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.
If you know me, you know I go through my baking moods and it doesn’t matter what time of year it is. Baking relaxes me and it’s quite therapeutic for me, which is why it doesn’t matter what I’m in the middle of, I will drop everything and bake.
Even now, we’re in the middle of a move and most of my kitchen tools, like mixers, pots and pans are all nicely packed and all I have left is a bundt pan and a couple baking sheets. Don’t know why but I kept a bundt pan. So every single time I want to bake anything it will either be things like these scones, or some sort of bundt cake. It doesn’t matter if it’s banana bread it will turn into banana bundt cake. All I can say is that I stuffed it with cream cheese and topped it with cream cheese frosting.
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.
I, for one, love scones. Savory scones, sweet scones, it doesn’t matter, though sweet scones are my favorite. 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 any 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.
What Ingredients Are in Scones
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.
The ingredients in these scones are as follows:
- Milk
- Eggs
- Vanilla Extract
- Lemon Zest
- Sugar
- Flour
- Baking Powder
- Salt
- Butter
- Blueberries
How to Make Lemon Blueberry Scones
Don’t be scared of making scones, they really are quick and simple to make. The steps to make them are as follows:
- Preheat the oven and prepare 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.
- 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.
- 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.
- 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 for 18 to 20 minutes at 400 F degrees.
- While the scones are baking make the glaze by whisking all the glaze ingredients together.
- Drizzle the scones with the glaze and serve.
How Do You Store Scones
Store 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 a ton of 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.
Try These Scone Recipes:
- Ricotta Drop Scones
- Lemon Buttermilk Scones with Lemon Glaze
- Strawberry Chocolate Chip Scones
- Chocolate Coconut Almond Scones
- Banana Buzz Scones
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Lemon Blueberry Scones
Ingredients
Lemon Blueberry Scones
- 1 cup milk I used 2%
- 4 eggs lightly beaten
- 2 tsp vanilla extract
- 2 tbsp lemon zest from 1 lemon
- 1/2 cup sugar
- 4 cups all-purpose flour
- 2 tbsp baking powder
- 1 tsp salt
- 1 1/2 cup butter unsalted, cold, cut into cubes
- 2 cups blueberries fresh
- 1 tbsp all-purpose flour
- 1 egg white beaten
Lemon glaze
- 3 cups powdered sugar
- 6 tbsp milk
- 1 tsp vanilla extract
- 2 tbsp lemon juice freshly squeezed
Instructions
- Preheat oven and prepare baking sheets: Preheat your oven to 400 degrees 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 blender. 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: 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
Recipe 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 Information:
Originally published July 2013, recipe updated with photos and video.
WOuld I be able to prep these in the morning and bake them in the evening? Would that mess anything up? I really hope not :/ want them fresh for my husband when he comes home 🙂
Yeah, just cover them with plastic wrap and refrigerate them until ready to bake.
I’ve tried several online lemon blueberry scone recipes and this one is by far the best! I realized after I formed the scones and put them on the cookie sheets that I forgot to put the. Lemon zest in.. Fortunately, I had not brushed on the egg wash on! So I took one batch off of the cookie sheet and folded half of the zest in, reshaped them, and placed back on the cookie sheet. With the 2nd batch I just left them as is. After I baked them, I made half of the glaze with the remainder zest and drizzled on the zest glaze on the batch with no zest in the batter and brushed the other batch with regular zest. Even with this mishap, both batches tasted great!
I am notorious for missing things in the instructions, but I can’t find where the beaten egg white is supposed to go?
Last sentence, in step 6. 🙂
Great recipe. I cut the drizzle recipe in half and still had some left over.
This is a wonderful recipe.
Can you freeze the dough?
absolutely! The dough freezes best when it has already been cut 🙂
Cooked mine for 2o mins. Turned out crispy on the outside and soft inside. Drizzle has a delicious sweet touch and the scones had a perfect lemon flavour. Highly recommended!
How many calories without the glaze, and should I add more sugar if I do? And why did it take so much flour to make a dough?
It took you more flour than what we used? That could be because of a difference of humidity between our environment and yours. Our recipe has calories calculated with the glaze, but you can use an online recipe calorie counter tool to find the calories without glaze by typing in the ingredients.
These were by far the most delicious sweet scones I have ever made……so very light and airy and utterly delicious. I kept recipe as is……did not change a thing.
Can I substitute buttermilk for the milk? If yes, do I need to adjust the amount of it or any other ingredients?
Buttermilk will work! Nope, everything else can stay the same.