Okay, friends, let’s talk about a little slice of heaven: **lemon blueberry scones**. Seriously, these aren’t just any scones. They’re the kind of scones that make you close your eyes and savor every single crumbly, lemony, blueberry-filled bite. They’re like a warm hug on a chilly morning, or a sweet treat that instantly makes a bad day better. If you’re a fan of a classic blueberry muffin but are looking for something a little more sophisticated, a little more… *scone-y*, then you’ve absolutely gotta try this recipe. Trust me, you won’t regret it!
What is a lemon blueberry scones?
So, what *are* **lemon blueberry scones**, exactly? Think of them as a delightful cross between a biscuit and a cake, but with a slightly denser, more crumbly texture than either. It’s essentially a buttery, slightly sweet dough that’s studded with juicy blueberries and infused with bright, zesty lemon flavor. The name “scone” comes from the Scottish word “sgonn,” which is a type of quick bread. These are baked until golden brown and often topped with a sweet glaze. Honestly, they’re the perfect treat to enjoy with a cup of tea or coffee – just imagine that warm, lemony aroma filling your kitchen!
Why you’ll love this recipe?
Oh my goodness, where do I even begin? There are so many reasons why you’re going to absolutely adore these **lemon blueberry scones**!
First off, the flavor is just incredible. The tanginess of the lemon perfectly complements the sweetness of the blueberries, creating a harmonious balance that’s seriously addictive. Then, there’s the texture. Those slightly crumbly edges that give way to a soft, tender inside? Mmm, perfection!
But beyond the taste and texture, what I love most about this recipe is how easy it is to make. Seriously! Don’t let the fancy name fool you – these scones come together in a snap. You probably already have most of the ingredients in your pantry. This one’s a lifesaver on busy weekends when you want to bake something special without spending hours in the kitchen. Plus, it’s surprisingly cost-effective; a few simple ingredients yield a batch of scones that are way better (and cheaper!) than anything you’d get at a bakery.
And let’s not forget about versatility! These scones are fantastic on their own, but they’re also amazing with a dollop of whipped cream, a spoonful of lemon curd, or even just a pat of butter. I sometimes like to crumble them over yogurt for a fancy-ish breakfast parfait. If you’re a fan of my raspberry white chocolate scones, but are looking for something a bit more summery and bright, this is definitely for you.
How do I make lemon blueberry scones?
Quick Overview
What is the best way to make lemon blueberry scones? What is the process? I’ll start by combining the dry ingredients, then cutting in cold butter (this is key for that). What is the texture of Next, you’ll gently mix in the wet ingredients, fold in blueberries, shape the dough, and bake. Don’t worry if they look a little rustic – that’s part of their charm! What makes this method extra special is the lemon zest that gets mixed right into the dough, adding a little salt and pepper. Is there a burst of freshness that really elevates the flavor?
Ingredients
For the Main Batter:
* 2 1/2 cups all-purpose flour: I usually go for unbleached, but either works.
* 1/2 cup granulated sugar: Adds sweetness and helps with browning.
* 2 1/2 teaspoons baking powder: This is what gives the scones their rise, so make sure it’s fresh!
* 1/2 teaspoon baking soda: Helps with browning and adds a subtle tang.
* 1/2 teaspoon salt: Balances the sweetness and enhances the other flavors.
* 1/2 cup (1 stick) cold unsalted butter, cut into small cubes: Cold butter is crucial for creating that flaky, crumbly texture.
* 1 cup buttermilk: Adds moisture and a slight tang. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
* 1 large egg: Binds the ingredients together.
* 2 tablespoons lemon zest: This is where that amazing lemon flavor comes from! Make sure to zest the lemon *before* you juice it.
* 1 teaspoon vanilla extract: Enhances the other flavors.
For the Filling:
* 1 cup fresh blueberries: Fresh is best, but frozen will work too. If using frozen, don’t thaw them before adding to the dough, and maybe add a minute or two to your dough.
For the Glaze:
* 1 cup powdered sugar: For that sweet, smooth glaze. * 2-3 tablespoons lemon juice: What are some good ways to add tang to a glaze?
