Lemon Blueberry Scones might sound like a five-star bakery treat, but trust me, you can make them at home even if you can’t find your rolling pin (been there… still don’t know where it’s hiding).
Ever been in a rush and wished you had something homemade, bright, and jam-packed with flavor for breakfast? That’s me, way too often. These scones are perfect for those moments when a bowl of cereal just feels weak. Oh, and if you like tangy sweets, check out these soft and chewy lemon cookies too. There’s never too much lemon, right?
Lemon Blueberry Scones
What Youll Need to Make Blueberry Scones
Alright, let’s break it down. For Lemon Blueberry Scones, you don’t need anything fancy. Most of the ingredients are probably hiding in your pantry or fridge—if not, the corner store’s got you covered. You’ll want to grab fresh blueberries (the big juicy kind if you can), a real lemon (no bottled stuff), flour, butter, sugar, a splash of heavy cream, an egg, baking powder, a bit of salt, and some vanilla extract.
Here’s my not-so-secret tip: cold butter straight from the fridge works best. Don’t let it soften or your scones turn more like cookies. Been there—meh results. And fresh lemon zest is a must. If you’ve never zested a lemon, just use a cheese grater’s fine side. That’s the trick for the brightest lemon flavor without turning your scones soggy.
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I never knew scones could taste so fresh and homemade until I tried putting in real lemon zest and actual blueberries. Game changer. — Jess M.
Lemon Blueberry Scones
How To Make Lemon Blueberry Scones
Now let’s get into the good stuff! Making scones really isn’t hard. The mess is totally worth it. Here’s how it goes: Mix your dry ingredients in a big bowl. Cut in your cold butter until the mix looks crumbly. If you don’t have a pastry cutter, just use your hands (it’s kind of fun and your kitchen will smell like a citrus orchard). Next, toss in the blueberries and lemon zest.
Don’t smash the berries—it’s tempting, but just pretend they’re delicate little rubies. Whisk your egg, cream, and vanilla together, then pour it in. Gently mix everything. If the dough looks all sticky and lumpy, you’re doing it right. Just don’t overmix or the scones will turn out tougher than a day-old baguette.
Flatten the dough into a circle on a floured surface, slice into triangles (pizza cutter makes it super easy), and get them on a tray. I always brush a bit of cream on top to make ‘em golden. Bake, then breathe in all that lemony amazingness.
Okay, I made these last weekend and actually followed the “don’t overmix” rule. They came out softer and fluffier than I expected—honestly best batch ever! — Dan S.
Lemon Blueberry Scones
Tips for Success
So here’s where these scones either sing… or flop. I’ve made every possible mistake more than once. If you keep these in mind, you’ll swoop in to hero status at brunch.
First off, always use cold butter and cold cream. Warm ingredients will try to melt before baking, and the scones won’t rise right. Trust me—this makes all the difference. Don’t overwork the dough. A light hand is your friend. If you’re using frozen blueberries, toss them in flour before adding so they won’t stain everything blue.
Also, don’t skip the lemon zest thinking juice will be enough. The zest is what gives it that zing. Finally, let the scones cool a bit before adding any glaze, if you want to do that. Hot scones melt glaze into sticky puddles (disappointing, I know).
Lemon Blueberry Scones
How to store and freeze the scones
Nobody really wants stale scones, so here’s how to keep yours almost as good as day one. Once they’re cool, pop leftovers in an airtight container. Room temp is fine for a day or two, but fridge will give you a couple days more.
To freeze, I wrap each scone tight in plastic wrap then stick in a zip-bag. They defrost really well. Just leave on the counter for half an hour or zap gently in the microwave. Warm scones are basically happiness in pastry form. Oh, and if you want to freeze before baking, shape the scones and freeze them raw, then bake straight from the freezer (just give it an extra few minutes).
Lemon Blueberry Scones
What should I serve with scones
Serving Lemon Blueberry Scones is honestly my favorite part—well, except maybe for eating them. Here’s a few simple ideas:
- Slather with a bit of soft butter or thick cream (clotted if you’re feeling fancy).
- Add a spoon of your favorite jam or a drizzle of honey for that extra wow.
- Pair with hot tea, obviously, or strong coffee if that’s more your vibe.
- Serve as a dreamy side for brunch alongside fresh fruit or even eggs.
And by the way, if you’re having friends over, just pop them on a plate with a dust of powdered sugar. Instant fancy!
So, scones? Totally doable. If you want to see a different twist, Sally’s Baking has a sweet recipe for Glazed Lemon Blueberry Scones that’s worth a peek. And for more lemony magic, treat yourself to these lemon lavender sandwich cookies—you’ll never get bored with brunch again. Happy baking!
Lemon Blueberry Scones
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Lemon Blueberry Scones
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
Bright and flavorful lemon blueberry scones that are easy to make at home, perfect for a quick breakfast treat.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsalted cold butter, cubed
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup fresh blueberries
- Zest of 1 lemon
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
- Gently fold in the blueberries and lemon zest.
- In a separate bowl, whisk together the egg, heavy cream, and vanilla extract.
- Pour the wet ingredients into the dry mixture and stir until just combined; do not overmix.
- Transfer the dough to a floured surface, flatten it into a circle about 1 inch thick, and slice into triangles.
- Place the scones on a baking tray lined with parchment paper and brush the tops with a little heavy cream.
- Bake for 18-20 minutes or until golden brown.
- Let cool slightly before serving.
Notes
For best results, use cold ingredients and avoid overmixing the dough. Store leftovers in an airtight container or freeze for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 9g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg