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Freshly baked Lemon Blueberry Scones topped with lemon glaze and bursting with blueberries

Lemon Blueberry Scones

Bright and cozy scones filled with juicy blueberries and a touch of lemon zest, perfect for a delightful breakfast or snack.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 8 scones
Course: Breakfast, Snack
Cuisine: American, Baked Goods
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Standard flour keeps scones tender and not chewy.
  • 1/4 cup granulated sugar Sweetens without making scones cake-like.
  • 2 teaspoons baking powder Helps with lift.
  • 1/2 teaspoon salt Balances flavor.
Wet Ingredients
  • 1/2 cup unsalted butter Use cold butter for flaky layers.
  • 1/2 cup heavy cream or buttermilk Cream gives a richer crumb; buttermilk adds tang.
  • 2 tablespoons fresh lemon juice Adds bright flavor.
  • 1 teaspoon vanilla extract Rounds out the citrus flavor.
  • 2 tablespoons fresh lemon zest The zest gives a strong lemon aroma.
Fillings
  • 1 cup blueberries Fresh or frozen.
Optional Glaze
  • 1 cup powdered sugar Used for glaze.
  • 2 tablespoons lemon juice For flavor in the glaze.
  • 1 tablespoon heavy cream For shine in the glaze.

Method
 

Preparation
  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. Rub lemon zest into the sugar to release the oils for maximum flavor.
  3. Cut in the cold butter until the mixture is crumbly with pea-sized pieces.
  4. In a separate bowl, whisk together the cream, lemon juice, and vanilla.
  5. Drizzle the wet mixture into the dry ingredients and toss gently with a fork.
  6. Fold in the blueberries carefully, being careful not to smash them.
Baking
  1. Turn the dough out onto a floured surface and shape into a round about 7-8 inches wide.
  2. Cut into 8 wedges and transfer to a lined baking sheet.
  3. Chill in the fridge for 15 minutes while preheating the oven to 400°F (200°C).
  4. Brush tops with cream and sprinkle with coarse sugar if desired.
  5. Bake for 18 to 22 minutes until edges are golden and centers are set.
Glazing
  1. Whisk together the powdered sugar, lemon juice, and heavy cream until smooth.
  2. Drizzle over the warm scones and let the glaze set as they cool.

Notes

Serve warm with lemon curd, yogurt, or fresh fruit. Best enjoyed fresh, but can be stored in an airtight container.