Blueberry and Lemon Scones

Tender, moist and lemony, these scrumptious Blueberry and Lemon Scones can be served with or without glaze and are perfect for afternoon tea or a weekend treat!

There is something about blueberries and lemon, they just go so well together, so when I came upon this scone recipe from the Pastry Affair blog, I just had to try it.

The Blueberry Lemon Scones were delicious and so easy to make at home. Homemade scones are the best since you're guaranteed to be able to enjoy them while they're still fresh.

How to Make Them

The recipe for these scones is simple and straightforward. If you don't have blueberries you can substitute raspberries for yummy raspberry lemon scones or use blackberries, like I did in this recipe for Blackberry Scones.

You'll notice there isn't any heavy cream in this scone recipe. I used half and half cream to lighten them up a bit.

Ingredients Overview:

For the Scones:

• All-purpose flour
• Granulated sugar
• Baking powder
• Salt
• Lemon zest
• Unsalted butter 
• Half & half cream
• Vanilla extract
• Egg
• Fresh blueberries 

For the Lemon Glaze:

• Powdered sugar
• Freshly lemon juice
• Cream, half & half or milk

Directions Overview:

These scones can be made in your mixer or can be mixed by hand.

Start by adding your dry ingredients into the bowl of your stand mixer and combine the ingredients.

Add the butter to the dry ingredients and mix until the pieces of butter are the size of peas.

Whisk the liquids together and pour the mixture into the bowl with the rest of the ingredients. Mix until the 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 the dough into a circle. Pat the dough so it’s about one inch thick and cut into eight even portions.

Place the scones on a lined baking sheet and bake in the oven for approximately 20 to 25 minutes.

To make the glaze, combine the ingredients in a small bowl. Drizzle the glaze on scones once they're at room temperature.

How to Serve

These Blueberry and Lemon Scones are really delicious just the way they are. But since there is little sugar in the scones, adding the lemon glaze helps to sweeten them up.

If you prefer your baked good 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.

How to Store

Scones taste best when served on the day they were baked. If you have leftovers, you can freeze unglazed scones in a freezer bag 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 Scone Recipes

• Irish Scones
• Pumpkin Scones with Espresso Glaze

Blueberry and Lemon Scones

Author: Adapted from Pastry Affair

Tender, moist and lemony, these delicious fresh Blueberry and Lemon Scones make a perfect weekend treat for you and your loved ones!

4.77 from 13 votes

Print Recipe Pin Recipe Save Saved!

Prep Time 10 mins

Cook Time 22 mins

Total Time 32 mins

Course Breakfast, Dessert/ snack

Cuisine American

Servings 8 scones

Calories 350 kcal

Ingredients

  

1x2x3x

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 cream, 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 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.

Nutrition

Calories: 350kcalCarbohydrates: 51gProtein: 5gFat: 14gSaturated Fat: 9gCholesterol: 57mgSodium: 56mgPotassium: 231mgFiber: 1gSugar: 21gVitamin A: 457IUVitamin C: 3mgCalcium: 95mgIron: 2mg

Keyword Blueberry and Lemon Scones, Blueberry Scones, Scones

Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!