The Perfect Lemon Blueberry Scones for Any Occasion

There’s nothing quite like a freshly baked scone to brighten up your morning or accompany a cozy afternoon tea. Among the many flavors, lemon blueberry scones stand out with their perfect balance of tangy citrus and sweet, juicy berries. They’re crisp on the outside, tender on the inside, and irresistibly delicious. Plus, they’re surprisingly easy to make at home!

Why You'll Love These Scones

These scones are:

• Buttery with a golden exterior.

• Bursting with fresh blueberries and a hint of lemon zest.

• Perfect for breakfast, brunch, or an afternoon treat.

• Simple to prepare with pantry staples.

Now, let’s get to baking!

Lemon Blueberry Scones

Lemon Blueberry Scones

Lemon Blueberry Scones

Lemon Blueberry Scones Recipe

Ingredients:

• 2 cups all-purpose flour

• 1/3 cup granulated sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• Zest of 1 lemon

• 1/2 cup (1 stick) cold unsalted butter, cubed

• 1/2 cup heavy cream, plus extra for brushing

• 1 large egg

• 1.5 teaspoons vanilla extract

• 1 cup fresh or frozen blueberries (if using frozen, do not thaw)

• 1 tablespoon lemon juice

For the Glaze:

• 1/2 cup powdered sugar

• 1-2 tablespoons lemon juice

For Blueberry Sauce: Optional

• 1/4 cup water

• 1 Tbsp lemon juice, fresh squeezed

• 2 Tbsp granulated sugar

• 1 Tbsp honey

• 1 tsp lemon zest

• 1-2 Tbsp cornstarch, start with 1 Tbsp but can increase to desired thickness

• 4 cups blueberries, 16-18oz

Instructions for the Scones:

1. Preheat & Prep: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

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

3. Cut in Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the dry ingredients until it resembles coarse crumbs.

4. Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon juice.

5. Bring Dough Together: Gradually add the wet ingredients to the dry ingredients, stirring gently. Fold in the blueberries, being careful not to overmix.

6. Spoon & Drop: I take a serving spoon and place a palm sized dollop of dough on a prepared baking sheet. I love the rustic look of spooning the dough onto the baking sheet however, you can place the dough on a floured surfaced and shape it into rounds or triangles if you like, it is your preference.

7. Bake: Brush the tops of the scones with a bit of heavy cream. Bake for 18-22 minutes, or until golden brown.

8. Make the Glaze: While the scones cool, whisk together the powdered sugar and lemon juice until smooth.

9. Drizzle & Enjoy: Drizzle the glaze over the slightly warm scones. Serve fresh and enjoy!

   
   

   

   Lemon Blueberry Scones

   
   

For Blueberry Sauce:

In a medium saucepan, stir together the water, lemon juice & zest, honey, sugar, and cornstarch. Once the cornstarch is dissolved, stir over medium heat stirring continuously until the liquid begins to thicken. Add the blueberries and stir gently for several minutes until the berries begin to release their juices. Remove from heat and allow to cool to a warm temperature before serving, or after cooling the sauce, place it in your refrigerator until ready to serve. For me, I like my topping warm even though it's not as thick as cold topping. It is your preference. It's delicious either way!

Tips for the Best Scones

• Use cold butter: Keeping the butter cold ensures a flaky texture.

• Don’t overmix the dough: Overworking the dough can make the scones tough.

• Chill before baking: If you have time, pop the shaped scones in the fridge for 15 minutes before baking for extra flakiness.

  
  

These lemon blueberry scones are a delightful treat that’s sure to impress. Whether you’re making them for a weekend breakfast or a special occasion, they’ll bring a burst of sunshine to your table. Happy baking!

Jennifer