Lemon Blueberry Scones

5 from 6 votes

Lemon Blueberry Scones are the perfect addition to any breakfast or brunch. They are soft and fluffy and topped with a sweet and tangy lemon glaze.

Prep Time20

Cook Time15

Total Time35

Course: Breakfast, brunch

Cuisine: English

Keyword: blueberry, lemon, Scones

Servings: scones

Calories: 344kcal

Author: Kelsey Crist

Ingredients

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

For the Lemon Glaze

2 tablespoons lemon juice
1-2 cups powdered sugar

Instructions

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 turns into coarse crumbs.
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.

Video

Notes

This lemon blueberry scones recipe is full of flavor, Vitamin C, and sunshine! Enjoy with a glass of milk or a cup of tea.

Your scones will last in an airtight container on your counter for two days. However, your scones can last, again, in an airtight container, in the fridge for up to a week.

Nutrition