Lemon Blueberry Scones
These lemon blueberry scones are light and fluffy with the perfect combination of tart and sweet. Bursting with juicy blueberries and zesty lemon flavor, they’re an irresistible treat for breakfast, brunch, or a delightful afternoon pick-me-up. Get ready to savor the taste of summer in every bite!
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full affiliate link disclosure here.
What kind of blueberries can I use for this recipe?
I personally love using some fresh blueberries. Although I usually use fresh berries, you can also use frozen blueberries. if you are using frozen, let them come up to room temperature before using them in your scone dough. And if you are sticking to the recipe, using fresh, make sure you wash and dry your blueberries for the best scones!
So, what is a scone?
I always like to tell people it’s like a mix somewhere in between a biscuit and a muffin. It’s texture is somewhat like a biscuit (minus the flaky layers), but I say it’s a little more moist, and crumbly like a muffin. It’s one of those things you just need to try to understand. I really prefer a scone because it is not too sweet, but really the perfect amount of sweetness.
Tips for making the most delicious scone:
- Do not over mix the dough: The more you stir, mix, and work the dough, the more you activate the gluten, making the dough tough. It becomes more like bread than a light, fluffy, pastry.
- Keep the butter cold: For the best texture, during the baking process, the butter will begin to melt inside the dough. This will create steam and air pockets, giving the scones additional rise and a fluffy, tender texture. If the butter is too soft before hitting the oven, the scone will end up greasy and dense. This is why the step of putting the scones in the fridge is very important.
- Use heavy cream: The additional fat from the heavy cream will keep the scones from drying out and keep the dough moist and tender.
- Do not over bake: The scones are ready to come out of the oven when they are just starting to brown on the edges, but are still light in color. Leaving them in too long will cause them to dry out, and nobody likes dry scones!!
- Add a twist of flavor: You can add almond extract in place of the vanilla extract of the scone recipe. If you like almond extract, it gives these scones such a unique flavor!
- Blueberries: When using fresh fruit, make sure you wash and dry before hand. You want those sweet blueberries to be nice and dry before adding them to your dry mixture.
What is the best method for keeping the butter cold?
I personally use a cheese grater, I grate the butter very quickly with a cheese grater (box grater) so that it stays cold. Some people use a food processor, pastry cutter, or just a sharp knife. I have done it every way, and the cheese grater (in my opinion) is the most effective way to keep the pieces of butter cold. If you are using something besides a cheese grater, make sure you get your butter in small cubes.
How long will these delicious lemon blueberry scones last?
Typically they don’t even last a full day in our house, but when stored in an airtight container, they should stay fresh for about 2 days. You can also freeze this recipe for up to 2 months. If you plan on freezing, I would leave off the glaze, and store the glaze separately (or make later). Whenever you pull them out of the freezer, take them out of their container and let them come up to room temperature. Once they are at room temperature, you can either eat them, or heat them up in the oven for a little to make them nice and warm!
How many lemons do I need for one Tablespoon of lemon zest?
You will need about one lemon per Tablespoon of lemon zest. I may depend on the size of your lemons, but you should only need around two lemons for this recipe.
Ingredients
2 cups all-purpose flour, plus a little extra for flouring your work surface
1 Tablespoon baking powder
3 Tablespoons granulated sugar
1 Tablespoon of lemon zest
1/2 teaspoon salt
5 Tablespoons cold unsalted butter, cut into 1/4-inch cubes
1 heaping cup blueberries, fresh or frozen
1 Tablespoon lemon juice
3/4 cup heavy cream
1 teaspoon vanilla extract
For the Glaze, optional
1 1/2 cups powdered sugar
3 Tablespoons lemon juice
1 Tablespoon lemon zest
1/4 teaspoon vanilla extract
Instructions for making the scones:
- Preheat the oven to 375º and line a sheet pan with parchment paper.
- Wash, dry, and zest your lemons. Then, in a small bowl, take your first Tablespoon of lemon zest with your 3 Tablespoons of granulated sugar, and massage them together. This helps release the oils from the lemon and make a stronger lemon flavor.
- In a large bowl, combine your dry ingredients – flour, baking powder, lemon/sugar mixture, and salt. Mix until everything is well combined.
- Grate your cold butter with a cheese grater (use the side with the larger holes)
- Add in the cold butter and incorporate with your hands, working quickly, and also without handing the butter too much – the mixture should look like sand.
- Toss in your blueberries till they are lightly coated with the flour mixture.
- Next, add heavy cream, lemon juice and vanilla extract to the flour mixture.
- Mix until the ingredients are just combined.
