These Blueberry Scones are always a huge hit. They are crumbly yet moist and are perfect for a tea party! They would also be great to have for a Mother’s Day brunch, Easter morning, baby or bridal shower, and so much more!

Afternoon tea is something I completely forgot about during this pregnancy. I spend the first 16 or so weeks of pregnancy unable to get off of the couch and lose all momentum with any cleaning, organizing, cooking, and most importantly connecting with my children. We used to have afternoon tea most weekdays once the littlest one went down for a nap. We played go fish, UNO, memory, or whatever other quite bored game we can while sipping on tea.

When one of my daughters asked (more like begged) that we have tea time again, I was extremely excited that she remembered that we used to do it. A little affirmation goes a long way with me! Not only did we have tea, we had the fanciest of treats, fancy tea set out, and I even made the requested cucumber sandwiches. I may have set the bar a little too high for what afternoon tea will look like in the future. I’ll have to let her down slowly that it won’t be so fancy next time. Then again, I did really enjoy it!

The menu consisted of Blueberry Scones with a Lemon Glaze, Cherry Almond Scones with an Almond Icing, Cream Wafers (children’s favorite), Gluten Free Banana Muffins, and Cucumber Sandwiches. We also drank tea from Sipology! It is a tea party after all! I drank Cinnamon Heart Pu’erh and the kids drank Magical Strawberry and Magical Cotton Candy tea.

The Blueberry Scones were a hit. They are crumbly, yet moist and were perfect for our tea party! They would also be great to have for a Mother’s Day brunch, Easter morning, baby or bridal shower, and so much more!

Blueberry Scones with Lemon Glaze Ingredients

• 2 cups All-Purpose Flour (plus extra for hands and work surface)
• 1/2 cup Granulated Sugar
• 2 1/2 teaspoons Baking Powder
• 1 teaspoon Cinnamon
• 1/2 teaspoon Salt
• 1/2 cup (1 stick) Unsalted Butter, Frozen
• 1/2 cup Heavy Cream, plus 2 tablespoons for brushing
• 1 Large Egg
• 1 1/2 teaspoons Pure Vanilla Extract
• 1 cup of fresh or frozen Blueberries
• Coarse sugar for topping scones before baking
• 1 cup Confectioners Sugar (for icing)
• 3 tablespoons Lemon Juice (for icing)

Instructions for Scones

1. Preheat oven to 400 degrees.
2. In a large mixing bowl, add dry ingredients (flour, sugar, baking powder, cinnamon, and salt).
3. Grate frozen butter and add to dry ingredients with hands. Do not overwork.
4. Whisk the wet ingredients together in a separate bowl (heavy cream, vanilla, and egg).
5. Pour wet ingredients into dry ingredients along with blueberries and gently work together with hands. Do not overwork.
6. Form dough into a disk on floured surface and cut into eight wedges.
7. Place scones on parchment lined baking sheet. Brush scones with heavy cream and sprinkle with coarse sugar and place in refrigerate for 10 minutes.
8. Bake for 22 – 25 minutes or until golden brown around edges.

Instructions for Icing

1. Whisk together confectioners sugar and lemon juice.
2. Once scones are removed from oven and cooled. Drizzle icing over top.

Blueberry Scones with Lemon Glaze

These Blueberry Scones are always a huge hit. They are crumbly yet moist and are perfect for a tea party! They would also be great to have for a Mother's Day brunch, Easter morning, baby or bridal shower, and so much more!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Refrigerate before baking 10 minutes mins

Total Time 50 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 7 servings

Ingredients

  

• 2 cups All-Purpose Flour plus extra for hands and work surface
• 1/2 cup Granulated Sugar
• 2 1/2 tsp Baking Powder
• 1 tsp Cinnamon
• 1/2 tsp Salt
• 1/2 cup Unsalted Butter Frozen
• 1/2 cup Heavy Cream plus 2 tablespoons for brushing
• 1 large Egg
• 1 1/2 tsp Pure Vanilla Extract
• 1 cup Fresh or Frozen Blueberries

Icing

• 1 cup Confectioners Sugar
• 3 tbsp Lemon Juice

Instructions

 

• Preheat oven to 400 degrees.
• In a large mixing bowl, add dry ingredients (flour, sugar, baking powder, cinnamon, and salt).
• Grate frozen butter and add to dry ingredients with hands. Do not overwork.
• Whisk the wet ingredients together in a separate bowl (heavy cream, vanilla, and egg).
• Pour wet ingredients into dry ingredients along with blueberries and gently work together with hands. Do not overwork.
• Form dough into a disk on floured surface and cut into eight wedges.
• Place scones on parchment lined baking sheet. Brush scones with heavy cream and sprinkle with coarse sugar and place in refrigerate for 10 minutes.
• Bake for 22 – 25 minutes or until golden brown around edges.

Instructions for Icing

• Whisk together confectioners sugar and lemon juice.
• Once scones are removed from oven and cooled. Drizzle icing over top.

Keyword Breakfast, Gathering, Recipe, Tea Party