When I'm not making my raspberry thumbprint scones I'm making this fluffy, bakery style recipe!
Sweet and buttery fresh blueberry scones are essential for a proper tea!Jump to:
❤️ Why you'll love this recipe
Lemon blueberry scones are oh! so flakey and buttery with plump, juicy blueberries in each sweet, crumbly bite. A whisper of bright lemon zest and a tangy citrus glaze make this the best lemon blueberry scone recipe ever!
🧾 Ingredients
I bet you've got most of this sitting in your kitchen right now!
- All-purpose flour
- Baking powder
- Butter
- Sugar
- Lemon (fresh - you'll want the juice and the zest)
- Blueberries - fresh or frozen. I've even used dried with good results.
- Milk
- Egg yolk
- Water
- Confectioner's sugar
- Salt
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the green recipe card below.
- Wash your blueberries and let them dry overnight.
- Mix the flour, salt, baking powder, lemon zest, and sugar in a large bowl.
- Grate the frozen butter into the dry ingredients.
- Dust the blueberries 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 and bake.
I like to brush the tops of these blueberry scones with a little egg wash and sprinkle them with sugar crystals. It makes them look pretty and gives a little extra flavor and texture. You don't need to do it if you don't want to.
Once the scones are out of the oven let them cool for a few minutes before you glaze them.
Then just split them with a fork and fill them with lemon or lime curd and a generous dollop of Devonshire cream. If you can't get the real thing try my copycat Devonshire cream recipe. It's SO good!.
How to shape scones
You don't need anything special to make these but I like to make the blueberry scones bigger than I would biscuits.
So, would you like to know about my very fancy biscuit cutters?
I cut the tops and bottoms out of various size cans! A tomato paste can is perfect for biscuits and a tomato sauce can is the size I use for my scone recipes.
You can also pat the dough into a circle and cut it in wedges if you like.
💭 Tips for success
Scones are merely a dressed up version of good, ole southern biscuits!
Expert Tip: The trick to making them perfectly tender and crumbly is to let them rest for about 15 -20 minutes before baking. This allows the dough time to relax, chill out, and combine the flavors.
- I like to use fresh blueberries in season but you can use frozen blueberries, too.
- I like White Lily Self Rising Flour - it's got less protein in it and is more delicate than all-purpose flour. If you use self-rising then don't add salt or baking powder.
- Freeze the butter before grating.
- Dust blueberries with flour before adding them to your dough.
- Let the scones rest after cutting - about 30 minutes is right. It's best to let them rest in the refrigerator if the kitchen is warm.
- Don't try to cut the butter in but leave it in long shreds and mix into the flour gently with a fork.
- Gently pat into shape - don't roll or knead
- Brushing on a little egg wash (an egg yolk blended with 1 teaspoon water) helps them have a pretty color
- These are best the day you make them.
- If I want them to be especially pretty I'll dust them with some Confectioner's sugar, too!
- You can freeze scones for up to three months.
👩🏻🍳 Frequently asked questions
Here are the most commonly asked questions about this recipe. If you don't find the answer to yours here leave a comment below or email me - I'll get back to you as soon as I can!
Ice cold butter, don't over-mix, and let them rest for 30 minutes before baking.
Make sure your oven is fully preheated before you put the scones in it. The baking powder will begin to rise as soon as it starts to heat up and you don't want it to be a slow process.
Yes, see the storage tips below.
🥫 Storage
Scones are best the day they are made but you can make them ahead, shape them, cover with plastic wrap and put them in the refrigerator overnight. In the morning bake as directed.
You can freeze them unbaked, right on the baking sheet then put the frozen scones in a freezer container with parchment between the layers. Bake as many as you need - no need to thaw first but you may need to add 3 to 5 minutes to the baking time.
Equipment
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This Mini-Scone Pan will give you scones that have a crisp outer crust all the way around. It's pretty cool! Plus it's from Nordic Ware so you know it's going to last forever.
Overhead view of lemon blueberry scones with a tangy lemon glaze.📚 Related recipes
Lemon blueberry scones. Doesn't that seem like the perfect beginning of a summer adventure in a book?
I always imagine lemon blueberry scones sitting on a farm table made of warm wood in a yellow and white kitchen. Nothing modern in sight.
No matter when I make them it's always summer in my head while I'm nibbling on them!
Try these soon, who knows? You might find that they really are the springboard to an adventure!
📖 Recipe
Glazed Lemon Blueberry Scones
Print Add to Collection Pin RecipeEquipment Needed
Ingredients
- 3 ½ cups flour, White Lily preferred
- 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.
- 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
- I like White Lily Self Rising Flour - it's got less protein in it and is more delicate than all-purpose flour. If you use self-rising then don't add salt and use unsalted butter
- Freeze the butter before grating
- Dust blueberries with flour before adding them to your dough
- Let the scones rest after cutting - about 30 minutes is right. It's best to let them rest in the refrigerator
- Don't try to cut the butter in but leave it in long shreds
- Add a little of the milk at a time and mix gently with a fork
- Pat into shape - don't roll or knead
- Brushing on a little egg wash helps them have a pretty color
- These are best the day you make them.
- You can freeze scones for up to three months.
Nutrition Facts
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We'll never share your email or send you spam. Pinkie swear.This recipe has been updated from the original August 2013 version to improve the instructions and images. Last updated January 15, 2021.
Janie Tanner
My first time making scones and these turned out absolutely perfect and delicious!! Thanks a million Marye!!