Why You’ll Love This Lemon Blueberry Scones
These lemon blueberry scones are bright, tender, and full of fresh flavor. They bake up with a golden edge and a soft center. The lemon adds a clear, clean taste while the blueberries give sweet bursts. You can make them for a quick morning treat or a simple dessert. If you like easy lemon and blueberry desserts, try this Blueberry Lemon Icebox Cake for another simple treat.
Why Make This Recipe
This recipe uses simple steps and common ingredients. It uses frozen butter to give a flakey texture. The dough comes together quickly, so you can have fresh scones in under an hour. You can chill the dough and bake later, which makes them easy to plan ahead. The lemon glaze is fast and bright, and it makes the scones look and taste special.
What You Need for Lemon Blueberry Scones
You only need basic kitchen tools. A large bowl, a box grater or grater with large holes, a pastry cutter or two forks, a spatula, a knife or bench scraper, and a baking sheet are enough. A small bowl for the cream mix and another for the glaze help keep things tidy. Use a mixing cup with a spout for easy drizzle. A cold butter grates best when it is frozen, so plan ahead and freeze the butter piece before you start.
How to Make Lemon Blueberry Scones
Work fast when you add the cream to the cold flour and butter. Do not overmix. The dough should stay shaggy and sticky. Press it into a disc and cut into wedges so the scones bake evenly. Chill before baking so the butter stays cold and you get flaky layers. Use a small brush to add the cream wash for a nice top color. After baking, let the scones cool a bit, then drizzle the lemon glaze while they are still warm. The glaze will set and add a bright finish.
Ingredients:
- 2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
- 6 Tablespoons (75g) granulated sugar
- 1 Tablespoon fresh lemon zest
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
- 1/2 cup + 1 Tablespoon (135g/ml) heavy cream, cold and divided
- 1 large egg, cold
- 1 and 1/2 teaspoons pure vanilla extract
- 1 heaping cup (140g) fresh blueberries
- 1 Tablespoon (15g/ml) water
- optional for topping: coarse sugar
- 1 cup (120g) confectioners’ sugar
- 3 Tablespoons (45g/ml) fresh lemon juice
Directions:
- In a large bowl, whisk together the flour, sugar, lemon zest, baking powder, and salt. Using the large holes of a box grater, shred the frozen butter. Add the butter to the flour mixture and use a pastry cutter, two forks, or your fingers to blend until the mixture comes together in pea-sized crumbs. Place the bowl in the freezer before you continue.
- In a small bowl or liquid measuring cup, whisk together 1/2 cup (120g/ml) of the heavy cream, the egg, and vanilla extract. Remove the flour mixture from the freezer. Drizzle the cream mixture over the flour mixture and add the blueberries. Gently mix together with a spatula or wooden spoon until everything appears moistened and the ingredients are just combined.
- Lightly flour a work surface. Pour the crumbly mixture onto the surface and, with floured hands, work the dough into a ball as best you can. The dough should be sticky and shaggy. If it’s too sticky, sprinkle a little more flour on top. Press the dough into an 8-inch disc, about 1 inch thick. Use a sharp knife or a bench scraper to cut the disc into 8 wedges.
- In a small bowl, mix the remaining 1 Tablespoon cream with the water, then brush it on the scones. For extra sweetness and a little crunch, sprinkle the tops with coarse sugar. (You can do this before or after refrigerating in the next step.) Place the scones on a plate or a parchment paper-lined baking sheet and refrigerate for at least 15 minutes or up to 24 hours. (If refrigerating for more than an hour, lightly cover the scones.)
- Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Arrange the chilled scones 2–3 inches apart on the prepared baking sheet.
- Bake for 22–25 minutes or until lightly browned on top and golden around the edges. Cool the scones on the baking sheet for 5 minutes before icing.
- In a small bowl or liquid measuring cup, whisk together the confectioners’ sugar and lemon juice. Drizzle the icing over the scones.
- Store leftover scones covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Best Ways to Serve Lemon Blueberry Scones
Serve these scones warm or at room temperature. Warm the scones for 10-15 seconds in the microwave to refresh them. They pair well with coffee or tea. Add a small bowl of extra lemon curd or plain butter for extra richness. For a brunch spread, place them with scrambled eggs, fruit salad, and yogurt. These scones also make a nice snack to pack for a picnic or a light dessert after dinner.
