If you have a soft spot for tender, buttery pastries that burst with fresh fruit flavors, this Blueberry Lemon Scones Recipe is going to become your new obsession. Imagine flaky, golden scones that offer a perfect balance of sweet blueberries and zesty lemon in every bite. These scones are ideal for morning breakfasts, afternoon teas, or any time you crave a comforting treat with a citrusy twist. Plus, they’re surprisingly straightforward to make, making them a delightful project for bakers of all levels.
Ingredients You’ll Need
The magic of this Blueberry Lemon Scones Recipe lies in its simple, wholesome ingredients. Each component plays a crucial role: the flour forms the sturdy yet soft base, butter creates flakiness, blueberries provide juicy pops of natural sweetness, and lemon zest adds that bright, fresh aroma to wake your senses.
- 2 cups all-purpose flour: The foundation for your scones, providing structure and chewiness.
- â…“ cup granulated sugar: Adds just the right amount of sweetness, plus extra for a sparkly topping.
- 2 teaspoons baking powder: The leavening agent that makes your scones light and fluffy.
- ½ teaspoon salt: Enhances all the flavors, balancing the sweetness beautifully.
- ½ cup cold unsalted butter, cubed: Cold butter is key for flaky layers and a tender crumb.
- 1 cup fresh or frozen blueberries: Bursting with natural sweetness and a gorgeous pop of color.
- Zest of 1 lemon: Brings a fresh citrus zing that lifts the berries perfectly.
- ¾ cup cold heavy cream: Adds richness and moisture, contributing to the scones’ tender texture.
- 1 cold large egg: Binds the dough and adds a lovely golden finish when baked.
How to Make Blueberry Lemon Scones Recipe
Step 1: Mix the Dry Ingredients and Cut in Butter
Start by whisking together your flour, sugar, baking powder, and salt in a large bowl. Then, add your cold, cubed butter. Use a pastry blender or your fingers to work the butter into the flour until the pieces resemble peas. This step creates the flaky texture classic to scones. After that, gently fold in your blueberries and freshly grated lemon zest, distributing them evenly for bursts of flavor in every bite.
Step 2: Combine Cream and Egg, Then Add to Dry Mixture
Whisk the cold heavy cream and egg together in a small bowl. Pour this wet mixture over your dry ingredients, then carefully mix using your hands or a spatula until the dough just comes together. It’s okay if it’s still a bit crumbly; you want to avoid overmixing to keep your scones light and tender.
Step 3: Shape the Dough and Cut Into Wedges
Transfer the dough onto a lightly floured surface. Gently knead it just a few times to bring it together into a ball, then press the dough down into an 8-inch circle. Using a sharp knife or bench scraper, cut the circle into 8 even wedges like a pizza. This step makes sure your scones bake evenly and look invitingly rustic.
Step 4: Chill the Dough
Place your scone wedges on a parchment-lined baking sheet and pop them into the freezer for 20 minutes. Chilling firms up the butter again, helping the scones hold their shape and achieve a flakier crumb once baked.
Step 5: Prep Oven and Baking Sheet
While the scones chill, preheat your oven to 400°F. Line a large baking sheet with parchment paper for an easy clean-up and even baking.
Step 6: Brush with Cream and Sprinkle Sugar
Transfer the chilled scones to your prepared baking sheet, spacing them about 2 inches apart. Lightly brush the tops with a bit more cream, then sprinkle a touch of sugar over each wedge. This adds a beautiful golden color and a delicate crunch.
Step 7: Bake and Cool
Bake your scones for 20 to 25 minutes until the tops turn lightly browned and the edges become golden. The kitchen will fill with an irresistible aroma. Once out of the oven, allow them to cool for at least 10 minutes before digging in—this lets the flavors settle perfectly.
How to Serve Blueberry Lemon Scones Recipe
Garnishes
To elevate your scones, consider dusting them lightly with powdered sugar or drizzling a thin lemon glaze on top. Fresh lemon zest or a few extra blueberries scattered around the serving plate make a pretty presentation and bring that fresh burst of flavor right to the table.
Side Dishes
Blueberry Lemon Scones pair wonderfully with a dollop of whipped cream, clotted cream, or a smear of tangy cream cheese. For a cozy breakfast, add a side of freshly brewed tea or coffee to complement their citrusy sweetness.
Creative Ways to Present
For a fun twist, serve your scones alongside a fruit compote or homemade blueberry jam. You can also create a scone sandwich by splitting one and filling it with lemon curd and whipped cream. These little touches transform your scones into a show-stopping treat perfect for entertaining friends.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra scones, store them in an airtight container at room temperature for up to two days to keep their tender texture fresh. Avoid refrigerating as this can dry them out.
