There’s nothing quite like the aroma of freshly baked scones wafting through the kitchen. These lemon blueberry scones capture that summer sweetness and tartness, making them a hit at brunch or an afternoon snack. Plus, they’re all the rage in cozy kitchens right now!
Imagine fluffy, buttery scones studded with juicy blueberries and a zing of lemon. This recipe pulls together in one bowl, making it delightfully easy and approachablelike your beloved bakery treats, but made right at home. Best of all, they’re lighter than traditional scones, using yogurt for moisture!
I started whipping up these beauties for my weekend brunch gatherings back in 2017, and every time, they disappear faster than I can say “homemade.” One friend took a bite and declared them better than any bakery’s! The secret? A quick chill in the fridge before baking helps them puff up beautifully. Trust me, they’ll be a staple in your kitchen too.
Yesica Andrews
Lemon Blueberry Scones for a Delicious Summer Treat
These fluffy lemon blueberry scones are a delightful summer treat perfect for breakfast or brunch. This easy blueberry lemon scones recipe creates tender, flaky scones bursting with fresh blueberries and a bright lemon flavor, finished with a sweet and tangy lemon glaze. Enjoy fresh lemon blueberry scones that melt in your mouth every time!
8 tbsp (113 g) unsalted butter, frozen or very cold
1 large egg (US), lightly beaten
½ cup (118 ml) cold heavy cream
2 tablespoon lemon juice
2 tsp (10 ml) vanilla extract
1¼ cups (210 g) fresh or frozen blueberries
1 cup (120 g) powdered sugar
2-3 tbsp (30 – 45 ml) lemon juice
Method
Combine the granulated sugar and lemon zest in a large bowl, rubbing them together until the mixture looks like coarse sand.
Add the flour, baking powder, and salt to the lemon sugar mixture and whisk together. Grate the cold butter into the flour mixture in 2-3 tablespoon increments, tossing to coat the butter pieces with flour.
Using your fingers or a pastry cutter, blend the butter into the flour until the mixture has the texture of coarse sand with some pea-sized bits.
In a separate bowl, whisk the egg, then stir in the cold heavy cream, lemon juice, and vanilla extract until fully combined.
Make a well in the center of the dry ingredients, add half of the wet mixture, and gently fold to combine. Pour in the remaining wet ingredients and fold just until the dough comes together, leaving a few small pieces.
Gently fold in the blueberries without breaking them up.
Turn the dough onto a lightly floured surface and shape it into a ball. Press the dough down to form a disk, fold it in half, and press into a disk again. Aim for an 8-inch diameter disk.
Place the disk on a parchment-lined baking sheet or plate and chill in the freezer for 30-40 minutes. Meanwhile, preheat the oven to 400 F (204 C).
Remove from the freezer and cut the disk into 6-8 wedges with a dough scraper or sharp knife. Arrange scones 2 inches apart on a lined baking sheet and brush the tops with heavy cream.
Bake the scones for 18-22 minutes until golden brown and fragrant. Let them cool on the baking sheet for 3-4 minutes, then transfer to a wire rack.
While the scones cool, prepare the lemon glaze by mixing powdered sugar and lemon juice to a drizzling consistency. Drizzle the glaze over the cooled scones and serve.
Notes
Store baked lemon blueberry scones in an airtight container at room temperature for up to 1 day. For longer storage, refrigerate for up to 3 additional days. If using frozen blueberries, do not thaw before mixing into the dough to prevent color bleeding.
Why You’ll Love These Lemon Blueberry Scones
Delightful Flavor: The combination of fresh lemon and juicy blueberries creates a burst of sunshine in every bite!
Quick and Easy: This lemon blueberry scones recipe is simple and perfect for beginner bakersno fancy skills required!
Versatile Treat: Ideal for breakfast, brunch, or even an afternoon pick-me-up with your favorite tea or coffee.
Fun to Make: Get the kids involved! Shaping and glazing these scones can be a delightful family activity.
Key Ingredients and Tools
All-Purpose Flour: Creates a tender and flaky structure.
Fresh Blueberries: Both fresh and frozen work great for bursts of flavor.
Lemon Zest and Juice: Adds the refreshing zing that makes these scones so special.
Butter: Use cold or frozen for that perfect flaky texture.
Essential Tools: You’ll need mixing bowls, a pastry cutter, a baking sheet, and parchment paper!
