Zest up your day with our irresistible Lemon Blueberry Scones! Explore a delightful easy recipe that blends the citrusy freshness of lemon with the burst of blueberries. Perfect for a sweet brunch or afternoon treat!
Experience a burst of flavor with our delicious Lemon Blueberry Scones.
Flavorful lemon blueberry scones are a delightful fusion of bright lemon zest and juicy blueberries that elevates the classic scone to a whole new level.
These tender scones are a delightful treat that brings together the freshness of lemon and the sweetness of blueberries.
Lemon blueberry scones are a versatile and delightful choice for various occasions. They shine any time of day from brunch to an afternoon snack to dessert, bringing a burst of freshness and sweetness to the table.
How to Make Blueberry Lemon Scones
Ingredients:
- 2 ½ cups all purpose flour, set some extra aside for dusting
- 7 tablespoons sugar, divided
- 2 teaspoons fresh lemon zest, 1 large lemon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 stick butter, cold
- 1 cup blueberries, fresh
- 3/4 cup heavy whipping cream
- 4 teaspoons vanilla extract
- 2 tablespoons light brown sugar
Instructions:
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
For flaky scones, ensure your butter and milk are cold before incorporating them into the dough.
Zest your lemon using a zester or small cheese shredder until you have 2 teaspoons.
In a large mixing bowl, combine flour, 5 tablespoons sugar, lemon zest, baking powder, baking soda, and salt.
Chop the cold butter into pea sized bits using a pastry blender and introduce the butter to the flour mixture. Incorporate it using by whisking.
In a separate bowl, whisk together the wet ingredients – heavy cream minus 1 tablespoon and vanilla.
Add the blueberries and cream mixture to the flour then gently stir with clean hands or a wooden spoon until combined. Do not overwork the dough or burst the berries. Your dough should be shaggy as it produces the lightest, fluffiest scones.
Transfer the dough onto a lightly floured surface. Shape it into a ball and lightly flatten it into a 7-inch disk with your hands.
Divide the scone dough into 8 wedges. Transfer the wedges to the prepared baking sheet, leaving about 1 inch of space between each of the unbaked scones.
Mix the remaining sugar with the brown sugar.
Brush the tops of the scones with the remaining cream and sprinkle them with the sugar mixture.
Bake at 400°f for 20-25 minutes or until they turn golden brown.
When done, let your homemade scones rest until they are cool enough to handle. For the best taste, serve warm.
Relevant Recipes
- Favorite Scone Recipes
- Orange Cranberry Scones
- Recipes Using Fresh Blueberries
- Lemon Curd
- Lemon Blueberry Recipes
Lemon Blueberry Scone Recipe FAQs:
Can I use frozen blueberries?
Absolutely! If using frozen blueberries, toss them in a bit of flour before folding them into the dough to prevent excessive bleeding.
How do I store leftover scones?
Store in an airtight container at room temperature for up to two days or refrigerate for a longer shelf life. Warm in the oven before serving.
Contains affiliate links.
Lemon Blueberry Scones Recipe
Ingredients
- 2 ½ cups all purpose flour, set some extra aside for dusting
- 7 tablespoons sugar, divided
- 2 teaspoons fresh lemon zest, 1 large lemon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 stick butter, cold
- 1 cup blueberries, fresh
- 3/4 cup heavy whipping cream
- 4 teaspoons vanilla extract
- 2 tablespoons light brown sugar
Instructions
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
For flaky scones, ensure your butter and milk are cold before incorporating them into the dough.
Zest your lemon using a zester or small cheese shredder until you have 2 teaspoons.
In a large mixing bowl, combine flour, 5 tablespoons sugar, lemon zest, baking powder, baking soda, and salt.
Chop the cold butter into pea sized bits using a pastry blender and introduce the butter to the flour mixture. Incorporate it by whisking.
In a separate bowl, whisk together the wet ingredients - heavy cream minus 1 tablespoon and vanilla.
Add the blueberries and cream mixture to the flour then gently stir with clean hands or a wooden spoon until combined. Do not overwork the dough or burst the berries. Your dough should be shaggy as it produces the lightest, fluffiest scones.
Transfer the dough onto a lightly floured surface. Shape it into a ball and lightly flatten it into a 7-inch disk with your hands.
Divide the scone dough into 8 wedges. Transfer the wedges to the prepared baking sheet, leaving about 1 inch of space between each of the unbaked scones.
Mix the remaining sugar with the brown sugar.
Brush the tops of the scones with the remaining cream and sprinkle them with the sugar mixture.
Bake at 400°f for 20-25 minutes or until they turn golden brown.
When done, let your homemade scones rest until they are cool enough to handle. For the best taste, serve warm.