Lemon Blueberry Scones Recipe – Scones make a delicious treat for breakfast, brunch or an afternoon treat. These lemon blueberry scones are full of flavor while being light and moist.
Scones make such a delicious treat for breakfast or brunch, I think. Especially these Lemon Blueberry Scones that taste just out of this world! But let me get one thing straight right from the start, these aren’t traditional scones by any means. They are just a bit more moist and tender than a traditional scone and definitely sweeter than a biscuit.
You know how much I love the flavor combination of lemon and blueberry. It has just the right amount of sweet from the blueberries and crisp citrus tang from the lemon. So, when I had a lemon blueberry scone on our honeymoon many, many, many, many moons ago during an afternoon tea time, I fell in love. Okay, yes, I said tea time. That is definitely not an everyday occurrence around here, but now that I think about it, I might consider starting it!
Lemon Blueberry Scones Recipe
The lemon blueberry scones served on our honeymoon were a bit drier and more crumbly than these scones and the pastry chef had used dried blueberries where I’ve used fresh. I love using dried fruits in baking, but just felt like the pop of the blueberry in these would be extra special. I’m a sucker for a blueberry that bursts and melds into the dough as it bakes. It just looks so delectable to me!
How to Make Lemon Blueberry Scones Recipe
Preheat your oven and line your baking sheet with parchment paper. Set aside as you are making your Lemon Blueberry Scones dough.
Whisk together your flour, sugar, baking powder, and salt together in a large bowl. Add your butter to the bowl and cut it in with a pastry blender or with two forks until it about the size of a pea and the flour is coarse. Now add the lemon zest and lemon juice. Pour in the heavy cream.
Press the dough together with your hands. If it doesn’t hold together, you’ll add just a bit more cream to your dough and then fold in the blueberries.
Turn your dough out onto a lightly floured surface. Pat the dough into a disc and then cut the dough into equal sized wedges and place onto the prepared baking sheet.
Bake the Lemon Blueberry Scones until they have turned lightly brown, about 20 – 25 minutes.
Meanwhile, if you are serving your scones with the glaze (and I highly recommend that you do!), prepare your glaze so that it is ready as your scones have cooked and lightly cooled.
Remove from the oven and and drizzle on the optional glaze, if using.
Here’s my Lemon Blueberry Scones recipe. I hope you love them!
Lemon Blueberry Scones Recipe
- 2 cups all-purpose flour
- 1/2 cup sugar + more for topping
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold butter + more for topping
- zest and juice of one lemon
- 3/4 - 1 cup heavy cream
- 1 cup fresh blueberries tossed in 1 tablespoon flour
- 1 cup confectioner's sugar
- 1 - 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Preheat oven to 400º F. Line a rimmed baking sheet pan with parchment paper or a nonstick baking sheet.
- Whisk together flour, sugar, baking powder, and salt in a large bowl. Add butter to the bowl and cut into the flour with a pastry blender until the largest pieces of butter are about the size of a pea and the flour mixture resembles coarse meal. Add zest and juice of the lemon. Stir in 3/4 cup of heavy cream. Press dough together between the palms of your hands. If it doesn't just hold together, add more heavy cream until it just holds together. Fold blueberries into the dough.
- Pour dough onto a lightly floured countertop or a pastry board. Pat dough into a large round disc, about an inch thick. Cut dough into equal sized wedges and place onto prepared baking sheet pan.
- Bake scones for 20-25 minutes or until they are just beginning to turn lightly brown. Remove from the oven and serve warm. You can also drizzle a warm glaze on top of the scones, if you'd like. Just whisk all of the glaze ingredients together in a medium sized bowl and then drizzle on top of each scone.
From the Add a Pinch recipe archives. Originally published 2014.