These lemon blueberry scones are flaky, tender and super scrumptious! Neither hard nor dry, they have the perfect crumb! Lightly drizzled with a vanilla glaze, they’re irresistible! Make a beautiful batch in under 30 minutes!
WHAT ARE SCONES?
Scones are cousins to biscuits and muffins! Some are tall, triangular and sturdy. Others are flat and wide. Some are round or have fluted edges. In general, there are two types of scones: mildly sweet, and deeply savory.
- DESSERT SCONES like these lemon blueberry scones, often have add-ins like fruit, chocolate, or nuts. They’re often brushed with cream and sprinkled with sparkling sugar, or gently drizzled with glaze.
- SAVORY SCONES have hearty add-ins like bacon and cheddar cheese; gruyere, onions, and mushrooms; or Asiago cheese and sun dried tomatoes.
Scones are very versatile! Enjoy them for breakfast, brunch, tea time, snack time, and lunch. Mix things up by trying new recipes, like these ultra-popular CARROT CAKE SCONES.
NOTE: This recipe was originally published on March 31, 2016. The images have been updated, but this scrumptious recipe remains the same!
INGREDIENTS FOR LEMON BLUEBERRY SCONES
- All-purpose flour
- Granulated sugar
- Baking powder
- Sea salt
- Lemon zest
- Cube of butter, frozen
- Heavy whipping cream
- Vanilla extract
- Fresh blueberries
- OPTIONAL GLAZE: Powdered sugar, vanilla, lemon juice
HOW TO MAKE SCONES
Making a fresh batch of lemon blueberry scones is very easy! Here’s how to do it, step by step:
- STEP 1: Add flour, baking powder, sugar, salt and lemon zest to a large bowl. Mix the ingredients together with a whisk or spatula.
- STEP 2: Grate the frozen butter on a metal cheese grater.
- STEP 3: Add the grated butter to the mixing bowl.
- STEP 4: Using pastry blender or dough whisk, cut the butter into the flour mixture until it looks like coarse meal.
- STEP 5: In a small bowl, whisk together heavy cream, egg and vanilla.
- STEP 6: Add wet ingredients to dry ingredients. Mix well using a dough whisk or wooden spoon until a stiff dough forms. The dough will be slightly moist.
BLUEBERRY SCONE RECIPE
Continue with these easy step-by-step directions for making blueberry scones:
- STEP 7: Gently fold blueberries into the stiff dough. Use your clean (floured) hands or a spatula. Do your best – try not to squish the fruit!
- STEP 8: With lightly-floured hands, gather dough into a ball. Transfer dough to a marble pastry board or wooden cutting board.
- STEP 9: Flatten the dough. Shape it into a disk that’s approximately 8 inches across.
- STEP 10: With a bench scraper or sharp kitchen knife, cut the disk into 8 wedges.
BEST SCONE RECIPE
- Adjust oven rack to the center position.
- Preheat oven to 375 degrees F.
- Transfer the scones to a lined baking sheet. Leave enough room between the pieces.
- Bake blueberry scones for 16-17 minutes, or until just slightly golden. Don’t over-bake them!
- Remove baking tray from oven. Allow scones to cool for about 5 minutes before serving.
- If desired, whisk up an easy vanilla glaze: confectioners sugar, vanilla and lemon juice. Drizzle the glaze over the top of each scone!
ARE SCONES THE SAME AS BISCUITS?
While the ingredients for scones are very similar to that of biscuits – flour, leavener, sugar, salt, dairy and fat – there’s one big exception: scones contain eggs and biscuits do not!
EXPERT TIPS FOR THE BEST SCONES
- HOW TO MAKE FLAKY SCONES: When making this recipe, the butter, milk and eggs must all be very cold! Cold fat is essential for making flaky scones. If time allows, place the tray of unbaked scones in the freezer for 25-30 minutes before baking. The chilled fat will help produce a batch of nice flaky scones!
- HOW FREEZING BUTTER MAKES A FLAKIER DOUGH: Adding delicate little flakes of frozen, grated butter to the flour mixture, makes it fast and easy to cut the butter into the dry ingredients.Those light wispy flakes of butter also create dozens of tiny little pockets that allow the dough to puff up while baking. This easy expert tip produces insanely flaky scones!
- CAN LOW-FAT DAIRY BE SUBSTITUTED FOR HEAVY CREAM? Always use heavy cream for this recipe. If you use a lower-fat dairy option as a substitute, there won’t be enough fat to produce soft tender scones. The result will be disappointing!
- HOW TO PREVENT SCONES FROM BECOMING TOUGH: When combining the wet and dry ingredients, don’t over-mix the dough! If you do, the scones will be tough. When baking the scones, remove them from the oven when they become just a tad lightly brown. Over-baked scones will be hard and dry.
