Lemon Blueberry Scones
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.
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.
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
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 & 1/2″ 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.
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Lemon Blueberry Scones
- Total Time: 25 minutes
- Yield: 9
Description
Buttery, flaky and bursting with flavour these scones can be made in less than 30 minutes.
Ingredients
2–1/4 cups all-purpose flour
2 tbsp. sugar
2–1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 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 2-1/2 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 tbsp of lemon juice and 1-1/2 tsp 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
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
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.
These bluebberry lemon scones are unreal. The texture and flavour is spot on delicious!!
Wasn’t sure when to put on glaze … Decided to put on whilst still warm ??
And got in a bit of a mess trying to incorporate blueberries as got quite squished when I tried to flatted dough to cut out scones
These are so yummy. I too found it difficult to fold in the frozen blueberries but I knew it would be so worth it and it was. I put the glaze on a few minutes after removing the scones from the oven. Definitely will be making them again
Thanks for taking the time to share your feedback. I’m thrilled to hear that you enjoyed them! Sandra