These Lemon Blueberry Scones are tender, moist, and full of blueberries. Finished with a delightfully tart and sweet lemon glaze, these scones are absolutely DELICIOUS!
This blueberry lemon scone recipe is one that you are going to want to try. These scones are insanely good! (You will not be able to stop eating them, I guarantee it.) They have the perfect balance of lemon and blueberry flavor, both sweet and tart.
The scone itself is buttery, tender, and moist. The lemon glaze that is drizzled over each scone takes this recipe to another level. Dare I say that these scones taste like blueberry doughnuts.
Other blueberry recipe favorites include these Blueberry Oat Protein Muffins and Easy Blueberry Crumb Cake!
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Ingredients and Substitutions
- All-Purpose Flour - For best results, sift the flour along with the other ingredients.
- Baking Powder - Scones are leavened with baking powder, which allows for a quick overall baking process. Make sure that your baking powder is not expired.
- Granulated Sugar - You can certainly use light brown sugar in replacement.
- Salt
- Unsalted Butter - Cold and cubed (or grated from frozen).
- Fresh Blueberries - I have not tested this recipe with frozen blueberries. However, if you decide to use frozen blueberries, use from frozen (do not thaw).
- Lemon Zest
- Lemon Juice - Use fresh lemon juice for the best flavor results.
- Confectioners' Sugar (powdered sugar) - Sift the sugar prior to making the glaze to avoid clumps in the icing. Use a fine mesh strainer over a sheet of parchment for easy sifting.
How to Make Lemon Blueberry Scones
Whisk the Dry Ingredients - In a large bowl, whisk together the flour, baking powder, salt, lemon zest, and sugar.
Cut in the Butter - With a pastry blender or two forks, cut in the cold cubed butter until pea-sized pieces remain.
Add the Cream and Blueberries - Pour half of the heavy cream in slowly, gently mixing until the dough is moistened. Add the blueberries and remaining cream. Again, gently mixing just until moistened and incorporated. Remove the dough from the bowl and place it on a lightly floured surface.
Knead and Shape - Gently knead the dough until it comes together and shape into a flattened disk.
Chill - With a bench scraper portion the dough into 8 wedges. Place the wedges of dough onto a parchment-lined baking sheet. Refrigerate the scones for at least 30 minutes. While the scones are chilling, preheat the oven to 400°F.
Make the Egg Wash - In a small bowl, whisk together the egg and tablespoon of heavy cream. Brush the egg wash onto each scone, you will not use all of the egg wash.
Bake - Bake the scones for 20 - 25 minutes, or until golden brown.
Make the Icing - Once the scones have cooled, make the icing. Pour the lemon juice into the sifted powdered sugar. Whisk the mixture until thickened and incorporated. Drizzle the icing over the cooled scones.
Tips for Success
This Dough is Moist - It's important to add the blueberries toward the end of the mixing process as this recipe specifies. I made the mistake of overmixing the blueberries into the dough on the first batch of these which left a lackluster-looking scone with undesirable texture.
Use Cold Butter - Cold butter is essential for the dough. Warm butter or warm dough will result in dry, crumbly scones. If your butter has begun to warm, place it in the freezer for 5 to 10 minutes to chill. You can also use grated frozen butter in place of the cold cubed butter too.
Avoid Bitter Lemon Rind - Be careful when zesting the lemon. Only zest the outer yellow peel, not the white pith underneath it. The pith is bitter in flavor. For best results, use a Microplane.
Refrigerate Before Baking - It is important to keep scone dough as cold as possible. Allowing the dough to firm and chill before baking prevents over-spreading. You can even chill the dough in the refrigerator overnight to bake in the morning.
Do Not Overwork the Dough - Work the dough as little as possible to prevent tough, dense scones. In addition, overworking the dough once the blueberries have been added results in a mess.
Other Yummy Scone Recipes
- Chocolate Chip Scones
- Brown Sugar Pecan Scones
- Savory Lemon Rosemary Scones
- Apple Cinnamon Pecan Scones
- Feta Scones with Dill and Chives
Frequently Asked Questions
These lemon blueberry scones will stay fresh for up to 3 days if stored at room temperature, or up to 5 days if stored in the refrigerator.
Yes, you can absolutely freeze scones. Transfer cooled scones to a freezer-safe container or zip-top bag. Separate the layers with wax paper. Freeze for up to 3 months. *For best results, freeze without the lemon glaze. Thaw the scones completely before drizzling with the icing.
Once the glaze has been set, transfer the scones to an airtight container. Separate the layers with wax paper. Store at room temperature, or in the refrigerator for a longer shelflife.
Making scones from scratch is easy and rewarding. The baking process is quick and simple. This recipe for lemon blueberry scones with lemon glaze is just that, quick and simple. And when I say these are delicious, it is almost an understatement. You are going to love them! Serve with coffee or tea.
Lemon Blueberry Scones with Lemon Glaze
Ingredients
- 2½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon lemon zest
- ½ cup unsalted butter cold and cubed
- 1¼ cup heavy whipping cream
- 1 cup fresh blueberries
Egg Wash
- 1 large egg room temperature
- 1 tablespoon heavy whipping cream
Lemon Glaze
- 1 cup powdered sugar sifted
- 3 tablespoon lemon juice fresh
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, lemon zest, and sugar.
- With a pastry blender or two forks, cut in the cold cubed butter until pea-sized pieces remain.
- Pour half of the heavy cream in slowly, gently mixing until the dough is moistened. Add the blueberries and remaining cream. Again, gently mixing just until moistened and incorporated. Remove the dough from the bowl and place it on a lightly floured surface.
- Gently knead the dough until it comes together and shape into a flattened disk.
- With a bench scraper portion the dough into 8 wedges. Place the wedges of dough onto a parchment-lined baking sheet.
- Refrigerate the scones for at least 30 minutes.
- While the scones are chilling, preheat the oven to 400°F.
- In a small bowl, whisk together the egg and tablespoon of heavy cream. Brush the egg wash onto each scone, you will not use all of the egg wash.
- Bake the scones for 20 - 25 minutes, or until golden brown.
Make the Icing
- Once the scones have cooled, make the icing. Pour the lemon juice into the sifted powdered sugar. Whisk the mixture until thickened and incorporated. Drizzle the icing over the cooled scones.
Nutrition
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