- HOW TO PREVENT SOGGY SCONES: Make sure your washed fruit is completely dry before adding it to the dough. If needed, lightly dust the blueberries with a little bit of flour before adding them to the mixing bowl. Try not to squish the juicy berries when gently incorporating them into the dough.
- HOW TO MAKE SOFT-SIDED BLUEBERRY SCONES: Place scones very close together on the baking tray, or transfer the entire (sliced) disk of dough onto to your cookie sheet as one piece. Because the circle of dough has been pre-sliced it will be easy to separate the scone wedges once they’ve been baked.
- WHAT TO SERVE WITH BLUEBERRY SCONES: It’s delightful to serve warm scones with clotted butter, preserves, or lemon curd. Enjoy them with a cup of coffee, tea, milk, or hot chocolate. When preparing a tea party, serve them along with a tiered tray of finger sandwiches.
KITCHEN TOOLS FOR SCONES
These helpful kitchen tools are ideal for making scones:
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This is the best recipe for blueberry scones! They’re tender, flaky and super scrumptious. The addition of lemon zest in the dough, and the optional vanilla glaze bring these delicious baked goods to the next level!
LEMON BLUEBERRY SCONES
- 2 cups all-purpose flour (plus extra for dusting)
- 1/3 cup granulated sugar
- 2–1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- Zest of one large lemon
- 1 stick butter (8 tablespoons), frozen
- 1/2 cup heavy whipping cream, very cold
- 1 large egg, very cold
- 2 teaspoons vanilla extract
- 3/4 cup fresh blueberries, rinsed and very well dried
OPTIONAL: VANILLA GLAZE
- 1 cup powdered sugar (confectioners sugar)
- 2 tablespoons vanilla extract
- 1 tablespoon lemon juice
LEMON BLUEBERRY SCONES
- Adjust oven rack to the center position. Preheat oven to 375 degrees F.
- In a large bowl, mix flour, sugar, baking powder, salt, and lemon zest.
- Grate the frozen butter. Add it to the mixing bowl. Use either a pastry cutter or a Danish dough whisk to cut the wispy flakes of butter into the dry ingredients. The mixture should resemble coarse meal.
- In a small bowl, whisk together the heavy cream, egg and vanilla. Add this wet mixture to the dry ingredients. Gently mix until everything comes together nicely. The dough will be thick and slightly sticky. Don’t over-mix!
- Add the blueberries (make sure they are completely dry, no moisture!) to the dough. Flour your clean hands. Gently, slowly, carefully fold the blueberries into the dough, trying your best not to pop them. An excessive amount of popped blueberries will cause the scones to become soggy.
- Form the dough into a ball. Transfer it to a lightly-floured board. Gently pat down and shape the dough into an 8-inch wide disk. With a lightly-floured bench scraper (or a large, very sharp kitchen knife), cut the disk into 8 even pieces. Place the wedges on a lined baking tray. Leave enough space between each.
- Bake for 16-18 minutes. Remove the scones from the oven as soon as they become just barely golden! Don’t over-bake them or they’ll become hard and dry. Allow the scones to cool on the baking tray for 5 minutes before glazing and serving.
OPTIONAL: VANILLA GLAZE
- Whisk together: powdered sugar, lemon juice, vanilla
- With a small spoon, drizzle the glaze over the top of each warm scone.
EXPERT TIPS FOR THE BEST SCONES
- HOW TO MAKE FLAKY SCONES: The butter, milk and eggs must all be very cold! Cold fat is essential for making flaky scones. If time allows, place the tray of unbaked scones in the freezer for 25-30 minutes before baking. The chilled fat will help produce a batch of nice flaky scones!
- HOW FREEZING BUTTER MAKES A FLAKIER DOUGH: Adding delicate flakes of frozen, grated butter to the flour mixture makes it fast and easy to cut the butter into the dry ingredients. Those light wispy flakes also create dozens of tiny pockets that allow the dough to puff up while baking. This easy expert tip produces insanely flaky scones!
- CAN LOW-FAT DAIRY BE SUBSTITUTED FOR HEAVY CREAM? Always use heavy cream. If you use a lower-fat dairy option as a substitute, there won’t be enough fat to produce soft tender scones. The result will be disappointing!
- HOW TO PREVENT SCONES FROM BECOMING TOUGH: When combining the wet and dry ingredients, don’t over-mix the dough! When baking the scones, remove them from the oven when they become just a tad lightly brown. Over-baked scones will be hard and dry.
- HOW TO PREVENT SOGGY SCONES: Make sure your washed fruit is completely dry before adding it to the dough.
- HOW TO MAKE SOFT-SIDED BLUEBERRY SCONES: Place scones very close together on the baking tray, or transfer the entire (sliced) disk of dough onto to your cookie sheet as one piece.
- Prep Time: 12 Minutes
- Cook Time: 16 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: scones, blueberry scones, lemon blueberry scones
SCONE RECIPE > JOIN THE CONVERSATION
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