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.
Tools for this recipe
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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.