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After many tests and adjustments, we have finally achieved the perfect scone recipe! We used that perfect base to create our summery lemon blueberry scones.
This is one of our favorite flavor pairings and is so bright and delicious. It’s the best combination with that soft and crumbly scone – it basically melts in your mouth!
We love to whip these scones up for breakfast or brunch, and they often make an appearance at bridal or baby showers. We know they’re a hit, because we never have leftovers!
For another favorite flavor combination, try our Orange Cranberry Scones.
Why we think you’ll love it:
- Bright & zesty flavor. The burst of tart lemon perfectly complements the sweet blueberries for a deliciously fresh summer taste.
- Easy to make. You can whip up these bakery-style treats at home without a lot of fuss or complicated steps.
- Irresistible icing drizzle. A sweet, tangy lemon glaze adds that perfect touch of extra flavor and a stunning finish.
Lemon Blueberry Scones Ingredients and Substitutions
Scone
- ½ cup sugar – granulated sugar
- zest of one lemon – see How to Zest a Lemon
- 2 cups flour – substitute with an equal amount of BOB’s Red Mill gluten-free flour.
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup butter, cold – cold unsalted butter is key! The colder the butter is, the better. You can even use grated frozen butter.
- 1 (2-ounce) package freeze-dried blueberries – Other freeze-dried fruits like raspberries, cranberries, or strawberries can be substituted.
- ½ cup half and half – or whole milk
- 1 large egg
- 1 teaspoon lemon extract
Lemon Glaze
- 2 tablespoons lemon juice – Zest the lemon first, then squeeze out fresh lemon juice.
- 1 cup powdered sugar – sifted
- 1-2 teaspoons half and half – or whole milk
- sanding sugar, optional – This is a type of decorative sugar that has large, coarse crystals that provide a sparkly appearance and a bit of crunch.
How to Make Lemon Blueberry Scones
- PREP. Preheat the oven to 400°F. Line a baking sheet with silicone or parchment.
- DOUGH. In a large bowl, rub the sugar and lemon zest together until fragrant. Whisk in the flour, baking powder, and salt. Grate the cold butter into the flour mixture and toss to combine. Add the freeze-dried blueberries and stir to combine.
- In a small bowl or measuring cup, whisk the half and half, eggs, and lemon extract. Pour the wet ingredients into the dry ingredients, and mix until the dough just starts to come together.
- BAKE. On a lightly floured surface, divide the dough in half and pat each half into a circle that is approximately ¾ inch thick, being careful not to overwork it. Cut each circle into eight wedges, and place on the prepared baking sheet. Bake 18-20 minutes, or until golden brown.
- GLAZE. Whisk all ingredients together. Drizzle the scones with the lemon glaze and sprinkle with sugar.
Kristyn’s Recipe Tips
- Rubbing the lemon zest into the sugar helps to release the flavor directly into the sugar.
- Using cold ingredients is a must for light, flaky layers! If you think the dough has warmed at all, then chill it before baking.
- Don’t overwork the dough to prevent the ingredients from becoming too warm and to avoid over-activating the gluten.
- For crisp crust (our favorite), we like to leave room between the scones on the pan. For a softer crust, place them side by side.
Lemon Blueberry Scones Recipe
Ingredients
Scones
- ½ cup sugar
- zest of one lemon
- 2 cups flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup butter, cold
- 1 (2-ounce) package freeze-dried blueberries
- ½ cup half and half
- 1 egg
- 1 teaspoon lemon extract
Glaze
- 2 tablespoons lemon juice
- 1 cup powdered sugar
- 1-2 teaspoons half and half
- sanding sugar, optional
Instructions
- Preheat the oven to 400°F. Line a baking sheet with silicone or parchment.
- In a large bowl, rub the sugar and lemon zest together until fragrant. Whisk in the flour, baking powder, and salt. Grate the cold butter into the flour mixture and toss to combine. Add the freeze-dried blueberries and stir to combine.
- In a small bowl or measuring cup, whisk together the half and half, eggs, and lemon extract. Pour the wet ingredients into the dry ingredients, and mix until the dough just starts to come together.
- Divide the dough in half and pat each half into a circle that is approximately ¾ inch thick, being careful not to overwork it. Cut each circle into eight wedges, and place on the prepared baking sheet. Bake 18-20 minutes, or until golden brown.
- To make the glaze, whisk all ingredients together. Drizzle the glaze over the scones and sprinkle with sugar.
Notes
- Rubbing the lemon zest into the sugar helps to release the flavor directly into the sugar.
- Using cold ingredients is a must for light, flaky layers! If you think the dough has warmed at all, then chill it in the fridge before baking.
- Don’t overwork the dough to prevent the ingredients from becoming too warm and to avoid over-activating the gluten.
- For crisp, crumbly crust, leave room between the scones on the pan. For a softer crust, place them side by side.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Tips
You can also use fresh or frozen blueberries (do not thaw), but be aware that they can release moisture and may require a slight adjustment in flour (add a tablespoon or two if the dough seems too wet) and gentle handling to avoid streaks.
Shape the blueberry scones, cover the pan with plastic, and store them in the refrigerator overnight to be baked in the morning.
To freeze, place the shaped dough on a baking sheet, then put it in the freezer. Once the scones are solid, transfer them to a freezer-safe storage container for up to 4 weeks. Bake them directly from the freezer, adding a few additional minutes, or let them thaw in the fridge before baking. Do not thaw on the counter.
Store cooled blueberry lemon scones in an airtight container on the counter for 2-3 days or in the freezer for up to 3 months.
