Lemon Blueberry Scones
These soft and flavorful lemon blueberry scones are a delightful treat any time of day.
Lemon + blueberries is one of those flavor combos that can’t be beat. And every time I bake with the two I wonder why I don’t do it more often.
I pulled these lemon blueberry scones out of the archives (from way back in 2010!) one afternoon last week because it was high time we got reacquainted, and because scones are one of my favorite things to bake. Scones are quick and easy, and always feel a little bit special. And lemon + blueberries + scones = super special.
These scones are every bit as wonderful as I remembered. They’re soft, a bit flaky, and bursting with fresh flavor from the blueberries and lemon. They’re the perfect treat for lazy mornings or any time of day!
baking tip:Baking with Fresh and Frozen Berries
I always try to use fresh berries in my baking for best results, but sometimes finding them year-round proves difficult. Fortunately, frozen berries are a viable option! Here are a few tips to remember when baking with frozen berries:
- No need to thaw them ahead of time.
- Increase the amount of cornstarch if it is called for in a recipe. Frozen berries will release more liquid as they bake, requiring more thickener. Try adding 1-2 tablespoons of extra cornstarch.
- Do not overwork frozen berries. Handle them gently and as little as possible, as they can break down very easily and turn to mush.
- Baking time will also need to be increased as the frozen berries keep the interior colder longer. The additional time will depend on the type of recipe and amount of berries used.
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Lemon Blueberry Scones
- 2 cups all-purpose flour (240 grams)
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- Zest of one lemon
- 6 tablespoons cold unsalted butter , cut into cubes
- 1 cup heavy cream (250 ml), plus more for brushing
- 1 cup blueberries (170 grams), fresh or frozen
For the glaze:
- 1 cup powdered sugar (110 grams)
- About 1 tablespoon fresh lemon juice
- Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
- In a large bowl combine the flour, baking powder, salt, sugar, and lemon zest. Add the cubes of butter and either with a pastry cutter or a fork, cut in the butter until the mixture is grainy and the butter is the size of peas.
- Add heavy cream and mix with a spoon until the mixture just starts to come together. Do not overmix. Add the blueberries and gently fold together so as not to crush the blueberries. Gather the mixture into a ball and dump onto a clean surface.
- Use your hands to form the dough into a dish about 1.5" tall. Cut into 8 wedges. Place on the sheet pan about one inch apart. Brush scones with more heavy cream.
- Bake until golden, about 18-20 minutes. Transfer to a wire rack to cool. Meanwhile, make the glaze.
- Stir together the lemon juice and confectioners sugar until smooth. Drizzle over the tops of the scones and let set briefly before serving.
This recipe was originally published June 2010.
22 Comments on “Lemon Blueberry Scones”
Oh, yum! These are so similar to my buttermilk blueberry muffins with lemon glaze… I love the combination of blueberries and lemon, too! Definitely bookmarking this to try in the near future. Great recipe, Annalise!
Oh these look so divine, great pictures
I just happened upon your blog. Love the super recipes.
This looks so incredibly yummy!!!!
How many blueberries did you use? And have you tried using fresh blueberries?
I used about 1 cup of frozen berries, but fresh would definitely work just as well.
This is a delicious recipe for a blueberry scone with unsalted butter glaze.
OH THANK YOU!!!! These were awesome and my husband LOVED them! Better than Panera Bread Scones! (I will be pinning these to Pinterest!)
Susan, thanks so much for coming back to tell me what you thought. So glad you enjoyed them!
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I made these this weekend, after recovering from a nasty cold as well! I was lazy though and pressed the dough into a quiche pan instead of rolling out and cutting into triangles. They turned out great!
I just made these! Absolutely wonderful!!!! My daughter and fiance are going crazy over them 🙂 THANK YOU!
Kayci, thank you so much for your comment. I’m glad you all enjoyed them! They’re a favorite of mine as well.
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i must be doing something wrong.. i know scones are super easy, my butter is cold, i followed the recipe, my blueberries get squished, and my dough isnt very easy to pat down to cut enough squares :/ i didnt over mixed just added enough liquid to get the dough to form. im sad what may i be doing wrong? i feel so dumb messing up a scone recipe.
Without being with you in your kitchen, I don’t what it is you’re “doing wrong”. However, I will say that I have a hard time adding fruit and other mix ins to scones also, as the dough is usually thick and the two don’t seem to go very well together. The blueberries do get squished a little bit. I mix it the very least I have to get them combined and leave it at that. It’s okay if they look a little “rustic”. Also make sure your counter surface and hands are dusted with flour, that may help you pat the sticky dough out. Good luck!
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I made these scones today. Quick and easy. By far the best scones ever. I did substitute light sour cream for the yogurt. Thanks!
I’m so glad you liked them, thanks for the comment!
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