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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.
Easy Lemon Blueberry Scones Recipe
I, for one, love scones. Savory, sweet, it doesn’t matter! There’s nothing better than these delicious Lemon Blueberry Scones fresh out of the oven. Enjoying one with a hot cup of coffee on any morning, is pure bliss. If you haven’t made scones yourself, I strongly urge you to give them a try. With my straightforward recipe, you don’t have to be scared, they are so quick and simple to make!
Lemons and blueberries are a match made in heaven. I simply 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 this lemon glaze. They’re simply delicious, light and fluffy, sweet and tangy, one of my favorite scones.
Why We Love These Lemon Scones
- Simple Ingredient List
- Easy, Straightforward Recipe
- Perfect For Breakfast, Brunch & Coffee
- Comes With A Lemon Glaze
- Milk – I used 2%, use your preference! Dairy or non dairy.
- Eggs – You will need fresh large eggs that are at room temperature.
- Lemon Zest – Fresh from one lemon.
- Vanilla – Use pure vanilla extract for the best flavor.
- Flour – Simple all-purpose flour is all you need for these lemon blueberry scones.
- Baking Powder – This is used as a leavening agent that helps the scones rise in the oven as they bake.
- Salt – An important ingredient in baking. Salt balances the sweetness of the sugar as well as boosts the flavor.
- Butter – Unsalted, cold, cut into cubes or shredded on a box grater.
- Blueberries – Fresh blueberries are a must!
- Egg White – Beaten for brushing over the scones.
- Powdered Sugar – Also known as confectioner’s sugar or icing sugar. It sweetens the ganache and creates a smooth texture.
- Milk – Any milk will do, or sub with heavy cream.
- Vanilla Extract – You’ll need pure vanilla for best tasting glaze.
- Lemon Juice – Freshly squeezed.
Prep And Make Dough
- Prep the oven and baking sheets. Preheat the oven to 400°F. Line 2 baking sheets with parchment paper. As I said this recipe will make lots of scones for everybody.
- Mix all the wet ingredients together, such as the milk, eggs, vanilla, lemon zest and sugar.
- Mix all the dry ingredients together; the flour, baking powder and salt.
- Combine flour mixture with butter. Use a pastry blender or 2 forks to cut the butter into the flour mixture until the size of large peas. Add the wet ingredients and mix until just combined.
- Fold in blueberries. Sprinkle a bit of flour over the blueberries, this will prevent them from sinking to the bottom of the scones. Fold them into the dough.
Cut Into Scones And Bake
- Cut into scones. Transfer the dough to a lightly floured surface and cut it into 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 golden brown.
- Make glaze and drizzle over scones. While the scones are baking make the glaze by whisking all the glaze ingredients together. Drizzle the scones with the glaze and serve.
What Are Scones
Scones are a British baked good, biscuit-like cake and it can be made savory or sweet. They also come in different shapes and sizes, they can be triangles like these scones, square or round. Totally up to you how you make them.
What Else Can I Add To My Scones?
Feel free to incorporate what you see fit! Whether it be adding spices or subbing the blueberries for the fruit of your choice. Chocolate Chips, oats or nuts could be added to the scones as well.
How Do I Get Fluffy, Flaky Scones?
Make sure you’re using fresh baking powder, one that has been opened less than 6 months ago! Also, if you knead the dough too much, the scones won’t rise as tall and the butter will melt. Knead gently, and just enough to bring the dough together.
Can I Use Frozen Blueberries?
I prefer using fresh, but if you choose to use frozen fruit, add it at the last minute (just before you cut the scones) to prevent the juices from melting before they get into the heat of the oven!
- 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.
Storing Lemon Blueberry Scones
Store these scones in an airtight container at room temperature for 1 to 2 days or in the fridge for up to 3 days.
Can You Freeze Scones
This recipe also makes 16 scones, so there will be plenty to share, if you choose. They also freeze well, for those who don’t want to share.
To freeze, wrap each scone individually in plastic freezer wrap or in a heavy duty freezer bag for up to 3 months.
Other Scone Recipes To Try
- Ricotta Drop Scones
- Lemon Buttermilk Scones with Lemon Glaze
- Strawberry Scones
- Apple Cinnamon Scones
- Banana Buzz Scones
- Irish Scones
- Chocolate Chip Scones
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)
- 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.
- 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.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Originally published July 2013, recipe updated with photos and video.