Lemon Blueberry Scones Recipe
If you’re looking for a treat that perfectly captures the spirit of sunny brunches and cozy afternoons, Lemon Blueberry Scones are the answer! These scones strike the ultimate balance between fluffy and crumbly, bursting with juicy blueberries and fragrant notes of lemon. Topped with a sweet-tart lemon glaze, they’re just the thing to brighten any morning or give your afternoon coffee an upgrade. Whether you’re baking for friends or just treating yourself, you’ll love how quickly these come together and how fabulous they taste.
Ingredients You’ll Need
The magic of Lemon Blueberry Scones starts with a handful of everyday ingredients that come together to create something truly special. Each component plays a key role in delivering the perfect flavor, texture, and color that make these scones a standout.
- All-purpose flour: The base for tender and sturdy scones with just the right crumb.
- Granulated sugar: Adds a gentle sweetness that enhances the blueberries without overpowering.
- Baking powder: Gives the scones their lovely rise and lightness.
- Salt: Just a pinch to balance flavors and make the sweetness sing.
- Lemon zest: Infuses the dough with bright, citrusy aroma and flavor—don’t skip it!
- Cold unsalted butter (cubed): The secret to flaky layers and that irresistible scone texture.
- Heavy cream: Delivers richness and tenderness; also used for brushing the tops for a golden finish.
- Large egg: Helps bind the dough and adds richness.
- Vanilla extract: Adds a sweet, comforting background note that complements both lemon and blueberry.
- Fresh blueberries: The star of the show, bursting with juicy flavor in every bite; frozen blueberries work too!
- Powdered sugar: Forms the base of the beautiful lemon glaze.
- Lemon juice: Whisked into the glaze for a tangy, zippy finish.
How to Make Lemon Blueberry Scones
Step 1: Prep Your Oven and Baking Sheet
Preheat your oven to 400°F and line a baking sheet with parchment paper. This keeps your scones from sticking and makes cleanup a total breeze. Having everything ready before you start mixing means your cold ingredients stay cold, which is key for flaky scones.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your flour, sugar, baking powder, salt, and lemon zest. This step evenly distributes the leavening and zest, ensuring every bite is light, fluffy, and full of bright citrus flavor.
Step 3: Cut in the Butter
Add your cold, cubed butter to the dry ingredients and use a pastry cutter or your fingertips to work it in until the mixture looks like coarse crumbs. Those little bits of butter are what give Lemon Blueberry Scones their irresistible layers and flaky texture, so don’t overmix!
Step 4: Add Wet Ingredients
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Pour this mixture into the dry ingredients and gently stir just until everything starts to come together. The dough should be a bit shaggy—overmixing can make your scones tough.
Step 5: Fold in Blueberries
Gently fold in the blueberries, being careful not to crush them. If you’re using frozen berries, add them straight from the freezer to keep the color from bleeding and turning your dough purple.
Step 6: Shape and Cut the Dough
Turn your dough out onto a lightly floured surface. With floured hands, gently pat it into a circle about 8 inches in diameter. Use a sharp knife or bench scraper to cut the circle into 8 even wedges. The rustic look is part of the charm!
Step 7: Bake to Golden Perfection
Transfer the wedges to your prepared baking sheet, leaving a little space between each for even baking. Brush the tops with a bit of heavy cream for a gorgeous, shiny finish, and if you like, sprinkle with coarse sugar for extra crunch. Bake for 18 to 20 minutes, until the scones are golden brown and irresistible.
Step 8: Glaze and Serve
Let the scones cool slightly on a wire rack. Whisk together the powdered sugar and lemon juice until smooth, then drizzle generously over the scones. The glaze sets to a sweet, tangy finish that perfectly complements the scone’s tender crumb.
How to Serve Lemon Blueberry Scones
Garnishes
A drizzle of lemon glaze is classic, but you can add extra flair with a sprinkle of fresh lemon zest or a handful of extra blueberries on top. A dusting of powdered sugar just before serving adds a bakery-style touch that makes these scones look as good as they taste.
Side Dishes
Lemon Blueberry Scones are delightful on their own, but they pair beautifully with clotted cream, whipped mascarpone, or even a dollop of Greek yogurt. A side of fresh fruit salad or a simple green tea balances the richness and makes breakfast or brunch feel extra special.
Creative Ways to Present
For a fun twist, try serving your scones in a lined basket with a scattering of fresh blueberries and lemon slices. Arrange them on a tiered stand for afternoon tea, or wrap individual scones in parchment and twine for a charming homemade gift. These little touches make Lemon Blueberry Scones the star of any spread.
