Blueberry Lemon Scones Recipe

Introduction

These blueberry scones are tender, flaky, and bursting with fresh berry flavor. A hint of lemon zest and a sweet glaze make them perfect for breakfast or a cozy afternoon treat.

Ingredients

• 2 1/2 cups (300 g) all-purpose flour, plus more for surface
• 1/2 cup (100 g) granulated sugar
• 2 1/2 tsp baking powder
• 1 tsp kosher salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 2 Tbsp unsalted butter, melted
• 1 cup fresh or frozen blueberries
• 1 tsp finely grated lemon zest
• 1 large egg, beaten to blend
• 2/3 cup buttermilk
• 1/2 tsp almond extract
• 1/2 tsp pure vanilla extract
• 1 Tbsp coarse sugar
• 1/2 cup confectioners’ sugar
• 1 lemon, zested
• 1/2 lemon, juiced
• 1 Tbsp (or more) heavy cream

Instructions

1. Step 1: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cold butter cubes and cut them into the flour mixture using your hands or a pastry cutter until the mixture resembles pea-sized crumbles. Toss in the blueberries and lemon zest to coat them with the flour mixture.
2. Step 2: Make a well in the center of the mixture. Pour in the beaten egg, buttermilk, almond extract, and vanilla extract. Gently mix everything with your hands until just combined, being careful not to overwork the dough.
3. Step 3: Turn the dough onto a lightly floured surface and gently pat it into an 8-inch circle. Cut the circle into 8 equal triangles and arrange them on a large baking sheet lined with parchment paper. Brush the tops with melted butter and sprinkle with coarse sugar. Freeze the scones for 10 minutes to firm up.
4. Step 4: Preheat the oven to 400°F (200°C). Bake the scones until they are lightly golden, about 25 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely before glazing.
5. Step 5: For the glaze, whisk together the confectioners’ sugar, lemon zest, lemon juice, and heavy cream in a small bowl until smooth. Add more cream if needed to reach your desired consistency.
6. Step 6: Drizzle the glaze over the cooled scones and serve.

Tips & Variations

• Using frozen blueberries is convenient; just do not thaw them before adding to the dough to avoid extra moisture.
• For a dairy-free version, substitute buttermilk with almond milk mixed with a teaspoon of lemon juice and use a non-dairy butter alternative.
• Try adding a pinch of cinnamon or nutmeg for a warm spice twist.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze the scones after baking and glazing; thaw and warm them briefly in the oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Add them directly to the flour mixture without thawing to prevent the dough from becoming too wet.

What can I use if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 2/3 cup of milk. Let it sit for 5 minutes before using.

Blueberry Lemon Scones Recipe

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★★★★★

4.5 from 755 reviews

These blueberry scones are tender, flaky, and bursting with fresh or frozen blueberries, enhanced by a hint of lemon zest and a touch of almond and vanilla extracts. A light lemon glaze adds a perfect finishing touch, making these scones an ideal treat for breakfast or afternoon tea.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Yield: 8 scones 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Scones

• 2 1/2 cups (300 g) all-purpose flour, plus more for surface
• 1/2 cup (100 g) granulated sugar
• 2 1/2 tsp baking powder
• 1 tsp kosher salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 2 Tbsp unsalted butter, melted
• 1 cup fresh or frozen blueberries
• 1 tsp finely grated lemon zest
• 1 large egg, beaten to blend
• 2/3 cup buttermilk
• 1/2 tsp almond extract
• 1/2 tsp pure vanilla extract
• 1 Tbsp coarse sugar

Glaze & Assembly

• 1/2 cup confectioners’ sugar
• 1 lemon, zested
• 1/2 lemon, juiced
• 1 Tbsp (or more) heavy cream

Instructions

1. Prepare dry ingredients and butter: In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Add cold cubed unsalted butter and cut it into the flour mixture using your hands or a pastry cutter until the mixture forms coarse crumbs the size of peas. Gently toss in the blueberries and lemon zest to coat them evenly.
2. Incorporate wet ingredients: Create a well in the center of the dry blueberry mixture. Pour in the beaten egg, buttermilk, almond extract, and vanilla extract into the well. Mix everything together using your hands until just combined into a dough, being careful not to overmix.
3. Shape and chill: Turn the dough onto a lightly floured surface and pat it into an 8-inch circle. Cut the circle into 8 equal triangular pieces. Place the scones on a large baking sheet lined with parchment paper. Brush each scone with the melted butter and sprinkle with coarse sugar on top. Freeze the scones for 10 minutes to firm them up.
4. Bake the scones: Preheat the oven to 400°F (204°C). Bake the scones on the middle rack until they are lightly golden brown, about 25 minutes. Remove from oven and let them cool on the baking sheet for 5 minutes. Then transfer the scones to a wire rack to cool completely.
5. Prepare the glaze: In a small bowl, whisk together confectioners’ sugar, lemon zest, lemon juice, and heavy cream until smooth. Adjust the consistency by adding more cream if needed, to make it drizzle-friendly.
6. Glaze the scones: Once the scones are completely cooled, drizzle the lemon glaze over the tops evenly. Allow the glaze to set slightly before serving.

Notes

• Use fresh or frozen blueberries; if using frozen, do not thaw to prevent the dough from becoming too wet.
• Freezing the scones before baking helps maintain their flaky texture.
• For a dairy-free version, substitute buttermilk with a mixture of non-dairy milk and vinegar and use a plant-based butter alternative.
• Scones are best enjoyed the day they are made but can be stored in an airtight container for up to 2 days.
• Reheat briefly in the oven to refresh the texture if needed.

Keywords: blueberry scones, lemon glaze, breakfast scones, easy scones, tender scones, homemade scones