Lemon blueberry scones are loaded with plump, juicy blueberries and sprinkled with bright lemon zest—basically, the kind of baked good that makes your morning coffee feel underdressed.
Table of Contents
These flaky little darlings are what happens when your Southern biscuit cousin goes off to finishing school and comes back with a British accent and a lemon glaze.
🧾 Ingredients
I like to use fresh blueberries in this recipe but frozen ones will work. Keep them frozen when adding to the batter or your batter can change to a drab gray color. If you like a sweeter flavor then add a teaspoon of vanilla to the scone dough - just mix it in with the milk.
📖 Recipe
Glazed Lemon Blueberry Scones
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- 3 ½ cups flour, White Lily preferred, may use self-rising flour
- 2 tablespoons baking powder, omit if using self rising flour
- 10 tablespoons butter, frozen
- ½ cup sugar
- pinch salt, omit if using self rising flour
- 1 tablespoon lemon zest
- 1 ⅓ cup whole milk
- 1 cup blueberries, fresh preferred
- 1 egg yolk
- 1 teaspoon water
Glaze
- 1 ¾ cups Confectioner's sugar
- 1 ½ tablespoons lemon juice
- 1 tablespoon butter, melted
Instructions
- Preheat your oven to 400F
- Grease a baking sheet.
- Mix the flour, salt, baking powder, lemon zest, and sugar in a large bowl.
- Use a box grater to grate the frozen butter into the dry ingredients. Stir gently to cover the butter with flour.
- Wash the berries and let dry overnight. Dust with flour.
- Add the milk and berries and gently mix to make a soft dough.
- Turn out onto a floured surface.
- Pat dough (gently!) out to ¾ inch thickness.
- Cut into rounds with a cutter or into wedges with a knife.
- Place the scones on the greased baking sheet.
- Mix the egg yolk and water and brush on the tops of the scones.
- Sprinkle with some sugar crystals, if desired.
- Let stand for 15-20 minutes. If the kitchen is hot put them in the fridge during this time.
- Bake for 12-15 minutes or until the tops are golden brown.
- Glaze while warm.
Glaze
- Mix all glaze ingredients together until smooth. You may need a little more Confectioner's sugar or a little more lemon juice to get the right consistency.
Notes
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
🔪 Instructions
How to mix scone dough
We're not going to cut in the butter for these scones - we're going to freeze the stick of butter and grate it into the flour. mixture instead. This will ensure that the blueberry scones have plenty of flaky layers and it's so much easier than the traditional method!
The other trick to making perfect, tender scones is to let them rest in the fridge for about 15-20 minutes before baking. This allows the gluten to relax and the butter to solidify again if it started to soften.
How to cut, bake, and glaze scones
Brushing a little egg wash on top of the scones (an egg blended with 1 tablespoon of water) gives them a pretty color and a tender crust after baking.
Why grate the butter?
Ice-cold, grated butter is the secret to perfect scones. As it melts during baking, it creates little pockets of steam that give you a tender, flaky center and those irresistible crunchy edges.
What makes scones light and fluffy?
Make sure your oven is fully preheated before putting the scones in. Baking powder begins to rise as soon it heats, and the water in the butter starts to evaporate. Both processes need to happen quickly and at the right temperature. Also, don't twist the cutter (and don't make sawing motions with the knife) when cutting the dough. That'll seal the edges and make it harder for the scones to rise. Just like making biscuits, press straight down, and lift gently back up.
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Anne says
My Irish friends call these Lemon Blueberry Pizza. They don't consider them scones. But, they sure love the taste. They are yummy and in my opinion better then scones. Moist and favorful.
I make my own Clotted cream, in the oven using Heavy (NOT ultra pasterized ) Cream. These are a hit!
Corina Woodcock says
Made the blueberry scones last night, boy they were a hit. Making more this Saturday for friends. Thank you for the recipe