Make Ahead and Storage
Storing Leftovers
Store any leftover scones in an airtight container at room temperature for up to two days. They’ll stay moist and flavorful, though the glaze may soften a bit over time. For maximum freshness, wait to glaze until just before serving.
Freezing
Lemon Blueberry Scones freeze beautifully! Simply wrap unglazed scones tightly in plastic wrap and place in a freezer bag. They’ll keep well for up to two months. Thaw at room temperature, then glaze before serving for the best texture and flavor.
Reheating
To enjoy scones warm, pop them in a 300°F oven for 5–8 minutes or until just heated through. If reheating from frozen, add a couple more minutes. This revives their fresh-baked texture and makes that glaze just a little bit melty and magical.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work just as well as fresh. Add them straight from the freezer to prevent too much color from bleeding into the dough, keeping your Lemon Blueberry Scones looking gorgeous and tasting delicious.
What’s the secret to making scones extra flaky?
The key is keeping your butter and cream as cold as possible before mixing. Cold butter creates steam as it bakes, which leads to those wonderful flaky layers in Lemon Blueberry Scones. Handle the dough gently and don’t overwork it.
Can I make these scones dairy-free?
Yes! Swap the heavy cream for a full-fat coconut milk or oat cream and use a good dairy-free butter substitute. The flavor will shift slightly, but the result will still be a tender, flavorful Lemon Blueberry Scone everyone can enjoy.
Why did my scones turn out tough?
Overmixing is often the culprit. Stir the dough just until combined and gently fold in the blueberries. Handling the dough too much develops gluten, which can make your Lemon Blueberry Scones dense or tough rather than light and tender.
Do I have to use the glaze?
Not at all! The glaze adds an extra pop of lemony sweetness, but the scones are delicious even without it. Serve them plain, with a pat of butter, or with your favorite jam for a more classic touch.
Final Thoughts
There’s something truly special about baking up a batch of Lemon Blueberry Scones. They’re bright, comforting, and always a hit whether you’re sharing with friends or savoring one solo. I hope you give this recipe a try and make it a new favorite in your kitchen!
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Lemon Blueberry Scones Recipe
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
These Lemon Blueberry Scones are a delightful breakfast or dessert treat featuring tender, flaky pastry bursting with fresh blueberries and bright lemon zest. Finished with a sweet and tangy lemon glaze, they offer the perfect balance of rich buttery flavor and fresh fruitiness in every bite.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
Wet Ingredients
- 1/2 cup cold unsalted butter, cut into cubes
- 1/2 cup heavy cream, plus more for brushing
- 1 large egg
- 1 teaspoon vanilla extract
Fruit
- 1 cup fresh blueberries
Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and lemon zest until well combined. This ensures the scones will have a consistent flavor throughout.
- Cut in the butter: Add the cold, cubed unsalted butter to the dry mixture. Using a pastry cutter or your fingers, blend the butter into the flour mixture until it resembles coarse crumbs. The small butter pieces will create the flaky texture in the scones.
- Combine wet ingredients: In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth and well combined.
- Mix wet and dry ingredients: Pour the wet ingredients into the dry ingredients bowl. Stir gently until they are just combined; avoid overmixing to keep the scones tender.
- Fold in blueberries: Carefully fold in the fresh blueberries, taking care not to crush them to prevent the dough from turning blue.
- Shape the dough: Turn the dough out onto a floured surface. Shape it into a circle about 8 inches in diameter. Use a sharp knife to cut the circle into 8 evenly sized wedges.
- Prepare for baking: Place the scones on the prepared baking sheet, leaving space between them. Brush the tops with a little heavy cream to help with browning.
- Bake: Bake the scones in the preheated oven for 18 to 20 minutes or until golden brown on top and cooked through.
- Cool and glaze: Let the scones cool slightly on a wire rack. To make the glaze, whisk the powdered sugar with 1–2 tablespoons of lemon juice until smooth. Drizzle the glaze over the warm or cooled scones.
- Serve: Enjoy the scones warm or at room temperature, perfect for breakfast, brunch, or as a sweet snack.
Notes
- Frozen blueberries can be used; add them directly from the freezer to the dough to prevent the color from bleeding into the batter.
- For extra crunch and a sparkling finish, sprinkle coarse sugar on top of the scones before baking.
- Handle the dough gently to maintain the flakiness and prevent tough scones.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American, British
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 15 g
- Sodium: 210 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg
