Blueberry Lemon Scones [45 Minutes] (2024)

Blueberry Lemon Scones are a delightful pastry that combines the tangy flavor of lemon with the sweet burst of fresh blueberries. These scones are perfect for breakfast, brunch, or an afternoon tea. They are light, tender, and topped with a simple lemon glaze that adds just the right amount of sweetness.

Why You’ll Love This Recipe

You’ll love Blueberry Lemon Scones for their perfect balance of sweet and tart flavors. The combination of fresh blueberries and zesty lemon creates a refreshing taste, while the tender, flaky texture makes these scones irresistible. They are easy to make and perfect for sharing with family and friends.

Expert Tips and Tricks

• Cold ingredients: Ensure the butter, eggs, and cream are very cold to achieve a flaky texture.
• Handle gently: Avoid overmixing the dough to prevent tough scones.
• Chill the dough: Chill the dough for at least 15 minutes before baking to help the scones hold their shape.
• Fresh lemon: Use fresh lemon juice and zest for the best flavor.

Recipe Variations and Possible Substitutions

• Different berries: Substitute blueberries with raspberries, blackberries, or strawberries.
• Gluten-free: Use a gluten-free flour blend to make these scones gluten-free.
• Add-ins: Mix in white chocolate chips or chopped nuts for extra flavor and texture.
• Vegan option: Use plant-based butter, coconut cream, and a flax egg to make these scones vegan.

Serving and Pairing Suggestions

Serve Blueberry Lemon Scones warm or at room temperature with a dollop of clotted cream or a pat of butter. They pair beautifully with a cup of tea or coffee. These scones are also great on their own as a quick breakfast or snack.

Storage and Reheating Tips

• Refrigeration: Store leftover scones in an airtight container at room temperature for up to 2 days.
• Freezing: Freeze the scones in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
• Reheating: Reheat scones in a preheated oven at 350°F (175°C) for 5-10 minutes or in the microwave for 20-30 seconds.

Recipe FAQs

Do I need to glaze the scones? The glaze is optional but adds a lovely sweetness and extra lemon flavor.

Can I use frozen blueberries? Yes, you can use frozen blueberries. Do not thaw them before adding to the dough to prevent excess moisture.

How do I prevent the scones from spreading too much? Chill the dough before baking and ensure the butter is very cold.

Can I make the dough ahead of time? Yes, you can prepare the dough, shape the scones, and refrigerate overnight before baking.

Blueberry Lemon Scones

Yield: 8 scones

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

See Also

Savoury Cheddar Onion Scones – – Teatreatery

Delight in the zesty flavor and tender crumb of these Blueberry Lemon Scones, a perfect pairing for your morning coffee or tea. Bursting with fresh blueberries and a hint of lemon, they bring a refreshing twist to your breakfast table.

Ingredients

• 2 cups (250g) all-purpose flour, plus more for dusting
• 1/2 cup (100g) granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• Zest of 1 lemon
• 1/2 cup (113g) cold unsalted butter, cubed
• 3/4 cup (180ml) heavy cream, plus more for brushing
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup (150g) fresh blueberries
• Optional for glaze: 1 cup (120g) powdered sugar mixed with 2 tablespoons lemon juice

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Combine dry ingredients: In a large bowl, whisk together flour, granulated sugar, baking powder, salt, and lemon zest.
3. Cut in the butter: Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
4. Whisk wet ingredients: In a small bowl, whisk together heavy cream, egg, and vanilla extract.
5. Form the dough: Pour the wet ingredients into the dry ingredients, gently mixing until just combined. Fold in the blueberries, being careful not to crush them.
6. Shape the scones: Transfer the dough to a floured surface, form into a disk about 1 inch thick, and cut into 8 wedges.
7. Bake: Place the scones on the prepared baking sheet, brush the tops with a bit more heavy cream, and bake for 25 minutes or until golden brown.
8. Glaze (optional): Once cooled, drizzle with a glaze made of powdered sugar and lemon juice.

Notes

Cold ingredients: Keep your butter and heavy cream cold for a flakier scone.

Gentle handling: Mix the dough as little as possible to keep the scones light and airy.

Lemon zest: Use a fine grater for the lemon zest to evenly distribute the lemon flavor.

Fresh blueberries: Fresh is best for flavor and texture, but frozen can be used in a pinch (do not thaw).

Baking time: Start checking the scones at 20 minutes, as oven temperatures can vary.

Nutrition Information:

Yield: 8Serving Size: 1
Amount Per Serving:Calories: 148Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 28mgSodium: 296mgCarbohydrates: 26gFiber: 1gSugar: 1gProtein: 4g