Lemon Blueberry Scones Recipe
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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
Ingredients
- flour – I use a light all-purpose flour in my scones.
- sugar – I use granulated sugar in the scone batter as well as a light sprinkle for the topping. You can use your favorite baking sugar substitute, such as Splenda in the batter and simply omit the sugar sprinkle for the topping, if you prefer.
- baking powder – the baking powder helps these scones to be light and tender.
- salt – just a little salt helps to balance the flavors in these scones.
- butter – you’ll want to use cold butter in this recipe, as well as a little more for the topping.
- lemon – you’ll use the zest and juice of one lemon.
- heavy cream – makes for a tender, delicious baked scone.
- blueberries – fresh blueberries that have been tossed in 1 tablespoon flour bake perfectly in this recipe. You can also use frozen blueberries that have been rinsed until the water runs noticeably clearer.
Optional Glaze:
- confectioner’s sugar – also called powdered sugar mixes beautify with the heavy cream and vanilla for the glaze.
- heavy cream
- vanilla extract
Step by Step Instructions
Prep. Preheat your oven and line your baking sheet with parchment paper. Set aside as you are making your Lemon Blueberry Scones dough.
Mix 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.
Cut the dough. 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. Melt about 2 tablespoons of butter and brush on top of dough. Sprinkle with additional sugar for topping.
Bake. Bake the Lemon Blueberry Scones until they have turned lightly brown, about 20 – 25 minutes.
Make the glaze. 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.
Serve. Remove from the oven and and drizzle on the optional glaze, if using.
How Long Do Scones Last?
Store scones on covered and on the counter for up to 2 days or in the refrigerator for up to 5 days.
Can You Freeze Blueberry Scones?
You can definitely freeze blueberry scones. Simply allow them to cool completely and then place them individually into airtight containers. Freeze for up to 3 months.
To serve, allow to thaw completely and then serve at room temperature.
More Favorite Scone Recipes
Here’s my Lemon Blueberry Scones recipe. I hope you love them!
Lemon Blueberry Scones Recipe
Ingredients
- 2 cups (240 g) all-purpose flour
- 1/2 cup (99 g) sugar, + more for topping
- 3 teaspoons (12 g) baking powder
- 1/2 teaspoon (1 g) kosher salt
- 1/2 cup (113 g) butter, cold, plus more for topping
- 1 tablespoon (6 g) lemon zest
- 2 tablespoons (28 g) lemon juice
- 3/4 – 1 cup (178.5 -238 g) heavy cream
- 1 cup (148 g) fresh blueberries, tossed in 1 tablespoon flour
Optional Glaze:
- 1 cup (113.5 g) confectioners' sugar
- 1 – 2 tablespoons (16 – 32 g) heavy cream
- 1 teaspoon (5 g) vanilla extract
Instructions
- Prep. Preheat oven to 400º F. Line a rimmed baking sheet pan with parchment paper or a nonstick baking sheet.
- Make dough. 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.
- Cut 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. Melt about 2 tablespoons butter and brush on top of dough. Sprinkle with additional sugar for topping.
- Bake and serve. 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Originally published 2014.
I’ve made these three times and they always come out perfectly! I also use this basic recipe to make lemon poppyseed scones and those are also great. I make them in the food processor, so they take virtually no effort. Thanks for the great recipe!
Made these this morning and they were very good. Just a question: you mention adding in vanilla extract before folding in blueberries but I don’t see that ingredient in the scone recipe only the glaze. Tasted fine without adding vanilla extract but wondered if I should have added?
These are excellent. They’ve become a Saturday morning staple in my household. Make them. Eat them.
Just made these today and they were superb! Am going to make another batch tomorrow they were so good!!
Oh wow! I’m so glad you love them. You sound like me. If I find something that I really love, I just have to make it again to (maybe) share! 🙂
I love lemon and blueberry together too. I have frozen blueberries from our bushes. You say to use fresh. I know often the frozen will color everything blue. Any other reason for using fresh? Thanks! I’ll be trying them soon!! Need heavy cream.
Nice recipe. Thank you, Robyn. Have another Super-Duper Weekend.
Mmmmm! Yummy! I love moister, sweeter scones, so these look right up my alley!
Must add these to this weekend’s brunch menu, so delicious!
I wish I could grab one of these through the screen. Drooling over here!
Mmmm. I love scones. Just made raspberry white chocolate ones yesterday.
Love the lemon/blueberry combo. Sure looks like a good breakfast alongside some coffee.
Have a beautiful Friday Robyn!