These lemon blueberry scones are crumbly, soft, and golden-brown with the balance of the sweetness from the blueberries and the tartness of the lemon. They are a household favorite around here and are sure to brighten any morning!
Blueberry Lemon Scones
This recipe is easy, yet provides a food with a level of sophistication. They take about 30 minutes or less to put together. With how simple these are, you’ll never want to buy pre-made scones again!
There’s something so very pristine about these buttery, creamy, triangle-shaped pastries with a flaky and buttery texture and blueberries and lemon glaze in every bite. In addition, the lemon zest and sugar sprinkled on top adds a sparkle and a little crunch of sweetness when you bite in.
Ingredients and substitutions:
- Lemons: you’ll use the juice and zest for this recipe in the scones as well as in the simple drizzle icing for the top
- Sugar: adds all that great sweetness to your scone
- Flour: these just call for traditional all-purpose flour, nothing fancy there
- Blueberries fresh or frozen: use what you like or have on hand. I love using fresh blueberries when they are in season late summer and tend to use frozen the rest of the year as they seem to be sweeter than out of season blueberries
- Heavy cream: this is a cream scone recipe and so the fat in the recipe comes from the cream instead of butter, that makes these some together very quickly and easily
- Powdered sugar: you’ll use this and lemon juice to make a simple glaze for the top of the scones
How to make scones:
- This recipe is so easy!
- Start by zesting your lemons and adding that zest to the sugar, mixing the zest and sugar makes lemon sugar and it adds so much flavor to the finished dish!
- Add the rest of the dry ingredients to your sugar and mix to combine.
- Add your blueberries and toss them gently in the flour mixture.
- Make a well in the center and add the cream.
- Mix until it just comes together.
- Press into a large circle, cut into wedges, bake, glaze, and that’s it!
Frequently Asked Questions:
Keep your ingredients cold! By having the cold blueberries and cream and then keeping the dough cold before baking, it keeps the dough from spreading too much, losing moisture.
Do a quick knead: Kneading the dough a few times ensures the ingredients are all incorporated well and encourages the scones to rise as they bake. If you knead the dough a lot, it’ll make the scones tougher.
Don’t worry about thawing frozen blueberries: They’re so small that they’ll thaw quickly on their own as you work the dough and begin to bake the scones. By keeping the berries frozen, it keeps the moisture in the berry instead of seeping into the dough and making the dough too wet.
Store the scones in an airtight bag or container at room temperature for up to 3 days. You can also refrigerate them for up to 5 days to last longer.
More scone recipes:
If you’ve tried this Blueberry Lemon Scone recipe or any other recipe on Barbara Bakes, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.
Lemon Blueberry Scones
- 2 large lemons
- ¼ cup granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup blueberries fresh or frozen
- 1 to 1 ¼ cups heavy cream
- 1 cup powdered sugar
- 1 to 2 tablespoons fresh lemon juice
- Preheat the oven to 400 degrees F., and line a baking sheet with parchment paper or a baking mat.
- Zest your lemon and place the zest in a large mixing bowl
- Add the granulated sugar to the bowl and mix well to combine. The zest should incorporate into the sugar and the sugar should smell nice and lemony.
- Add the flour, baking powder, and salt to the sugar mixture in the bowl and stir to combine.
- Add the blueberries and mix gently to combine.
- Add 1 cup of cream, and mix gently until the mixture comes together. You can add a few more tablespoons of cream as needed. The dough should be soft and well combined, but not sticky or overly crumbly. Don’t overwork the dough.
- Turn the dough out onto a lightly floured surface.
- Knead the dough a few times, and form it into a ball.
- Dust the parchment or baking mat with a little flour.
- Place the dough on the parchment or baking mat. Gently press the dough into a flat circle that is about 1.5 inches thick.
- Cut the circle into 8 even pieces.
- Gently separate the pieces so that they have an inch or so in between them (I use a spatula or the knife I cut them with to help me move the dough).
- Bake for 17 to 20 minutes, or until the tops are golden-brown.
- Mix the powdered sugar with a little lemon juice from your fresh lemons to make a thin glaze. When the scones come out of the oven, drizzle them evenly with the glaze. Serve warm or at room temperature.
You are going to love how easy these homemade blueberry scones are to make. So easy in fact I bet you’ll be making them often!