Lemon Blueberry Scones Easy Recipe

Introduction

These Lemon Blueberry Scones are an easy recipe perfect for a quick breakfast or afternoon treat. They are wonderfully tender with a bright citrus flavor and bursts of sweet blueberries. For another simple and comforting option, try this classic Lentil Soup. This straightforward scone recipe comes together in minutes for a delicious homemade bakery-style result.

Ingredients

These Lemon Blueberry Scones combine the bright, zesty aroma of fresh lemon with juicy bursts of sweet blueberries in a tender, buttery pastry that’s simply irresistible.

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 tablespoon lemon zest
• 1 stick (8 tablespoons) cold unsalted butter, grated
• 1 cup buttermilk
• 1 cup fresh blueberries
• melted butter, for brushing
• granulated sugar, for sprinkling

Timing

Prep Time	15 minutes
Cook Time	18 minutes
Total Time	33 minutes

Context: These Lemon Blueberry Scones are about 20% faster to prepare than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Dry Ingredients

Whisk together flour, sugar, baking powder, and salt in a large bowl. For the most tender Lemon Blueberry Scones, use cold butter cut into small cubes and work it into the flour mixture with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

Tip: Keep all ingredients as cold as possible to ensure your scones bake up light and flaky.

Step 2 — Add Lemon and Blueberries

Gently stir in the fresh blueberries and freshly grated lemon zest. Be careful not to crush the berries as you mix them in to prevent the batter from turning purple.

For maximum lemon flavor, use the zest of 1–2 large lemons. If using frozen blueberries, do not thaw them before adding to avoid bleeding.

Step 3 — Combine Wet Ingredients

In a separate bowl, whisk together heavy cream, egg, and vanilla extract. Pour the wet mixture into the dry ingredients and stir with a fork until just combined.

The dough will be shaggy and slightly sticky—this is normal. Overmixing will result in tough scones.

Step 4 — Shape the Dough

Turn the dough out onto a lightly floured surface and gently knead it a few times until it holds together. Pat the dough into a 7-inch circle about 1-inch thick.

For uniform scones, use a bench scraper or sharp knife to cut the circle into 8 equal wedges.

Step 5 — Chill Before Baking

Place the cut scones on a parchment-lined baking sheet and refrigerate for 15–20 minutes. Meanwhile, preheat your oven to 400°F (200°C).

Chilling helps the scones hold their shape and rise better in the oven. Brush the tops with a little heavy cream and sprinkle with coarse sugar for a crispy, sweet crust.

Step 6 — Bake to Perfection

Bake the Lemon Blueberry Scones for 18–22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Rotate the baking sheet halfway through baking for even browning. The scones should feel firm to the touch when done.

Step 7 — Make Lemon Glaze

While the scones cool slightly, whisk together powdered sugar and fresh lemon juice until smooth. Adjust consistency by adding more juice or sugar as needed.

For a stronger lemon flavor, add a teaspoon of lemon zest to the glaze. Drizzle over warm scones for the best absorption.

Step 8 — Serve and Store

Allow the glaze to set for 5–10 minutes before serving. These Lemon Blueberry Scones are best enjoyed the day they are made.

Store any leftovers in an airtight container at room temperature for up to 2 days. Reheat briefly in a warm oven to restore freshness.

Nutritional Information

Calories	285
Protein	5g
Carbohydrates	38g
Fat	12g
Fiber	2g
Sodium	310mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Gluten-Free Flour — Use a 1:1 gluten-free baking blend for a light, tender texture without wheat.
• Greek Yogurt — Replace some butter with plain Greek yogurt for added protein and a moist, tangy crumb.
• Coconut Sugar — Swap refined sugar for coconut sugar to lower the glycemic impact with a caramel-like flavor.
• Almond Milk — Use unsweetened almond milk for a dairy-free version that keeps the scones light and fluffy.
• Oat Flour — Make your own oat flour for a whole-grain, lower-carb alternative with a mild, nutty taste.
• Reduced Sodium — Cut the salt in half or use a salt-free baking powder to lower sodium while preserving rise.
• Chia Eggs — Mix 1 tbsp chia seeds with 3 tbsp water per egg to create a vegan, protein-rich binder.
• Coconut Oil — Substitute butter with solid coconut oil for a dairy-free fat that adds a subtle tropical note.

