These Blueberry Lemon Scones are soft, tender, and lemony. Delicious with or without glaze, they're perfect for afternoon tea or a weekend treat!
These Blueberry Lemon Scones have a tender crumb, fresh lemony flavor, and delicious bursts of blueberries. They're perfect for brunch gatherings, spring and Easter celebrations, or simply enjoying on a sunny balcony or porch with tea. Whether served plain or finished with a drizzle of lemon glaze, these scones are easy to make and even easier to enjoy!
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How to Make Them
This recipe for lemon blueberry scones is simple and straightforward. If you don't have blueberries, you can substitute raspberries for yummy raspberry lemon scones. Or you can use blackberries like I did in this recipe for Blackberry Scones.
Here's an overview of the ingredients you'll need to make this easy recipe. Please see the recipe card at the bottom of this post to see the ingredient amounts.
Ingredients Overview
For the Scones:
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Lemon zest
- Unsalted butter
- Half & half cream: To lighten this recipe up, I opted to use half and half cream instead of heavy cream.
- Vanilla extract
- Egg
- Fresh blueberries
For the Lemon Glaze:
- Powdered sugar
- Freshly lemon juice
- Half & half or milk
Steps Overview
These scones can be made in your mixer or can be mixed by hand.
- Add your dry ingredients into the bowl of your stand mixer and beat to combine the ingredients.
- Add the cold butter to the dry ingredients and mix until the pieces of butter are the size of peas.
- Whisk the wet ingredients together and pour the mixture into the bowl with the rest of the ingredients. Mix until the scone dough just comes together and then add the blueberries. Avoid over-mixing or the blueberries could burst.
- Turn the dough out onto a lightly floured surface and shape it into a circle. Pat the dough so it’s about one inch thick and cut into eight even portions.
- Place the scones on a parchment paper lined baking sheet and bake in the oven for approximately 20 to 25 minutes.
- To make the lemon glaze, combine all of the ingredients in a small bowl and whisk until smooth.
- Drizzle the glaze on top of the scones once they have cooled a bit.
Serving Suggestions
Homemade scones are the best since you're guaranteed to be able to enjoy them while they're still fresh.
These Blueberry Lemon Scones are really delicious just the way they are. But since there isn't a lot of sugar in the scones, adding the lemon glaze sweetens them up and gives them an additional burst of lemon flavor.
If you prefer your baked goods less sweet then you could eat them plain or with some butter or clotted cream.
Serve these scones warm or at room temperature with a hot cup of tea or coffee.
Storage Instructions
Scones taste best when served on the day they were baked. If you have leftovers, you can freeze unglazed scones in a freezer bag or airtight container for up to three months.
Thaw them in the refrigerator overnight or on the counter for a couple of hours. Warm them in a low oven for about ten minutes before serving.
Enjoy!
More Delicious Blueberry Recipes
- Blueberry Almond Crumble Galette
- Blueberry Lemon Cobbler
- Blueberry Jam and Hazelnut Bars
- Pear and Blueberry Crumble
- Peach Blueberry Cake
Blueberry Lemon Scones
Ingredients
For the Scones
- 2 and ¼ cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ⅛ teaspoon salt
- zest of 2 lemons
- ½ cup cold unsalted butter cubed
- ½ cup half & half cream
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup fresh blueberries picked over and rinsed
For the Lemon Glaze:
- 1 cup powdered sugar
- 1 tablespoon freshly squeezed lemon juice
- 4 teaspoons Half & half or milk
Instructions
Blueberry and Lemon Scones
- Position a rack in the center of the oven and heat the oven to 350°F.
- Line a baking sheet with parchment paper and set aside.
- Put the flour, sugar, baking powder, salt and lemon zest in the bowl of your stand mixer, and with the mixer on low (fitted with the paddle attachment) combine the dry ingredients.
- Add in the cubed butter and mix until the pieces of butter are the size of peas.
- Whisk egg and vanilla extract into the half and half cream and pour the mixture into the bowl with the rest of the ingredients. Mix until the dough comes together and then add the blueberries. Do not over-mix or the blueberries will burst.
- Turn the dough out onto a lightly floured surface and using your hands shape the dough into a circle. Pat the dough so it’s about one inch thick.
- Cut into 8 even portions and place on lined baking sheet.
- Bake in the oven for 22 to 25 minutes until scones are lightly golden brown. Transfer scones to a wire rack to cool a bit before adding the glaze.
Glaze:
- While the scones are cooling you can prepare the glaze by whisking the powdered sugar, lemon juice and cream in a small bowl.
- Adjust the glaze to the desired consistency by adding more cream or milk.
- Drizzle glaze on scones.
coconutcraze says
Nice scones, healthy and yummy!