Save These blueberry lemon scones transform ordinary mornings into special occasions with their tender, buttery crumb and bursts of juicy blueberries. The bright lemon zest cuts through the richness, creating a perfectly balanced breakfast treat that pairs beautifully with your morning coffee or afternoon tea.
I first made these scones for a spring brunch with my closest friends, and they've become my signature baked good ever since. The look of delight when someone bites into that perfect combination of buttery pastry, juicy berries, and bright lemon is absolutely priceless.
Ingredients
- All purpose flour: creates the perfect tender yet sturdy base for these scones
- Granulated sugar: provides just enough sweetness without overwhelming the fruit flavors
- Baking powder: ensures a good rise look for aluminum free varieties for best flavor
- Cold unsalted butter: is absolutely crucial use European style butter for extra richness if available
- Heavy cream: adds richness and tenderness choose the highest quality you can find
- Fresh blueberries: provide juicy pops of flavor in every bite select plump firm berries
- Lemon zest: brightens the entire scone use organic lemons if possible for the best flavor
- Pure vanilla extract: adds depth choose real extract not imitation for best results
- Large egg: helps bind everything together room temperature works best
Instructions
- Prep Your Ingredients:
- Gather all ingredients before starting. Ensure butter is very cold, even freezing it for 10 minutes before beginning can help. Zest your lemon before juicing it for the glaze. Line your baking sheet with parchment paper and preheat your oven to 400°F to ensure it reaches proper temperature.
- Mix Dry Ingredients:
- Whisk the flour, sugar, baking powder, salt, and lemon zest thoroughly in a large bowl. This distributes the leavening and ensures even flavor throughout. The lemon zest will release its oils into the dry mixture, infusing everything with citrus aroma.
- Cut In Butter:
- Work quickly to cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs with some pea sized pieces remaining. The cold butter pieces will create steam pockets during baking, resulting in flaky, tender scones. Avoid overworking which can warm the butter.
- Combine Wet Ingredients:
- Whisk heavy cream, egg, and vanilla in a separate bowl until completely combined. The vanilla adds a subtle warmth that complements both the blueberries and lemon beautifully.
- Form The Dough:
- Pour wet ingredients into dry ingredients and mix just until barely combined. The mixture will look somewhat dry and shaggy. Gently fold in blueberries with just a few strokes. Overmixing will develop gluten and result in tough scones.
- Shape And Cut:
- Turn the dough onto a lightly floured surface and gently pat into a 7 inch disc about 1 inch thick. Cut into 8 equal wedges using a sharp knife or bench scraper. A clean cut rather than sawing motion helps the scones rise properly.
- Bake To Perfection:
- Transfer wedges to prepared baking sheet, leaving space between each. Brush tops with additional cream for a beautiful golden crust. Bake for 16 to 18 minutes until the edges are golden brown and the centers are set but still tender.
- Glaze Optional:
- While scones cool slightly, mix powdered sugar with fresh lemon juice until smooth. Drizzle over warm scones for an extra burst of lemony sweetness that creates a delightful contrast to the buttery pastry.
Save The cold butter is truly the secret weapon in this recipe. I learned from my grandmother that keeping all ingredients chilled results in the flakiest, most tender scones. She always said that you should be able to see little specks of butter in the finished dough before baking that's how you know they'll be perfect.
Seasonal Berry Variations
Summer brings an abundance of fresh berries that work beautifully in these scones. Try substituting raspberries, blackberries, or a mixed berry combination for the blueberries. Each brings its own unique character to the recipe while maintaining the perfect balance with the lemon.
For strawberry scones, hull and dice fresh strawberries into small pieces before folding into the dough. The larger water content of strawberries might require an extra tablespoon of flour in the dough to maintain the proper consistency.
During winter months when fresh berries are less available, dried cranberries soaked in orange juice for 15 minutes make an excellent alternative. Drain well before adding to the dough for a festive holiday variation.
Make Ahead Tips
These scones are perfect for planning ahead. Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate overnight. In the morning, simply cut into wedges and bake for fresh, warm scones with minimal effort.
For longer storage, freeze unbaked scone wedges on a baking sheet until solid, then transfer to a freezer bag. They can be baked directly from frozen by adding 3 to 5 minutes to the baking time.
Baked scones freeze beautifully too. Cool completely, wrap individually, and freeze for up to 3 months. Thaw at room temperature and warm in a 300°F oven for 10 minutes to refresh.
Serving Suggestions
Create an elegant afternoon tea by serving these scones with clotted cream and homemade lemon curd. The combination of the tangy lemon curd with the sweet, buttery scones is absolutely divine.
For a simple breakfast, serve warm scones with salted butter and good quality jam. Raspberry or blackberry preserves complement the blueberry and lemon flavors particularly well.
These scones make a wonderful centerpiece for a brunch buffet. Pair them with a savory egg dish, fresh fruit, and sparkling beverages for a memorable gathering with friends and family.
Troubleshooting Common Issues
Dry Scones: If your scones turn out dry, you likely either added too much flour or overmixed the dough. Measure flour by spooning it into measuring cups and leveling off, rather than scooping directly from the container. Mix just until ingredients are barely incorporated.
Flat Scones: Properly cold ingredients are essential for scones that rise well. If your scones spread too much during baking, your butter probably warmed too much during preparation. Try chilling the shaped scones for 15 minutes before baking.
Bleeding Berries: If using frozen berries, do not thaw them first as this will cause color bleeding throughout the dough. Toss frozen berries with a tablespoon of flour before folding into the dough to help absorb excess moisture.
Save Enjoy these delightful blueberry lemon scones as a perfect accompaniment to your favorite beverage or as a standalone treat!
Recipe FAQ
- → How can I ensure tender scones?
Use cold butter and mix gently, just until the dough comes together. Avoid overworking to keep the texture light.
- → Can I use frozen blueberries?
Yes, add frozen blueberries directly without thawing. This helps prevent color bleeding into the dough.
- → What is the ideal way to serve them?
Scones taste best warm. Serve with clotted cream, lemon curd, or a light drizzle of lemon glaze for extra flavor.
- → How do I store leftover scones?
Store in an airtight container at room temperature for up to 2 days or freeze for longer freshness. Reheat before serving.
- → Which flour works best?
All-purpose flour gives a delicate crumb. Ensure you measure accurately for best results.
- → Can I reduce the sugar?
You can slightly reduce sugar for a less sweet scone, but keep some to enhance flavor and browning.