Lemon Blueberry Scones
- Prep Time: 20 minutes
- Chilling Time: 15 minutes
- Bake Time: 18–22 minutes
- Total Time: 55–60 minutes
- Difficulty Level: Easy
- Servings: 8 scones
Ingredients
For the Scones
- 2½ cups (315 g) all-purpose flour
- ⅓ cup (65 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, cold and cubed
- 1 tablespoon fresh lemon zest
- 1 cup (150 g) fresh or frozen blueberries
- ½ cup (120 ml) heavy cream
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
For the Lemon Glaze
- 1 cup (120 g) powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1–2 teaspoons milk (if needed for consistency)
Equipment Needed
- Large mixing bowl
- Small mixing bowl
- Pastry cutter or fork
- Measuring cups and spoons
- Whisk
- Baking sheet
- Parchment paper
- Pastry brush
- Cooling rack
Instructions
Step 1: Prepare the Oven
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together:
- Flour
- Sugar
- Baking powder
- Salt
- Lemon zest
Mix until the lemon zest is evenly distributed throughout the flour.
Step 3: Cut in the Butter
Add the cold, cubed butter to the flour mixture.
Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
These small butter pieces create flaky layers during baking.
Step 4: Add the Blueberries
Gently fold in the blueberries.
If using frozen blueberries, do not thaw them first, as this helps prevent excess moisture and color bleeding.
Step 5: Mix the Wet Ingredients
In a separate bowl, whisk together:
- Heavy cream
- Egg
- Vanilla extract
- Lemon juice
Pour the wet mixture into the dry ingredients.
Stir gently until the dough just comes together. Avoid overmixing, as this can make the scones tough.
Step 6: Shape the Dough
Transfer the dough onto a lightly floured surface.
Gently pat it into a circle about 1 inch thick.
Cut the circle into 8 equal wedges using a sharp knife or bench scraper.
Arrange the wedges on the prepared baking sheet, leaving about 2 inches of space between each scone.
For extra flaky scones, chill the shaped dough in the refrigerator for 15 minutes before baking.
Step 7: Bake
Brush the tops of the scones lightly with additional heavy cream.
Bake for 18–22 minutes, or until:
- The tops are lightly golden.
- The edges are crisp.
- A toothpick inserted into the center comes out clean.
Allow the scones to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Step 8: Make the Lemon Glaze
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
If the glaze is too thick, add milk one teaspoon at a time until it reaches a pourable consistency.
Drizzle the glaze over the cooled scones.
Allow the glaze to set for 10 minutes before serving.
Tips for Perfect Lemon Blueberry Scones
- Keep the butter cold for the flakiest texture.
- Avoid overworking the dough.
- Chill the shaped scones before baking for better rise.
- Toss blueberries with a teaspoon of flour before adding them to reduce sinking.
- Use fresh lemon zest for the brightest citrus flavor.
- Do not overbake, as scones are best when moist and tender inside.
Recipe Variations
Lemon Raspberry Scones
Replace the blueberries with fresh raspberries for a tart and colorful twist.
White Chocolate Lemon Blueberry Scones
Fold in ½ cup white chocolate chips for added sweetness.
Almond Lemon Blueberry Scones
Add ½ teaspoon almond extract and sprinkle sliced almonds over the tops before baking.
Whole Wheat Scones
Replace half of the all-purpose flour with whole wheat flour for a heartier texture and extra fiber.
Coconut Lemon Blueberry Scones
Mix ¼ cup shredded unsweetened coconut into the dough for a tropical touch.
Storage
Store cooled scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Warm briefly before serving for the best texture.
Freezing Instructions
Freeze unglazed scones in an airtight freezer-safe container for up to 3 months.
Thaw at room temperature and glaze after reheating.
You can also freeze unbaked scones and bake them directly from frozen, adding 2–3 minutes to the baking time.
Reheating
Oven
Warm at 300°F (150°C) for 5–7 minutes.
Microwave
Heat for 10–15 seconds for a quick refresh.
Serving Suggestions
Lemon Blueberry Scones are delicious with:
- Clotted cream
- Butter
- Lemon curd
- Blueberry jam
- Honey
- Fresh berries
- Greek yogurt
- Whipped cream
Pair them with beverages such as:
- Earl Grey tea
- English breakfast tea
- Chamomile tea
- Freshly brewed coffee
- Iced tea
- Lemonade
Why You’ll Love This Recipe
- Soft, flaky, bakery-style texture
- Fresh lemon flavor in every bite
- Bursting with juicy blueberries
- Easy to prepare with simple ingredients
- Perfect for breakfast or brunch
- Beautiful homemade lemon glaze
- Freezer-friendly
- Great for holidays and special occasions
- Easily customizable with different fruits
- Ready in about one hour
Nutritional Information (Per Scone)
Approximate values:
- Calories: 330 kcal
- Protein: 5 g
- Carbohydrates: 43 g
- Fat: 16 g
- Saturated Fat: 10 g
- Cholesterol: 65 mg
- Sodium: 260 mg
- Fiber: 2 g
- Sugar: 18 g
- Potassium: 110 mg
- Calcium: 95 mg
- Iron: 2 mg
- Vitamin C: 6% DV
