Lemon Blueberry Scones Recipe
Lemon Blueberry Scones are a lovely take on the traditional scone recipe. Filled with juicy blueberries and topped with a thick lemon icing, this scone recipe is a delicious treat to have with coffee or tea or for your breakfast.
In this blog post, you will learn how to make lemon blueberry scones.
How to Make Lemon Blueberry Scones
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and lemon zest. Cut in the butter. See this post How to Cut in Butter for the best methods.
In a separate bowl, whisk together the buttermilk, vanilla, and one egg.
Slowly pour the wet ingredients into the dry ingredients and mix with either a silicone spatula or wooden spoon.
Once the ingredients are mixed together, add the blueberries and mix them in the best that you can.
Pour out the dough onto a lightly floured surface and knead gently for about 2 minutes until you have a smooth dough.
Shape the dough into an 8” wide circle about 1/2” thick. Using either a sharp knife or a pizza cutter, cut the dough into 8 triangles.
Place the dough onto a parchment paper-lined baking sheet. Whisk the other egg and use it as an egg wash on the blueberry scones. Sprinkle with granulated sugar and bake for 22-25 minutes until golden brown.
Remove from the oven and let cool. Serve with fresh cream, butter, or lemon icing.
How to Make the Lemon Icing
Take your icing sugar and pour it into a small bowl.
Add the fresh lemon juice and whisk the two ingredients together. The icing sugar will melt into the lemon juice and produce a thick glaze.
Set aside until your lemon blueberry scones are ready to be served!
Storage
Lemon blueberry scones can be stored at room temperature for 1-2 days in plastic wrap or an airtight container.
They can be stored in the refrigerator for up to 5 days in an airtight container. Make sure to reheat before eating to restore their texture.
The scones can be stored in the freezer for up to 3 months. Individually wrap them in plastic wrap then store them in a freezer-safe container. Thaw at room temperature then reheat at 350℉/176℃/Gas Mark 4 for 5-10 minutes for delicious texture and flavour.
Ingredients
All-Purpose/Plain Flour: all-purpose/plain flour provides the main structure and base of the scones.
Granulated Sugar: granulated sugar adds sweetness to these scones.
Baking Powder: baking powder is the leavening agent that helps them rise and get their light and fluffy texture.
Salt: salt enhances the flavour.
Lemon Zest: lemon zest adds a bright and citrusy flavours that complements the blueberries.
Unsalted Butter: unsalted butter creates a light and flaky texture. It is cubed and cut into the flour to create pockets of butter. See my How to Cut in Butter post on the best methods.
Eggs: eggs bind the ingredients together and are used for the egg wash right before popping into the oven.
Vanilla Extract: vanilla extract deepens the flavour.
Buttermilk: buttermilk provides the moisture and slight tanginess that contributes to the scones soft texture. You can use plain whole milk instead if you do not have buttermilk or you can make your own. Or try these Buttermilk Scones.
Fresh or Frozen Blueberries: fresh or frozen blueberries can be used. If using frozen blueberries do not thaw before use or else there will be too much liquid in this recipe.
Tips
- To make a buttermilk substitute at home, pour the amount of whole milk that you need into a liquid measuring cup then add 1 tbsp. of lemon juice per cup of milk. Whisk together then let sit for 10 minutes to let it curdle before use.
Want other Blueberry Recipes? Try out these posts below!
Lemon Blueberry Scones
Ingredients
Blueberry Scones
- 2 c. all-purpose/plain flour
- 1/4 c. sugar granulated
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 tbsp. lemon zest
- 1/2 c. butter unsalted
- 1 large egg
- 1 tsp. vanilla extract
- 1/2 c. buttermilk
- 1 c. fresh or frozen blueberries
Egg Wash
- 1 egg
Lemon Icing
- 1 c. icing sugar
- 3 tbsp. lemon juice
Instructions
- In a large bowl, whisk together the all-purpose flour, sugar, baking powder, salt, and lemon zest. Take the cold butter, cube it, and cut it into the dry ingredients.
- In a medium bowl, whisk the buttermilk, vanilla, and the large egg together.
- Slowly pour the wet ingredients into the dry ingredients and mix together with a silicone spatula or wooden spoon.
- Once the ingredients are mixed together, add the blueberries and mix them in as best you can.
- Pour the scone batter onto a floured surface and knead it for about 2 minutes until it is smooth.
- Shape the dough into a circle about 8” in diameter and 1/2” thick. Using either a sharp knife or a pizza cutter, cut the dough into triangles like cutting a pizza.
- Preheat your oven to 400℉/200℃/Gas Mark 6.
- Place the scone slices onto a parchment-lined baking sheet. Whisk the extra egg in a small bowl and brush onto the scones. Sprinkle the tops of the scones with granulated sugar.
- Bake for 22-25 minutes until they are golden-brown. Remove from the oven and let cool. Serve with fresh whipped cream, butter, or lemon icing.
- To make the lemon icing, take the 1 c. of icing sugar and place it into a small bowl. Pour in the lemon juice and whisk the two ingredients together. Set aside until ready to use.
Notes
Author: Sarah Young
In this blog post, you learned how to make lemon blueberry scones.