If you’re on the hunt for a delightful treat that perfectly balances zesty citrus with sweet bursts of fresh fruit, look no further than this Lemon Blueberry Scones Recipe. These scones are tender, flaky, and bursting with juicy blueberries, all brightened up by a lively hint of lemon zest. Whether you’re indulging at breakfast, sharing during afternoon tea, or craving a cozy snack, this recipe brings together simple ingredients to create a bakery-worthy delight that’s easier than you might think. Trust me, once you try these scones, they’ll quickly become a beloved favorite in your kitchen.
Ingredients You’ll Need
Each ingredient in this Lemon Blueberry Scones Recipe plays a key role in creating that perfect balance of flavor and texture. From the buttery richness to the fresh pop of blueberries, these essentials combine simply but brilliantly.
- 2 cups all-purpose flour: The base that gives the scones their tender yet sturdy structure.
- 1/4 cup granulated sugar: Just enough sweetness to complement the tart lemon and blueberries without overpowering.
- 2 teaspoons baking powder: Helps the scones rise to a light and fluffy texture.
- 1/2 teaspoon baking soda: Works with the acidic lemon zest to give an extra lift.
- 1/4 teaspoon salt: Enhances all the flavors, balancing the sweetness and acidity.
- 1/2 cup cold unsalted butter, cubed: The secret to tender, flaky layers—keeping the butter cold creates those perfect pockets.
- 1/2 cup heavy cream: Adds richness and moisture, contributing to that melt-in-your-mouth feel.
- 1 large egg: Binds ingredients together and adds a subtle richness.
- 1 teaspoon vanilla extract: Lends a gentle warmth that rounds out the berry and lemon flavors.
- 1 tablespoon lemon zest: The star citrus element, providing a fresh, fragrant zing.
- 1 cup fresh blueberries: Sweet and juicy bursts that make every bite memorable; frozen can work too if fresh aren’t available.
- 1 tablespoon coarse sugar (optional): For a sparkling, crispy topping that adds a touch of elegance.
How to Make Lemon Blueberry Scones Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper—this prevents sticking and ensures easy cleanup. Next, whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. These dry ingredients form the structure and give the scones their gentle lift and balanced flavor.
Step 2: Cut in the Butter
Add your cold, cubed butter to the flour mixture. Using a pastry cutter or your clean fingertips, work the butter into the mixture until it looks like coarse crumbs. The key here is to keep the butter cold, so little bits melt during baking, creating those irresistible flaky layers that make scones so special.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and vibrant lemon zest. This combination adds moisture, richness, and fresh citrus brightness, perfectly balancing the dry ingredients.
Step 4: Combine and Fold in Blueberries
Pour the wet ingredients into the bowl with your flour and butter mixture. Gently stir until just combined—avoid overmixing to keep your scones tender instead of tough. Then, carefully fold in the blueberries. Be gentle here to keep the berries intact so they stay juicy and don’t turn the dough purple.
Step 5: Shape and Cut the Dough
Turn the dough out onto a lightly floured surface. Softly knead it a couple of times to bring it together without overworking the dough. Pat it into a circle about 1 inch thick. Using a sharp knife or pizza cutter, slice the circle into 8 even wedges, then place them spaced slightly apart on your prepared baking sheet.
Step 6: Add Finishing Touch and Bake
If you love a little extra crunch, sprinkle the tops with coarse sugar for a sparkling finish. Pop the tray in the oven and bake for 18 to 20 minutes until golden brown and a toothpick inserted in the center comes out clean. The aroma filling your kitchen at this point is nothing short of heavenly.
Step 7: Cool and Serve
Let the scones cool just a bit—you want to enjoy them warm, allowing the flavors to settle while still indulging in that comforting, fresh-from-the-oven experience. Serve with butter, jam, or simply enjoy them as is to savor every lemony, blueberry bite.
How to Serve Lemon Blueberry Scones Recipe
Garnishes
A simple dusting of powdered sugar can add a pretty, elegant touch to your scones. For an extra pop, a dollop of clotted cream or a smear of lemon curd beautifully complements the citrus notes and adds luxurious creaminess.
