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+ servings
Blueberry Lemon Scones cooling on a rack
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5 from 5 votes

Blueberry Lemon Scones

Freshly baked blueberry lemon scones are easy to make. Moist and bursting with blueberry flavor. Drizzle with icing for a sweet added touch.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Bread, Breakfast, snacks
Cuisine: American, English
Servings: 8 scones
Calories: 334kcal

Ingredients

Scone Ingredients

  • 2 ⅓ cups All-purpose flour, plus 1 teaspoon for blueberries
  • ¼ cup sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp lemon zest
  • ¼ tsp baking soda
  • ½ cup unsalted butter (4 ounces), very cold, Cut into ½" pieces
  • 1 Tbsp lemon juice, freshly squeezed
  • ¾ cup buttermilk, very cold
  • 1 cup blueberries
  • 2 Tbsp heavy cream
  • 2 Tbsp coarse sugar, optional

Lemon Glaze, optional

  • ½ cup powdered confectioners sugar
  • 1 Tbsp lemon juice, freshly squeezed
  • ¼ tsp vanilla extract

Instructions

Scones:

  • Preheat oven to 400°F. Line a baking sheet with parchment paper, Silpat liner or grease lightly.
  • Whisk together flour, sugar, baking powder, salt, lemon zest, and baking soda.
  • Scatter the butter pieces over the flour mixture. Using a pastry cutter, or the back of 2 forks, cut the butter into the flour until the butter is dispersed throughout, and butter is about the size of peas.
    Be careful not to overwork because you want the butter to stay very cold.
  • In a small bowl toss cold blueberries with 1 teaspoon of flour to coat
  • Add the buttermilk, lemon juice, and flour-coated blueberries to the dough and gently mix until just combined. The dough should be combined but rough and shaggy, and should hold together.
  • Dust a work surface lightly with flour and turn the dough out onto the floured surface.
    With floured hands knead the dough for about 30-seconds. Shape the dough into a large disk about 1½" thick.
    Cut into 8 equal wedges.
  • Place wedges onto prepared baking sheet, brush with cream and sprinkle with coarse sugar.
  • Chill in refrigerator for about 15-minutes.
    Bake for about 25 minutes, or until tops are lightly browned.
  • Remove scones from baking sheet and cool for about 15-minutes.
    Drizzle with lemon glaze and serve.

Lemon Glaze

  • In a small bowl whisk confectioners sugar to remove any lumps.
    Slowly drizzle in vanilla and enough lemon juice to make a smooth glaze. If too thick add more lemon juice.

Nutrition

Calories: 334kcal | Carbohydrates: 49g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 459mg | Potassium: 98mg | Fiber: 1g | Sugar: 20g | Vitamin A: 431IU | Vitamin C: 4mg | Calcium: 98mg | Iron: 2mg