Valentina's Corner
Experience the blend of tangy citrus and blueberries with our delightful lemon blueberry scones recipe. This mouthwatering dessert combines the zest of lemons with the sweetness of ripe blueberries, all enveloped in a flaky and tender scone.
Blueberries can enhance the taste of not just scones but also be incorporated into blueberry banana bread and classic homemade pancakes with blueberries.
The scones are perfect for breakfast, brunch, or an afternoon snack. We will walk you through crafting these irresistible blueberry scones, soon-to-be a beloved family favorite – just like the cranberry scones are.
Our blueberry scones rival the offerings at your favorite coffee shops such as Starbucks and Panera Bread. These scones present a delightful fusion of zesty lemon and plump, sweet blueberries, boasting a crumbly, buttery texture that complements the juicy bursts of fruit perfectly.
Why You’ll Love This Recipe
- Easy to make: The recipe comes together with simple ingredients and straightforward instructions, making it accessible for both novice and experienced bakers.
- Bursting with flavor: These scones are loaded with the vibrant taste of lemon and the sweet, juicy goodness of blueberries, creating a taste explosion in every bite.
- Homemade goodness: Baking these scones at home not only guarantees freshness but also allows you to customize them to your liking.
- Starbucks and Panera rival: Our scone recipe easily matches the quality and flavor of those you’d find at your favorite coffee shops, giving you the satisfaction of café-style indulgence in the comfort of your kitchen.
Ingredients for Blueberry Scones
The ingredients for the perfect lemon blueberry scones are so simple, here’s what you’ll need:
- Blueberries – fresh lemon zest and blueberries will bring the most flavor to your scones.
- Glaze – powdered sugar and lemon juice.
- Butter – cold butter is the key for this recipe.
- Flour – all-purpose flour is the best for this recipe.
For a full list of ingredients and quantities, see the recipe card below.
Substitutions and Variations
All of the add-ins, substitutions, and twists for blueberry scones:
- Dairy-free: Instead of using dairy-heavy cream, you can substitute your dairy-free options in a 1:1 ratio.
- Fruits: If you don’t have blueberries, other fruits can be substituted such as cut-up strawberries, raspberries, or even raisins!
- Flour: If you don’t have all-purpose flour, cake flour or pastry flour will also work, just use a 1:1 ratio.
How to Make Blueberry Scones
Scones are so simple to make, begin by preheating the oven to 375°F, and covering the baking sheet with parchment paper.
Step 1 – Dry ingredients: Whisk the flour and baking powder, then add in the cold butter, mixing until a crumbly texture forms.
Step 2 – Wet ingredients: In a large bowl, cream sugar, eggs, lemon juice, lemon zest, and heavy whipping cream. Then add to the bowl of dry ingredients.
Step 3 – Combine: Mix the wet and dry ingredients until they are combined. Carefully folding in the blueberries.
Step 4 – Shape: Place dough onto a lightly floured surface. Form a rectangle, then use a sharp knife to cut the dough into triangle wedges.
Step 5 – Bake: Brush melted butter over the scones and bake for 18-20 minutes, or until the tops of the scones are golden brown. Let the scones cool.
Step 6 – Glaze: In a bowl, combine powdered sugar and lemon juice. Then drizzle the lemon glaze generously over the scones and enjoy!
Serving Suggestions
You can enjoy the blueberry scones as a dessert or breakfast with just about anything! Some of our favorites to have it with are:
- Hot tea or iced peach tea
- Caramel brulee or an iced latte
- Salted or unsalted butter
- Your favorite jam
Recipe FAQs
Yes, scones can be made in advance. If baked, scones can be in the freezer for up to a month. If unbaked, scones can be in the freezer in an airtight container for up to 3 months.
For best results, butter should be cold when baking.
Yes, freeze the scones then transfer them to an airtight container. To bake: Don’t thaw scones, just add a few minutes to the baking time.
Frozen blueberries can be used, just add them to the batter frozen and don’t overmix or they will turn the batter blue.
Store & Reheat
- Storage. Store glazed blueberry scones in an airtight container at room temperature for up to 3 days.
- Freeze baked. After baking, let the glazed scones cool completely, then transfer to an airtight container and store in the freezer for up to a month.
- Freeze uncooked. Before baking, place the cut triangles on a lined baking sheet. Place the sheet pan in the freezer until the triangles are frozen through. Place them in an airtight container and freeze them for up to 3 months.
- Bake frozen. Bake the frozen scones according to recipe directions, adding 1-2 minutes as needed, until golden brown. Let cool completely and glaze.
More Pastry Recipes
If you enjoyed this scone recipe, be sure to try our other popular pastry recipes:
If you tried this Lemon Blueberry Scone Recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we really appreciate it.
Easy Lemon Blueberry Scones Recipe
Ingredients
scones-
- 2 1/3 cups all-purpose flour, measured then sifted
- 1 Tbsp baking powder
- 1 cup fresh blueberries
- 8 Tbsp unsalted butter, divided
- 1/3 cup granulated sugar
- 2 large eggs
- 2 Tbsp lemon juice
- 1 Tbsp fresh lemon zest
- 1/3 cup heavy whipping cream
glaze-
- 3 Tbsp powdered sugar
- 1 tsp lemon juice
Instructions
- Preheat oven to 375°F. Line the baking sheet with parchment paper, and set aside.
- Cube 7 Tbsp butter and place into the freezer until needed, reserving 1 Tbsp.
- Combine the flour with the baking powder. Add in the frozen butter and mix gently until coarse crumbs. Add the blueberries and combine.
- In a bowl, cream together the sugar, eggs, lemon juice, lemon zest, and cream.
- Add the wet ingredients to the dry ingredients and with a spatula until combined. Tip: You can add flour mixture onto the working surface and create a well, pour in wet ingredients. Mix until coarse and crumbly.
- Generously dust the working surface with flour. Transfer the dough and shape it into a rectangle about 3/4″ in thickness.
- With a sharp knife, cut dough into triangles and arrange on a baking sheet. Brush with remaining 1 Tbsp melted butter on top of the scones.
- Bake scones for 18-20 minutes until tops are golden.
- Allow the scones to cool before drizzling with the combined powdered sugar and lemon juice.
Notes
- To freeze uncooked: Add scones to a platter and freeze then transfer to a freezer bag. Bake the frozen scones frozen and just add a couple more minutes to the baking time.
- Blueberries: You can use fresh or frozen blueberries, just add frozen.
- Fresh or frozen blueberries may be use.