Side Dishes
These scones are fantastic alongside a steaming cup of hot tea or coffee. If you’re planning a brunch, pairing them with fresh fruit salad or scrambled eggs balances out the richness with freshness and protein, making the meal both satisfying and well-rounded.
Creative Ways to Present
For a charming presentation, stack the scones on a rustic wooden board or layer them in a pretty basket lined with a linen napkin. You can also create a mini scone bar with assorted jams, curds, and whipped butter, inviting guests to customize every bite—it’s sure to be a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the scones in an airtight container at room temperature for up to 2 days. Keeping them sealed prevents them from drying out and preserves their soft, flaky texture.
Freezing
These scones freeze beautifully! Wrap them individually in plastic wrap and place them in a freezer-safe bag or container. They’ll keep well for up to 3 months, so you can enjoy fresh-baked goodness anytime.
Reheating
To reheat, unwrap the scones and place them on a baking sheet. Warm in a 350°F (175°C) oven for about 10 minutes until heated through and slightly crisped on the outside. This way, they regain their fresh-baked charm and taste just as wonderful as the first time.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work just fine in this Lemon Blueberry Scones Recipe. Just be sure to fold them in gently while still frozen to avoid turning the dough purple prematurely.
What if I don’t have heavy cream? Can I substitute?
You can swap heavy cream for whole milk or half-and-half, though the scones may be slightly less rich and tender. For the best texture, heavy cream is recommended but not mandatory.
How do I prevent the butter from melting too quickly?
Keep your butter in the freezer until right before you cut it into the flour. Also, try to work quickly with cold hands and minimal handling—this keeps those buttery pockets intact for flaky scones.
Can I make these scones vegan or dairy-free?
Yes, with some tweaks! Use dairy-free butter and a plant-based cream substitute, and replace the egg with a flax egg or other binder. The flavor will remain lovely, though texture might be slightly different.
How long should I mix the dough?
Mix just until the ingredients come together. Overmixing develops gluten and leads to dense, tough scones. You want to gently combine so the dough stays soft and tender once baked.
Final Thoughts
This Lemon Blueberry Scones Recipe is truly a joy to make and share. The combination of lemony brightness and juicy blueberries in tender, flaky scones is one that always brings smiles. Whether you’re baking for a special morning, a cozy afternoon, or a casual get-together, these scones offer that perfect homemade charm with minimal fuss. Give them a try—you might just find your new favorite way to brighten any day.
Print
Lemon Blueberry Scones Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 scones
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Lemon Blueberry Scones are a delightful treat perfect for breakfast or afternoon tea. Featuring juicy fresh blueberries and zesty lemon, these scones are tender, flaky, and lightly sweetened with a touch of vanilla. The coarse sugar topping adds a crisp, golden finish, making them irresistibly delicious and perfect to enjoy warm with butter or jam.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
Other
- 1 cup fresh blueberries (or frozen, if preferred)
- 1 tablespoon coarse sugar (for topping, optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to create the dry base for the scones.
- Cut in the butter: Add the cold cubed unsalted butter to the dry mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs, which will help create a flaky texture.
- Whisk wet ingredients: In a separate bowl, whisk together the heavy cream, large egg, vanilla extract, and lemon zest, blending well to incorporate all flavors.
- Combine mixtures: Pour the wet ingredients into the dry ingredients. Gently mix until just combined, being careful not to overmix to keep the scones tender.
- Fold in blueberries: Gently fold the fresh or frozen blueberries into the dough, taking care not to burst them and release excess juice.
- Shape the dough: Turn the dough onto a lightly floured surface and gently knead a few times to bring it together. Pat into a 1-inch thick circle.
- Cut into wedges: Use a sharp knife or pizza cutter to slice the dough into 8 wedges. Arrange the wedges on the prepared baking sheet, spacing them slightly apart for even baking.
- Add topping: Sprinkle the tops with coarse sugar, if desired, to give a beautiful golden and crunchy finish.
- Bake: Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the scones to cool slightly before serving. Enjoy them warm with butter or your favorite jam.
Notes
- Do not overmix the dough to prevent tough scones.
- Cold butter is essential to achieve the flaky texture.
- Frozen blueberries can be used but do not thaw to avoid excess moisture.
- Coarse sugar topping is optional but adds nice texture and appearance.
- Serve warm for the best flavor experience.
