Tender Lemon Blueberry Scones Recipe (Easy!)

A baked lemon scone with blueberries on parchment.

5 from 1 vote

Tender Lemon Blueberry Scones Recipe (Easy!)

These Lemon Blueberry Scones are super tender, loaded with juicy blueberries, and finished with a sprinkle of crunchy sugar on top. Made with heavy cream and fresh lemon zest, they’ve got the perfect texture and plenty of citrus pop. Great for a laid-back weekend breakfast or a cozy afternoon snack with tea.

Prep Time20

Cook Time15

Total Time35

Course: Breakfast, Brunch

Cuisine: American

Servings: scones

Calories: 324kcal

Author: Danielle

Equipment

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
¼ cup sugar
½ teaspoon salt
1 tablespoon lemon zest 1-2 lemons
5 tablespoon butter very cold and cut into ¼ inch cubes
¾ cup fresh blueberries
1 cup heavy cream + 2 tablespoon more to brush the tops
1 teaspoon vanilla
2 tablespoon sanding sugar or lemon sugar

Instructions

Start by cutting up the butter and placing it in the freezer for 10 minutes.
In a food processor (or stand mixer), combine the dry flour, baking powder, sugar, and salt. Add the cold butter and lemon zest pulse (or mix on medium-low) until the mixture resembles damp sand.
2 cups all-purpose flour, 1 tablespoon baking powder, ¼ cup sugar, ½ teaspoon salt, 1 tablespoon lemon zest, 5 tablespoon butter
Pour the mixture into a large bowl (or leave in the stand mixer bowl). Stir in the berries. Then add the cream and vanilla and mix with a rubber spatula until the dough begins to form. It will look dry and shaggy, but will come together in the next step.
¾ cup fresh blueberries, 1 cup heavy cream , 1 teaspoon vanilla
Transfer the dough onto a lightly floured surface. Work the dough for 5-10 seconds, or until the dough fully comes together.
Pat the dough into a circle that is about ¾ inch thick and 7.5 inches wide. Cut into 8 even wedges.
Refrigerate the scones for 15 minutes. Meanwhile, preheat the oven to 425°F. Line a cookie sheet with parchment paper.
After refrigerating, brush the tops with about 2 tablespoons of heavy cream and sprinkle with sanding sugar or lemon sugar.
2 tablespoon sanding sugar
Bake for 13-15 minutes, or until golden brown. Cool on the pan for 10 minutes.

Notes

Tips & Tricks

- You don’t exactly knead, because that smushes the berries. You just work the doubt until it all comes together.

- Be very careful not to overwork the dough or they will be tough.

Notes

If you want to glaze the scones, make up a lemon glaze. Drizzle on lightly cooled scones and serve.

How To Make Ahead

To make these scones the day before, make all the way though cutting them. Then place in the refrigerator overnight covered tightly with plastic wrap to prevent the dough from drying out. When it is time to bake brush with the cream and sprinkle with sugar. Bake immediately.

To freeze: Do as above, making all the way thorough the cutting into 8 pieces. Then place on a cookie sheet and in freezer for an couple hours. Then wrap in plastic wrap and place in a freezer bag. The goal here is get as much air off of them as possible because they will get freezer burn. Store up to 3 months. When it is time to bake remove from freezer, brush with cream, sprinkle with sugar and bake. They might need an extra minute or two.

Nutrition