These Lemon Blueberry Scones are a delightful brunch or afternoon snack. They are crumbly, moist, and topped with a tangy lemon glaze proving once again that lemons and blueberries are a match made in heaven.
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The Best Lemon Blueberry Scone Recipe
This Lemon Blueberry Scone Recipe is easy to whip up for any regular ‘ol Saturday breakfast, but special enough for a baby shower brunch. They are best served just a little warm, drizzled with sweet lemon glaze.
One of the many things to love about scones is that they make the perfect medium for all types of mix-ins and flavors. Once you have your base dough, you can really flavor them to your liking. If you love these scones, try our Strawberry Cream Scones too!
What Are Scones?
Scones are a delicious member of the quick bread family of pastries, meaning they are leavened with something other than yeast or eggs. They originated in the UK where they are a main staple of tea service, and are made from flour, leavener (almost always baking powder), butter and dairy. Most often, scones are shaped into circles, or cut into squares or triangles.
American scones are usually sweet and often filled with some type of dried fruit, cheese or spice. The technique and ingredients are almost identical to that of American biscuits. The main difference is texture due to different flour-to-butter-to-dairy ratios. While biscuits are lighter and flakey, thanks to all that butter, scones tend to be richer and crumbly with less butter and more dairy.
What to Serve With Scones
Lemon Blueberry Scones are great on their own, but if you’re making a full brunch spread, try pairing them with these recipes:
- Candied Bacon - a delicious, quick and easy way to prepare bacon.
- Mini Cheese Quiche - made with a yummy 3 cheese blend.
- Ham and Cheese Easy Quiche - layers of ham, cheese, green onions with creamy hollandaise sauce.
- The Best German Pancakes - so good, and can be whipped up in the blender!
- Hash Browns with Bacon and Ham - smothered in cheese and loaded with ham, bacon and so much flavor.
- Coconut French Toast - for another sweet brunch sidekick, this French toast is crispy, chewy and full of coconut.
Ingredients in Scones
- Flour - we use all-purpose flour, but pastry flour would work great, too.
- Butter - you want your butter to be cold to start, since it warms some when it gets pulsed and mixed for the dough
- Baking Powder - this is what will make your scones rise in the oven
- Sugar - you want to use granulated sugar to mix into your dough. For sprinkling on scones before baking you can use granulated sugar, or else a larger crystal sugar, like raw turbinado, would taste great.
- Salt
- Heavy Cream - you can also try substituting buttermilk.
- Blueberries - we love to use fresh blueberries. Just be sure to mix carefully, so they don’t squish.
- Lemon Zest - use a microplane or zester on a fresh lemon, then save the lemon to make your lemon glaze. If you love lemon, add double the amount of zest!
- Milk - brushing scones with milk or heavy cream gives them a nice shiny, soft crust.
- Powdered Sugar - it’s a good idea to sift your powdered sugar since it has a tendency to clump.
- Lemon Juice - fresh squeezed lemon juice tastes best.
How to Make Lemon Blueberry Scones
- Preheat oven to 425 degrees F.
- In a food processor, add your flour and butter. Pulse about 10 times, or until the mixture resembles cornmeal.
- Add baking powder, sugar and salt. Pulse again to mix.
- Transfer this butter and flour mixture to a large mixing bowl. Add the cream, and mix until the dry ingredients are wet. Add the lemon zest and the blueberries and carefully fold in with a rubber spatula, trying not to mash the blueberries. Do not overmix!
- Spray a 9-10" cake pan with non-stick spray, then gently and evenly pat the scone dough in the bottom of the cake pan.
- Invert the dough onto a baking sheet with parchment paper. Use a knife to slice into 8 even triangles.
- Separate the scones a little on the prepared baking sheet. Brush the tops of the scones with milk and sprinkle with granulated sugar.
- Bake at 425 for 15-18 minutes, or until golden brown.
