course Breakfast, Teatime
Cuisine American, British
Servings 8 slices



  • 2 cups all-purpose flour
  • 1/3 cup brown sugar
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter frozen
  • ½ cup half and half
  • 1 egg
  • 2 teaspoons vanilla bean paste
  • 1 1/2 cups blueberries


  • 1-2 tablespoons lemon juice can substitute milk or cream
  • 1 cup powdered sugar


  • Whisk together dry ingredients (flour, sugar, baking powder, and salt) in a large bowl. Set aside.
  • Grate the frozen butter into small shreds. Use a pastry blender or food processor to mix this into your dry ingredients.
  • In a separate bowl, whisk together your whole milk, egg, and vanilla bean paste. Pour this mixture and your blueberries over your dry ingredients. Mix until just combined - do not overmix!
  • Use your (clean) hands to gently work the dough into a ball and place it on a lightly floured surface. Form the dough into a disc, roughly 8 inches in diameter.
  • Place the dough disc in the refrigerator and preheat your oven to 400 degrees F.
  • Once your oven is preheated, place your scones on a parchment-lined or greased baking sheet. Use a large knife to cut your scones into 8 equal wedges.
  • Optional: brush your scones with an additional 1 teaspoon of whole milk.
  • Bake for 20-25 minutes, until the scones are just beginning to turn golden brown.
  • Allow the scones to cool on a wire rack. While they are cooling, make your glaze. Combine 1 cup of powdered sugar with 2 tablespoons of lemon juice. Mix until the glaze has no residual lumps and pour over cooled scones.
Keyword blueberry, breakfast, brunch, dessert, lemon, scones, sweet, tea