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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/blueberry-lemon-scones-recipe/