These lemon blueberry scones are impossibly tender, bursting with the delicious sweetness of blueberries blended with the tartness of fresh lemon! They’re buttery and moist with crisp crumbly edges.
Be sure to read through the entire recipe before beginning to make sure you understand how the quantities of sugar and egg are divided.
You can skip the 15 minutes in the refrigerator prior to baking, but I highly recommend it to prevent the scones from over-spreading, and to give the butter one last chill before popping them into the oven.
2 cups all-purpose flour (spoon & leveled), plus more for hands and work surface
6 tablespoons granulated sugar, divided (4 for mix; 2 for sprinkling on tops)
2 tablespoon fresh lemon zest (about 2 lemons)
2 1/2 teaspoons baking powder
¼ teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, very cold (*if you use salted butter, omit the 1/2 tsp. salt from the recipe)
1/2 cup heavy cream
2 large eggs (1 for scone mix; one for brushing tops of scones)
1 1/2 teaspoons vanilla extract
1 heaping cup fresh or frozen blueberries (if using frozen, do not thaw)
1 1/2 cups confectioners’ sugar
1/2 teaspoon fresh lemon zest (optional, but highly recommended!)
2 1/2 to 3 tablespoons fresh lemon juice (about 2 large lemons)
1. In a large bowl, whisk together flour, 4 tablespoons sugar, lemon zest, baking powder, baking soda and salt.
2. Cut chilled butter into chunks and add to the flour mixture. Using a pastry blender, cut the butter into flour mixture until mixture resembles large, pea-sized coarse crumbs. If you don’t have a pastry blender, you can use two forks or your fingers to cut in the butter.
3. Place bowl with the flour/butter mixture in the refrigerator or freezer to chill while you mix the wet ingredients together.
4. In a small bowl gently beat 1 egg. Add heavy cream and vanilla extract and whisk together. Remove bowl with flour/butter mixture from refrigerator and drizzle egg mixture into the large bowl over the flour mixture. Add the blueberries, then gently mix together until just combined. Do not over mix. (If mixture seems dry, add more heavy cream, 1 tablespoon at a time.)
5. Working gently, bring mixture together with your hands until a dough forms.
6. Turn the dough out onto a lightly floured surface and, with floured hands, gently knead 3-4 times. Do NOT overwork the dough.
7. Separate the dough into two parts and set one portion aside. Roll the first portion into a 6-inch circle and cut into 6-8 wedges with a sharp knife or bench scraper. Do the same with the second portion of dough. You should have 12-16 cut scones by the tame you are done.
8. Carefully place each scone onto a baking sheet lined with parchment paper or silicone baking mat. In a small bowl, beat remaining egg. Brush some of the egg over each scone. Using remaining 2 tablespoons of granulated sugar, sprinkle over tops of scones.
9. Place baking sheet, with scones on it, in the refrigerator and chill for at least 15 minutes. This will get the butter in the dough as cold as possible before putting the scones in the oven, which will help the scones to hold their shape as they bake and expand.
10. While uncooked scones are chilling, preheat the oven to 400 degrees F.
11. Line a large baking sheet with parchment paper or silicone baking mat. When 15 minutes are done, take scones out of the refrigerator and transfer them to prepared baking sheet, arranging them 2-3 inches apart.
12. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes. Transfer the scones to a cooling rack.
13. Prepare the Lemon Glaze by whisking the confectioners’ sugar and fresh lemon juice together. Drizzle over warm or cooled scones before serving.
14. Store scones in airtight container. The scones (glazed or unglazed) will keep at room temperature for 2 days or in the refrigerator for 5 days.
1. In a small bowl, whisk together sugar, lemon zest (if using), and 2 1/2 tablespoons of lemon juice until smooth. Whisk in more lemon juice, if necessary, 1 tsp at a time, until glaze is thick but pourable.
Large and small bowls
Silicone Baking Mat
These scones are not excessively sweet. If you prefer them sweeter, you can add up to an additional 1 to 2 tablespoons of granulated sugar.
Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container, separated by wax paper. If baking from frozen, add a few minutes to the baking time. Or thaw overnight, then bake as directed.
Freeze After Baking: Freeze the baked and cooled scones before topping with icing. I usually freeze in a freezer-friendly bag or container. To thaw, leave out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes.
Overnight Instructions: Prepare scones through step 5. Cover and refrigerate overnight. Continue with the recipe the following day.
Over-spreading: Start with very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into their wedge shape, using a rubber spatula.
- Category: Breakfast, tea time
- Method: baking
Keywords: scones, lemon scones, lemon blueberry scones