The oven door creaks open and that bright citrus scent hits you like a summer morning. These amazing lemon blueberry scones are everything you want in a bakery-style treat. They’re tender, golden, and bursting with juicy berries.
Picture fluffy buttermilk scones studded with fresh blueberries and bright lemon zest. A simple glaze drizzles over the top for that bakery-style finish we all crave. It’s like having your favorite coffee shop right in your kitchen, but so much better. Full details in the blog!
I’ve been tweaking scone recipes for years, testing different flour ratios and berry techniques. There’s this one trick with cold butter that makes all the difference in texture. I tested it dozens of times. You’ll love the secret!
PrintAmazing Lemon Blueberry Scones: Delicious Bakery Style Recipe
Enjoy fluffy bakery style lemon blueberry scones bursting with fresh lemon and blueberry flavors. These amazing lemon blueberry scones feature a delicate glaze that makes fresh lemon blueberry scones amazing and irresistible.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 10 to 12 scones 1x
- Method: Baked
- Cuisine: American
Ingredients
- 3 ½ cups (497 g) all-purpose flour
- ⅓ cup (71 g) granulated sugar
- 1 tablespoon fresh lemon zest (from 1 to 2 lemons)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170 g) cold salted butter
- ¾ cup + 2 tablespoons buttermilk
- ¼ cup fresh lemon juice (from 1 to 2 lemons)
- 1 to 1 ¼ cups fresh blueberries (see note for frozen berries and other fruit options)
- 2 tablespoons melted butter
- Coarse or turbinado sugar for sprinkling
- 1 ¼ cups (143 g) powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Heat the oven to 400 degrees F and prepare a half sheet pan with parchment paper.
- Mix the flour, sugar, lemon zest, baking powder, baking soda, and salt in a large bowl thoroughly.
- Grate the cold butter into the dry mixture using the large holes of a box grater and toss to coat the butter pieces evenly.
- Stir in the blueberries gently to distribute them throughout the flour mixture.
- Pour in the buttermilk and lemon juice, then fold the mixture carefully with a silicone spatula until it just holds together, avoiding crushing the berries.
- If the dough feels too dry, add buttermilk one tablespoon at a time to reach a workable texture.
- Turn the dough onto a floured surface and lightly knead it once or twice to combine the ingredients and accommodate the blueberries.
- Shape the dough into a rectangle about 15 inch by 3 inch, then cut into 10 to 12 triangular wedges.
- Place the wedges on the baking sheet with half an inch spacing, brush tops with melted butter, and sprinkle with coarse sugar.
- Bake the scones for 15 minutes until lightly golden on the sides and bottom and no longer doughy inside.
- Let the scones cool on the pan or on a wire rack.
- Whisk the powdered sugar and lemon juice until you have a thick but pourable glaze, adjusting thickness with more sugar or juice as needed.
- Drizzle the glaze over cooled scones and serve warm or at room temperature.
Notes
- Food Processor or Pastry Blender Method: the butter can be cut into the dry ingredients using a food processor by pulsing until pea-size pieces form, then adding wet ingredients and pulsing until dough begins to come together before mixing in blueberries by hand
- A pastry blender can also be used by cutting cold butter into dry ingredients until pea-size bits form
- Frozen Blueberries: best results come from fresh blueberries, but larger frozen berries should be thawed and dried before use
- Smaller frozen berries can be added frozen but will bleed color
- Other Fruits: raspberries, blackberries, or huckleberries can be used as substitutes for blueberries
Nutrition
- Calories: 300 kcal
- Sugar: 12 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 3 g + 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 40 mg
Why These Scones Are Pure Magic
There’s something enchanting about how fresh lemon zest brightens up a scone. The buttermilk creates a tender, fluffy texture that melts on your tongue, while juicy blueberries burst with sweetness in every bite. It’s like capturing summer in a pastry.
What makes this amazing lemon blueberry scones recipe truly special is the technique. We grate cold butter directly into the flour mixture, creating those perfect flaky layers you’d expect from your favorite bakery. The balance of tangy lemon juice and sweet glaze brings everything together beautifully.
Ingredient Breakdown and My Favorite Tips
Let’s talk about the stars of this show. Fresh lemon zest and juice bring that bright, citrusy punch that makes your taste buds sing. I always use the large holes of a box grater for the butter – it’s a game-changer for creating tender, flaky layers without overworking the dough.
- Fresh blueberries: They hold their shape better than frozen and won’t bleed as much color into the dough
- Cold salted butter: Keep it in the fridge until the last minute – cold fat creates steam pockets for fluffiness
- Buttermilk: The acidity tenderizes the dough and adds that subtle tang we love
- Turbinado sugar: That coarse texture on top gives you a delightful crunch
| Ingredient | Why It Works | Quick Swap |
|---|---|---|
| Fresh blueberries | Hold shape, less color bleeding | Raspberries or blackberries |
| Buttermilk | Tangy flavor, tender texture | Regular milk + 1 tbsp lemon juice |
| Fresh lemon juice | Bright, authentic citrus flavor | Bottled lemon juice (in a pinch) |
The Step-by-Step Magic
The secret to perfect scones is gentle handling and cold ingredients. Start by grating cold butter right into your flour mixture – this creates beautiful, flaky layers without the mess of cutting butter into chunks.
