Lemon Blueberry Scones
Celebrate summer with lemon blueberry scones! Easy to make, moist, and just bursting with sweet, seasonal fruit. You’ll love this quick scone recipe.
Anyone who knows me knows how much I love scones! To me, they are the best way to start the day. I love how easy they are to make, and they’re so moist, buttery, and light, they practically melt in your mouth. A cup of coffee or tea, and a scone or two, and I’m a happy lady!
But at this time of year, you’ve gotta love blueberry! And what could be nicer with blueberry than fresh lemon. This scone recipe just screams summer!
These lemon blueberry scones are perfection. They’re bright and citrus-y, with lemon zest perfuming the pastry and a sweet lemon glaze drizzled on top. And you get big, juicy summer blueberries in every luscious bite!
HOW TO MAKE LEMON BLUEBERRY SCONES
The base for these lemon blueberry scones comes from my favorite basic scone recipe. You can read all about it here: Basic Scone Recipe, and there’s even a step-by-step video so you can see just how easy and quick they are to make.
Once the dough comes together, just split it into two equal portions, and work in the blueberries. I used fresh blueberries, since they’re at the peak of their season, but you could probably use frozen too. Just as long as they aren’t too watery!
To work the blueberries in, just flatten the dough and scatter some berries on top, then fold it over onto itself, and repeat a few times. You need to work gently so as not to smash any of the berries. Don’t stress too much about overworking the dough. These scones are practically foolproof! And I’ve never had them come out the least bit tough. They’re absolutely tender as can be!
HOW TO SERVE LEMON BLUEBERRY SCONES
These lemon blueberry scones are perfection, just as is! The citrus-y powdered sugar glaze they’re drizzled with adds such a nice, bright & sunshine-y accent.
But if you really want to take them to the next level, try topping them with a little lemon curd.
They’d also be fantastic with a little smear of soft butter and some homemade jam.
CAN LEMON BLUEBERRY SCONES BE MADE AHEAD
One of the things I love about scones is that I can bake up a batch on the weekend, and enjoy a homemade breakfast every morning for the whole next week. Lemon blueberry scones can definitely be made ahead, and the leftovers are just as delicious as they were on the day they were baked.
I prefer to eat my scones warm, so a lot of times I will just give them 20 to 30 seconds in the microwave before serving. If you don’t have (or don’t want to use) a microwave, you can warm them in the oven on the lowest setting. Just be careful not to brown them- they’re already baked so they just want a gentle heat that won’t dry them out.
They’re a great at room temperature too, so if your mornings are busy and you need something you can eat on the go, these are perfect!
HOW TO STORE LEMON BLUEBERRY SCONES
These lemon blueberry scones will keep for 3 to 5 days at room temperature. I usually toss them into a zip-top bag or an airtight container, just so they don’t get stale. Keep an eye on the berries to make sure they don’t become moldy.
After a few days, they can be transferred to the fridge. They’ll keep for several more days there, or you can freeze them. They’ll be good in the freezer for a month or two, and they can be thawed at room temperature or in the microwave.
I think you’ll love these lemon blueberry scones! They’re such a delicious way to enjoy fresh summer blueberries, and their lemon-y goodness is sure to start your day off with a smile!
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Lemon Blueberry Scones
- 2 cups (250 g) all-purpose flour
- 1/3 cup (66.67 g) granulated sugar
- 1 1/2 teaspoons (1.5 teaspoons) baking powder
- 1/2 teaspoon (0.5 teaspoon) kosher salt
- zest of 1 lemon
- 1/2 cup (113.5 g) unsalted butter, (1 stick), cold
- 1/2 cup (119 g) heavy whipping cream, cold
- 1/2 pint (236.59 ml) fresh blueberries, (1 cup)
- 1 cup (120 g) powdered sugar
- 2 to 3 tablespoons freshly squeezed lemon juice
- Preheat the oven to 375 degrees F and line a baking sheet with parchment.
- Place the flour, sugar, baking powder, salt, and lemon zest in the bowl of a food processor, and pulse to combine.
- Cut the butter into pieces, and add to the food processor.
- Pulse the food processor until the mixture resembles coarse meal.
- With the food processor running on low speed, stream in the cream.
- When the dough has gathered itself into a ball, turn off the food processor and divide the dough into two equal portions.
- Gently knead/fold in the blueberries.
- Flatten each portion of dough into a disc shape, about 1 1/2-inches thick.
- Score each disc into 6 triangles with a knife, and pull the triangles slightly away from one another (allowing about 1/2-inch in between).
- Bake the scones for 14 to 18 minutes, or until set in the centers and slightly golden on the bottoms.
- Stir the powdered sugar and lemon juice together in a small bowl, and drizzle the glaze over the cooled scones.