How do I follow step
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 400°F (200°C). While the oven’s heating up, line a baking sheet with parchment paper. This prevents the scones from sticking and makes cleanup a breeze. I always do this even with non-stick pans; it just ensures everything comes out perfectly.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. Make sure everything is well combined so that the baking powder and soda are evenly distributed. This is really important for getting that nice, even rise. I’ve messed this up before and ended up with lopsided scones – not the end of the world, but the beginning of a new world. Is that ideal?
Step 3: Cut in the Butter
What is the recipe for cubed butter? You want to “cut” the butter into the flour until the mixture resembles coarse crumbs. Can you do this with a pastry blender, two knives, or even your fingertips? Is the blender my favorite? What is the goal of making small pieces of butter visible? What makes scones flaky?
Step 4: Mix Wet Ingredients
In a separate bowl, whisk together the buttermilk, egg, lemon zest, and vanilla extract. Set aside. Make sure the egg is fully incorporated. I like to use room-temperature eggs for baking because they blend more easily, but it’s not a good idea. Is there a
Step 5: Combine
Mix wet ingredients into dry ingredients and mix until just combined. Be careful not to overmix! If you overmix the flour, the gluten will develop, which will result in tough scones. What is the best way to make a dough? Is it better to have an over-mixed dough than an under-combined one?
Step 6: Fold in the Blueberries
Gently fold in the blueberries until they are evenly distributed throughout the dough. Again, be gentle to avoid crushing the blueberries and turning the dough blue. If you’re using frozen blueberries, toss them in a tablespoon of flour before adding them to the dough; this will help prevent them from sinking to the bottom.
Step 7: Shape the Scones
How do you turn dough into a 1-inch thick circle? Use a sharp knife or biscuit cutter to cut the dough into 8 wedges or circles. Place the scones on a baking sheet, leaving space between each one.
Step 8: Bake
Bake for 18-20 minutes, or until scones are golden brown and a toothpick inserted into the center comes out clean. The center comes out clean. Keep an eye on them towards the end of the baking time to prevent them from burning. How long does it take to bake in an oven? I always rotate the baking sheet halfway through baking to ensure even browning.
Step 9: Cool & Glaze
Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. While the scones are cooling, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled scones. I like to let the glaze set for a few minutes before serving.
Step 10: Slice & Serve
Once the glaze is set, it’s time to enjoy your **lemon blueberry scones**! Serve them warm or at room temperature with a cup of coffee, tea, or even milk. Is it good to serve lemon curd with whipped cream? I always have to make a double batch because they disappear so quickly at my house!
What should I serve it with?
What are some of the best lemon blueberry scones?For Breakfast: Imagine waking up to the aroma of freshly baked scones. Pair them with a strong cup of coffee or a creamy latte for a delightful start to your day. You can also serve them alongside a bowl of fresh fruit for a more balanced breakfast. I personally love enjoying them with a cup of Earl Grey tea – the bergamot notes complement the lemon beautifully.
For Brunch: Elevate your brunch spread by adding these scones to the mix. Arrange them on a pretty platter with other brunch favorites like quiche, Fruit Salad, and yogurt parfaits. Offer a selection of beverages like mimosas, sparkling cider, or herbal teas. To make it extra special, add a small bowl of lemon curd or whipped cream for guests to dollop on their scones.
As Dessert: These scones make a wonderful light dessert after a meal. Serve them with a scoop of vanilla ice cream or a dollop of whipped cream. You can also drizzle them with a bit of melted white chocolate for an extra touch of sweetness. They pair perfectly with a glass of dessert wine or a cup of herbal tea.
For Cozy Snacks: Sometimes, you just need a little something sweet to enjoy with a cup of tea or coffee. These scones are perfect for those moments. Curl up with a good book, a warm blanket, and a scone, and you’ll instantly feel cozy and content. They’re also great for afternoon tea parties or casual gatherings with friends.
