Lemon Blueberry Scones

why make this recipe

Lemon Blueberry Scones are a delightful treat that blends the sweet flavor of blueberries with the bright, zesty kick of lemon. They are perfect for breakfast, brunch, or even a cozy afternoon snack. The combination of flavors is refreshing and will put a smile on anyone’s face. Plus, they are easy to make and fill your kitchen with a fantastic aroma while baking!

how to make Lemon Blueberry Scones

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold butter, cut into small cubes
• 1 1/4 cup fresh blueberries
• 1 tablespoon lemon zest
• 1 large egg
• 3/4 cup heavy cream + 2 tablespoons (divided)
• 1 1/2 tablespoon lemon juice
• 2 teaspoons vanilla
• 1 cup confectioner sugar
• 1 tablespoon lemon juice (for glaze)

Directions

1. Preheat your oven to 400 degrees. Place a baking pad or parchment paper on a baking sheet.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold butter cubes into the flour mixture. Using a fork or pastry cutter, work the butter into the mixture until it resembles coarse crumbs.
4. Fold in the blueberries and lemon zest, and set this mixture aside.
5. In a small bowl, combine 3/4 cup of heavy cream, lemon juice, egg, and vanilla. Whisk until everything is well mixed.
6. Pour the wet mixture into the dry mixture. Using a spoon, mix just until combined; do not overmix.
7. Sprinkle some flour on a clean surface and lay out the dough. Gently form the dough into an 8-inch disk.
8. Using a sharp knife, cut the disk into 8 wedges and place them on the baking sheet.
9. Brush the tops of the scones with the remaining 2 tablespoons of heavy cream.
10. Bake for 18-20 minutes or until golden brown.
11. Remove from the oven and drizzle with the lemon glaze made from the confectioner sugar and lemon juice.

how to serve Lemon Blueberry Scones

You can serve lemon blueberry scones warm or at room temperature. They are delicious on their own, but you may also enjoy them with a pat of butter or a dollop of clotted cream. They pair wonderfully with a cup of tea or coffee.

how to store Lemon Blueberry Scones

To store your lemon blueberry scones, place them in an airtight container at room temperature for up to two days. If you want to keep them longer, you can freeze them. Just wrap the scones tightly in plastic wrap and place them in a freezer bag for up to a month. Thaw them at room temperature when ready to eat.

tips to make Lemon Blueberry Scones

• Use fresh blueberries for the best flavor. If using frozen blueberries, do not thaw them before adding to the dough, as this can make the batter soggy.
• For fluffier scones, handle the dough as little as possible and don’t overmix.
• You can adjust the amount of lemon zest based on how strong you want the lemon flavor to be.

variation

For a different twist, you can substitute raspberries for the blueberries or add a sprinkle of poppy seeds to the dough. You could also add a bit of almond extract for a unique flavor variation.

FAQs

What if I don’t have heavy cream?
You can substitute milk or half-and-half, but the texture may be slightly different. Heavy cream gives the scones a rich and tender texture.

How can I tell when the scones are done baking?
Scones are done when they are lightly golden brown on top and firm to the touch. You can also insert a toothpick into the center; it should come out clean.

Can I make the dough ahead of time?
Yes, you can prepare the dough and cut it into wedges. Then, wrap it tightly and store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.