Lemon Blueberry Scones

These Lemon Blueberry Scones packed with flavor offer soft and buttery goodness that comforts the soul. A nice crunchy golden crust breaks open to reveal the soft, tender inside with steam wafting its aroma. Drizzled with a sweet glaze, it is an irresistible breakfast that goes exceptionally well with a cup of hot tea or coffee.

Scones can actually be …good? Years ago, a dear friend raved about scones and how they were one of her favorite treats. So I tried one and was sadly disappointed. I could not understand what she loved about them. Fast forward several years, and I found myself in a fancy coffee shop with friends who twisted my arm to have a scone.

I braced myself for the tasteless piece of cardboard and was pleasantly surprised to find it was quite delicious. If you have had a similar experience, take heart.

There are a couple of fool-proof tricks to create a moist and pleasantly crumbly scone. Blueberries and lemons were just made for each other. This quick and easy recipe for lemon and blueberry scones is perfect for a brunch or even dessert. The butter and heavy cream will give you an exquisite melt-in-your-mouth experience.

Scones are a lovely British delicacy that reminds me of a cross between a cake and a Biscuit. This super easy recipe will have everyone in the family licking their lips. 😋

How are Scones Different than Biscuits?

When I hear the word scone, it reminds me of the British tea time, while the word Biscuit invokes dreams of steaming sausage and Gravy. Scones are made with cream and butter instead of lard and buttermilk. Hmm, I wonder what would happen if I combined the recipes? Scones also tend to be a little firmer, more crumbly, and a little sweeter, while biscuits are usually soft and savory.

Recipe Ingredients & Substitutions

The Scones

• Flour – This pantry must-have isn’t just for baking. It’s also great for many savory dishes.
  
• Sugar – Common table sugar you can easily find in any grocery store.
  
• Baking Powder – A leavening agent that replaces yeast and creates a light and fluffy cake or quick bread. 
  
• Salt – A dash of this to compliment the sweetness from the blueberry and glaze.
  
• Butter – A super versatile ingredient that gives your whole dish a moist and flavorful sensation.
  
• Lemon zest – Give your dish a refreshing zing with bits of lemon zest! No, not lemon juice, just the zest!
  
• Fresh Blueberries – A delicious summer fruit that goes great in quick bread, pancakes, and muffins.
  
• Heavy Cream – The richest part of the milk that adds moisture and flavor.
  
• Vanilla Extract – An essential ingredient that adds a creamy flavor to desserts and coffee. (Find out how to make your own HERE!)

The Glaze

• Confectioner’s Sugar – Also called powdered or frosting sugar. Because it is powdered, it doesn’t have to be melted and contributes to the creaminess of whatever you put it in.
• Lemon Juice – This adds a bright, citrusy flavor to savory and sweet dishes alike.
  
• More Lemon Zest – Mmmm! More flavor.
  

Substitutions

• Cream Substitute – Half and half or buttermilk can replace the heavy cream even though it will reduce a little of the melt-in-your-mouth experience. No need to change any measurements.
• Flour Substitute – Do you have to do gluten-free? No sweat. Replace the regular flour with the same amount of your favorite gluten-free all-purpose flour mix.
• Unsalted Butter – Oh no! I only have salted butter. No worries, just reduce the salt by 1/4 teaspoon.

Baking Tips and Tricks

• Cold Butter. Make sure the butter is very cold before you start.
• Cold Dough.  Keep the dough as cold as possible while working with it.
• Make the Dough Ahead. Do you want mouthwatering scones for breakfast but don’t want to get up at an ungodly hour to prepare the dough? No problem. Make the dough the night before, cover it with plastic wrap, and store it in the refrigerator. Preheat the oven, bake the scones while the coffee is brewing, glaze, and enjoy. The reverse is true if you have time in the morning but want to serve them in the evening.
• Measure Well. It is very important to measure your flour correctly so that your dough doesn’t become too dry and fall apart. Take the back of a straight-edged knife or spatula to level the flour in the cup; no scooping or mounding.

Making Ahead and Storage

• Make it ahead: This recipe is a great make-ahead to enjoy as a fast breakfast with a hot cup of tea or coffee. You can store them at room temperature in an airtight container for a couple of days or in the fridge for 3 or 4 days.
• Freeze it before baking. You can also freeze the formed scone dough before baking. Just put them on a plate and in the freezer for an hour or two. As soon as they are almost frozen, you can store them in a freezer zip-lock bag and pull out as many as you want to bake. They should last three months in the freezer. Put them straight in the oven and add a couple of minutes to the baking time.
• Freeze it after baking. If you decide that you made too many and you want to freeze them after they come out of the oven, go for it. It’s best to hold off on the glaze until you’re ready to thaw them out. Freeze them in an airtight container or freezer bag. When you’re ready for a melt-in-your-mouth treat, put them in the fridge overnight or warm them up in the oven at 325°F/160°C for about 10 minutes, and then add the glaze. They should last in the freezer for up to three months.

What Lemon Blueberry Scones Goes Well With

Scones are a British classic and typically served with Clotted Cream (heavy cream heated slightly until it clots) and jam.

Sounds wonderful!

You may find cream cheese easier to find where you are; it’s not the same but still delicious. Lemon Curd is one of my favorite toppings for scones. Fresh fruit is always an appetizing choice, as is fruit preserves or marmalade. And don’t forget a nice hot cup of tea or coffee for the perfect breakfast or snack.

More Easy Sweet Bites

• Pineapple and White Chocolate Scones
• Apple Dumplings
• Sweet Potato Pie
• Lemon Blueberry Cake

How to Make Lemon Blueberry Scones

Mix the Dry Ingredients

• Whisk the ingredients: In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. (Photos 1 & 2)

Cut in the Butter

• Add butter and lemon zest: Quickly cut butter and lemon zest into the flour mixture, using your fingertips until the mixture resembles coarse crumbs; this might take about 3 to 5 minutes. (Photos 3-5)

Add the Blueberries

• Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. (Photos 6 & 7)

Add the Cream and Vanilla Extract

• Pour the cream and vanilla extract: Make a well in the center of the bowl and pour in the heavy cream and vanilla extract. (Photos 8-9)
• Stir and form a rough ball: Stir with hands or rubber spatula until it forms a rough ball; do not over mix, about 1 minute. (Photo 10)

Gently Knead the Dough

• Start Kneading: Transfer dough onto a floured board or surface, then knead for about 3-4 minutes, just enough for it to come together. (Photo 11)

Form the Dough

• Press and Cut: Gently press the dough down into a circle about ¾ thick. Use a very sharp knife to cut into 8 wedges (like a pizza). (Photos 12 & 13)

Brush on the Cream

• Brush the dough with cream: Separate the wedges and place them on an ungreased baking sheet. Brush the top of the scone dough with heavy cream. (Photo 14)

Bake and Cool

• Bake and Serve: Bake at 400°F/200°C for 15-20 minutes or more, until lightly browned. Start checking after 12 minutes. 
• Let Cool – Remove, let it cool on a wire rack for about 5 minutes and serve warm. (Photo 15-16)
  

Make the Lemon Glaze

• Whisk: Whisk together confectioner sugar, lemon juice, and lemon zest in a small bowl. Add more sugar or juice if needed to your own desired consistency. (Photo 17-18)