Top Tips for Perfecting Your Lemon Blueberry Scones
What are some good ways to make lemon blueberry scones? I’ve made my fair share of scone mistakes over the years, so here are my top tips for them. How do I achieve sconeButter Prep:What is the key to flaky scones? Cold butter. I sometimes pop the cubed butter into the freezer for 10-15 minutes before using it. How do you mix butter and sugar together in a bowl? What makes scones light and tender?Mixing Advice:Don’t overmix dough! Overmixing develops the gluten in the flour, resulting in tough, dense scones. Mix the wet and dry ingredients until just combined. Is it okay if the dough is a little sticky? Is it better to under-mix than to overmix?What are some of theIf you’re using frozen blueberries, toss them in a tablespoon of flour before adding them to the freezer. This helps prevent them from sinking to the bottom and also keeps their from bleeding into the dough. How do I thaw frozen blueberries?Ingredient Swaps:If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice. How do you add white vinegar to 1 cup of milk and let it sit for 5 minutes? Almond milk works well in a pinch, but buttermilk adds the best flavor. I tested this with almond milk once, and it actually made it even creamier!Baking Tips:For even baking, make sure your oven is properly preheated and the scones are placed in the center. I also recommend rotating the baking sheet halfway through baking to ensure even browning. Keep an eye on them towards the end of the baking time to prevent them from burning.Glaze Variations: You can customize the glaze to suit your taste. For a thicker glaze, add more powdered sugar. For a thinner glaze, add more lemon juice. You can also add a pinch of lemon zest to the glaze for an extra burst of flavor. I sometimes add a teaspoon of vanilla extract to the glaze for a more subtle sweetness.
Storing and Reheating Tips
So you’ve baked a batch of these delicious **lemon blueberry scones** (yay!), and now you’re wondering how to store them so they stay fresh and delicious. I’ve got you covered!
Room Temperature: If you plan to enjoy the scones within a day or two, you can store them at room temperature in an airtight container. To keep them from drying out, I recommend lining the container with a paper towel and placing the scones in a single layer. This will help absorb any excess moisture.
Refrigerator Storage: For longer storage, you can refrigerate the scones in an airtight container for up to a week. Again, I recommend lining the container with a paper towel to prevent them from becoming soggy. Keep in mind that the scones may become a bit drier in the refrigerator, so you may want to reheat them before serving.
Freezer Instructions: If you want to store the scones for even longer, you can freeze them for up to 2-3 months. To freeze them, wrap each scone individually in plastic wrap and then place them in a freezer-safe bag or container. This will help prevent freezer burn. When you’re ready to enjoy them, simply thaw them in the refrigerator overnight or at room temperature for a few hours.
Glaze Timing Advice: If you’re planning to freeze the scones, I recommend freezing them *before* glazing them. The glaze can become sticky and messy when thawed. Instead, glaze the scones after they’ve been thawed and reheated. This will ensure that the glaze is fresh and delicious.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite **lemon blueberry scones** recipe! These scones are truly a little slice of sunshine in every bite. The bright lemon flavor, the juicy blueberries, and the perfectly crumbly texture make them irresistible. Whether you’re baking them for a special occasion or just a cozy weekend treat, I know you’re going to love them. And if you enjoy this recipe, be sure to check out my other scone variations – I have a Chocolate Chip version that’s also a family favorite! I’m so excited for you to try this recipe. Happy baking, and I can’t wait to hear how yours turn out!
Lemon Blueberry Scones
Ingredients
Main Ingredients
- 2 cups All-purpose flour
- 0.5 cups Granulated sugar
- 4 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Cold unsalted butter Cut into cubes
- 1 cup Fresh blueberries
- 1 tablespoon Lemon zest
- 0.5 cup Milk
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Whisk together flour, sugar, baking powder, and salt in a large bowl.
- Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in blueberries and lemon zest.
- Add milk and stir until just combined. Do not overmix.
- Drop by rounded tablespoons onto the prepared baking sheet.
- Bake for 20-25 minutes, or until golden brown.
- Let cool on baking sheet for a few minutes before serving.
