Get the Recipe: Lemon Blueberry Scones
Lemon blueberry scones are easy to make from scratch. The blueberries are nestled in tender, moist crumb and topped with a sweet lemon glaze.
Ingredients
Scones
- 2 cups (250 g) all purpose flour, plus more for dusting work surface
- 3 Tablespoons granulated sugar, plus more for sprinkling on top
- 1 Tablespoon lemon zest
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 4 Tablespoons frozen unsalted butter, grated (see notes)
- ⅔ to ¾ cup (160 to 180 ml) cold heavy cream
- 1 large egg
- 1 Tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ¾ cup frozen blueberries, keep in freezer until ready to use
Glaze
- 1 cup (120 g) confectioners’ sugar
- 1-2 Tablespoons fresh lemon juice
Instructions
- Line a baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together flour, sugar, lemon zest, baking powder and salt.
- Use a box grater to shred butter into small pieces (it's best if the butter is frozen). Alternatively, cut butter into small 1/4-inch pieces. Add butter to flour mixture and cut butter into the mixture by using a pastry cutter or your hands.
- To the measuring cup with cream, add egg, lemon juice and vanilla extract. Whisk until combined, then pour over the flour-butter mixture.
- Use a wooden spoon or silicone spatula to mix ingredients together until large dough crumbles form (avoid over mixing!). Toss frozen blueberries in a couple tablespoons of flour and stir into the dough. It’s okay if the dough turns a little purple from the berries. It will fade during the baking process.
- Use your hands to form dough into a loose ball. If the dough is too dry and doesn't come together, add another Tablespoon of cream. If the dough is too wet (like cookie dough), add 1 to 2 more Tablespoons of flour. Transfer dough ball to a floured work surface and press into an 8-inch round disc. Use a 3-inch round biscuit cutter to cut dough into circles. Re-roll dough and cut until no dough remains.
- Place scones on prepared baking sheet. Brush them with cream and sprinkle with additional sugar if desired. Place baking sheet in the refrigerator to keep the scones cold while the oven preheats (about 15 minutes).
- Preheat oven to 400° F. Once the oven beeps, wait 5 more minutes so ensure it is at 400 and hot! Remove scones from the refrigerator and transfer them to the oven. Bake for 20-22 minutes or until the edges are golden brown. Let scones cool on the pan for a few minutes before transferring to a wire rack.
- For the glaze, whisk together confectioners’ sugar and lemon juice. Drizzle over scones and serve.
Notes
Blueberries: Frozen blueberries help keep the dough cold, but they do bleed their color a bit. Fresh berries can be substituted, but be careful when folding them into the dough so they don't burst.
Cut the dough with a biscuit cutter or you can form the dough into an 8-inch round disc and use a sharp knife to cut 8 triangles.
Make ahead dough and cut into circles (or triangles), Wrap in plastic wrap and store in an airtight container in the refrigerator for up to 48 hours. They also last in the freezer for up to 3 months. Brush with cream before baking.
Store scones in an airtight container for up to 3 days. They are best when eaten the day they are baked.
Serving: 1scone, Calories: 327kcal, Carbohydrates: 47g, Protein: 5g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 58mg, Sodium: 162mg, Potassium: 231mg, Fiber: 1g, Sugar: 21g, Vitamin A: 505IU, Vitamin C: 4mg, Calcium: 91mg, Iron: 2mg