Lemon Blueberry Scones

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Enjoy these delicious Lemon Blueberry Scones that are perfect for breakfast or a snack. They're filled with blueberries and have a hint of lemon.

Lemon Blueberry Scones on a rectangular wooden board.

Lemon Blueberry Scones

When my husband and I got married, we stayed at a cute little cabin B&B in Montana. Each morning, we'd open the door to a little handbasket filled with fresh fruit and scones waiting for us.

Lemon blueberry scones were one of the flavors she made and they were absolutely delicious!

I've loved scones ever since such as these cherry scones, pumpkin scones and these lemon blueberry ones are no different, especially when fresh from the oven!

Ingredients for Lemon Blueberry Scones

Ingredients: Heavy whipping cream, flour, lemon, blueberries, butter, baking powder, baking soda, granulated sugar, salt, light brown sugar, and vanilla extract.

Flour: All-purpose flour works well.

Sugar: Granulated sugar is used.

Lemon zest: One large lemon should yield enough zest for a bright, citrusy flavor.

Baking powder, baking soda, salt: These help with leavening as well as flavoring.

Butter: Use one stick of cold butter; it helps create flaky layers in your scones.

Blueberries: Fresh blueberries work best, but you can use frozen ones if necessary; just don't thaw them beforehand.

Heavy whipping cream: Adds richness and moisture to the dough.

Vanilla extract: Using pure vanilla extract will get you the best flavor, but if you have to, you can use artificial flavoring.

Light brown sugar: Use this for a slightly deeper sweetness and a hint of molasses flavor.

How to Make Lemon Blueberry Scones

Preheat your oven to 400°F and line a baking sheet with parchment paper.

Zest your lemon using a small cheese shredder or a zester.

In a large mixing bowl, mix together the flour, 5 tablespoons of sugar, lemon zest, baking powder, baking soda, and salt.

Next, chop up the cold butter into small, pea-sized pieces and add it to the flour mixture. Use a whisk to mix them together. Alternatively, you can also just cut the butter into the flour mixture using a pastry cutter.

Lemon and shredded lemon skins on a rectangular wooden board.
Flour, sugar, lemon zest, baking powder, baking soda, and salt combined all together in a bowl.
Cut up butter added into the flour mixture.

In another bowl, whisk together the heavy cream (but set aside 1 tablespoon) and vanilla.

Pour the blueberries and the cream mixture into the flour mix. Gently stir everything with clean hands or a wooden spoon, being careful not to overwork the dough or burst the berries. The dough should look a bit messy or shaggy.

Turn the dough onto a floured surface and shape it into a ball. Pat it down gently into a 7-inch disk with your hands.

Blueberries and cream mixture added into the flour mixture in a bowl.
Top down dough shaped into a circle on rectangular wooden board.

Cut the disk into 8 wedges and place them on the baking sheet, leaving about an inch of space between each piece.

In a small bowl, mix the remaining sugar with the brown sugar. Use a brush to spread the leftover tablespoon of cream on the top of each scone, then sprinkle with the sugar mixture.

Bake the scones for 20-25 minutes or until golden.

Dough cut into 8 wedges on a rectangular wooden board.
Lemon Blueberry Scones on a baking sheet.
Baked Lemon Blueberry Scones on a baking sheet.

Once they're done, let them cool until you can handle them. For the best result, serve the scones warm.

Tips & Tricks to Make the Best Lemon Blueberry Scones

Here are some tips to help you make the scones:

Quick zesting: Use a zester or the small holes in a cheese grater to zest your lemon, aim for 2 teaspoons.

Gentle mixing: After adding the blueberries, make sure to gently mix so you don't squish the berries.

Additional Tips:

Quick Butter Freezing: Pop your butter in the freezer for 10 minutes before chopping to keep it cold.

Lemon Glaze Option: If you want to add a lemon glaze to the top, mix powdered sugar with lemon juice. You can adjust the amounts based on your tastes. Drizzle it over cooled scones.

How to Store Leftovers

Close up Lemon Blueberry Scones in a rectangular wooden board.

To keep your Lemon Blueberry Scones fresh, once cooled, put the scones in an airtight container or wrap them tightly in plastic wrap.

You can leave them out at room temperature for about 2 days.

If you need to keep them longer, put the wrapped scones in the fridge for up to a week.

What to Serve with Lemon Blueberry Scones

Clotted Cream: This rich, spreadable cream is a traditional scone accompaniment in the UK.

Lemon Curd: A tangy, sweet spread that complements these scones well.

Assorted Jams: Strawberry, raspberry, or blueberry jam all work well with these.

Honey: A drizzle of honey over the top.

Assorted Teas: A teas, especially Earl Grey or chamomile are perfect for enjoying while you eat your scones.

Coffee: A freshly brewed cup of coffee also makes a great pairing with scones.

More Scone Recipes:

Make sure to "PIN IT" for later and follow Flour and Aprons on Pinterest for all the latest delicious recipes!

Top down lemon Blueberry Scones on a rectangular wooden board.

Lemon Blueberry Scones

Course: Breakfast, Dessert
Cuisine: American
Keyword: Blueberry, Lemon, Lemon Blueberry Scones, scones
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8
Calories: 287kcal
Author: Jenny Blinkhorn
Lemon Blueberry Scones are a delicious breakfast or afternoon treat, combining zesty lemon and juicy blueberries in a light and fluffy scone. Perfect for any occasion, these scones are best served warm.
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Ingredients

  • 2 ½ cups flour, set some extra aside for dusting
  • 7 Tablespoons sugar divided
  • 2 teaspoons lemon zest 1 large lemon
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 stick butter cold
  • 1 cup blueberries fresh
  • ¾ cup heavy whipping cream
  • 4 teaspoons vanilla extract
  • 2 Tablespoons light brown sugar

Instructions

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper
  • Zest your lemon using a zester or small cheese shredder until you have 2 teaspoons.
  • In a large mixing bowl, combine flour, 5 tablespoons sugar, lemon zest, baking powder, baking soda, and salt.
  • Chop the cold butter into pea-sized bits and introduce the butter to the flour mixture. Incorporate it using by whisking.
  • In a separate bowl, whisk together the heavy cream minus 1 tablespoon and vanilla.
  • Add the blueberries and cream mixture to the flour then gently stir with clean hands or a wooden spoon until combined. Do not overwork the dough or burst the berries. Your dough should be shaggy as it produces the lightest, fluffiest scones.
  • Transfer the dough onto a dusted flat surface. Shape it into a ball and lightly flatten it into a 7-inch disk with your hands.
  • Divide the dough into 8 wedges. Transfer the wedges to the baking sheet, leaving about 1 inch of space between each wedge.
  • Mix the remaining sugar with the brown sugar.
  • Brush the scones with the remaining cream and sprinkle them with the sugar mixture.
  • Bake at 400°f for 20-25 minutes or until they turn golden.
  • When done, let the scones rest until they are cool enough to handle. For the best taste, serve warm.

Notes

Be gentle when mixing and shaping the dough. Overworking it can lead to tough scones. The dough should be shaggy and just combined.
Store any leftover scones in an airtight container at room temperature for up to 2 days.
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.

Nutrition

Serving: 1g | Calories: 287kcal | Carbohydrates: 46g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 25mg | Sodium: 329mg | Potassium: 83mg | Fiber: 1g | Sugar: 16g | Vitamin A: 339IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 1mg

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