Easy Lemon Blueberry Scones

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You are going to love these lemon blueberry scones. These scones are moist and flaky with touch of lemon flavor and sweet blueberries.

It took me three tries to get these scones just right and now I’ve got the perfect recipe for you to try. The key is to not bake them too long. Over baking will make them dry and crumbly. If you follow the steps, you will have soft, moist delicious scones ready to enjoy and share. Or not to share…they are so good!

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lemon blueberry scone on a plate with blueberries and lemons around

My new love for scones is real and these are amazing. Enjoy with a cup of coffee, milk or my favorite – a cup of hot black tea with steamed froth milk and a sprinkle of cinnamon.

lemon blueberry scone on a plate with blueberries and lemons around

The Perfect Lemon Blueberry Scone

Scones can be tricky because they can be too dry and crumbly. On my first trip to Ireland I tried a scone and didn’t really like it. It was dry, flavorless and crumbly. Eating it with butter or clotted cream and jam is the way to go. However, I wanted a soft, moist scone to enjoy. It took a few times of making these scones to get them just right, but I think they are perfect and flavorfully delicious!

lemon blueberry scone on a plate with blueberries and lemons around

You Will Love These Lemon Blueberry Scones

This lemon blueberry scone recipe is pretty close to my Cranberry Orange Scone Recipe. Those are amazing too!

  • Bright, Zesty Flavor: The combination of fresh lemon zest and blueberries gives a vibrant, refreshing flavor.
  • Perfect Balance of Sweet and Tart: The sweetness of the scone dough balances with the lemon for tartness.
  • Fluffy Texture: These scones are light, tender, and fluffy, with crumbly edges.
  • Sweet Zesty Glaze: The touch of the lemon glaze on top gives a pop of citrusy sweetness.
  • Quick and Simple: These scones are super easy to make.
  • No Special Ingredients: You can make these scones with basic pantry staples.

Easy Lemon Blueberry Scone Ingredients

Making these lemon blueberry scones is easy because you likely already have these ingredients already in your pantry and refrigerator. You might need to pick up lemons and blueberries at the store, but the other ingredients are basic staples. I always have lemons around and fresh blueberries I buy every week.

  1. All-Purpose Flour: 2 cups of flour is needed but set extra aside for your hands and work surface.
  2. Granulated Sugar: you will need 1/2 cup but can increase or decrease. Altering the sugar amount will adjust the flavor and texture of the scones.
  3. Baking Powder: Gives these scones their lift.
  4. Salt & Vanilla Extract: Balances and adds flavor.
  5. Cold Butter: Butter adds flavor, flakiness and those perfect crisp edges.
  6. Heavy Cream: For the best tasting pastries, stick with a thick liquid such as heavy cream.
  7. Egg: 1 egg adds flavor, lift, and structure.
  8. Lemon Zest: The zest from one lemon provides a bright tart flavor and pairs perfectly with the sweet blueberries.
  9. Blueberries: Frozen blueberries are ideal because they keep the scone dough super cold but I use fresh too.
lemon blueberry scone stacked on a plate with blueberries and lemons around

How to Make Lemon Blueberry Scones

These are easy to make by first mixing the dry ingredients together. Next cut the cold butter into the dry ingredients. We use our hands to work the dough but you can use a pastry cutter or two forks. A food processor can work too, but it often overworks the scone dough.

TIP: To avoid overly dense scones, work the dough as little as possible.

Whisk the wet ingredients together and pour the wet ingredients into the dry ingredients, add the cranberries, then gently mix together. Form the dough into a round shape on the counter and cut into 8 wedges. Bake scones until golden brown.

forming scones on a plate into a round disc
lemon blueberry scone on a plate with blueberries and lemons around

Why Use Frozen Grated Butter to Make Scones?

If you want a great moist scone then grated frozen butter is the secret. This small added step is so worth it in the end and really, grating frozen butter is not that hard. Don’t be tempted to just toss in butter from the fridge; it will alter the outcome of the scones.

