Description

These lemon blueberry scones are tender, buttery, and bursting with juicy blueberries and bright citrus flavor. Perfect for breakfast, brunch, or a sweet afternoon treat, they feature a golden crust and a soft, moist interior with an optional lemon glaze.

Ingredients

2 cups all-purpose flour

1/4 cup granulated sugar (plus extra for sprinkling)

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon lemon zest (from 1–2 lemons)

1/2 cup (1 stick) cold unsalted butter, cubed

1/2 cup heavy cream (plus extra for brushing)

1 large egg

1 teaspoon vanilla extract

1 cup fresh or frozen blueberries (if frozen, don’t thaw)

Optional Lemon Glaze:

1/2 cup powdered sugar

1–2 tablespoons fresh lemon juice

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Whisk together the flour, sugar, baking powder, salt, and lemon zest in a large bowl.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized bits.
In a separate bowl, mix the heavy cream, egg, and vanilla extract.
Stir the wet ingredients into the dry mixture until just combined. Do not overmix.
Gently fold in the blueberries. If the dough is too sticky, lightly flour your hands or surface.
Shape the dough into a 1-inch thick circle or rectangle and cut into 8 wedges or squares.
Place scones on the prepared baking sheet. Brush tops with cream and sprinkle with sugar if desired.
Bake for 18–22 minutes, or until golden brown and set.
Cool on a wire rack. For the optional glaze, mix powdered sugar with lemon juice until smooth and drizzle over cooled scones.

Notes

Use very cold butter and cream for best results and to prevent spreading.

Do not overmix the dough to keep the scones tender.

Chill shaped scones for 10 minutes before baking to help them hold their shape.

Swap blueberries with raspberries, blackberries, or add white chocolate chips for variation.

Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.

Reheat in a 300°F (150°C) oven for 5–7 minutes or microwave for 15–20 seconds.

Store glazed scones with parchment between layers to prevent sticking.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Brunch, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 scone
Calories: 280
Sugar: 10g
Sodium: 180mg
Fat: 14g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg