Lemon Blueberry Scones

lemon blueberries scones scattered on a table with some blueberries in between.

4.50 from 101 votes

Lemon Blueberry Scones

These Lemon Blueberry Scones are light and fluffy, sweet and tangy, but most of all, simply delicious. So easy to make, perfect for breakfast or a great treat.

Prep Time20

Cook Time20

Total Time40

Course: Breakfast

Cuisine: American

Keyword: blueberry, breakfast, lemon, scones

Servings:

Calories: 424kcal

Author: Joanna Cismaru

Equipment

Pastry Cutter

Ingredients

Lemon Blueberry Scones

1 cup milk I used 2%
4 eggs lightly beaten
2 teaspoon vanilla extract
2 tablespoon lemon zest from 1 lemon
½ cup sugar
4 cups all-purpose flour
2 tablespoon baking powder
1 teaspoon salt
1½ cup butter unsalted, cold, cut into cubes
2 cups blueberries fresh
1 tablespoon all-purpose flour
1 egg white beaten

Lemon glaze

3 cups powdered sugar
6 tablespoon milk
1 teaspoon vanilla extract
2 tablespoon lemon juice freshly squeezed

US Customary - Metric

Instructions

Preheat oven and prepare baking sheets: Preheat your oven to 400°F. Line 2 baking sheets with parchment paper and set aside.
Mix wet ingredients: In a medium size bowl, whisk together the milk, eggs, vanilla extract, lemon zest and sugar. Set aside.
Mix dry ingredients: In a large mixing bowl, combine the flour with the baking powder and salt together.
Cut the butter with the flour: Cut the butter into the dry ingredients until the size of large peas, using a pastry cutter. Stir in the wet ingredients, and mix until just combined.
Fold in blueberries: Sprinkle about 1 tbsp of flour over the blueberries and gently fold them in to the dough. The flour will prevent the blueberries from sinking to the bottom.
Shape scones: Transfer the dough to a lightly floured surface. Cut the dough in 2 pieces. Gently roll out each piece of 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. Repeat with the other piece of dough. Transfer scones to a baking sheet and brush with egg white.
Bake: Transfer the baking sheets to the oven and bake for 18 to 20 minutes, or until the scones are golden brown and do not fall apart when nudged. Immediately transfer from the baking sheets to cooling racks.
Make lemon glaze: 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.
Drizzle scones with glaze and serve: While scones are still warm, drizzle lemon glaze over each scone. Allow scones to stand for a few minutes until the glaze forms a crust, then serve and enjoy.

Video

Notes

The Butter: Scones are all about the butter. Make sure your butter is really cold right out of the fridge. You could even freeze your butter before adding it to the flour. If using frozen butter, it might be easier to grate it instead of cutting it in with a pastry blender. The cold butter is what contributes to your scones being crisp and crumbly on the outside.
Storage: Store in an airtight container at room temperature for 1 to 2 days or in the fridge for up to 3 days. To freeze, wrap each scone individually in plastic freezer wrap or in a heavy duty freezer bag for up to 3 months.
Nutrition: Nutritional information is for 1 scone with lemon glaze. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition