Blueberry Lemon Scones are the prefect combination for spring and summer breakfasts and brunches. These tender scones are easy to make and there is nothing better in the morning than homemade scones made with juicy blueberries! Pour yourself a hot cup of coffee to go with them and enjoy!
Scones are British pastries that are made with flour, baking powder and usually a touch of sweetness. English scones are slightly crumbly and moist. They make delicious breakfast pastries and are also served for brunch or afternoon tea.
Blueberry Lemon Scones are filled with fresh blueberries and get a nice lemon flavor from the addition of lemon zest. They have a sweet lemon glaze which just might be the best part! The lemon brightens the scones nicely and works well with the blueberries. Scones are typically served with jam and clotted cream.
If you like blueberries and lemon which is one of the best flavor combinations, you might also like Blueberry Lemon Olive Oil Cake. It is easy to make, moist and lemony with the addition of both lemon juice and bright lemon zest.
If you want to try some other blueberry recipes, check out 20 Easy Recipes to Make with Summer Blueberries.
SOME THINGS TO KNOW:FAQ”S
INGREDIENT TIPS:
- Cold butter is key to the success of this recipe. You can either cut the cold butter into small cubes or freeze the butter and grate the frozen butter using the large holes of a box grater. Read For the Best Scones, Throw That Butter in the Freezer. The smaller pieces of butter combine very easy.
- Check out Blueberry Basics to read about how to choose and store your blueberries.
SPECIAL EQUIPMENT NEEDED:
- Food processor, pastry cutter or pastry blender
- Cookie sheet
- Bench scraper would be useful to cut the dough but it is not a requirement.
- Parchment paper
- Wire rack
- Lemon zester or small box grater
SUBSTITUTIONS:
- If you do not have the tools to create the lemon zest, substitute an equal measure of fresh lemon juice. If you are using lemon juice add it into the wet ingredients.
- If fresh blueberries are not available, frozen blueberries can be used. There is no need to defrost them before you add them to the dough.
- If you do not have granulated sugar, pure cane sugar or light brown sugar can be substituted.
- If you do not like to use all purpose flour, whole wheat can be substituted, however, it will change the tenderness of the scones.
HOW TO STORE LEFTOVER BLUEBERRY LEMON SCONES:
- You can store the leftover scones in an airtight container or wrapped in plastic wrap at room temperature for 1-2 days.
- You can also freeze the scones for up to 3 months. Place the scones into the freezer on a plate in a single layer. Once they are frozen, place them into a freezer bag or airtight freezer container and return them to the freezer.
Blueberry Lemon Scones
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Ingredients
- SCONES:
- 2 cups all purpose flour
- ¼ cup sugar (granulated)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small chunks or grated
- 1 large egg
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- GLAZE:
- 1 ½ cups powdered sugar
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons milk
Instructions
SCONES:
Pre heat oven to 350 degrees. Line a baking sheet with a piece of parchment paper. You could also use a baking mat.
You may want to watch this video Two Ways To Cut Butter Into Dough before you start if you have never done this before.
To make in the bowl of a food processor:
Add the flour, sugar, baking powder, baking soda and salt to the bowl of a food processor . Pulse to combine the flour mixture.
Add the cold cubes of butter to the dry ingredients and pulse until the butter is thoroughly combined and no longer visible. You should have coarse crumbs.
In a small bowl, beat the egg. Add the cream and vanilla and combine. Pour the wet ingredients into the food processor and pulse until the dough is thoroughly combined and pulls away from the bowl. Do not over process the dough. Pulse only. It will become tough if it is over processed.
To make in a large bowl:
Add the flour, sugar, baking powder, baking soda, and salt to a large bowl. Combine well.
Add the cubes of butter and using either a pastry cutter, two forks or your hands, break the butter up by pressing it into the flour mixture until it is thoroughly combined and you can no longer see it.
In a small bowl, beat the egg. Add the cream and vanilla and combine. Pour the egg mixture over the dry ingredients and combine well with a rubber spatula.
For both methods of mixing:
Remove the dough to a lightly floured surface. Press the scone dough flat and place the blueberries and lemon zest on the top. Gently fold the dough and press down several times so that the blueberries are evenly distributed throughout the entire dough. Add a little bit of flour if needed to prevent sticking on your working surface as you do this.
Form the dough into a round circle between 9- 10 inches. Press the top so that it is even.
Cut the circle in half from the top to bottom. Cut each half into 4 equal triangles.
Gently brush a bit of heavy cream over the top of the scones.
Transfer scones to the prepared baking sheet. The bake time will be 15 to 20 minutes until the tops of the scones are golden brown.
Remove to a wire rack and let the scones cool completely.
GLAZE:
Add the powdered sugar and lemon zest to a medium bowl. Add the lemon juice and milk and stir to combine. It should be fluid enough to pour off of a spoon. If it is too thick, add more milk, one teaspoon at a time until you have the right consistency.
Using a spoon, lightly drizzle the glaze, using a back and forth motion, over the tops of the scones.
Let the glaze dry until hardened, about 30 minutes.