How to Store Lemon Blueberry Scones
Keep the scones in an airtight container at room temperature for up to two days. If you need to store them longer, place them in the fridge for up to five days. To freeze, wrap each scone in plastic wrap and then place them in a freezer bag. They freeze well for up to two months. Thaw at room temperature or warm in a low oven for 10 minutes.
Easy Tips to Make Lemon Blueberry Scones
- Keep ingredients cold: Cold butter and cold cream give flakier scones.
- Do not overmix: Stir just until the dough comes together to keep the scones tender.
- Use fresh blueberries: They hold their shape better and give a fresher taste. If you use frozen berries, do not thaw them first; add them frozen and toss lightly in a little flour to prevent bleeding.
- Freeze the butter then grate: Grated frozen butter mixes quickly and gives the right texture.
- Chill the cut scones: Chilling helps the scones keep their shape during baking.
Try These Variations of Lemon Blueberry Scones
- Lemon poppy seed: Add 1 tablespoon poppy seeds to the dry mix for a nutty crunch.
- Blueberry white chocolate: Fold in 1/3 cup white chocolate chips with the blueberries.
- Orange blueberry: Swap lemon zest and juice for orange for a sweeter citrus note.
- Almond lemon: Add 1/2 teaspoon almond extract and a tablespoon sliced almonds on top.
These small swaps keep the main method the same but change the flavor profile.
Common Questions About Lemon Blueberry Scones
Q: Can I use frozen blueberries?
A: Yes. Use them frozen and toss them in a little flour before adding. This helps keep the color and prevents the dough from turning purple.
Q: Can I make the dough ahead of time?
A: Yes. You can refrigerate the shaped scones for up to 24 hours before baking. If you chill longer than an hour, lightly cover them.
Q: How do I stop the blueberries from bleeding into the dough?
A: Toss the berries in a tablespoon of flour before folding them into the dough. Also, handle the dough gently and do not overmix.
Q: Can I make these scones dairy-free?
A: You can try a dairy-free butter and a non-dairy cream substitute, but results may vary. The texture may change because dairy helps with tenderness and browning.
Final Thoughts
These lemon blueberry scones are simple to make and full of fresh flavor. They work well for breakfast, brunch, or a small dessert. The recipe is flexible enough for small swaps, and you can chill the dough ahead to save time. Follow the tips to keep the butter cold and the dough light, and you will have a tasty tray of scones that look and taste great.
Ready to Give It a Try?
Gather your ingredients, freeze the butter, and try these scones this weekend. They come together fast and taste like a sunny morning. Enjoy the lemon glaze and the bursts of blueberry in each bite.
Print
Lemon Blueberry Scones
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Bright, tender scones bursting with fresh blueberry flavor and drizzled with a lemon glaze.
Ingredients
- 2 cups (250g) all-purpose flour, plus more for hands and work surface
- 6 Tablespoons (75g) granulated sugar
- 1 Tablespoon fresh lemon zest
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, frozen
- 1/2 cup + 1 Tablespoon (135ml) heavy cream, cold and divided
- 1 large egg, cold
- 1 and 1/2 teaspoons pure vanilla extract
- 1 heaping cup (140g) fresh blueberries
- 1 Tablespoon (15ml) water
- Optional for topping: coarse sugar
- 1 cup (120g) confectioners’ sugar
- 3 Tablespoons (45ml) fresh lemon juice
Instructions
- In a large bowl, whisk together flour, sugar, lemon zest, baking powder, and salt.
- Shred the frozen butter and add it to the flour mixture. Blend until the mixture resembles pea-sized crumbs.
- In a small bowl, whisk together 1/2 cup of heavy cream, egg, and vanilla extract.
- Drizzle the cream mixture over the flour mixture, add blueberries, and gently mix until moistened.
- Flour a work surface, pour out the mixture, and work into a ball. Press the dough into an 8-inch disc and cut into 8 wedges.
- Mix the remaining 1 Tablespoon cream with water, brush over scones, and sprinkle with coarse sugar if desired.
- Refrigerate the scones for at least 15 minutes.
- Preheat oven to 400°F (204°C) and bake scones for 22-25 minutes or until lightly browned.
- Cool for 5 minutes, then drizzle with the lemon glaze made from whisking confectioners’ sugar and lemon juice.
Notes
Best served warm or at room temperature. Can be stored at room temperature for up to 2 days or in the refrigerator for 5 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 10g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg