Lemon Blueberry Scones are bright, tangy and slightly sweet. They’re a great treat for breakfast or brunch, and much easier to make than you may think!
- 3 cups all purpose flour
- 2/3 cup granulated sugar
- 1 tbsp baking powder
- Zest of one lemon (about 1 tsp)
- ¾ tsp kosher salt (about ½ tsp fine salt)
- 1 ½ cup fresh or frozen blueberries
- 1 stick cold, unsalted butter, cut into ½ inch cubes
- ½ tsp vanilla extract
- ¾ cup heavy cream, plus more as needed*
- 1 egg + 1 tbsp water, beaten, for egg wash
- 1 cup powdered sugar
- 1 tbsp unsalted butter, melted
- ¼ tsp vanilla extract
- 2–4 tbsp lemon juice
- Heat oven & prep pan: Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silpat.
- Mix dry ingredients: In a large bowl or food processor, combine flour, sugar, baking powder and salt.
- Add butter and berries: Toss cubes of butter in with flour mixture. Using hands, pinch butter together into irregular pieces. Form some flat discs and some small pieces of butter, the size of large peas. Work quickly as to not overheat the butter. Stir in blueberries. Transfer mix to fridge for 5-10 minutes if butter starts to soften significantly.
- Add wet ingredients. In a bowl, mix together 3/4 cup heavy cream, zest and vanilla. Stir into flour mixture. Add additional cream, 1 or 2 spoonfuls at a time until the dough just holds together when pinched. The dough should not be wet and sticky.
- Form: Turn out the dough onto a lightly floured surface. Form into a ball and flatten into a 6 to 7-inch round. Do not overwork the dough. Slice into 8 wedges. Transfer to prepared baking sheet about 2 inches apart. Place in fridge or freezer for 10-30 minutes for better results.
- Bake: Brush with egg wash. Bake in the upper third of the oven for 16-20 minutes or until golden brown. A toothpick inserted into the center should come out clean. Cool for 5-10 minutes on the sheet tray, transfer to a wire rack and cool completely.
- Glaze & serve: Combine powdered sugar, butter and vanilla in a medium bowl. Whisk in lemon juice 1 tablespoon at a time, until you reach desired consistency. When the scones are cooled, drizzle with glaze and allow to set before serving. Enjoy.
I typically use approximately 1 cup to 1 cup and 1 tablespoon of heavy cream total for this recipe.
To store, place in an airtight container when completely cooled. Keep at room temperature for up to 3-4 days.
You can also freeze the scones after they’re baked and cooled. Wrap individually with plastic wrap and store in a sealed freezer bag. To defrost, place in the fridge the day before you want to eat them. You can also warm them in a 350F oven unwrapped on a baking sheet.
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Serving Size: 1 scone
- Calories: 480
- Sugar: 35g
- Sodium: 155mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 73g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: lemon blueberry scones, blueberry scones, lemon scones, scones with lemon glaze