Blueberry Lemon Scones (Printable)

Buttery scones loaded with blueberries and lemon zest—light, zesty, and perfect for morning or tea.

# Components:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 1/2 teaspoons baking powder
04 - 1/2 teaspoon salt
05 - 1 tablespoon finely grated lemon zest

→ Wet Ingredients

06 - 1/2 cup unsalted butter, cold and cubed
07 - 2/3 cup heavy cream, plus extra for brushing
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract

→ Add-Ins

10 - 1 cup fresh blueberries (or frozen, unthawed)

→ Glaze (Optional)

11 - 1/2 cup powdered sugar
12 - 1–2 tablespoons fresh lemon juice

# Directions:

01 - Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and finely grated lemon zest.
03 - Add the cold, cubed unsalted butter to the dry ingredients. Utilizing a pastry cutter or your fingertips, work the butter into the flour mixture until it achieves a coarse, crumb-like consistency.
04 - In a separate bowl, whisk together the heavy cream, large egg, and pure vanilla extract.
05 - Pour the wet ingredients into the bowl with the dry ingredients. Gently mix with a spatula until just combined; be careful not to overmix.
06 - Gently fold the fresh or unthawed frozen blueberries into the dough.
07 - Turn the dough onto a lightly floured surface and pat it into a disc approximately 7 inches (18 cm) in diameter and 1 inch (2.5 cm) thick.
08 - Divide the disc into 8 equal wedges and arrange them on the prepared baking sheet, ensuring adequate spacing between each scone.
09 - Lightly brush the tops of each scone with a small amount of additional heavy cream.
10 - Bake for 16–18 minutes, or until the scones are lightly golden brown and fully cooked through.
11 - Allow the scones to cool on a wire rack for 10 minutes.
12 - For the optional glaze, combine powdered sugar with 1–2 tablespoons of fresh lemon juice until a thick yet pourable consistency is achieved. Drizzle this glaze over the warm scones.

# Expert Advice:

01 -
  • Ready in just over 30 minutes from start to finish
  • Uses simple pantry ingredients you likely already have
  • Perfectly balanced flavor with tangy lemon and sweet blueberries
  • Versatile for breakfast, brunch, or afternoon tea
  • Freezes beautifully for make ahead convenience
02 -
  • These scones are best enjoyed the day they are baked
  • The dough can be made ahead and refrigerated overnight
  • Leftovers can be stored in an airtight container for up to 2 days
  • You can freeze unbaked scone wedges for up to 3 months
  • The key to tender scones is minimal handling of the dough
03 -
  • Handle the dough as little as possible to keep the butter cold and prevent gluten development. This ensures tender, flaky scones rather than tough ones.
  • For an extra special touch, add 1/4 teaspoon of culinary lavender to the dry ingredients. The floral notes pair beautifully with both lemon and blueberry.
  • The perfect scone has a golden exterior with a soft, tender interior. If your scones are browning too quickly, place a sheet of foil loosely over the top during the last few minutes of baking.

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