Creamy Lemon Blueberry Scones

These lemon blueberry scones are perfect for any time of the year as they use frozen blueberries.  Bake them fresh or freeze them to bake at a later time so that you can have an easy prep ahead item for a breakfast, brunch or tea party! 

  • Easy
  • 50 mins
  • 12 servings
Top shot of Creamy Lemon Blueberry Scones with Vanilla Bean Glazed drizzled on top.
side view of multiple creamy lemon blueberry scones with vanilla bean glaze drizzle. Next to the scones is Rodelle 2oz Fiori Di Sicilia Flavor. Creamy Lemon Blueberry Scone laying on a white plate.
Ingredients

Scone Ingredients 

  • 3 cups All Purpose Flour (450 grams) 
  • ½ cup + 1 Tbsp. Granulated Sugar (124 grams) 
  • 1 Tbsp. + 1 tsp. Baking Powder (16 grams) 
  • ¼ tsp. Salt (1.25 grams) 
  • 1 stick (8 Tbsp.) Unsalted Butter, Softened (113 grams) 
  • 1 large egg (50 grams) 
  • ½ cup milk or cream (120 mL) 
  • 1 tsp. Rodelle Fiori di Sicilia Flavor (4.5 grams) 
  • Zest of 2 small lemons (approximately 2 tsp.) 
  • 1 ½ cups Frozen blueberries (170 grams) 
  • Extra all purpose flour for dusting the work surface 
  • 1 egg yolk whisked with 2 tsp. water for egg wash 

Vanilla Bean Glaze Ingredients 

  • 2 cups (240g) Powdered Sugar  
  • Pinch of salt
  • 1 tsp. (8g) Rodelle Vanilla Paste
  • 2 Tbsp. (33g) Water (this makes a paste-mixture consistency. Add one more Tbsp if you want to think out the glaze)
Uses
Occasions
Directions
  1. In a food processor, combine the flour with the sugar, baking powder and salt and pulse until combined.
  2. Cut butter into 1 Tbsp. pieces and add to the flour mixture. Pulse until the butter gets cut into the flour and the mixture resembles coarse sand.
  3. Remove blade from the food processor and turn dough out onto a lightly floured work surface.  Bring together dough into a solid mass approximately 1/2" thick.
  4. Place frozen blueberries on top of the dough in a single layer. Carefully fold the dough over the blueberries so that they are gently incorporated into the dough.  This can take several folds, but be cautious to not over work the dough or the blueberries will bleed their color into the dough.
  5. When the blueberries are incorporated, sprinkle the top of the dough with a light dust of flour and press with your hands or roll with a rolling pin to 1” thickness.
  6. Cut scones into desired shape with a knife or cutter. We suggest a 2” round cutter, but you can cut into squares or triangles as well.
  7. Brush the top of each scone with a generous brush of the egg yolk wash. At this point the scones can be baked or frozen to bake at a later time.
  8. To bake: place scones about 2” apart on a parchment lined baking tray. Bake for 25 minutes or until lightly golden brown and firm if given a gentle press in the center with your finger.  If baking from frozen, bake for 30 minutes or until lightly golden brown and firm if given a gentle press win the center with your finger.
  9. Allow to cool. While the scones cool, make the vanilla bean glaze by whisking the ingredients together until combined in a bowl.  Drizzle or dip the scones in the glaze to finish.  The scones will be more crumbly the day after baking.

Recipe was created for Rodelle by ADM Culinary chef, Phillip Stepler. Photos taken by Amanda at frommetovuu