These Lemon Blueberry Cream Scones are a delightful treat for brunch or an afternoon snack.Â Lemon and blueberry flavors are a match made in heaven!
These cream scones are easy to whip up for any regular ‘ol Saturday breakfast and also special enough for a baby shower brunch.Â They use simple ingredients and taste delicious.Â They are best served just a little warm with a sweet lemon glaze.
The easiest way to get a nice round shape is to use a 9 or 10 inch cake pan.Â Just spray the pan with non-stick spray and pat the dough in the pan.Â Turn the dough out onto a baking dish, a cookie sheet pan, on parchment paper.Â This will keep the scone from sticking to the pan and will keep it from getting to dark too.Â It also make clean up easier too!
Tips for making Blueberry Lemon Scones:
- Use cold butter
- Use a food processor to mix the butter and the dry ingrendients. Pulse the food processor 8-10 times.Â The butter/flour mixture should resemble cornmeal
- When mixing the berries in, fold them in so you don’t mash the berries.
- You can add double the amount of lemon zest.Â I love a strong lemon flavor!
- Bake just till golden brown.
- Let the scones sit for a few minutes before you eat them.Â The glaze will set a little and the blueberries will have a chance to cool a bit.
If you love Scones, try our recipe for delicious Strawberry Cream Scones too!!
- 2 Cups Flour
- 5 Tablespoons Butter
- 3 Tablespoons Sugar
- 1 Tablespoon Baking Powder
- 1/2 teaspoon salt
- 1 Cup Cream
- 1 Cup Blueberries (fresh)
- 1 1/2 Tablespoon Lemon zest
- 1 Cup Powdered Sugar (for glaze)
- 2-3 Tablespoons Lemon juice (for glaze)
Preheat oven to 425 degrees.
In a food processor, add flour and butter. Pulse about 10 times or until the mixture resembles cornmeal.
Add baking powder, sugar and salt. Pulse again.
Pour mixture into a large mixing bowl. Add cream and mix until dry ingredients are wet. Do not over mix. Add the lemon zest and the blueberries and fold in with a rubber spatula. (try not to mash the blueberries)
Spray a 9-10" cake pan with non-stick spray. Pat the scone dough in the bottom of the cake pan.
Turn onto parchment paper on a cookie sheet. Use a knife to slice into even pie shaped scones. You can make them any size or shape you'd like. I like to slice the dough into 8 even pieces.
Separate the scones a little on the baking sheet. Brush the scones with milk and sprinkle with sugar.
Bake at 425 for 15-18 minutes or until golden brown
In a small mixing bowl, add the powdered sugar. Add 2 tablespoons of the lemon juice. Add up to 1 tablespoon more of the lemon juice to reach the desired consistency.
Drizzle the hot scones with the lemon glaze. Let the Lemon Blueberry Cream Scones cool for about 5 minutes. Enjoy!!