Lemon Blueberry Scones are the perfect summer treat. Packed with plump, fresh blueberries and drizzled with a lemon icing, no one will refuse one of these.
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It’s blueberry season, so of course I had to whip up some blueberry scones. I’m partial to anything lemon flavored, so naturally I decided to combine the light and sweet flavors of lemon and blueberry into one delicious food. The Queen would be proud…
We currently have one young blueberry bush on our patio that is producing a few blueberries each day. Far from impressive, but still an exciting experience. Although I don’t have enough right now to use for baking scones, it inspired me to make this recipe. Blueberry season is a wonderful time of year.
Plus, scones are a food group all on their own. (If you ask my husband he will thoroughly agree with that.) Super simple, tasty, and perfect for throwing some berries into.
One thing I love about scones is that they can be enjoyed for breakfast or dessert (or any snack if you ask me). Similar to a biscuit, they are so fast and simple to make. One bowl, a few ingredients, form, cut, and bake. Easy enough.
They’re extremely versatile, too. With or without the lemon flavor. With or without icing. Use another berry or chocolate chips in place of blueberries. This recipe can be turned into so many different scone recipes.
Before I go on and on about my love of scones, though, I’m sure you’re ready to see exactly how they’re done.
Here’s how to make my Lemon Blueberry Scones…
Tools You Need
Mixing bowls
Whisk
Baking pan or cookie sheet
Parchment paper or silicone sheet, optional
Pastry blender, optional
Ingredients for Lemon Blueberry Scones
Flour – All-purpose white flour creates the best scones. Light and fluffy, it gives the perfect texture to this delicious bakery item.
Cream – Heavy cream helps create a dough from the dry ingredients. It provides a rich taste that is delectable!
Butter – Butter, along with cream, is necessary to add some flavor to this recipe. The butter gives the scones perfectly rich layers.
Vanilla – Vanilla extract brings out all the flavors by enhancing them. I use a home-brewed vanilla extract, but you can purchase a high-quality, pre-made one from a store, too.
Sugar – Granulated sugar is used in the dough to add sweetness.
Baking powder – Baking powder gives the perfect rise to these luscious wedges of dough.
Sea salt – You can use standard table salt, but I prefer sea salt. Add just enough to enhance the sweetness and round out the dough.
Powdered sugar – Powdered sugar is the base of the icing that gets drizzled on top. You can sift it before use for an icing with any clumps.
Lemon – You can’t have lemon blueberry scones without the lemon. Lemon adds a sweet, slightly tart taste to the scones that pairs perfectly with the light sweetness of the blueberries.
Blueberries – Blueberries add color and texture (along with a burst of sweetness) in this tasty scone recipe. Be sure to rinse fresh blueberries before you use them. If you use frozen blueberries, which is fine, just know that it may give the dough a purple tint.
How to Make Lemon Blueberry Scones
Start by preheating the oven to 400ºF. Rinse blueberries and set aside.
Mix all the dry ingredients, along with half of the lemon zest, together with a whisk. Reserve the other half of the lemon zest for later.
Now, cut the butter into cubes and mix it with the dry mixture using either a pastry blender or your hands. Mixture will be crumbly and may have some bigger chunks, which are fine.
Add cream and vanilla to the dough, mixing with a spoon just until no dry mixture remains. Do not overmix. Add in blueberries, carefully folding them in until evenly combined.
Form the dough into one large ball. Place this on floured parchment paper or a silicone baking mat over the cookie sheet.
Slightly flatten the dough using your hands or a floured rolling pin, lightly pressing down. The dough should be no thinner than about 1-inch thick.
Using a large chef’s knife, cut the flattened dough in half, and then again three more times. This should create 8 wedges total.
Separate the wedges apart on the cookie sheet and bake at 400º for about 13-17 minutes. Scones should remain a nice, even color (turning just slightly browned) when they’re done. When pressed lightly it will spring back.
As the scones cool for several minutes, start the icing. Combine the powdered sugar with the lemon juice and remaining lemon zest using a whisk.
Once scones are cool, drizzle the icing on the scones using a spoon or a small piping bag. If you prefer, you can dip the tops of scones in the icing instead. Store at room temperature, covered, for 1-2 days, or for about one week in the refrigerator in an airtight container.
Tips for Making Lemon Blueberry Scones
Add a little lemon juice at a time to make the icing. If the icing is too thick, add a little more until it is thick enough to coat the back of a spoon.
If you don’t like lemon or don’t want icing, simply leave it out. These are delicious with blueberries alone. Alternatively, you could also use this same recipe with chocolate chips instead of blueberries, leaving the lemon and icing out of the recipe completely.
If you don’t have a silicone baking mat and are out of parchment paper, grease the cookie sheet before placing the scones on it to bake.
For the perfect scones, refrigerate the wedges of dough for about 15 minutes prior to placing in the oven to bake.
More Baking Inspiration
Healthy Chocolate Baked Oatmeal
Lemon Blueberry Scones
Equipment
- mixing bowls
- measuring cups and spoons
- whisk
- Chef's knife
- baking pan or cookie sheet
- pastry blender optional
- parchment paper or silicone baking mat
- hand juicer
- box grater or zester
Ingredients
- 2 cups all-purpose flour
- 1 1/4 cups heavy cream
- 1/2 cup butter
- 1/2 cup sugar
- 1 tbsp baking powder
- 3/4 cup powdered sugar
- 3/4 cup blueberries fresh or frozen
- 1 lemon juice and zest
- 3/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Start by preheating the oven to 400ºF. Rinse blueberries and set aside.
- Mix all the dry ingredients, along with half of the lemon zest, together with a whisk. Reserve the other half of the lemon zest for later.
- Now, cut the butter into cubes and mix it with the dry mixture using either a pastry blender or your hands. Mixture will be crumbly and may have some bigger chunks, which are fine.
- Add cream and vanilla to the dough, mixing with a spoon just until no dry mixture remains. Do not overmix.
- Add in blueberries, carefully folding them in until evenly combined.
- Form the dough into one large ball. Place this on floured parchment paper or a silicone baking mat over the cookie sheet.
- Slightly flatten the dough using your hands or a floured rolling pin, lightly pressing down. The dough should be no thinner than about 1-inch thick.
- Using a large chef’s knife, cut the flattened dough in half, and then again three more times. This should create 8 wedges total.
- Separate the wedges apart on the cookie sheet and bake at 400º for about 13-17 minutes.
- Scones should remain a nice, even color (turning just slightly browned) when they’re done. When pressed lightly it will spring back.
- As the scones cool for several minutes, start the icing.
- Combine the powdered sugar with the lemon juice and remaining lemon zest using a whisk.
- Once scones are cool, drizzle the icing on the scones using a spoon or a small piping bag. If you prefer, you can dip the tops of scones in the icing instead.
I want to try this! Yours are delicious. I’m thinking maybe if doing the chocolate chip ones.
Chocolate chip ones are really good. I hope you enjoy the recipe!