This Lemon Blueberry Scones recipe is the perfect way to start your morning! These flaky scones are filled with blueberries, topped with lemon glaze and so easy to make!
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Flaky, tender blueberry scones are the perfect addition to your breakfast or brunch! This easy homemade scone recipe is bursting with fresh, sweet blueberries, have lemon zest throughout and a sweet lemon glaze on top. Your family will love this homemade treat!
Oh blueberry scones. How I love you so.
It's obvious why I love these, right? I mean, C'MON.
Well, let me back up a few years. When I was studying abroad in Italy, my roommate made us fresh lemon blueberry scones all the time.
I remember marveling over her ability to just whip together a batch of homemade scones like it was as easy as boiling a pot of pasta (which we did a lot of while studying abroad as broke college students - as you can imagine).
Over the years, as I've gained more confidence in the kitchen, I've realized that some recipes require more attention to detail than others, but that doesn't mean they are impossible to make.
It's probably no surprise that a recipe like this Fruit Salad with Orange Juice doesn't require a lot of skill in the kitchen (or attention to detail on the exact recipe). On the other hand, something like these scones DO require more attention to detail and exact measurements, but the recipe is much easier to make than you'd imagine.
Tips for Making Perfect Lemon Blueberry Scones
The process of making scones is actually quite simple, but there are a few specific places to be sure to follow instructions strictly:
Make sure you are using COLD butter.
I love the explanation of why cold butter is vital in this Lemon Poppy Seed Scones recipe from Salt and Baker. The short version is that butter has both fat and water and when cold pieces of butter are layered throughout the scone, it creates small air pockets which helps the scones to be flaky and tender!
If you live in a warmer area like I do, you may wany to cut your butter and stick it in the freezer while you prep the rest of your ingredients. If you feel like the dough has become warm, stick the pan of scones in the fridge or freezer for 10-20 minutes before baking.
Add lemon zest to your dry ingredients.
For fresh lemon flavor, add lemon zest (from at least a whole lemon if not two if you really love lemon flavor) to the dry ingredients. If you really want to kick up the lemon flavor, be sure to make the lemon glaze because it packs a punch of sweet lemon flavor!
Add the blueberries into your DRY ingredient mixture before the liquid ingredients.
When shooting this recipe for the blog, I accidentally forgot to do this twice (a perfect testament of the importance in following the recipe!) which resulted in a dough that was too wet to even handle and soiled with squished blueberries. Don't make the same mistake I did 😉 But if you do... do your best to form the dough and they will still bake just fine. They just aren't as pretty!
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How to Make Lemon Blueberry Scones
Gather all of your ingredients first.
If you live in a warm climate, cut your butter and place it in the freezer while you prep the rest of the ingredients.
Whisk dry ingredients.
In a medium bowl, whisk together your dry ingredients (2 ½ cups all-purpose flour, 4 tablespoons sugar, 1 tablespoon baking powder, ¼ teaspoon salt, zest from one medium lemon).
Cut cold butter.
Cube ½ cup cold butter. Use a pastry blender to cut butter into pea sized pieces mixed throughout the dough.
Add your blueberries.
Gently toss in 1 cup fresh blueberries (frozen blueberries can also be used, do not thaw first).
Mix it all together.
Whisk together liquid ingredients.
Create a well in the center of your bowl. Pour in liquid ingredient and gently stir to combine. If you have trouble incorporating everything together, you can gently use your hands to mix the dough together. I often pour it out on the counter and gently fold over the dough until it's mostly incorporated.
If the dough is too wet...
Sprinkle a bit of flour over the dough, flip it over and repeat. Then you should be able to form the dough into a disc by hand.
Once the dough is formed into a disc, use a pastry blender, pizza cutter or sharp knife to evenly cut 10 scones out of the disc.
Place cut scones on your baking pan.
For baking these blueberry scones, I used my Swiss Diamond Nonstick Double Burner Griddle. This pan should be placed in your oven while it is preheating so that it bakes the scones evenly. This pan is so easy to clean and helps the scones to bake evenly (even with our annoying hot spot in our oven).
Brush with heavy cream before baking.
Bake at 400? until golden brown.
Bake for 16-18 minutes until the tops of your scones are golden brown. If they are still pale and underbaked, continue baking and checking every 2 minutes.
Scones are the perfect addition to a brunch, the perfect afternoon treat, or as a fun way to start your average morning. You can leave the glaze off of these blueberry scones if desired, you may want to zest a bit of lemon on top for a punch of lemon flavor!
Other Popular Breakfast Recipes
Cranberry Orange Scones
Blueberry Oatmeal Muffins
Make Ahead Breakfast Frittata Muffins
Orange Juice Fresh Fruit Salad
Lemon Blueberry Scones
This Lemon Blueberry Scones recipe is the perfect way to start your morning! These flaky scones are filled with blueberries, topped with lemon glaze and so easy to make!
Ingredients
Lemon Blueberry Scones
- 2 ½ cups all-purpose flour
- 4 tablespoons sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- Zest from one medium lemon
- ½ cup COLD unsalted butter, cut into cubes
- Juice from half a lemon
- 2 eggs
- ¾ cup fresh blueberries
- ½ cup heavy cream
Lemon Glaze
- ¼ cup powdered sugar
- 1 tablespoons heavy cream
- Zest from ½ lemon
- Juice from ½ lemon
Instructions
For the blueberry scones:
- Gather your ingredients.
- In a medium bowl, whisk together your dry ingredients.
- Cube cold butter. Use a pastry blender to cut butter into pea sized pieces mixed throughout the dough.
- Gently toss in ¾ cup fresh blueberries.
- Whisk together liquid ingredients in a small mixing bowl or glass measuring cup.
- Create a well in the center of your bowl. Pour in liquid ingredient and gently stir to combine.
- If you have trouble incorporating everything together, you can gently use your hands to mix the dough together.
- Form the dough into a disc, about an inch tall.
- Once the dough is formed into a disc, use a pastry blender, pizza cutter or sharp knife to evenly cut 10 scones out of the disc.
- Move scones to a baking sheet and brush tops with milk.
- Bake at 400 for 16-18 minutes or until tops are golden brown.
- When scones are fully cooked, let cool on baking pan for 2 minutes, then move to a wire cooling rack and make your glaze.
For the lemon glaze:
- Whisk together ingredients. Consistency should be like thin pancake batter.
- Drizzle over cooled scones.
Notes
If you live in a warm climate, cut your butter and place it in the freezer while you prep the rest of the ingredients.
Frozen blueberries can also be used, do not thaw first.
IF THE DOUGH IS TOO WET?
Sprinkle a bit of flour over the dough, flip it over and repeat. Then you should be able to form the dough into a disc by hand.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 278Total Fat: 14.8gSaturated Fat: 8.8gCholesterol: 75mgSodium: 79mgCarbohydrates: 32gSugar: 6.7gProtein: 5g
Cindy says
Lemon and blueberry go so great together. Your scones sound delicious!