- Meanwhile, make your lemon glaze. Add the powdered sugar and 2 Tablespoons of lemon juice to a small bowl and mix well, making sure there are no lumps of sugar. Add up to 1 tablespoon more lemon juice as needed to reach the desired consistency.
- Drizzle the hot scones with the lemon glaze, and let them cool for at least 5 minutes before serving. Enjoy!
Tips for Making Lemon Blueberry Scones
- Using cold butter and cold cream will help your scones (quite literally) rise to their full potential! It helps ensure that they won't melt before the scones are baked, and keeps them nice and fluffy. In fact, if you have a little extra time, it's a good idea to chill your dough in the fridge before baking.
- Don't overmix your dough! Over Mixing will cause the gluten to overdevelop, giving you dense, dry and chewy scones.
- Spray a 9-10" cake pan with non-stick spray, then gently and evenly pat the scone dough in the bottom of the cake pan. This makes them nice and round, and helps with your clean up, too!
Frequently Asked Questions
Scones freeze great! The best time to freeze them is after they have been cut. Freeze them on a flat tray just until hard, then store in freezer bags or another airtight container for up to 3 months.
When you are ready to bake them, just pull directly from the freezer and bake at 425 degrees. You’ll need to add a few minutes to your baking time when baking from frozen.
These Lemon Blueberry Scones can be stored in an airtight container at room temperature for 1-2 days, or up to 3 days in the fridge.
Lemon Blueberry Scone Recipe
Ingredients
- 2 cups All-Purpose Flour
- 5 Tablespoons Butter cold
- 1 Tablespoon Baking Powder
- 3 Tablespoons Sugar
- ½ teaspoon Salt
- 1 cup Heavy Cream
- 1 cup Blueberries fresh
- 1 ½ Tablespoons Lemon Zest
- 2 Tablespoons Milk for brushing
- 1 Tablespoon Sugar for sprinkling
Lemon Glaze
- 1 cup Powdered Sugar
- 2-3 Tablespoons Lemon Juice
Instructions
- Preheat oven to 425 degrees F.
- In a food processor, add your flour and butter. Pulse about 10 times, or until the mixture resembles cornmeal.
- Add baking powder, sugar and salt. Pulse again to mix.
- Transfer this butter and flour mixture to a large mixing bowl. Add the cream, and mix until the dry ingredients are wet. Add the lemon zest and the blueberries and carefully fold in with a rubber spatula, trying not to mash the blueberries. Do not overmix!
- Spray a 9-10" cake pan with non-stick spray, then gently and evenly pat the scone dough in the bottom of the cake pan.
- Invert the dough onto a baking sheet with parchment paper. Use a knife to slice into 8 even triangles.
- Separate the scones a little on the prepared baking sheet. Brush the tops of the scones with milk and sprinkle with granulated sugar.
- Bake at 425 for 15-18 minutes, or until golden brown.
- Meanwhile, make your lemon glaze. Add the powdered sugar and 2 Tablespoons of lemon juice to a small bowl and mix well, making sure there are no lumps of sugar. Add up to 1 tablespoon more lemon juice as needed to reach the desired consistency.
- Drizzle the hot scones with the lemon glaze, and let them cool for at least 5 minutes before serving. Enjoy!
Nutrition
More Lemon Recipes
- Lemon Cheesecake Dip
- Mint Lemonade
- Lemon Rosemary Chicken Kabobs
- Lemon Green Beans
- Lemon Broccoli
- Lemon Ginger Chicken
- Lemon Herb Rice
- Lemon Bundt Cake
- More Breakfast and Brunch Recipes
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These Lemon Blueberry Scones are a delightful brunch or afternoon snack treat. They are crumbly and moist, and best served just a little warm, drizzled with sweet lemon glaze.
Elizabeth Olson
I have tried many scone recipes and this one is so light and delicious. I am going to make it again and again!
Jill Baird
Hooray, so happy to hear this! Thanks for letting me know, Elizabeth!
Lea
This will be perfect for my womens group tomorrow!