Lemon Blueberry Scones
Introduction
There’s something magical about the combination of tart lemon and sweet blueberries. These Lemon Blueberry Scones are tender, buttery, and bursting with flavor—perfect for breakfast, brunch, or afternoon tea. With a golden crust, soft crumb, and a drizzle of lemon glaze, they’re bakery‑worthy treats you can easily make at home.
Why You’ll Love This Recipe
Bright and refreshing: Fresh lemon zest and juice add zing.
Juicy blueberries: Sweet bursts in every bite.
Easy to make: Simple ingredients, ready in under an hour.
Versatile: Enjoy plain, glazed, or with clotted cream.
Ingredients
For the Scones
2 cups all‑purpose flour
1/3 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
1 cup fresh blueberries (or frozen, not thawed)
Zest of 1 large lemon
2/3 cup heavy cream (plus extra for brushing)
1 large egg
1 tsp vanilla extract
For the Lemon Glaze (Optional)
1 cup powdered sugar
2 tbsp fresh lemon juice
Zest of 1 lemon
Step‑by‑Step Instructions
Step 1: Preheat Oven
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: Mix Dry Ingredients
In a large bowl, whisk flour, sugar, baking powder, and salt.
Step 3: Cut in Butter
Add cold butter cubes. Use a pastry cutter or fingertips to work butter into flour until mixture resembles coarse crumbs.
Step 4: Add Flavorings
Stir in lemon zest and blueberries.
Step 5: Mix Wet Ingredients
In a small bowl, whisk cream, egg, and vanilla. Pour into dry mixture. Stir gently until dough comes together (do not overmix).
Step 6: Shape Scones
Turn dough onto a floured surface. Pat into an 8‑inch circle, about 1 inch thick. Cut into 8 wedges. Place on prepared baking sheet.
Step 7: Bake
Brush tops with cream. Bake 18–22 minutes, until golden brown. Cool slightly on wire rack.
Step 8: Glaze (Optional)
Whisk powdered sugar, lemon juice, and zest. Drizzle over cooled scones.
Baking Tips
Keep butter cold for flaky texture.
Handle dough gently to avoid tough scones.
If using frozen blueberries, add them straight from freezer.
For extra shine, sprinkle scones with coarse sugar before baking.
Variations
Lemon Raspberry Scones: Swap blueberries for raspberries.
Glazed Scones: Add a thicker lemon glaze for extra sweetness.
Herbal Twist: Add 1 tsp dried lavender for a floral note.
Mini Scones: Cut dough into smaller wedges for bite‑sized treats.
Serving Ideas
Serve warm with clotted cream or butter.
Pair with hot tea or iced coffee.
Add to brunch platters with fruit and pastries.
Gift in decorative boxes for holidays or special occasions.
FAQs
Q: Can I make these ahead of time?
Yes! Store baked scones in an airtight container for 2 days, or freeze for up to 2 months.
Q: Can I use milk instead of cream?
Heavy cream gives the richest texture, but whole milk works in a pinch.
Q: Can I make them gluten‑free?
Yes, use a 1:1 gluten‑free flour blend.
Q: How do I reheat scones?
Warm in oven at 300°F for 5–7 minutes.
Nutrition (Approx. per scone)
Calories: 280
Fat: 12g
Carbohydrates: 38g
Protein: 5g
Final Thoughts
These Lemon Blueberry Scones are the perfect balance of tangy and sweet, with a tender crumb and bakery‑style finish. Whether you’re hosting brunch or treating yourself, they’re a delightful addition to any table.