The kitchen fills with the sweetest perfume when lemon zest meets warm butter and fresh blueberries. These lemon blueberry scones capture summer mornings in every tender, crumbly bite. They’re the kind of treat that makes neighbors peek over the fence.
Picture buttery pastry studded with juicy berries and brightened by fresh citrus. Cold butter keeps them flaky, buttermilk adds tang, and a simple glaze makes them bakery-beautiful. Like the scones from my childhood tea parties, but so much easier to master. Full details in the blog!
I’ve been making these since Eleanor was small, tweaking the recipe until it sang just right. My secret is grating frozen butter straight into the flour – keeps everything cold and creates those perfect layers. I tested it dozens of times. You’ll love the secret!
PrintLemon Blueberry Scones for a Delicious Summer Treat
These lemon blueberry scones are tender and flaky with bursts of fresh blueberries and a bright lemon glaze. Perfect for easy blueberry lemon scones anytime, they make a delightful option for breakfast or brunch with fluffy texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 8 scones 1x
- Category: Breakfast, brunch
- Method: Baked
- Cuisine: American
Ingredients
- ½ cup (100 g) granulated sugar
- 2 lemons zested
- 2 cups (240 g) all purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- 8 tbsp (113 g) unsalted butter frozen or very cold
- 1 large egg (US) lightly beaten
- ½ cup (118 ml) cold heavy cream
- 2 tablespoon lemon juice
- 2 tsp (10 ml) vanilla extract
- 1¼ cups (210 g) fresh or frozen blueberries
- 1 cup (120 g) powdered sugar
- 2–3 tbsp (30 – 45 ml) lemon juice
Instructions
- Mix the granulated sugar and lemon zest in a large bowl by rubbing them together until the texture is like coarse sand.
- Blend the flour, baking powder, and salt into the lemon sugar. Grate the frozen butter onto the mixture in small batches, tossing to coat in flour each time.
- Use a pastry cutter or fingers to combine the butter and flour until the mix looks like coarse sand with some larger bits.
- In a different bowl, whisk together the beaten egg, heavy cream, lemon juice, and vanilla extract until smooth.
- Create a well in the dry ingredients and add half the wet mixture, gently folding it in. Add the rest of the wet mix and lightly combine until the dough just comes together, then fold in the blueberries.
- Transfer the dough to a floured surface and shape into a round disk about 8 inch in diameter by gently pressing and folding multiple times.
- Chill the dough disk on a parchment lined tray or plate in the freezer for 30 to 40 minutes while preheating the oven to 400 F (204 C).
- Slice the chilled dough into 6 to 8 wedges and place them spaced about 2 inch apart on a lined baking sheet. Brush the tops with heavy cream.
- Bake the scones in the preheated oven for 18 to 22 minutes until golden brown and fragrant. Let cool on the pan for 3 to 4 minutes then move to a rack.
- Prepare the lemon glaze by mixing powdered sugar and lemon juice to your preferred thickness. Drizzle over the cooled scones before serving.
Notes
- Store baked lemon blueberry scones in an airtight container at room temperature for 1 day
- Transfer the scones to the fridge for up to another 3 days
- If using frozen blueberries, do not thaw them before mixing into the scone dough
Nutrition
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
Why These Scones Will Become Your New Tradition
These tender, buttery pastries take me back to when I first learned to bake scones, in a kitchen full of promise and magic. The bright lemon zest paired with plump blueberries strikes the perfect balance of tart and sweet, a combination that truly nourishes the soul.
What makes these scones so special is how they bring people together. I’ve seen three generations gather around these golden treats, sharing stories over warm cups of tea. The frozen butter technique delivers those coveted flaky layers, while the lemon glaze adds just the right touch of elegance.
- Ready in just one hour, including chill time
- Makes 8 generous scones perfect for sharing
- Uses simple pantry ingredients with fresh, seasonal flavors
The Heart of Great Scones: Understanding Your Ingredients
The magic starts with rubbing lemon zest into granulated sugar until the zest releases its aromatic oils. This timeless technique, passed down through generations, infuses every bite with bright citrus flavor. Cold ingredients are keythey create steam pockets that help the scones rise beautifully.
Both fresh and frozen blueberries work well, though I prefer frozen because they hold their shape better and don’t bleed as much color into the dough. The heavy cream adds richness, while the lemon juice lends a gentle tang that makes these lemon blueberry scones sing.
| Ingredient | Why It Matters | Kitchen Tip |
|---|---|---|
| Frozen Butter | Creates flaky layers | Grate directly from freezer |
| Lemon Zest | Bright citrus oils | Rub into sugar first |
| Cold Heavy Cream | Tender texture | Keep chilled until use |
| Fresh Blueberries | Bursts of sweetness | Don’t thaw if frozen |
The Gentle Art of Scone Making
Begin by making the fragrant lemon sugar, rubbing the zest between your fingers until the oils are released. This step fills the kitchen with a wonderful aromalike capturing sunshine in a bowl.
When grating the frozen butter directly into the flour mixture, work quickly and toss gently so each piece is coated. Use a pastry cutter or your fingertips to blend until the mixture resembles coarse sand with some larger, pea-sized pieces. These larger bits create those beautiful flaky layers we love.
