These wonderfully tender and simple Lemon Blueberry Scones are packed full of juicy, fresh blueberries and lemon zest. A quick lemon glaze is drizzled over the top for a tart finish. These scones are easily and quickly thrown together to make a lovely breakfast treat with summer berries.
These tender lemon blueberry scones totally need to be on your baking list! They are really simple, and totally fabulous. Blueberries and lemon are such a great combination and make for a great summer dish. Who am I kidding, lemon goes with just about every berry.
Scones make for a great weekend baking event, or if you have a little extra time in during your day. They are great to eat with a steaming cup of coffee in the morning, or as a mid-afternoon snack. These blueberry scones in particular are tender but flaky, as a scone should be. They are also bursting with lemon flavor, thanks to zest in the dough, as well as lemon juice in the drizzle. I used small Maine field blueberries in these scones, but I think you could totally get away with the larger bush berries, if that is all you have on hand.
So, gather your ingredients and hold on the dwindling days of summer before we head into Fall flavors. These lemon blueberry scones don’t have any special or hard-to-find ingredients. You most likely already have everything on hand to whip these beauties up!
What you’ll need to make the Lemon Blueberry Scones
- all-purpose flour
- granulated sugar
- baking powder
- unsalted butter
- 1 large egg
- lemon zest + juice
- confectioners’ sugar
- fresh blueberries
- heavy cream
- full-fat, plain yogurt
- vanilla extract
Let’s make the scones
Start with preheating your oven and lining a baking sheet.
Next, whisk together all your dry ingredients, as well as the lemon zest. Cut the butter into the flour mixture until there are no pieces larger than a pea. This ensures a nice, flaky scone.
Then, whisk the wet ingredients together in a large, glass measuring cup or separate bowl. Stir into the flour mixture until no dry streaks remain. You want to be careful not to over mix, otherwise the end result will be chewy scones opposed to tender. The object of the stirring game is to make sure there are no dry parts, but the balance of everything jjuusstt being moistened. Lastly, fold in the blueberries.
Turn the scone dough out on to a lightly floured surface and gently fold the dough, just until it comes together into a rough round. Pat the dough into a circle that is about 1/2-3/4 inch thick. Using a 2 or 3 inch round cutter, cut the dough into circles and place on the prepared baking sheet. Gather the dough scraps together and repeat the process again until all the dough is gone.
Brush the tops of the scones with heavy cream then place in the oven. Bake until the scones are light golden brown and a toothpick inserted in the center comes out dry. Remove from the oven and leave on the baking sheet while you prepare the glaze.
The glaze is wonderfully simple, just whisk together a little confectioners’ sugar and fresh lemon juice from the lemons you have already zested. Drizzle over the tops of the scones and serve!
Notes & tidbits
I have only made these scones with small, fresh blueberries. You can experiment with frozen blueberries, just know the end result may not be the same.
If you do not want round scones, you can pat the dough into a large circle and cut into triangle wedges instead. You will end up with 8 scones instead of 10.
For the scones
- 3 cups all-purpose flour
- 2/3 cup granulated sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- zest from 2 lemons
- 8 Tablespoons unsalted butter, cold and chopped into small pieces
- 1/2 cup heavy cream, plus more for brushing
- 1/2 cup plain full-fat yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
For the glaze
- 1 1/2 cups confectioners' sugar
- juice from 1 lemon
- Preheat the oven to 375ºF and line a baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, salt and lemon zest. Scatter the butter pieces over the top and cut in with a pastry blender or two knives until there are no pieces larger than a pea.
- In a glass measuring cup, whisk together the cream, yogurt, egg and vanilla extract. Pour over the flour mixture and stir just until no dry streaks remain. Fold in the blueberries.
- Lightly flour a work surface and turn the scone dough out. Fold the dough a few times to bring the dough together into a rough round. Pat the dough into a 1/2-3/4 inch thick round. Using a 2-3-inch round cutter, cut circles out of the dough and place on the prepared baking sheet. Gently press together any remaining scraps and cut into circles again until all the dough has been used. Brush heavy cream over the top of each scone with a pastry brush.
- Place in the preheated oven and bake until the scones are lightly golden brown and a toothpick inserted in the center comes out clean, about 25-27 minutes. Remove from the oven and let cool on the baking sheet.
- In a small bowl, whisk together the confectioners' sugar and lemon juice to create a thick glaze. Drizzle the glaze over the warm scones. Serve!
Store any leftovers in the refrigerator for up to 5 days, bringing to room temperature before serving.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 428
Nutritional information is only an estimate.