How It Works: Step-by-Step Instructions
Start by mixing granulated sugar with lemon zest in a large bowl.
Incorporate flour, baking powder, and salt into the lemon sugar mixture.
Grate in the cold butter and work it into the mix until crumbly.
In a separate bowl, whisk together the egg, heavy cream, lemon juice, and vanilla.
Create a well in the dry mix, pour in the wet ingredients, and gently fold in fresh or frozen blueberries until combined.
Shape the dough into an 8-inch disk and chill for 30-40 minutes.
Cut the dough into wedges, brush with heavy cream, and bake at 400°F for 18-22 minutes.
Once cooled, glaze with a simple mixture of powdered sugar and lemon juice.
Step
Time
Notes
Prep Time
15 mins
Gather ingredients and mix.
Chill Time
30-40 mins
Essential for flaky texture!
Baking Time
18-22 mins
Watch for golden tops.
Troubleshooting Tips
Scones Too Dense: Ensure your butter is cold and avoid overmixing the dough!
Blueberries Sinking: Toss blueberries in a little flour before adding them to the dough to help them stay suspended.
Dry Scones: If your scones are dry, you might have overbaked them. Keep an eye on their color!
Tweaks You Can Make
Nut Swap: Add chopped nuts, like walnuts or pecans, for a bit of crunch.
Gluten-Free Option: Substitute with gluten-free all-purpose flour for gluten-free blueberry lemon scones.
Vegan Version: Use plant-based butter and a flax egg for vegan lemon blueberry scones.
Serving and Storage
Store your beautiful lemon blueberry scones in an airtight container at room temperature for up to a day.
For longer storage, refrigerate for up to three daysjust warm them up before serving!
These scones also freeze well! Wrap them tightly and enjoy a cozy treat any time.
Storage Type
Duration
Room Temperature
1 Day
Refrigerator
3 Days
Freezer
Up to 3 Months
Expert Says
When making lemon blueberry scones, the balance of acidity from the lemon zest and the sweetness of the blueberries enhances the overall flavor profile. Additionally, using cold butter and buttermilk in the dough results in a tender crumb, creating that perfect flaky texture we all love in scones.
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The Journey to Perfect Lemon Blueberry Scones
After several batches of lemon blueberry scones that either crumbled or lacked flavor, I finally achieved the ideal balance of tart and sweet. The bursts of juicy blueberries combined with the bright lemon zest brought back memories of summer breakfasts at my grandmother’s housea warm space filled with love and laughter.
FAQs ( Lemon Blueberry Scones )
What are lemon blueberry scones?
Lemon blueberry scones are delightful baked goods made from a buttery dough that’s combined with fresh blueberries and a hint of lemon zest. They are commonly enjoyed as a breakfast item or a sweet snack, often served with clotted cream or lemon glaze for added flavor.
How do I get my scones to be fluffy?
To achieve fluffy scones, use cold butter and avoid overworking the doughmix just until combined. Incorporating a leavening agent, like baking powder, is crucial for rise, and chilling the dough before baking can help maintain their shape and fluffiness.
Can I use frozen blueberries in this recipe?
Yes, you can use frozen blueberries for this dish, but make sure to add them straight from the freezer to prevent them from bleeding into the dough. Toss them in a bit of flour before folding them into the mixture to help keep the scone texture intact.
How can I store my scones?
To store your scones, place them in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them and reheat them in the oven when ready to enjoy, ensuring they taste freshly baked.
Can I make these scones vegan?
Absolutely! To make this meal vegan, substitute dairy products with plant-based alternatives, such as almond milk and coconut oil instead of butter. Adjusting the recipe this way maintains the delightful taste and texture you love.
Conclusion
These lemon blueberry scones will become a cherished part of your kitchen roster. With just 15 minutes of prep and a delightful golden aroma filling your home, you’ll love how they turn outso fluffy and bursting with flavor!
Feel free to add a pinch of nutmeg for warmth or substitute your favorite berries if blueberries aren’t on hand. And remember, storing them in an airtight container keeps them fresh, but they rarely last that long! Trust me, a trick I learned from my aunt is to reheat them slightly before enjoyingpure heaven!
I’d love to hear how your scones turned out! Did you grow up with something similar in your family? Share your photos and stories, and don’t forget to save or share this recipe with loved onesit’s the kind of cozy treat that brings us all together.
