Go Back

Lemon Blueberry Scones

These delightful Lemon Blueberry Scones blend zesty lemon flavor with sweet, bursting blueberries, creating a soft, flaky pastry that's perfect for any morning or brunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast, Snack
Cuisine: American, Baking
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Scones
  • 2 cups all-purpose flour plus more for dusting
  • 1/4 cup granulated sugar for sweetness and glaze
  • 1 tbsp baking powder to help the scones rise
  • 1/2 tsp salt to enhance flavor
  • 1/2 cup cold unsalted butter cut into small cubes
  • 1 cup fresh blueberries washed and optionally floured
  • 1 tbsp lemon zest for flavor
  • 1/2 cup heavy cream use chilled
For the Lemon Glaze
  • 1 cup powdered sugar for sweetness and glaze texture
  • 1 tbsp lemon juice freshly squeezed for best flavor

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the cold butter and use a pastry cutter to mix until the mixture resembles coarse crumbs.
  4. Gently fold in the blueberries and lemon zest.
  5. Pour in the heavy cream and mix until just combined.
Shaping the Scones
  1. Turn the dough onto a floured surface and gently knead a few times until it comes together.
  2. Pat the dough into a circle about 1 inch thick and cut into wedges.
Baking
  1. Place the scones on the prepared baking sheet and freeze for 15 minutes.
  2. Bake for 18-20 minutes or until golden brown.
  3. Allow to cool slightly before glazing.
Making the Glaze
  1. In a small bowl, mix the powdered sugar and lemon juice until smooth.
  2. Drizzle over the cooled scones.

Notes

Be gentle when mixing and folding in the blueberries. This will help retain their shape and prevent the dough from becoming too moist.