Lemon Blueberry Scones recipe is the perfect blend of tart and sweet, loaded with fresh blueberries and a hint of citrus in every bite, and topped with a sweet glaze.
Blueberries are great in so many breakfast and brunch recipes, like Blueberry French Toast Casserole and Sour Cream Blueberry Muffins. Tender pops of blueberries really makes these the perfect start to any day.
Why This Scone Recipe Works
There’s nothing quite like the combination of bright lemon and juicy blueberries in a warm, flaky scone to start your day on a sweet note.
Soft on the inside with a golden with crumbly exterior and a sweet lemon glaze, these scones are easy to make and pair wonderfully with a cup of coffee or tea.
Gather the ingredients
- Flour: I have only tested this recipe using all purpose flour.
- Sugar: granulated sugar and powdered sugar
- Baking powder & salt:
- Lemon: lemon juice and lemon zest
- Fresh blueberries: you could use frozen blueberries as long as they’re still frozen.
- Large egg:
- Dairy: heavy cream and cold butter.
- Vanilla extract
How to make these blueberry scones
- Step 1: Combine flour, sugar, baking powder, and salt together in a large bowl. Add cold butter pads to the dry ingredients and work together using a fork or pastry cutter.
- Step 2: Use wooden spoon or spatula to fold in the blueberries and lemon zest. Set aside.
- Step 3: Add heavy cream, lemon juice, egg and vanilla extract to a small bowl and whisk together.
- Step 4: Pour wet ingredients into the dry ingredients with the blueberry mixture. Use a wooden spoon to mix until just combined.
- Step 4: Transfer dough from your large mixing bowl to your lightly floured work surface.
- Step 5: Using your hands, gently form the dough into an 8-inch disk.
- Step 6: Use a knife to cut the disk into 6 triangle wedges.
- Step 7: Line a sheet pan with parchment paper or a baking mat. Carefully transfer dough pieces to your prepared baking sheet, brush unbaked scones with heavy cream and bake.
- Step 9: While the scones are baking, make the lemon glaze. In a small bowl, whisk sugar and lemon juice together.
- Step 10: Use a spoon to drizzle lemon glaze over cooled, tender scones.
Recipe Tips
- You can swap the glaze out for some sprinkled coarse sugar or a dollop of lemon curd as a topping instead on these homemade scones.
- Use a sharp knife or a bench scraper to cut the scone dough cleanly.
- When storing scones in an airtight container, I try not to layer them so they don’t smush together or mess up the glaze. If I need to layer them, I use a piece of wax paper or parchment paper in between layers.
- Always use fresh lemon juice. Don’t try to skimp and use the bottled juice, it won’t bring the same bright lemon flavor to the scones and the glaze that you expect and it usually tastes too much like chemicals. Plus if you use the bottled stuff, you don’t get the bright lemon zest to bring even more delicious lemon flavor.
- Be sure to measure your flour properly using the spoon and sweep off method so you don’t overpack the measuring cup and use too much flour which will change the texture of your scones.
Lemon Blueberry Scones
Lemon Blueberry Scones recipe is the perfect blend of tart and sweet, loaded with fresh blueberries and a hint of citrus in every bite, and topped with a sweet glaze.
Ingredients
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold butter and cut into small cubes
- 1 1/4 cup fresh blueberries
- 1 tablespoon lemon zest
- 1 large egg
- 3/4 cup heavy cream +2 tablespoon divided
- 1 1/2 tablespoon lemon juice
- 2 teaspoons vanilla
For the Glaze
- 1 cup confectioner sugar
- 1 tablespoon lemon juice
Instructions
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Preheat oven to 400 degrees. Place a baking pad or parchment paper on a baking sheet.
-
In a large bowl whisk flour, sugar, baking powder and salt. Add in cold butter cubes and using a fork, or pastry cutter work the flour mixture.
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Fold in blueberries and lemon zest and set aside.
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In a small bowl add 3/4 cup heavy cream, lemon juice, egg and vanilla whisk until combined.
-
Pour wet mixture into dry mixture and using a spoon mix just until combined.
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Sprinkle some flour on a surface and lay out the dough. Gently form into an 8 inch disk. Using a sharp knife cut the disk into 8 wedges. Place on baking sheet.
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Brush the top with the 2 tablespoons heavy cream
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Bake 18-20 minutes
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Remove from oven and drizzle with lemon glaze
For the glaze
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In a small bowl add the sugar, lemon juice and whisk.
Notes
Scones are best served the day of, but you can store any leftovers in an airtight container in the refrigerator for 3-4 days.
Nutrition
Serving: 8SconesCalories: 246kcalCarbohydrates: 56gProtein: 4gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gTrans Fat: 0.003gCholesterol: 20mgSodium: 156mgPotassium: 167mgFiber: 2gSugar: 30gVitamin A: 43IUVitamin C: 5mgCalcium: 54mgIron: 2mg