Freezing
To enjoy these scones later, wrap each wedge tightly in plastic wrap, then place them inside a freezer bag. They freeze beautifully for up to three months without losing flavor or texture.
Reheating
When you’re ready to enjoy your frozen or leftover scones, thaw them at room temperature for about 30 minutes. Warm them gently in a 350°F oven for 5 to 7 minutes to revive their flaky, buttery goodness as if freshly baked.
FAQs
Can I use frozen blueberries in this Blueberry Lemon Scones Recipe?
Absolutely! Frozen blueberries work just as well and can even help prevent the dough from turning purple as fresh blueberries sometimes do. Just be sure to fold them in gently while still frozen to avoid bleeding too much color.
How do I prevent my scones from being dry?
The key is to keep the butter cold and not overwork the dough. Overmixing develops gluten, which can make scones tough. Also, incorporating heavy cream and ensuring proper baking time help keep your scones moist and tender.
What if I don’t have lemon zest?
While lemon zest adds a wonderful brightness, you can substitute with a splash of lemon juice in the wet ingredients or even try orange zest for a slightly different but equally delicious twist.
Can I make this Blueberry Lemon Scones Recipe vegan?
Yes, with a few swaps: use a vegan butter alternative and replace the heavy cream and egg with plant-based options like coconut cream and a flax egg. Keep in mind, texture and flavor might vary slightly, but they’ll still be delightful.
How long do these scones keep fresh?
At room temperature, they’re best enjoyed within two days. Beyond that, their texture starts to decline. For longer storage, freezing is your best friend to preserve that fresh-baked taste.
Final Thoughts
Making this Blueberry Lemon Scones Recipe is like inviting a burst of sunshine into your kitchen. The combination of fresh blueberries and zesty lemon baked into a tender, flaky scone is truly irresistible. Whether you’re treating yourself on a weekend morning or impressing guests at brunch, these scones never fail to delight. So grab your ingredients and get ready to savor every delicious bite!
Print
Blueberry Lemon Scones Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 8 scones
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These classic blueberry scones are tender, flaky, and bursting with fresh blueberries and a hint of lemon zest. Perfect for breakfast or a delightful afternoon treat, this recipe uses cold butter and cream for a tender crumb, and the scones are lightly sweetened with sugar, then baked until golden brown.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (240g)
- â…“ cup granulated sugar (66g), plus more for sprinkling
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup cold unsalted butter, cubed (113g)
- 1 cup fresh or frozen blueberries (6 ounces / 170g)
- Zest of 1 lemon
- ¾ cup cold heavy cream (180mL), plus extra for brushing
- 1 cold large egg
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. This ensures even distribution of the leavening agents and sugar.
- Incorporate Butter: Add the cubed cold unsalted butter to the dry mixture. Use a pastry blender or your fingers to work the butter into the flour until the pieces are pea-sized. This step helps create a flaky texture.
- Add Blueberries and Lemon Zest: Gently fold in the fresh or frozen blueberries and lemon zest, being careful not to crush the berries.
- Combine Wet Ingredients: In a small bowl, whisk together the cold heavy cream and the cold egg until smooth.
- Mix Wet and Dry: Pour the cream and egg mixture over the flour and butter mixture. Mix gently with your hands or a silicone spatula just until the dough is moistened but still slightly crumbly. Avoid overmixing to preserve flakiness.
- Shape the Dough: Turn the dough onto a lightly floured surface and knead it gently a few times to bring it together into a ball. Then, press the dough into an 8-inch circle.
- Cut into Wedges: Using a sharp knife, cut the dough circle into 8 equal wedges to form the classic scone shape.
- Freeze the Scones: Place the wedges on a small baking sheet lined with parchment or a silicone mat, and freeze for 20 minutes. This helps keep the butter cold for a flaky bake.
- Preheat Oven: While the scones freeze, preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Prepare for Baking: Transfer the frozen scones to the prepared baking sheet, spacing them about 2 inches apart. Lightly brush the tops with a bit more cream and sprinkle sugar over them for a shiny, sweet crust.
- Bake: Bake the scones for 20 to 25 minutes until the tops turn lightly browned and the edges are golden. Keep an eye on them to avoid overbaking.
- Cool and Serve: Let the scones cool on a wire rack for at least 10 minutes before serving to complete the setting of the crumb and improve flavor.
Notes
- Use cold butter and chilled cream to ensure flaky scones.
- If using frozen blueberries, do not thaw them before adding to keep juices from bleeding into the dough.
- Freezing the shaped dough before baking helps the scones rise better and retain their shape.
- For variation, try adding a teaspoon of vanilla extract to the cream and egg mixture.
- Serve warm with clotted cream, butter, or jam for a classic experience.
