Lemon Blueberry Scones Recipe

Introduction

These Lemon Blueberry Scones are a delightful mix of tart lemon and sweet blueberries baked into tender, flaky pastries. Perfect for breakfast or an afternoon treat, they are topped with a zesty lemon glaze for extra brightness.

Ingredients

• 1/4 cup granulated sugar
• 1 tablespoon lemon zest
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into 1/4-inch cubes
• 1 cup heavy cream, plus 1 tablespoon for brushing the scones
• 1 teaspoon pure vanilla extract
• 1 cup blueberries (fresh or frozen, do not thaw if frozen)
• 2 tablespoons turbinado sugar
• 1 cup confectioners’ sugar
• 2 tablespoons fresh lemon juice

Instructions

1. Step 1: Preheat your oven to 400 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
2. Step 2: In a large bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers until fragrant. Add the flour, baking powder, and salt, then whisk until well combined.
3. Step 3: Using a pastry blender or your hands, quickly cut the cold butter into the flour mixture until it resembles coarse meal with some larger butter pieces.
4. Step 4: In a small bowl, whisk together 1 cup heavy cream and vanilla extract. Pour this over the flour mixture and stir gently with a spatula until dough begins to form. Avoid over mixing. Carefully fold in the blueberries.
5. Step 5: Transfer the dough to a floured surface and gently press it together with your hands until it forms a ball. Shape the dough into a 1-inch thick circle without overworking it. Use a sharp knife to cut the dough into 8 triangles.
6. Step 6: Place the scones on the prepared baking sheet and freeze for 15 to 20 minutes to prevent spreading during baking.
7. Step 7: Remove scones from the freezer. Brush the tops with the remaining 1 tablespoon of heavy cream and sprinkle with turbinado sugar.
8. Step 8: Bake for 18 to 23 minutes or until the scones turn golden brown around the edges and on the bottom. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
9. Step 9: While cooling, whisk together the confectioners’ sugar and lemon juice to make the glaze. Drizzle over the warm scones and enjoy.

Tips & Variations

• Use frozen blueberries without thawing to prevent the dough from turning purple and watery.
• For extra lemon flavor, add a teaspoon of lemon extract to the dough along with the vanilla.
• Try substituting turbinado sugar with coarse sanding sugar for a similar crunchy topping.
• If you prefer a dairy-free version, substitute heavy cream with coconut cream and use vegan butter.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze the scones in a sealed bag for up to 3 months. Reheat frozen scones in a 350-degree F oven for 10-15 minutes until warmed through. Avoid microwaving to keep them flaky.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but be sure to add them directly from the freezer without thawing to prevent the dough from becoming too wet.

What if I don’t have heavy cream?

You can substitute heavy cream with whole milk or a mixture of milk and melted butter, though the scones may be slightly less rich and tender.

Lemon Blueberry Scones Recipe

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★★★★★

4.9 from 477 reviews

• Author: Jack
• Total Time: 40 minutes
• Yield: 8 scones 1x
• Diet: Vegetarian

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Description

These Lemon Blueberry Scones are a delightful combination of tart lemon zest and juicy blueberries encased in a tender, buttery scone. Perfect for breakfast or afternoon tea, they feature a crisp golden exterior and a soft, flaky interior, finished with a zesty lemon glaze for an extra burst of citrus flavor.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1/4 cup granulated sugar
• 1 tablespoon lemon zest
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons turbinado sugar
• 1 cup confectioners’ sugar

Wet Ingredients

• 6 tablespoons cold unsalted butter, cut into 1/4-inch cubes
• 1 cup heavy cream, plus 1 tablespoon for brushing the scones
• 1 teaspoon pure vanilla extract
• 2 tablespoons fresh lemon juice

Produce

• 1 cup blueberries (fresh or frozen, do not thaw if frozen)

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Instructions

1. Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 400 degrees F and line a large baking sheet with a Silpat baking mat or parchment paper. Set aside to keep ready.
2. Mix Dry Ingredients with Lemon Zest: In a large bowl, combine the granulated sugar and lemon zest, rubbing together with your fingers until fragrant. Add the flour, baking powder, and salt, then whisk everything together until fully combined.
3. Cut in the Butter: Using a pastry blender or your hands, quickly cut the cold, cubed butter into the flour mixture. Continue mixing until the mixture looks like coarse meal with some larger pea-sized butter lumps remaining.
4. Add Wet Ingredients and Fold in Blueberries: In a small bowl, whisk together 1 cup of heavy cream and vanilla extract. Pour this mixture over the dry ingredients and stir gently with a spatula until the dough just starts to come together. Be careful not to overmix. Gently fold in the blueberries without breaking them.
5. Shape and Cut the Dough: Transfer the dough to a floured countertop and gently press it together with your hands into a ball. Pat and shape the dough into a circle approximately 1-inch thick. Using a sharp knife, cut the dough into 8 equal triangular pieces. Avoid overworking the dough to keep the butter cold and maintain flakiness.
6. Freeze Scones to Prevent Spreading: Place the cut scones on the prepared baking sheet and freeze them for 15 to 20 minutes. This step helps prevent the scones from spreading too much while baking.
7. Brush and Sugar the Scones: Remove the scones from the freezer. Brush the tops with the remaining tablespoon of heavy cream, then sprinkle turbinado sugar evenly over each scone for a delightful crunch and sweetness.
8. Bake the Scones: Bake the scones for 18 to 23 minutes until the bottoms and edges turn golden brown. After baking, allow the scones to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
9. Prepare and Drizzle Lemon Glaze: While the scones cool, whisk together the confectioners’ sugar and fresh lemon juice in a small bowl to create a smooth glaze. Drizzle this lemon glaze over the scones just before serving for an added tangy sweetness.

Notes

• Use cold butter to ensure flaky, tender scones.
• Do not thaw frozen blueberries before adding to the dough, to prevent them from bleeding color.
• Handle the dough gently to avoid overworking and maintain a light texture.
• Freezing scones before baking prevents excessive spreading and helps achieve a better shape.
• Serve scones warm with tea or coffee for the best experience.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American

Keywords: lemon blueberry scones, scones recipe, lemon zest, blueberry pastry, breakfast scones, easy baked goods, lemon glaze