When you add the blueberries, toss them gently to coat with flour. This prevents them from sinking to the bottom during baking. Mix the wet ingredients just until the dough starts coming together – a few dry spots are perfectly fine.
- Shaping tip: Pat the dough into a long rectangle rather than a circle for more uniform scones
- Cutting technique: Use a bench scraper or sharp knife in one swift motion – no sawing
- Spacing matters: Give each scone about half an inch of breathing room on the pan
Troubleshooting Your Scones
Even experienced bakers run into scone hiccups sometimes. If your dough feels too dry and crumbly, add buttermilk one tablespoon at a time – but resist the urge to add too much. The dough should hold together when pressed but doesn’t need to be perfectly smooth.
Pro Tip: If your blueberries keep bursting, try tossing them in a tablespoon of flour before folding into the dough. This helps them stay intact during mixing and baking.
- Tough scones: You’ve probably overmixed the dough – next time, stop mixing as soon as it comes together
- Flat scones: Check your baking powder freshness and make sure your butter stayed cold
- Dry scones: Don’t overbake – they should be just lightly golden on the bottom
Serving and Storage Made Simple
These bakery style lemon blueberry scones are absolutely divine served slightly warm with the glaze still soft and glossy. I love them with my morning coffee or afternoon tea – they’re fancy enough for guests but comforting enough for everyday indulgence.
The glaze adds the perfect finishing touch, but don’t rush it. Let the scones cool completely before drizzling, or it’ll just melt right off. If your glaze seems too thick, add lemon juice drop by drop until it’s pourable but not runny.
| Storage Method | Duration | Best For |
|---|---|---|
| Room temperature (covered) | 2-3 days | Immediate enjoyment |
| Refrigerator (wrapped) | Up to 1 week | Extended freshness |
| Freezer (unglazed) | Up to 3 months | Make-ahead batches |
Creative Twists and Variations
While this recipe is perfection as written, sometimes it’s fun to play with flavors. Try swapping the blueberries for raspberries or blackberries – both work beautifully with the lemon base. Huckleberries are another fantastic option if you can find them fresh.
Seasonal note: If you’re using frozen berries, thaw larger ones like blueberries first and pat them dry. Smaller frozen berries like wild blueberries can go right into the dough. Just expect a bit more color bleeding – it’s still delicious, just more rustic looking.
Expert Says
When making AMAZING LEMON BLUEBERRY SCONES, use cold butter to create a flakier texture. The butter’s solid state allows steam pockets to form during baking, leading to a light and airy crumb. Fresh blueberries provide not only delightful flavor but also antioxidants for a nutritious treat.
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Finding My Fluffy Amazing Lemon Blueberry Scones
Perfecting these amazing lemon blueberry scones was quite the adventure, with over a dozen test runs under my belt. I learned the hard way that too much lemon zest can overpower the sweetness, but those delicate bursts of blueberry now make every bite taste like a sunny morning. It’s become a family favorite that I cherish making!
FAQs ( Amazing Lemon Blueberry Scones )
How do I know when my scones are done?
Your scones are ready when they are lightly golden on top and firm to the touch. You can also insert a toothpick in the center; it should come out clean or with just a few crumbs. Keep an eye on them in the last few minutes of baking to avoid overcooking.
Can I use frozen blueberries?
Yes, you can use frozen blueberries, but make sure to toss them in a little flour before mixing them into the dough. This will help prevent them from sinking to the bottom and maintain the texture of your scones.
What substitutes can I use for butter?
For a dairy-free option, try using coconut oil or vegan butter. If you’re avoiding saturated fats, you can substitute with unsweetened applesauce or a healthy oil like canola oil, but this may slightly change the texture.
How can I store scones for freshness?
To keep your scones fresh, store them in an airtight container at room temperature for up to two days. For longer storage, wrap them tightly in plastic wrap and freeze for up to three months, and reheat them in the oven before serving.
Your Perfect Scone Adventure Awaits
These amazing lemon blueberry scones come together in just 30 minutes, and you’ll love how beautifully they turn out. The cold butter technique creates flaky layers while the fresh berries stay plump and juicy. That citrus aroma filling your kitchen? Pure magic that rivals any fancy bakery.
Here’s a trick I discovered through countless flavor experiments: try adding a pinch of cardamom to the glaze for an unexpected warmth, or swap half the blueberries for chopped crystallized ginger. Store leftovers wrapped in the fridge for up to five days, then warm them gently in a 300°F oven to restore that fresh-baked texture.
I’d love to see how your scones turned out! Share a photo and tell me – do these remind you of weekend mornings at your grandmother’s table? There’s something special about homemade pastries that store-bought just can’t capture. Save this recipe for your next cozy gathering; it’s the kind that creates sweet memories.
