Lemon Blueberry Scones

Looking for a delightful treat to brighten your morning? This Lemon Blueberry Scones recipe is perfect for a homemade breakfast or brunch. The combination of zesty lemon and juicy blueberries creates a refreshing and satisfying bite that’s hard to resist.

Adding these scones to your menu can elevate your morning tea or afternoon tea gatherings. They’re also great for sharing with friends and family during a cozy weekend. With simple ingredients and straightforward steps, you’ll find making these scones both fun and rewarding.

Imagine the aroma of fresh scones wafting through your kitchen, inviting everyone to gather around and enjoy. Whether you’re a seasoned baker or just starting out, this recipe will guide you to create a delicious and memorable treat.

Ingredients and Substitutions

To make delicious lemon blueberry scones, you’ll need fresh and quality ingredients. Here are the essential ingredients and some possible alternatives.

Key Ingredients

  • All-Purpose Flour: Serves as the base for your scones, providing structure.
  • Granulated Sugar: Adds sweetness to the dough and balances the lemon’s tartness.
  • Unsalted Butter: Incorporates into the flour mixture, creating tender layers.
  • Baking Powder: Helps the scones rise, making them light and fluffy.
  • Salt: Adds flavor and enhances other ingredients, typically use kosher salt.
  • Fresh Blueberries: These add bursts of juicy flavor throughout the scones.
  • Lemon Zest: Provides a bright citrus flavor that complements the blueberries.
  • Heavy Cream: Adds richness and tenderness to the dough.
  • Egg: Contributes to the scone’s structure and helps bind the ingredients together.

Alternative Ingredients

  • Frozen Blueberries: If fresh blueberries are not available, use frozen ones. Do not thaw them before adding to the dough.
  • Buttermilk: Substitute heavy cream with buttermilk for a tangier flavor and softer texture.
  • Yogurt: Plain yogurt can replace cream, adding extra moisture and a slight tang.
  • Room Temperature Butter: Cold butter is best for flaky layers, but room temperature butter can work if you’re in a pinch.
  • Sea Salt: Use sea salt if kosher salt is not available. Adjust the quantity as sea salt is usually finer.
  • Lemon Juice: In addition to lemon zest, a splash of lemon juice can intensify citrus flavors.
  • Whole Milk: Can be used instead of cream for a lighter scone.

Preparation and Baking

Making Lemon Blueberry Scones at home is straightforward if you follow these simple steps. You will mix the dough, shape and cut it, then bake to perfection.

Mixing the Dough

Start by preheating your oven to 400°F (200°C) and lining a sheet pan with parchment paper. Gather your dry ingredients: 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk these together in a large bowl.

Next, add 3 tablespoons of chilled, grated butter. Use a pastry cutter, two knives, or a food processor to blend the butter into the flour until the mixture resembles coarse crumbs. In a separate bowl, mix the wet ingredients: 1/2 cup of reduced-fat milk, 1/4 cup of sugar, 1 large egg, 2 teaspoons of grated lemon rind, and 1 teaspoon of vanilla extract. Combine the wet and dry ingredients lightly.

Fold in 1/2 cup of blueberries gently to avoid breaking the berries.

Shaping and Cutting

Turn the dough out onto a lightly floured surface. Knead it gently about two or three times to bring it together, but don’t overwork it. Pat the dough into a circle about 1-inch thick.

Using a bench scraper or a sharp knife, cut the circle into 8 wedges. If you prefer smaller scones, divide the dough into two circles and cut each into 8 wedges, making 16 smaller scones.

Transfer the scones to the prepared sheet pan, spacing them apart. For a special touch, sprinkle the tops with some coarse sugar or brush with a bit of milk.

Baking Techniques

Place the sheet pan in the preheated oven and bake for 15-20 minutes, or until the scones are golden brown. Keep an eye on them to avoid overbaking, as this can make them dry.

Once they are done, remove the scones from the oven and let them cool slightly on a wire rack. While they cool, you can prepare a lemon glaze by mixing 1 cup of powdered sugar, 1-2 tablespoons of lemon juice, and a bit of vanilla extract. Drizzle the glaze over the scones for added zest and sweetness.

Enjoy your delicious Lemon Blueberry Scones with a cup of tea or coffee, just like you would at a cozy coffee shop.

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Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
Cassie Marshall
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