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    Home » Recipes » Quick Breads & Scones

    Lemon Blueberry Scones

    May 9, 2020 · Modified: Jan 1, 2022 by Sandra Flegg

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    Bursting with flavour these easy to make Lemon Blueberry Scones will awaken your tastebuds with every bite. Traditional, comforting and perfect with a cup of tea.

    Close up image of Lemon Blueberry Scones. this recipe!

    This is a long-time family favourite recipe. The simplicity yet deliciousness of this recipe makes it tried and true.

    The combination of lemon and blueberries is a delicious bright flavour. Perfect with a cup of tea or tall glass of milk, you'll enjoy these flaky scones for your next weekend breakfast get together.

    Jump to:
    • ABOUT THIS RECIPE
    • INGREDIENTS & SUBSTITUTIONS
    • STEP BY STEP INSTRUCTIONS
    • STORAGE & FREEZING INSTRUCTIONS
    • YOU MIGHT ALSO ENJOY THESE RECIPES
    • Lemon Blueberry Scones
    • Comments

    ABOUT THIS RECIPE

    • no fancy equipment required. This recipe can be made by hand. All you need is a cookie sheet.
    • basic pantry ingredients. You can even make the buttermilk using a substitute if you wish.
    • flaky and moist scones that are delicious fresh from the oven with a light lemony glaze.

    INGREDIENTS & SUBSTITUTIONS

    • all-purpose flour
    • sugar
    • baking powder
    • baking soda
    • salt
    • butter, cold and chopped into cubes
    • blueberries, fresh or frozen
    • lemon zest
    • buttermilk or buttermilk substitute.  For 1 cup of buttermilk, put 1 tbsp. lemon juice or white vinegar into measuring cup. Add enough liquid to fill to the 1 cup measuring line.  Stir. Let stand for 5 minutes.
    • egg, lightly beaten
    • lemon
    • powdered sugar

    STEP BY STEP INSTRUCTIONS

    flour and cubed butter in silver mixing bowl with women spoon

    In a large mixing bowl, combine all-purpose flour, baking powder, baking soda, salt, sugar and lemon zest.

    Using a pastry blender, or by hand, cut in butter until mixture resembles coarse crumbs.

    Add buttermilk and stir with a fork. Dough will be soft and sticky.

    Lightly flour work surface and with lightly floured hands, gather up mixture and press it into a ball.

    Knead dough ten times. Carefully fold in the blueberries, then pat the dough into a circle about 1" thick.

    Use a 2 & ½" cookie cutter to cut into rounds. Place on cookie sheet and brush tops with beaten eggs.

    Bake in 425°F oven for 12 to 15 minutes until lightly browned.

    For glaze, combine powdered sugar, lemon juice and lemon zest. Stir well, then drizzle over top of scones.

    STORAGE & FREEZING INSTRUCTIONS

    Store cooled scones in a covered container at room temperature.

    Cooled scones can be frozen in freezer-safe container for up to two months.

    Lemon Blueberry Scones with teapot in background

    YOU MIGHT ALSO ENJOY THESE RECIPES

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      Lemon Blueberry Muffins with Glaze
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    • Close up image of Blueberry Raspberry Cream Cheese Coffee Cake.
      Blueberry-Raspberry Cream Cheese Coffee Cake
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    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Close up image of lemon blueberry scones.

    Lemon Blueberry Scones


    ★★★★★

    5 from 1 reviews

    • Author: Sandra Flegg
    • Total Time: 25 minutes
    • Yield: 9
    Print Recipe
    Save Recipe Recipe Saved

    Description

    Buttery, flaky and bursting with flavour these scones can be made in less than 30 minutes.


    Ingredients

    2-¼ cups all-purpose flour

    2 tbsp. sugar

    2-½ tsp. baking powder

    ½ tsp. baking soda

    ½ tsp. salt

    ½ cup cold butter cubed

    1 cup blueberries

    1 tbsp. lemon zest

    1 cup buttermilk

    1 egg, lightly beaten

    Glaze:

    1 lemon

    1 cup powdered sugar


    Instructions

    1. Zest lemon and set aside.

    2. Slice the lemon in half.  Juice lemon and set aside the juice. 

    3.  In a large mixing bowl, stir together flour, sugar, baking powder, baking soda and salt and lemon zest.

    4. Using pastry blender (or by hand) cut in butter until mxture is crumbly.

    5.  Add buttermilk and stir with a fork to make a soft, sticky dough.

    6. Lightly flour hands and press dough into a ball.

    7.  On a lightly floured surface, knead 10 times.

    8. Carefully, fold in the blueberries.

    9. Press dough until it is 1" thick. (don't worry about the shape here)

    10.  Using a 2-½ inch cutter, cut out rounds. 

    11.  Place on ungreased baking sheet.

    12. Scraps can be gathered up and repeated to cut out more rounds.

    13.  Brush tops of scones with beaten egg mixture.

    14.  Bake in 425°F oven for 12 to 15 minutes or until golden.

    15.   For lemon glaze, mix 1 cup of powdered sugar with 2 tablespoon of lemon juice and 1-½ teaspoon lemon zest. Add more lemon juice until desired consistency.  Drizzle over top of scones.

    Notes

    • Buttermilk substitute - For 1 cup of buttermilk, put 1 tbsp. lemon juice or white vinegar into measuring cup. Add enough liquid to fill to the 1 cup measuring line.  Stir. Let stand for 5 minutes.
    • I like to use a larger circle cutter sometimes and yield 9 scones. 
    • Storage instructions: Store cooled scones in a covered container at room temperature.
    • Freezing instructions: Cooled scones can be frozen in freezer-safe container for up to two months.
    • Prep Time: 10 minutes
    • Cook Time: 15 minutes
    • Category: Dessert
    • Method: Baked
    • Cuisine: American

    Nutrition

    • Serving Size: 1
    • Calories: 145
    • Sugar: 4.9 g
    • Sodium: 126.6 mg
    • Fat: 8.9 g
    • Carbohydrates: 14.7 g
    • Protein: 2.5 g
    • Cholesterol: 38.1 mg

    Keywords: Lemon Blueberry Scones

    If you've made this recipe, please come back and leave us a star rating and comment below. Or, tag us on social media @shesnotcookin or #shesnotcookin for a chance to be featured!

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    Comments

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    1. Heidi

      January 23, 2023 at 8:16 pm

      I put frozen blueberries inside after I kneaded , and tried to fold them in , but by the time I incorporated the dough was all purple . Too messy . Wanted clear dough with shots blueberries. What did I do wrong ? I followed instructions

      Reply
      • Sandra Flegg

        January 24, 2023 at 9:38 am

        Sometimes, frozen blueberries can release a lot of color, making the dough purple. To prevent this, toss the blueberries in two tablespoons of all purpose flour, then add them to the dough (discard that remaining flour). You just want to coat the blueberries so they won't stain the dough as much.

        Reply
    2. Tim

      January 28, 2023 at 5:22 pm

      These bluebberry lemon scones are unreal. The texture and flavour is spot on delicious!!

      ★★★★★

      Reply

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