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Lemon Blueberry Scones

Lemon Blueberry Scones

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These buttery, flaky lemon blueberry scones are bursting with juicy blueberries and bright citrus flavor. Perfect for breakfast, brunch, or an anytime treat, they come together in under 30 minutes with simple pantry staples.

  • Total Time: 40 minutes
  • Yield: 8 scones

Ingredients

Scale

Dry Ingredients:

  • 2 cups (250g) all-purpose flour (spooned & leveled)

  • 6 tablespoons (75g) granulated sugar

  • 1 tablespoon fresh lemon zest

  • 2½ teaspoons baking powder

  • ½ teaspoon salt

Cold Ingredients:

  • ½ cup (113g) unsalted butter, frozen and grated

  • ½ cup (120ml) heavy cream, cold

  • 1 large egg, cold

  • 1½ teaspoons pure vanilla extract

  • 1 heaping cup (140g) fresh or frozen blueberries (do not thaw)

Brushing:

  • 1 tablespoon (15ml) heavy cream

  • 1 tablespoon (15ml) water

  • Optional: coarse sugar for topping

Lemon Icing:

  • 1 cup (120g) confectioners’ sugar

  • 2–3 tablespoons (30–45ml) fresh lemon juice

Instructions

  • Preheat & Prepare:
    Preheat oven to 400°F (204°C). Line a baking sheet with parchment or silicone mat.

  • Mix Dry Ingredients:
    In a large bowl, whisk together flour, sugar, lemon zest, baking powder, and salt.

  • Cut in Butter:
    Grate frozen butter and mix it into the flour mixture using a pastry cutter, two forks, or your hands until crumbly. Chill the bowl in the freezer for 5–10 minutes.

  • Combine Wet Ingredients:
    In a separate bowl, whisk together cream, egg, and vanilla extract.

  • Form Dough:
    Pour the wet mix over the dry. Add blueberries and gently fold until just combined. Do not overmix.

  • Shape Scones:
    Turn dough onto a lightly floured surface. Press into a round 8-inch disc, about 1 inch thick. Cut into 8 wedges using a sharp knife or bench scraper.

  • Chill:
    Place wedges on the lined sheet and refrigerate for 15–30 minutes.

  • Brush & Sprinkle:
    Mix 1 tbsp cream with 1 tbsp water and brush over the tops. Sprinkle with coarse sugar if using.

  • Bake:
    Bake for 22–25 minutes or until edges are golden. Cool for 5–10 minutes.

  • Glaze:
    Whisk lemon juice with confectioners’ sugar and drizzle over cooled scones.

Notes

  • Use cold ingredients to maintain flakiness.

  • Don’t thaw frozen blueberries; they’ll bleed color into the dough.

  • For extra lemon punch, double the zest or add lemon extract.

  • Freeze unbaked wedges to enjoy later—just bake from frozen and add a few extra minutes.

  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Brunch, Baked Goods
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://www.thecookingrecipes.com/lemon-blueberry-scones/