Go Back
Blueberry lemon scones are a delightful blend of sweet and tart flavors that make for a perfect breakfast treat or an elegant addition to your afternoon tea. The combination of fresh blueberries and zesty lemon creates a refreshing profile that is both light and satisfying. These scones are not only delicious but also incredibly versatile; they can be enjoyed plain, with a dollop of clotted cream, or even drizzled with a lemon glaze for an extra touch of sweetness.

Blueberry Lemon Scones

Discover the joy of baking with these zesty blueberry lemon scones! Perfect for breakfast or an elegant afternoon tea, this recipe combines sweet blueberries and tangy lemon for a light and refreshing treat. With easy-to-follow steps, even novice bakers can create these delightful scones that are crisp on the outside and tender inside. Enjoy them plain, with clotted cream, or drizzled with a lemon glaze for an extra touch of sweetness. Treat your family and friends to this delicious addition to any gathering!
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

1/2 cup granulated sugar

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup cold unsalted butter, cubed

1 cup fresh blueberries (or frozen, but thawed)

Zest of 1 lemon

1/4 cup heavy cream

1/4 cup plain yogurt (or sour cream)

1 large egg

1 tsp vanilla extract

For the Lemon Glaze:

1 cup powdered sugar

2-3 tbsp lemon juice

Zest of 1 lemon

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

      Cut in the Butter: Add the cold cubed butter to the dry mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.

        Add Blueberries and Zest: Gently fold in the fresh blueberries and lemon zest, taking care not to break the blueberries too much.

          Mix Wet Ingredients: In a separate bowl, whisk together the heavy cream, yogurt, egg, and vanilla extract until well combined.

            Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients. Gently stir until just combined. Do not over-mix! The dough should be slightly sticky but cohesive.

              Shape the Dough: Turn the dough out onto a floured surface and gently knead it a couple of times to bring it together. Pat it into a circle about 1-inch thick. Cut the dough into 8 wedges (like a pizza) and place them on the prepared baking sheet, spaced slightly apart.

                Bake: Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.

                  Prepare the Glaze: While the scones are baking, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. Adjust the consistency with more lemon juice or sugar as needed.

                    Cool and Glaze: Once the scones are baked, allow them to cool for about 5 minutes on the baking sheet before transferring them to a wire rack. Drizzle the lemon glaze over the warm scones.

                      Serve: Enjoy these delightful blueberry lemon scones warm or at room temperature with a cup of tea or coffee!

                        Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 8 scones