There’s something magical about the aroma of freshly baked scones wafting through the kitchen. These LEMON BLUEBERRY SCONES have become a must-try this season, thanks to their vibrant flavors and irresistible fluffiness. From TikTok to Pinterest, everyone is raving about them!
This simple recipe combines juicy blueberries, zesty lemon, and a splash of buttermilk for ultra-soft, summery treats. It’s like your grandma’s version, but faster and more fun. Perfect for brunch or a cozy afternoon snack. Full details in the blog!
Growing up, my mom always baked scones on Sunday mornings while we sipped tea and chatted about the week. It was a sweet tradition that turned into my passion for baking. I tested it. You’ll love the secret!
These lemon blueberry scones are tender and flaky with bursts of fresh blueberries and a bright lemon glaze. Perfect for easy blueberry lemon scones anytime, they make a delightful option for breakfast or brunch with fluffy texture.
Ingredients
Scale
½ cup (100 g) granulated sugar
2 lemons zested
2 cups (240 g) all purpose flour
2½ tsp baking powder
½ tsp salt
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
Instructions
Mix the granulated sugar and lemon zest in a large bowl by rubbing them together until the texture is like coarse sand.
Blend the flour, baking powder, and salt into the lemon sugar. Grate the frozen butter onto the mixture in small batches, tossing to coat in flour each time.
Use a pastry cutter or fingers to combine the butter and flour until the mix looks like coarse sand with some larger bits.
In a different bowl, whisk together the beaten egg, heavy cream, lemon juice, and vanilla extract until smooth.
Create a well in the dry ingredients and add half the wet mixture, gently folding it in. Add the rest of the wet mix and lightly combine until the dough just comes together, then fold in the blueberries.
Transfer the dough to a floured surface and shape into a round disk about 8 inch in diameter by gently pressing and folding multiple times.
Chill the dough disk on a parchment lined tray or plate in the freezer for 30 to 40 minutes while preheating the oven to 400 F (204 C).
Slice the chilled dough into 6 to 8 wedges and place them spaced about 2 inch apart on a lined baking sheet. Brush the tops with heavy cream.
Bake the scones in the preheated oven for 18 to 22 minutes until golden brown and fragrant. Let cool on the pan for 3 to 4 minutes then move to a rack.
Prepare the lemon glaze by mixing powdered sugar and lemon juice to your preferred thickness. Drizzle over the cooled scones before serving.
Notes
Store baked lemon blueberry scones in an airtight container at room temperature for 1 day
Transfer the scones to the fridge for up to another 3 days
If using frozen blueberries, do not thaw them before mixing into the scone dough
Prep Time:15 minutes
Cook Time:15 minutes
Category:Breakfast, brunch
Method:Baked
Cuisine:American
Nutrition
Calories:350 kcal
Sugar:20 g
Sodium:300 mg
Fat:18 g
Saturated Fat:11 g
Unsaturated Fat:5 g
Trans Fat:0 g
Carbohydrates:40 g
Fiber:2 g
Protein:5 g
Cholesterol:65 mg
Why You’ll Love This Recipe
These lemon blueberry scones offer a delightful combination of bright, zesty flavors and a tender, flaky texture that make them perfect for any casual morning or cozy afternoon tea. Here’s why you’ll adore making these beauties:
Quick to Make: With just 15 minutes of prep time and a total cook time of 15 minutes, you’ll have warm, delicious scones ready to enjoy in under an hour!
Perfect for Sharing: This recipe yields 8 generous scones, ideal for a small gathering or a cozy brunch with loved ones. Everyone will appreciate the homemade touch!
Versatile Treat: Whether served as a breakfast delight, an afternoon snack, or a sweet dessert topped with lemon glaze, these easy blueberry lemon scones always impress.
Key Ingredients & Tools
Let’s highlight the key ingredients that bring these fruity, lemony delights to life. You likely have most of these in your pantry already!
Granulated Sugar & Lemons: For that sweet-tart zip, combine zesty lemon peel with sugar to create a flavorful base.
All-Purpose Flour: The main foundation for our scones, giving them that tender, fluffy bite.
Butter: Use frozen or very cold butter for a flakier texture; this is a little trick bakeries often use!
Blueberries: Fresh or frozen, these plump gems are the stars of the recipe. No need to thaw frozen berries!
Tools You’ll Need: Two mixing bowls, a pastry cutter (or your hands!), a baking sheet, and parchment paper will do the trick.
Simple Steps to Make It
Now, let’s get hands-on! Follow these step-by-step instructions to make your own lemon blueberry scones.
In a large mixing bowl, combine granulated sugar with the zest of 2 lemons and rub together until it feels like coarse sand.
In another bowl, whisk together flour, baking powder, and salt, then grate in the frozen butter. Mix until the mixture resembles coarse crumbs.
In a separate bowl, beat 1 egg, then mix in heavy cream, lemon juice, and vanilla extract.
Make a well in the dry mixture, stir in half the wet ingredients, then add the rest, gently folding in the blueberries until the dough comes together.
On a floured surface, shape the dough into a disk, chill for 30 minutes, then cut into wedges, brush with heavy cream, and bake at 400°F (204°C) for 18–22 minutes.
Pro Tips & Variations
Looking to elevate these scones or try something different? Here are some handy tips!
For Extra Fluffiness: Avoid overworking the dough. Mix just until combined to keep your scones soft and fluffy!
Fun Variations: Add chocolate chips for a sweeter twist, or substitute blueberries with chopped strawberries or raspberries.
Need a Healthier Option? Swap half the cream for Greek yogurt or use almond milk to create a lighter version of these delicious scones.
How to Serve & Store
These lemon blueberry scones are best enjoyed fresh from the oven, but here’s how to keep them delightful:
Storage: Store leftover scones in an airtight container at room temperature for up to 1 day or in the fridge for up to 3 days.
Serving Suggestions: Serve warm with a dollop of clotted cream or a sprinkle of powdered sugar for an extra special touch!
Reheating: To bring back softness, heat them in the microwave for a few seconds or warm in the oven for a few minutes.
Expert Says
When making lemon blueberry scones, the balance of acidity from the lemon zest and sweetness from the blueberries is key. This enhances the overall flavor profile while also activating the baking powder. The result is a tender crumb and a delightful burst of fruitiness in every bite.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
The Adventure of Perfecting Lemon Blueberry Scones
After several kitchen adventures, I finally crafted these lemon blueberry scones that stay intact without crumbling everywhere. From overzealous baking soda to too much lemon zest, every misstep added flavor and fun to the process. Now, they’re the perfect blend of bright and buttery, with just a touch of sweetness.
FAQs ( Lemon Blueberry Scones )
What are lemon blueberry scones?
Lemon blueberry scones are a delightful baked good 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 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
There’s nothing quite like the aroma of fresh lemon blueberry scones filling your kitchen! With just 30 minutes from start to finish, you’ll love how these warm, fluffy treats bring a cozy vibe to any summer morning. Trust me, they’re as delightful to eat as they are to bakeperfectly sweetened with a hint of zesty lemon that makes everything feel special.
Feeling adventurous? Try adding a dash of almond extract for a flavor twist, or use Greek yogurt in place of some cream for a lighter version. For leftovers, store them in an airtight container and warm them briefly before servingthey’ll be just as good the next day! It’s a little trick I learned from my aunt’s kitchen that keeps the joy coming.
I’d love to see your take on these scones! Did you grow up with something similar? Share your photos and memories in the comments. And don’t forget to save or share this recipeit’s one your loved ones will cherish just as much as you do. Happy baking, friends!
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
