Lemon Blueberry Scones – light and fluffy, sweet and tangy, simply delicious. These lemon blueberry scones are so easy to make and perfect for breakfast.
I love this time of year, it’s great when it comes to finding all kinds of fruits and berries. Now you can find lots of blueberries and strawberries at pretty decent prices. So I bought lots of berries this weekend, among which included a whole lot of blueberries. Since then I’ve made blueberry shakes, I put blueberries on pancakes, and of course one must bake with blueberries. Which is what I did.
I, for one, love scones. There’s nothing better than a delicious berry scone fresh right out of the oven, and enjoying it with a fresh cup of coffee on a summer Sunday morning. Trust me, it’s pure bliss. And if you haven’t made scones yourself, I strongly urge you to give them a try. They are super easy to make and the end result will please you.
These scones are fabulous. I love the combination of blueberries and lemon together, so refreshing. The scones themselves only have lemon zest in them, but I made this lemon glaze to go on top of the scones which is to die for, you must have these with the lemon glaze. They’re simply delicious, light and fluffy, sweet and tangy, one of my favorite scones.
- 4 cups all purpose flour
- 2 tbsp baking powder
- 1 tsp salt
- ½ cup sugar
- 1½ cup cold butter, cut into cubes
- 1 cup milk (I used 2%)
- 4 eggs (lightly beaten)
- 2 tsp vanilla extract
- zest from one lemon
- 2 cups fresh blueberries
- 1 egg for egg wash
- 3 cups powdered sugar
- 6 tbsp milk
- 1 tsp vanilla extract
- juice from ½ a lemon (about 2 tablespoons)
- Preheat oven to 400 degrees F.
- In a large mixing bowl, stir together the first 5 ingredients, including the butter. In a small bowl, whisk together the milk, eggs, vanilla extract, and lemon zest.
- Cut the butter into the dry ingredients until the size of large peas, using a pastry blender. Stir in the wet ingredients, and mix until just combined. Gently fold in the blueberries.
- Transfer the dough to a lightly floured surface. Gently roll out the dough into a disc, taking care not to burst the blueberries. Fold the dough over itself and repeat 4-5 times. Depending on the shape you want your scones, roll out your dough into an 1-inch thick disc or rectangle. Cut the dough into wedges (if shaped into a disc), or squares (if shaped into a rectangle), or cut out with a biscuit cutter. Transfer scones to a baking sheet and brush with egg wash. If preferred sprinkle with additional sugar.
- Bake for 15-18 minutes, or until the scones are golden brown and do not fall apart when nudged. Immediately transfer from pan to cooling racks.
- Meanwhile, in a medium bowl, mix together the powdered sugar, milk, 1 teaspoon vanilla, and lemon juice. Stir until the mixture is smooth and runny. If too thick add more milk; if too thin add more powdered sugar.
- While scones are still warm, drizzle a tablespoon of glaze over each. Allow scones to stand for a few minutes until the glaze forms a crust.