Description
These Lemon Blueberry Scones are like sunshine you can eat. They’re tender and buttery inside, lightly crisp on the outside, and bursting with juicy blueberries and fresh lemon zest. Simple to make and beautifully impressive, they’re perfect for breakfast, brunch, or a cozy afternoon treat with coffee or tea.
Ingredients
For the scones
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2 cups all-purpose flour
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1/3 cup granulated sugar
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1 tbsp baking powder
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1/2 tsp salt
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Zest of 1 lemon
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1/2 cup cold unsalted butter, cubed
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2/3 cup heavy cream (plus extra for brushing)
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1 large egg
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1 tsp vanilla extract
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1 cup fresh or frozen blueberries (do not thaw if frozen)
Optional lemon glaze
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1/2 cup powdered sugar
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1–2 tbsp fresh lemon juice
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, salt, and lemon zest.
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Cut in butter: Add cold butter and work it in with fingers or a pastry cutter until the mixture looks like coarse crumbs with pea-sized bits.
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Mix wet ingredients: In a small bowl, whisk cream, egg, and vanilla.
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Combine: Add wet ingredients to dry and gently mix until a shaggy dough forms.
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Fold in blueberries carefully to avoid crushing them.
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Shape & cut: Turn dough onto a lightly floured surface, pat into a 1-inch thick circle, and cut into 8 wedges.
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Bake: Transfer to baking sheet, brush tops with cream, and bake 18–22 minutes until golden.
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Glaze (optional): Whisk powdered sugar and lemon juice, then drizzle over warm scones.
Notes
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Cold butter is key: It creates flaky, tender layers. Chill it well.
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Don’t overmix: A light hand keeps scones soft, not dense.
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Frozen berries work great: Use them straight from the freezer to avoid purple dough.
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Make ahead: Freeze unbaked scones and bake from frozen, adding 2–4 minutes.