- Pro Tip: Add wet ingredients in two stages to prevent overmixing
- Fold in blueberries gently at the very end
- The dough should look slightly shaggythis means tender scones
Shaping and Chilling: The Secret to Success
Turn the dough onto a lightly floured surface and shape it into a gentle ball. The kneading motion is more like pressingfrom the center outward, folding in half, then pressing again. This technique creates layers without overworking the delicate dough.
Chilling the dough in the freezer for 30 minutes isn’t just downtimeit’s essential to keep the butter cold and help the scones maintain their shape during baking. I usually use this time to prepare the lemon glaze and set the table for a cozy morning gathering.
| Step | Time | What’s Happening |
|---|---|---|
| Shape dough | 2-3 minutes | Gentle layers forming |
| Chill in freezer | 30-40 minutes | Butter firms up |
| Cut into wedges | 1 minute | Sharp, clean cuts |
| Bake at 400°F | 18-22 minutes | Golden brown perfection |
When Things Don’t Go as Planned
If your dough feels too sticky, avoid adding extra flour. Instead, dust your work surface lightly and use damp hands to shape the dough. Adding too much flour can make the scones tough, but we want them tender and flaky.
If the butter warms too much during mixing, pop the entire bowl into the freezer for 10 minutes to firm everything back up. That extra time is well worth it for perfect layers.
- Dense scones: Usually caused by overmixing or warm ingredients
- Spreading during baking: Dough wasn’t chilled long enough
- Dry texture: Measure flour by weight if possible, or spoon and level
Making Them Your Own
While I adore this classic combination, these scones invite gentle variations. Try swapping raspberries for blueberries or adding a handful of chopped fresh herbs like thyme for an unexpected yet delightful twist.
The lemon glaze can be thickened for spreading or thinned for drizzlingI prefer it just thick enough to coat the back of a spoon. Occasionally, I add a pinch of lemon zest to the glaze for an extra burst of brightness.
Serving and Storing Your Treasures
These scones are at their best served warm, when the glaze is still slightly soft and the blueberries are juicy. I love presenting them on my grandmother’s old serving plate with small bowls of butter and jam nearby.
They keep their charm for up to four days when stored properly, though they rarely last that long in our home. Enjoy the first day at room temperature, then refrigerate to maintain their tender texture.
| Storage Method | Duration | Best For |
|---|---|---|
| Room temperature (covered) | 1 day | Peak freshness |
| Refrigerator (airtight) | 3 additional days | Maintaining texture |
| Gentle rewarming | 30 seconds | Reviving day-old scones |
Expert Says
When making lemon blueberry scones, the balance of acidity from the lemon and sweetness from the blueberries is key. Cold butter helps create a flaky texture, while baking powder ensures a light rise, resulting in a tender scone that is both bright and flavorful.
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The Journey to My Perfect Lemon Blueberry Scones
After many mornings spent adjusting temperatures and measuring flour, I finally created these lemon blueberry scones that make my heart sing. Each trial taught me something newlike the time I added too many blueberries and made quite the messbut the sweet, zesty aroma filling the house makes it all worthwhile.
FAQs ( Lemon Blueberry Scones )
What are lemon blueberry scones?
Lemon blueberry scones are a delightful baked good made from a buttery dough that’s combined with fresh blueberries and a hint of lemon zest. They are commonly enjoyed as a breakfast item or a sweet snack, often served with clotted cream or lemon glaze for added flavor.
How do I get my scones to be fluffy?
To achieve fluffy scones, use cold butter and avoid overworking the doughmix just until combined. Incorporating a leavening agent, like baking powder, is crucial for rise, and chilling the dough before baking can help maintain their shape and fluffiness.
Can I use frozen blueberries in this recipe?
Yes, you can use frozen blueberries for this dish, but make sure to add them straight from the freezer to prevent them from bleeding into the dough. Toss them in a bit of flour before folding them into the mixture to help keep the scone texture intact.
How can I store my scones?
To store your scones, place them in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them and reheat in the oven when ready to enjoy, ensuring they taste freshly baked.
Can I make these scones vegan?
Absolutely! To make this meal vegan, substitute dairy products with plant-based alternatives, such as almond milk and coconut oil instead of butter. Adjusting the recipe this way maintains the delightful taste and texture you love.
These lemon blueberry scones come together in about an hour, filling your kitchen with a heavenly butter-and-citrus fragrance. You’ll love how tender they turn outflaky layers that practically melt on your tongue, with sweet-tart berries bursting in every bite. They’re the kind of treat that makes ordinary mornings feel special.
A dear trick from my mother’s kitchen: brush the tops with a little extra cream before baking for a beautiful golden finish. Feel free to swap in raspberries when blueberries aren’t in season or add a whisper of vanilla to the glaze. These scones keep beautifully for three days when wrapped gently, and a quick 20-second warm-up brings back that fresh-baked magic.
I’d love to hear how these turn out for youdo share a photo when you make them! Did you grow up with weekend scones like I did, gathering at the table with loved ones? Save this recipe for your next family breakfast or surprise a neighbor with a warm batch. There’s something deeply comforting about sharing homemade goodness.