Serving Suggestions

• Pair warm Lemon Blueberry Scones with a dollop of clotted cream and homemade lemon curd for a classic afternoon tea experience.
• Serve alongside a hot cup of Earl Grey tea or a freshly brewed pot of coffee to complement the citrus notes.
• Enjoy these scones for a bright weekend brunch, accompanied by fresh fruit salad and crispy bacon.
• Drizzle with a simple lemon glaze for an extra sweet-tart kick, perfect for dessert or a special treat.
• Pack in a picnic basket with iced herbal tea and cheese for a refreshing outdoor meal.
• Plate on a rustic wooden board with fresh blueberries and lemon slices for an inviting, photogenic presentation.

These Lemon Blueberry Scones are wonderfully versatile—serve them warm from the oven for maximum freshness and flavor impact.

Common Mistakes to Avoid

• Mistake: Overmixing the dough, which develops gluten and makes scones tough. Fix: Mix just until the dough comes together; it’s okay if it looks a bit shaggy.
• Mistake: Using warm butter, which prevents the flaky, layered texture. Fix: Ensure your butter is very cold and work quickly to keep it from softening.
• Mistake: Thawing frozen blueberries, which causes them to bleed color and make the dough soggy. Fix: Use frozen berries directly from the freezer and toss them in flour.
• Mistake: Skipping the chilling step for the shaped scones before baking. Fix: Chill the scones for 15-20 minutes to firm up the butter for a better rise.
• Mistake: Not zesting the lemon properly, missing out on potent citrus oils. Fix: Zest only the yellow outer peel, avoiding the bitter white pith underneath.
• Mistake: Rolling the dough too thin, resulting in flat, dry scones. Fix: Pat the dough into a 1-inch thick round before cutting for a tall, tender result.
• Mistake: Overcrowding the baking sheet, which leads to steaming instead of browning. Fix: Space scones at least 2 inches apart for proper air circulation.
• Mistake: Using a dull cutter that compresses the dough edges, hindering the rise. Fix: Use a sharp biscuit cutter and press straight down without twisting.
• Mistake: Neglecting the egg wash or cream brush before baking. Fix: Lightly brush the tops with cream for a golden, crisp exterior.
• Mistake: Overbaking, which dries out the delicate crumb. Fix: Bake just until the tops are lightly golden and a toothpick comes out clean.

Storing Tips

• Fridge: Store your Lemon Blueberry Scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.
• Freezer: For longer storage, wrap scones individually in plastic wrap and place them in a freezer bag or airtight container. They will keep well for up to 3 months.
• Reheat: To restore that fresh-baked texture, reheat scones in a 350°F (175°C) oven for 5-10 minutes, or until warmed through. Always ensure reheated food reaches an internal temperature of at least 165°F (74°C) for food safety.

Following these simple steps will help you enjoy the irresistible freshness of your Lemon Blueberry Scones whenever the craving strikes.

Conclusion

We hope you enjoy making these delicious Lemon Blueberry Scones! The fresh blueberries and zesty lemon create a perfect, easy treat. Give this recipe a try and let us know how it turned out in the comments. Don’t forget to subscribe for more recipes like this and our Homemade Lemon Custard Cake Recipe.

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FAQs

Can I use frozen blueberries instead of fresh in these Lemon Blueberry Scones?

Yes, you can use frozen blueberries. Toss them in a little flour first to prevent them from bleeding too much into the batter. Avoid thawing them to keep the dough from becoming too wet.

How do I get my scones to be light and flaky, not dense?

Keep your butter and other ingredients very cold and avoid overmixing the dough. Gently fold in the blueberries and lemon zest just until combined to ensure your Lemon Blueberry Scones turn out tender.

What is the best way to store these scones to keep them fresh?

Store cooled Lemon Blueberry Scones in an airtight container at room temperature for up to two days. For longer storage, freeze them in a sealed bag for up to a month and reheat before serving.