Lemon Blueberry Scones
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Prep Time 15mins | Bake Time 25 mins | Total Time 55 mins
Because paying bakery prices for scones when you have butter at home is just not the lifestyle we’re living.
What Are Lemon Blueberry Scones?
Lemon blueberry scones are tender, buttery pastries with crisp golden edges and a soft, flaky interior bursting with juicy blueberries and bright citrus flavor. Unlike overly dry bakery versions, these are made with cold butter and cream for a rich texture that practically melts in your mouth. The lemon zest adds a fresh pop while the sweet glaze on top ties everything together into something that feels equal parts cozy and impressive.
Ingredients You Will Need
all purpose flour
granulated sugar
lemon zest
baking powder
salt
unsalted butter
heavy cream
egg
vanilla extract or vanilla bean paste
fresh blueberries
water
coarse sugar
confectioners sugar
fresh lemon juice
Our Tips for your Lemon Blueberry Scones
Keep everything cold. Cold butter and cream are what create those flaky layers, so don’t skip the quick chill before baking
Do not overmix the dough. It should look shaggy and slightly messy. Overworking it will make dense scones
Toss blueberries lightly in flour if they are extra juicy to prevent them from sinking and bleeding too much
Cut straight down when shaping wedges. Twisting the knife seals the edges and prevents a good rise
How to Store Lemon Blueberry Scones
Refrigerator: Store the frosted cake in an airtight container or tightly wrapped in plastic wrap in the fridge for up to 4 days. Let it sit at room temperature for about 20 minutes before serving for the best texture
Freezer: Wrap unfrosted cake tightly in plastic wrap and then foil, or place slices in an airtight container. Freeze for up to 2 months. Thaw overnight in the fridge and frost fresh for best results
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Lemon Blueberry Scones
Because paying bakery prices for scones when you have butter at home is just not the lifestyle we’re living.
Ingredients
- 2 cups all purpose flour
- 2½ teaspoons baking powder
- 1/2 cup granulated sugar
- zest of 1 large lemon
- ½ teaspoon salt
- ½ cup unsalted butter, frozen and cubed
- ½ cup heavy cream, cold
- 1 large egg
- 1½ teaspoons vanilla extract or vanilla bean paste
- 1 cup fresh blueberries
- 1 tablespoon water
- 1 tablespoon heavy cream
- coarse sugar for topping
- 1 cup confectioners sugar (120 grams)
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract or vanilla bean paste
Instructions
- Make the Dough: In a large bowl, whisk together the flour, sugar, lemon zest, baking powder, and salt. Add the frozen butter and cut it into the mixture using a pastry cutter or your fingers until pea sized crumbs form. Place the bowl in the freezer while you prepare the wet ingredients
- Mix the Wet Ingredients: In a measuring cup, whisk together the heavy cream, egg, and vanilla until smooth
- Combine: Remove the flour mixture from the freezer. Drizzle the wet mixture over the dry ingredients, add the blueberries, and gently fold until just combined and no dry spots remain
- Shape the Dough: Turn the dough onto a lightly floured surface. With floured hands, gently bring it together into a ball. Press into a 7 inch disc about 1 inch thick and cut into 8 wedges
- Chill: In a small bowl, stir together the water and remaining tablespoon of heavy cream. Brush over the tops and sprinkle with coarse sugar. Place the scones on a lined baking sheet and refrigerate for at least 15 minutes
- Bake: Preheat the oven to 400°F. Arrange scones 2 to 3 inches apart and bake for 22 to 25 minutes until golden on top and lightly browned around the edges
- Cool: Let the scones cool on the baking sheet for 5 minutes before adding glaze
- Make the Glaze: In a small bowl, whisk together confectioners sugar, lemon juice, and vanilla until smooth. Drizzle over slightly warm scones
Notes
- Cold Butter is Key: The butter should be frozen and worked quickly into the dough to create steam pockets as it bakes, giving you those flaky layers instead of a dense texture
- Do Not Skip the Chill: Even a short 15 minute chill helps the butter firm back up and prevents the scones from spreading too much in the oven
- Sticky Dough: The dough should be sticky and shaggy but if it's too sticky, add a teaspoon of flour.
- “Every good and perfect gift is from above.” James 1:17