- On a lightly floured surface or a piece of parchment paper, gently form the dough into a ball
- Then shape the dough into a disc, about 3/4″ thick.
- Cut the dough into eight even triangles. (I like to use a bench scraper to do this)
- Place the scone triangles on to a parchment lined baking sheet, then place in the fridge for 20 minutes
- Take the scones out of the fridge and brush some heavy whipping cream on the tops of the scones
- Then bake at 375º for 12-15 minutes until edges are golden brown.
- Let cool on a cooling rack and drizzle your Lemon Glaze (if using) over the cooled scones.
To Make the Sweet Lemon Glaze:
- Combine the powdered sugar, lemon juice, lemon zest, and vanilla extract in a small bowl. Stir together until smooth. The mixture should be thick but still pour off a spoon.
- Drizzle the icing over the scones and allow to set.
Notes
- I use 1 cup of blueberries in this scones recipe, but some people might want more or less of a blueberry flavor. You can use 1 1/2 cups of blueberries if you’d like more, and you can use as less as you want also.
- You don’t have to use lemon zest if you don’t want to, but it does add a more lemon-y flavor.
Lemon Blueberry Scones
Ingredients
For the scones
- 2 cups all-purpose flour plus a little extra for flouring your work surface
- 1 Tablespoon baking powder
- 3 Tablespoons granulated sugar
- 1 Tablespoon lemon zest
- 1/2 teaspoon salt
- 5 Tablespoons cold unsalted butter cut into 1/4-inch cubes
- 1 cup blueberries (heaping) fresh or frozen
- 1 Tablespoon lemon juice
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
For the glaze (optional)
- 1 1/2 cups powdered sugar
- 3 Tablespoons lemon juice
- 1 Tablespoon lemon zest
- 1/4 teaspoon vanilla extract
Instructions
For the scones
- Preheat the oven to 375º and line a sheet pan with parchment paper.
- Wash, dry, and zest your lemons. Then, in a small bowl, take your first Tablespoon of lemon zest with your 3 Tablespoons of granulated sugar, and massage them together. This helps release the oils from the lemon and make a stronger lemon flavor.
- In a large bowl, combine your dry ingredients – flour, baking powder, lemon/sugar mixture, and salt. Mix until everything is well combined.
- Grate your cold butter with a cheese grater (use the side with the larger holes)
- Add in the cold butter and incorporate with your hands, working quickly, and also without handing the butter too much – the mixture should look like sand.
- Toss in your blueberries till they are lightly coated with the flour mixture.
- Next, add heavy cream, lemon juice and vanilla extract to the flour mixture.
- Mix until the ingredients are just combined.
- On a lightly floured surface or a piece of parchment paper, gently form the dough into a ball
- Then shape the dough into a disc, about 3/4″ thick.
- Cut the dough into eight even triangles. (I like to use a bench scraper to do this)
- Place the scone triangles on to a parchment lined baking sheet, then place in the fridge for 20 minutes
- Take the scones out of the fridge and brush some heavy whipping cream on the tops of the scones
- Then bake at 375º for 12-15 minutes until edges are golden brown.
- Let cool on a cooling rack and drizzle your Lemon Glaze (if using) over the cooled scones.
For the lemon glaze
- Combine the powdered sugar, lemon juice, lemon zest, and vanilla extract in a small bowl. Stir together until smooth. The mixture should be thick but still pour off a spoon.
- Drizzle the icing over the scones and allow to set.
Notes
- I use 1 cup of blueberries in this scones recipe, but some people might want more or less of a blueberry flavor. You can use 1 1/2 cups of blueberries if you’d like more, and you can use as less as you want also.
- You don’t have to use lemon zest if you don’t want to, but it does add a more lemon-y flavor.
Welp, that’s it! You’ve successfully made this lemon blueberry scones recipe! I hope you enjoy these as much as my family and I do. They are one of my favorite scones to make, with the beautiful and tangy lemon glaze with the bright lemon zest, to the tender scones bursting with blueberries (literally). This recipe screams summer, they are so bright and just bring so much happiest into your home. If you make these, snap a picture and tag me on Instagram! I love seeing you guys make these recipes, it makes my heart so happy! Until next recipe, enjoy friend!
Pin for later & share with friends!
These just look like summer. Can’t wait to try!
THESE look fantastic! TOTAL scone lover!🤩
Scones are my favorite too! And these ones are special!
This looks so yummy! Lemon and blueberries are my favorite foods! I think I’m going to have to make some scones!
Me too! Perfect for summer too!
These look amazing!
Thank you! They are one of my favorites!
Scones are one of my favorites, thanks for the great recipe!
Me too! And you’re welcome!!