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Is it just me or does eating a scone make you feel all fancy?
Like, maybe you should take off that over-sized sweatshirt and those saggy yoga pants and put on some real clothes? Maybe even a pair of earrings or something?
Also, definitely talk in your best British accent, because scones deserve only the finest treatment.
My favorite scones are soft and tender, not at all crunchy and most certainly not dry. So, you know, it’s really no surprise that my favorite scone recipe uses two full cups of heavy cream, right? I just adapted that recipe a bit to make it all Spring-y!
Don’t be intimidated by this recipe! It’s beyond easy and actually really fun to make. I love my stand mixer and generally mix everything possible with it, but this recipe is perfect for getting your hands a little dirty. There is just something so relaxing about mixing a dough by hand. I should really do it more often! It makes me feel vintage.
Anyway, these scones are loaded with fresh blueberries and topped with a simple Meyer lemon glaze! Meyer lemons are only in season for a short time, so go ahead and swap in a regular lemon if that’s all you can find.
![Lemon glaze on blueberry scones on a baking sheet.](https://www.bunsinmyoven.com/wp-content/uploads/2014/04/blueberry-cream-scones-recipe-with-lemon-glaze-400x400.jpg)
Blueberry Cream Scones with Meyer Lemon Glaze
Ingredients
For the scones:
- 3 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon plus 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups cold whipping cream
- 2 cups fresh or frozen blueberries
For the glaze:
- 2 tablespoon Meyer lemon juice
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- In a large bowl, combine the flour, sugar, baking powder, and salt. Stir in the blueberries.
- Gently stir in the whipping cream to moisten the flour, being careful not to break the berries.
- Turn dough out onto a floured surface and knead gently with your hands just until the dough comes together.
- Separate dough into 4 balls and flatten with your hands to form a disc about 5 inches in diameter. Use a pizza cutter or sharp knife to cut each disc into 8 triangles.
- Place on prepared baking sheets and bake for 12-15 minutes or until lightly browned and cooked through.
- Let cool for 10 minutes before glazing.
- To make the glaze, whisk together the lemon juice and powdered sugar. Spoon over the scones.
Tips & Notes:
Nutrition Information:
More scones? Sure thing!
PoppyPink says
I think the scones look delish, however are their little buns burned? Use the paper and watch your oven with these little Lovlies.
Anikka says
What is Meyer Lemon Juice? (total cooking newbie here…). When I look online I see Meyer Lemon Curd but not juice?
Karly says
@Anikka,
It’s the juice from a Meyer Lemon. Meyer lemons are smaller, sweeter lemons that are only available for a short time. You can always sub in regular lemon juice.
jillmaire007 says
Looks amazing!
Terri/LoveandConfections says
It’s blueberry season here so I am definitely going to keep these in mind when I go picking!
Medeja says
Perfect thing to accompany morning coffee 🙂
vadeem says
Looks delicious! Something to keep in mind for my next recipe.
Joanne says
I do always like to eat my scones pinky-up. It just feels right!
Aimee @ ShugarySweets says
I love these scones Karly! So beautiful!
Norma | Allspice and Nutmeg says
Whenever I make scones I feel like I need to get all dressed up and then curtsy to everyone. Your scones look delicious and love the sound of that recipe!
Nicole ~ Cooking for Keeps says
Hahah I totally want to talk in a British accent when I’m making scones, and call them crumpets! These are so pretty! Love the meyer lemon glaze.
Karly says
@Nicole ~ Cooking for Keeps,
Crumpets! Yes.
Katrina @ Warm Vanilla Sugar says
These scones look perfect. Such a yummy recipe!
Belinda@themoonblushbaker says
Yum! Yours look like Perfect breakfast food, the blueberries make it something else.
Chloe @ foodlikecake says
These scones are SO pretty! I love the blueberry/lemon combination 🙂