For best results, use very cold butter and heavy cream. This helps create a tender, flaky scone. Gently handle the dough to avoid overmixing, which can result in tough scones. Feel free to experiment with other berries, such as raspberries or blackberries, in place of blueberries. Scones are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.
Lemon Blueberry Scones
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PREP TIME25 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs 15 mins
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SERVING8 People
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VIEWS127
Wake up to the enchanting aroma of freshly baked Lemon Blueberry Scones. These tender delights are studded with juicy blueberries and zesty lemon, crowned with a tangy lemon glaze. A perfect harmony of flavors and textures in every bite!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate39 g
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Cholesterol75 mg
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Fiber1 g
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Protein5 g
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Saturated Fat12 g
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Sodium333 mg
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Sugar14 g
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Fat19 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. (5 minutes)
02
Step
10 mins
In a food processor, combine flour, sugar, baking powder, lemon zest, salt, and baking soda. Pulse 3-4 times to mix. Add cold, cubed butter and pulse until the mixture resembles coarse crumbs (about 20-25 pulses). (10 minutes)
03
Step
5 mins
Transfer the mixture to a large bowl. Gently fold in the fresh blueberries, ensuring they are lightly coated with the dry ingredients. (5 minutes)
04
Step
5 mins
In a separate small bowl, whisk together 1/2 cup heavy cream, egg, and 1 tablespoon lemon juice until smooth. Pour this mixture into the dry ingredients and mix gently until just slightly moistened. Avoid overmixing. (5 minutes)
05
Step
5 mins
Turn the dough out onto a well-floured surface. Gently gather the dough into a circle, using floured hands, kneading lightly to incorporate any remaining dry ingredients. Flatten the dough into a 9-inch round disc. Cut the disc into 8 equal triangles. (10 minutes)
06
Step
5 mins
Carefully transfer the scones to the prepared baking sheets, spacing them evenly. Brush the tops of the scones with 2 tablespoons of heavy cream for a golden finish. (5 minutes)
07
Step
50 mins
Bake in the preheated oven for 20-23 minutes, or until lightly golden brown. Remove from the oven and let cool completely on a wire rack (about 30 minutes). (53 minutes)
08
Step
5 mins
While the scones cool, prepare the lemon glaze: In a small bowl, whisk together the powdered sugar and 1 1/2 teaspoons of lemon juice until smooth. Transfer the glaze to a small resealable plastic bag, snip off a tiny corner, and drizzle the cooled scones with the glaze. (5 minutes)
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RECIPE REVIEWS
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Please Rate
Glennie Green
Jun 12, 2025These scones were a huge hit at my brunch! The lemon glaze is the perfect touch.
Halle Bogisich
Apr 23, 2025I followed the recipe exactly, and they turned out perfect! So light and fluffy.
Martin Parisian
Feb 11, 2025My blueberries sank to the bottom. What did I do wrong?
Juwan Kautzer
Dec 15, 2024I added a little almond extract to the glaze, and it was amazing!
Elody Rutherford
Oct 20, 2024Can I use frozen blueberries instead of fresh?
Edwin Littel
Feb 2, 2024These are so easy to make and taste incredible!
Nickolas Gutkowski
Feb 1, 2024These are the best scones I've ever made! Thank you for the recipe!