Lemon Blueberry Scones make the perfect addition to any breakfast or brunch. They are soft and fluffy and topped with a sweet and tangy lemon glaze.
Lemon Blueberry Scones
I always read about people having tea and scones in books. However, I have never tried a scone…until this week! Naturally, I decided to see what all the hype was about. Now I can honestly say they live up to the hype! They are soft and fluffy on the inside with a little bit of crispness on the outside. Plus, I loved the juicy bites of blueberry and the tangy lemon glaze. Now all I want to do is throw a fancy tea party!
What is a Scone?
Scones are small, triangle shaped baked goods. They originated in the United Kingdom and are typically eaten at tea time. However, in America, scones are served for breakfast or brunch. They can be sweet or savory. Unlike other tea cakes, you make scones with baking powder instead of yeast. Scones are usually served with butter or cream and jam. However, in my case, I added the lemon glaze on top.
Tips for Baking
These Lemon Blueberry Scones are really easy to make. That being said, I do have a couple of tips that will help make your baking experience even better! First, make sure that your butter is really cold, otherwise the texture will be wrong. I suggest putting it the freezer for about 10 minutes before you start preparing the scones. Next, instead of cutting the butter into pieces, I suggest using a cheese grater. This makes the butter so much easier to work into the dough. Finally, make sure the scones are at least one inch apart on the baking sheet. They grow a lot!
Other Breakfast and Brunch Recipes You Will Love
- Blueberry Cream Cheese Coffee Cake
- Banana Chocolate Chips Muffins
- Breakfast Monte Cristo Sandwiches
- California Breakfast Casserole
How to Make Lemon Blueberry Scones
- 3/4 cups fresh blueberries
- 2 2/3 cups flour plus extra for coating the blueberries and rolling out the dough
- 1/3 cups sugar plus extra for sprinkling on top of the scones
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons butter chilled in the freezer for 10 minutes
- 1 egg
- 1/2 cup milk
- 2 tablespoons lemon juice
- 1 tablespoons lemon zest
- heavy cream for brushing the tops of the scones
- In a small bowl, toss blueberries with a little bit of flour, until they are lightly dusted. Set aside.
- In a large bowl, combine all the dry ingredients. Mix well.
- Using a cheese grater or box grater, grate the chilled butter into the dry ingredients. Work quickly so the butter does not melt.
- Using a pastry cutter or your hands work the butter into the dry ingredients until it becomes crumbly.
- In a small bowl, beat the egg with the milk. Add to the flour and butter mixture.
- Add lemon juice and lemon zest.
- Mix the ingredients until a ball of dough forms. If it is too sticky, add a little more flour. If it is too dry, add a little milk. It should be sticky but not so much that you can't work with it.
- Divide the dough in half. On a well-floured surface, roll each half out into 7-inch circles.
- Sprinkle the blueberries over one of the circles. Place the other circle over the top and pat down gently (don't squish the berries!) until the circles are meshed together. Flatten out the circle until it is about 12 inches.
- Cut into 8 slices, like a pizza. Place on a lightly greased baking sheet and chill in the fridge for about 15 minutes.
- While the dough is chilling, preheat the oven to 450.
- When the dough is chilled and the oven is preheated, take the dough from the fridge and brush the top of each scone with heavy cream. Sprinkle a little bit of sugar over the top of the cream.
- Bake the scones for 12-15 minutes, or until the tops are just slightly golden brown.
- Take the scones out of the oven and place the baking sheet on a cooling rack.
- While the scones are cooling, make the glaze by combining the lemon juice and powdered sugar. If it is too thin, add more powdered sugar. If it is too thick, add more lemon juice or milk.
- When the scones are cooled completely, drizzle glaze over the top and serve.