Cold butter coats the flour like making a pie crust by adding the cold butter to the mix. Refrigerated butter will likely melt some in the dough as you work it. However, frozen butter will hold up longer and creates less spread during the baking process. This keeps the edges crumbly and crisp with a moist center.

TIP: Use a cheese grate by hand to grate the butter.

lemon blueberry scone on a plate with blueberries and lemons around

How to Keep Scones from Spreading

These blueberry scones have a flaky center and a crumbly exterior and a nice rise.

Frozen butter is key to keep them from spreading, but keeping the dough cold is also essential. It is best to chill the shaped scones for at least 15 minutes prior to baking. You can even refrigerate overnight for a quick breakfast in the morning or freeze them and bake them unthawed with added baking time.

lemon blueberry scone on a plate with blueberries and lemons around

Baking Tips & Notes

  • Gluten Free Option: Substitute King Arthur’s Gluten Free Flour measure for measure with no other changes and they worked out great.
  • Make Ahead: Make the dough, cut them into their triangles and place on a baking sheet overnight. Bake them in the morning or another time. No need to thaw. Just adjust bake time.
  • Use Heavy cream or Buttermilk: They work the best for scones. Almond, oat or soy milk will alter it a bit.
  • All-Purpose Flour is Best: Apart from a gluten free option; cake flour would be too light for this scone recipe. Use all-purpose for these scones.
  • More Zest: For next time, you can definitely try increasing the lemon zest for a more prominent flavor. You could even add some zest to the glaze, in addition to the lemon juice.
  • Use Frozen Blueberries: Frozen berries keep the scone dough super cold helping the scones keep shape during baking.
  • Freeze the Glaze: you can freeze the glaze separately and then thaw overnight in the refrigerator before adding to the scones.

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lemon blueberry scone on a plate with blueberries and lemons around

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lemon blueberry scone on a plate with blueberries and lemons around

Easy Lemon Blueberry Sconces

Yield: 8 Scones
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

You are going to love these lemon blueberry scones. These scones are moist and flaky with touch of lemon flavor and sweet blueberries. Crunchy coarse sugar and lemon glaze finish these off.

Ingredients

  • For the Dough:
  • 2 cups all purpose flour (spooned & leveled), plus more for hands and work surface
  • 1/2 cup granulated white sugar
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • zest from one lemon
  • 1/2 cup (1 stick) unsalted butter, frozen
  • 1/2 cup (120ml) heavy cream
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 heaping cup frozen blueberries or fresh
  • For optional topping: 1 Tablespoon heavy cream and coarse sugar
  • For the Glaze:
  • 1 cup confectioners’ sugar
  • 2–3 Tablespoons fresh lemon juice (use the fresh juice from the lemon you grated)

Instructions

  1. Preheat oven to 400F.
  2. Freeze a stick of butter until frozen before starting this recipe
  3. Whisk flour, sugar, baking powder salt, and lemon zest together in a large bowl.
  4. Grate the frozen butter using a box grater. Add it to the flour mixture and combine until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
  5. Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl.
  6. Drizzle over the flour mixture, add the blueberries, mix together until everything appears moistened being careful not to over mix.
  7. Pour the dough onto the counter and, with floured hands, work dough into a ball as best you can. Using floured hands if dough is too sticky.
  8. Brush scones with remaining heavy cream and sprinkle with coarse sugar.
  9. Place scones on a plate and refrigerate for at least 15 minutes.
  10. After refrigerating, arrange scones 2-3 inches apart on baking sheet.
  11. Bake for 20-23 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and allow to cool for a few minutes as you make the glaze.
  12. Whisk the confectioners’ sugar and lemon juice together. Add a little more confectioners’ sugar to thicken or more juice to thin. You can add more lemon zest to the glaze if you like. Drizzle the glaze over scones.

Notes

  • Recommended Tools (affiliate links): Glass Mixing Bowls | Whisk | Box Grater | Pastry Cutter  | Pastry Brush | Baking Sheet
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