Easy Lemon Blueberry Scones
Crumbly. Moist. Juicy. My Lemon Blueberry scones are inspired by my favourite fruit scone from COBS Bread! My version is loaded with lemon flavour from the scone dough to the lemon glaze and is packed with juicy, fresh blueberries! I’m a sucker for lemon blueberry desserts in the summer time and this 30 minute recipe is so easy to prepare that it will become your go-to snack! Grab your picnic basket and lets make some Easy Lemon Blueberry Scones!
TO MAKE THESE BLONDIES YOU WILL NEED:
- Fresh Blueberries – washed and dried
- Lemon – the juice and zest of one lemon!
- Sugar – granulated sugar
- Butter – cold, grated
- Flour – All-purpose flour
- Egg – large, cold
- Heavy Cream – 35% m.f., cold
- Powdered Sugar for the lemon drizzle!
- *Baking essentials* – Vanilla extract, Baking Powder Salt, coarse sugar (for decorating the tops!)
Let’s make some Easy Lemon Blueberry Scones!
In a large bowl, massage lemon zest with sugar to release lemon oils. Add flour, baking powder and salt. Mix to incorporate all ingredients.
Sofia’s Tips
Massaging lemon zest into granulated sugar (with your clean hands) releases the fragrant lemon oils and adds SO MUCH flavour to your lemon desserts! Not only is it an easy, repetitive action that practices mindfulness but it makes your dessert taste even better! 🙂
Grate your cold butter. Add cold butter to the large bowl with flour mixture. Use a pastry cutter or your clean hands to massage butter into the flour until the mixture resembles coarse sand particles (note: do not handle too much! more lumps of butter is better than melted butter!).
Mix together heavy cream with vanilla extract and egg. Add to your flour/butter mixture.
Mix with your floured hands a few times to moisten the dough then add your blueberries. Form into one ball and invert onto floured surface.
Gently bring dough together into 2 disks.
Cut each disk into 6 pieces and set on a plate. Brush with heavy cream and sprinkle with course sugar. Allow to chill in refrigerator for 15 min.
In the meantime, preheat your oven to 400°F. Line baking pan with parchment paper.
Bake scones for ~22 minutes or until the tops are set and lightly golden.
Allow to cool on baking tray.
Lemon Drizzle
Mix powdered sugar with lemon juice until a drippy, spreadable consistency forms. Dollop over scones. Allow to cool.
Serve and enjoy!
Also check out:
Lemon Poppy Seed Muffins
Lemon Blueberry Blondies
Bakery Style Blueberry Muffins
Easy Lemon Blueberry Scones
Ingredients
Scone Batter
- 1/2 cup Unsalted Butter chilled and grated
- 1 tbsp Lemon Zest (zest from one lemon)
- 1/2 cup Granulated Sugar
- 2 cup All-purpose Flour (spoon flour into the measuring cup, level top with knife for precise measurement), + 1 tbsp with blueberries
- 3 tsp Baking Powder
- pinch of flaked salt such as Kosher salt
- 1 Egg large, cold
- 1/2 cup Heavy cream (m.f. 35%) cold, +additional for brushing tops of scones
- 2 tsp Vanilla Extract
- 1 to 1 1/4 cup Fresh or frozen Blueberries
- 1 tbsp Turbinado Sugar (course) for sprinkling over tops of scones
Lemon Drizzle
- 1/2 cup Powdered Sugar
- 3 tbsp Lemon Juice fresh from one lemon, added 1 tbsp at a time
Instructions
- In a large bowl, massage lemon zest with sugar to release lemon oils. Add flour, baking powder and salt. Mix to incorporate all ingredients.
- Grate your cold butter. Add cold butter to the large bowl with flour mixture. Use a pastry cutter or your clean hands to massage butter into the flour until the mixture resembles coarse sand particles (note: do not handle too much! more lumps of butter is better than melted butter!).
- Mix together heavy cream with vanilla extract and egg. Add to your flour/butter mixture.
- Mix with your floured hands a few times to moisten the dough then add your blueberries. Form into one ball and invert onto floured surface.
- Gently bring dough together into 2 disks.
- Cut each disk into 6 pieces and set on a plate. Brush with heavy cream and sprinkle with course (turbinado) sugar. Allow to chill in refrigerator for 15 min.
- In the meantime, preheat your oven to 400°F. Line baking pan with parchment paper.
- Bake scones for ~22 minutes or until the tops are set and edges are lightly golden-brown.
- Allow to cool on baking tray.
Lemon Drizzle
- Mix powdered sugar with lemon juice until a drippy, spreadable consistency forms. Dollop over scones. Allow to cool. (note: you will notice that the surface will become dry to the touch)
- Serve and enjoy!
Video
Notes
- Don’t forget to massage your lemon zest into your sugar! This creates the most wonderful lemon flavour and aroma
- This recipe requires COLD, grated, butter! Be sure to prepare ahead and keep your butter in the freezer/or fridge prior to using
- Don’t have fresh blueberries? No worries! Frozen blueberries can easily be used as a replacement.
- To make this recipe gluten-free – Simply substitute regular All-Purpose flour with your favourite 1:1 gluten-free flour mix!
- These scones can be frozen for up to 3 months (unglazed)! After they are completely cooled, double-wrap them plastic wrap or aluminum foil. Be sure to thaw overnight on the countertop before serving.
