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Lemon Blueberry Scones served on a plate with a dip
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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.
Course Dessert/Snack
Cuisine American, British
Keyword baking, Lemon Blueberry Scones, scones
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Calories 429kcal
Author Imma

Ingredients

Lemon Blueberry Scones

  • cups (312.5 g) all-purpose flour
  • ¼ cup (50 g) granulated sugar
  • 1 tablespoons (14.38 g) baking powder
  • 1 teaspoon (6 g) salt
  • 8 tablespoons (113.4 g) unsalted butter cold and cut into chunks
  • 1 tablespoon lemon zest
  • 1 cup fresh blueberries
  • 1 cup heavy cream plus more for brushing the scones
  • 1 teaspoon (5 ml) vanilla extract

Lemon Glaze

  • 1 cup confectioner's sugar sifted
  • 2-3 tablespoons (30-45 ml) lemon juice
  • Zest of 1 lemon

Instructions

Lemon Blueberry Scones

  • Preheat the oven to 400°F/200℃.
  • In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
  • 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.
  • Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.
  • Make a well in the center of the bowl and pour in the heavy cream and vanilla extract. Stir with hands or rubber spatula until it forms a rough ball; do not over mix, about 1 minute.
  • Transfer dough onto a floured board or surface; then knead for about 3-4 minutes, just enough for it to come together.
  • Gently press the dough down into a circle about ¾ thick. Use a very shape knife to cut into 8 wedges (like a pizza).
  • Separate wedges and place them on an ungreased baking sheet. Brush the top of the scones dough with heavy cream.
  • Bake at 400°F/200℃ for 15-20 minutes, or until lightly browned. Start checking after 12 minutes.
  • Remove, let it cool on a wire rack for about 5 minutes, and serve warm.

Lemon Glaze

  • For the lemon glaze, whisk together confectioner's sugar, lemon juice, and lemon zest in a small bowl.
  • Add more sugar or juice if needed to your own desired consistency. Drizzle over scones.

Notes

  • Keep the dough as cold as possible while working with it.
  • Make sure the butter is very cold before you start.
  • 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.
  • It is very important to measure your flour correctly so that your dough doesn't become too dry and fall apart. Take a straight-edged knife or spatula to level the flour in the cup; no scooping or mounding.
  • Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition

Calories: 429kcal | Carbohydrates: 67g | Protein: 9g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 467mg | Potassium: 315mg | Fiber: 2g | Sugar: 8g | Vitamin A: 370IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 4mg