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two blueberry scones on plates next to a yellow bowl of fresh blueberries.
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5 from 2 votes

Small Batch Blueberry Scones

These small batch blueberry scones are golden on the outside, soft and tender inside, and filled with sweet blueberries. Topped with a bright lemon glaze, they’re easy to make and ready in about 20 minutes.
Prep Time5 minutes
Cook Time13 minutes
Total Time18 minutes
Course: Beverage, Bread, Dessert
Cuisine: American, British
Keyword: blueberry lemon scones, blueberry scones, lemon blueberry scones, scones
Servings: 4 scones
Author: Joanie Zisk

Equipment

Ingredients

For the Scones

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ⅛ teaspoon salt
  • 4 tablespoons cold butter -cut into small pieces
  • ¼ cup milk -I use whole milk, but any type works, including low-fat or non-dairy like almond or soy.
  • 1 large egg yolk
  • 1 tablespoon lemon juice
  • ¼ teaspoon lemon zest
  • ½ cup blueberries

For the Glaze

  • ½ cup powdered sugar -sifted
  • 1 - 2 tablespoons milk
  • ½ teaspoon lemon juice
  • lemon zest, (optional)
US - Metric

Instructions

Make the Scones

  • Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
  • In a medium bowl, stir together the flour, sugar, baking powder, baking soda, and salt.
  • Cut the cold butter into the flour mixture using a pastry blender, fork, or your fingers until the mixture looks like fine crumbs.
  • In a small bowl, whisk together the milk, egg yolk, lemon juice, and lemon zest. Pour into the flour mixture and stir until just combined.
  • Gently fold in the blueberries, being careful not to crush them.
  • Transfer the dough to a lightly floured surface. Knead gently until it comes together, then shape into a 5-inch circle about 1 inch thick.
  • Cut the dough into 4 equal wedges. Place the wedges on the prepared baking sheet, leaving space between each one.
  • Bake for 13 to 15 minutes, until the tops are golden.
  • Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Make the Glaze

  • To make the glaze, whisk together powdered sugar, milk, and lemon juice in a small bowl until smooth. Drizzle or spoon over the cooled scones. Let the glaze set before serving. If you'd like, sprinkle a little lemon zest on top for extra flavor and color.
    Note: If the glaze is too thick, add a little more milk. If it’s too thin, add more powdered sugar.

Notes

  • Use Cold Butter: Cold butter creates steam as it bakes, which makes the scones fluffy and tender.
  • Don’t Overmix the Dough: Mix just until the ingredients come together. Overmixing can make the scones tough.
    Add Glaze After Cooling: Let the scones cool before drizzling the glaze so it doesn’t melt off.

Nutrition

Serving: 1scone | Calories: 318kcal | Carbohydrates: 49g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 77mg | Sodium: 281mg | Potassium: 88mg | Fiber: 1g | Sugar: 24g | Vitamin A: 460IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 2mg

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