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.
Thanks for the recipe. I LOVE lemon & blueberry together and look forward to greater success making scones. A few questions before I start:
1. You mention extra butter & extra sugar “for the top,” (not as the glaze) but I don’t see where such are actually used. Would you clarify?
2. I would like to make these w/o the glaze (keeping carbs down). What would the calories, sodium, and carbohydrate counts be w/o the glaze?
THANKS!
Leslie
This was easy to make and everyone loved the scones! I’ve made them 3 times in little over a week. They make a great gift.
Just made these awesome scones! I halved the recipe and they came out perfectly. The combination of blueberry and lemon is delicious!
So happy you enjoyed them, Diane!!! xo
I’ve made these for myself and my boyfriend and let me just say, this is the easiest/best scone recipe I have EVER tried! I’ve even made mini ones from this recipe and they came out perfect. Thank you for posting!
That’s great to hear, Joana! So happy you enjoyed them! Glad to have you here! Xo
Would these scones freeze well? I am planning to make some things for my daughter to have in the freezer after her baby is born.
Yes, they should freeze well Ginger! Make sure to cool them completely then flash freeze on sheet pan, then wrap well and store in freezer bag. Best of luck with your new grandbaby! How exciting! xo
Absolutely light and delicious! Double this recipe because they won’t last long!????????
Great tip! 😉 Thanks Shelley! xo
Made this recipe today. Was concerned about no egg but it worked out fine. I found them more chewy than flaky. I put in freezer for 90 min before baking. Also used poppy seeds with the lemon instead on blueberries. It’s a decent recipe.
I pat the dough into a circle ON the sheet I am baking them on, cut the circle into wedges and bake them that way. they get fluffier when you don’t handle the dough too much.
there is no egg..??
I am Gluten Free so I was wondering if these recipes would work with this type of flour. They all look amazing and want to make. I know some Gluten Free flours work better than others. Thanks.
Hi Mary,
I’ve not made this recipe with gluten free flour, but I’d love to hear how you like it when you make this. I hope you enjoy the recipes! Thanks so much! xo