Introduction
Lemon Blueberry Scones are a classic breakfast treat or snack, perfect for brunches, gatherings, or cozy mornings. These tender, buttery scones, bursting with juicy blueberries and zesty lemon, deliver a bright, tangy-sweet flavor in every bite. Presented on a white ceramic platter, garnished with a dusting of powdered sugar or lemon zest, this Lemon Blueberry Scones recipe offers a vibrant, appetizing aesthetic that elevates any occasion. This recipe provides a traditional version, adaptable for dietary preferences, ideal for home bakers seeking a crowd-pleasing baked good that brings fresh, summery charm to any table.
Ingredients
For the Lemon Blueberry Scones:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 1 tbsp lemon zest (from 1 large lemon)
- 1/2 cup unsalted butter, cold and cut into small cubes
- 1/2 cup heavy cream, cold
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh blueberries (or frozen, unthawed)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
Serving:
- Optional: Powdered sugar, extra lemon zest
- Suggested Accompaniments: Clotted cream, butter, jam
- Suggested Pairings: Coffee, tea, or orange juice
- Suggested Aesthetic: Serve on a white ceramic platter
- Suggested Equipment: Mixing bowl, pastry cutter or fork, baking sheet, parchment paper, zester, whisk, measuring cups/spoons, cooling rack
Step-by-Step Process
- Preheat Oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, whisk together flour, granulated sugar, baking powder, salt, and lemon zest.
- Cut in Butter: Add cold butter cubes to the dry ingredients. Using a pastry cutter or fork, cut butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Add Wet Ingredients: In a small bowl, whisk together heavy cream, egg, and vanilla extract. Pour into the dry mixture and stir gently until just combined. Fold in blueberries carefully to avoid crushing.
- Shape Dough: Turn dough onto a lightly floured surface and knead gently 3–4 times until it holds together. Pat into an 8-inch round, about 1-inch thick. Cut into 8 wedges using a sharp knife.
- Bake: Place wedges on the prepared baking sheet, spacing 2 inches apart. Bake for 18–22 minutes, until golden brown and a toothpick inserted comes out clean.
- Make Glaze: In a small bowl, whisk powdered sugar and 2 tbsp lemon juice until smooth. Taste the glaze and adjust with an additional 1 tbsp lemon juice for tang or a pinch of powdered sugar for sweetness to ensure a balanced flavor.
- Serve: Cool scones on a rack for 10 minutes. Drizzle with lemon glaze. Transfer to a white ceramic platter, garnish with powdered sugar or lemon zest, and serve warm with clotted cream, butter, jam, coffee, tea, or orange juice.
Tips for Better Lemon Blueberry Scones
- Keep butter and cream cold to achieve a flaky, tender texture; chill dough for 15 minutes before shaping if it softens.
- Taste the glaze before drizzling to balance tangy and sweet flavors; adjust cautiously.
- Handle dough minimally to prevent tough scones; fold blueberries gently to avoid bursting.
- Use fresh blueberries for the best texture; if using frozen, add unthawed to prevent color bleeding.
- Present on a white ceramic platter to highlight the golden scones and vibrant garnishes.
- Make ahead: Prep dough and cut wedges up to 1 day in advance; refrigerate and bake fresh.
- For extra crunch, sprinkle 1 tsp coarse sugar over scones before baking.
- Enhance aesthetic: Garnish with powdered sugar or lemon zest on a white ceramic platter for a summery, inviting look.
Variations and Customization
- Gluten-Free Lemon Blueberry Scones: Use a 1:1 gluten-free flour blend; ensure baking powder is gluten-free.
- Vegan Lemon Blueberry Scones: Replace butter with vegan butter, heavy cream with coconut cream, and egg with 1/4 cup unsweetened applesauce.
- Low-Sugar Lemon Blueberry Scones: Reduce granulated sugar to 1/4 cup and use a sugar-free powdered sugar alternative for the glaze.
- Lemon Raspberry Scones: Replace blueberries with raspberries for a tart twist.
- Herb-Infused Lemon Blueberry Scones: Add 1 tsp fresh thyme or rosemary to the dry ingredients.
- Orange Blueberry Scones: Swap lemon zest and juice with orange zest and juice for a citrus variation.
- Nutty Lemon Blueberry Scones: Fold in 1/4 cup chopped almonds or pecans with the blueberries.
- Spiced Lemon Blueberry Scones: Add 1/4 tsp ground cinnamon or cardamom to the dry ingredients.
Storage and Serving Tips
- Store scones in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days; reheat in a 350°F oven for 5–7 minutes to refresh.
- Freeze unbaked or baked scones in a freezer-safe container for up to 2 months; thaw unbaked scones in the fridge overnight before baking, or reheat baked scones in a 350°F oven for 10 minutes.
- Serve warm or at room temperature for the best flavor and texture.
- Use as a breakfast treat, brunch item, or afternoon snack with spreads.
- Pair with coffee, tea, or orange juice to complement the tangy-sweet flavor.
- Present on a white ceramic platter with garnishes for an appetizing, summery charm.
Nutritional Information
Based on 8 servings (1 scone each):
- Calories: 290 kcal
- Total Fat: 14g
- Saturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 320mg
- Total Carbohydrates: 37g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 4g
- Vitamin A: 10% Daily Value
- Vitamin C: 8% Daily Value
- Calcium: 10% Daily Value
- Iron: 8% Daily Value
Note: Values vary by ingredient brands and substitutions (low-sugar options reduce sugars to ~8g). Moderate in fat; enjoy with fruit for balance.
Conclusion
This Lemon Blueberry Scones recipe delivers a tender, tangy-sweet baked good, perfect for any occasion, transforming simple ingredients into a summery classic. Its easy preparation and vibrant presentation make it a favorite. The juicy blueberries and zesty lemon delight every bite. It’s sure to be a cherished recipe, loved for its crowd-pleasing appeal.
Lemon Blueberry Scones Recipe: Bright and Tender
Classic Lemon Blueberry Scones with tender, tangy-sweet flavor.
Ingredients
- Lemon Blueberry Scones:
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp kosher salt
- 1 tbsp lemon zest
- ½ cup unsalted butter cold
- ½ cup heavy cream cold
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- Lemon Glaze:
- 1 cup powdered sugar
- 2 –3 tbsp fresh lemon juice
- Optional: Powdered sugar lemon zest
- Suggested Pairings: Coffee jam
Instructions
- Preheat oven to 400°F; line baking sheet with parchment.
- Whisk flour, sugar, baking powder, salt, and lemon zest.
- Cut in cold butter until crumbly.
- Mix cream, egg, and vanilla; stir into dry ingredients with blueberries.
- Pat dough into an 8-inch round; cut into 8 wedges.
- Bake 18–22 min until golden.
- Whisk powdered sugar and lemon juice for the glaze; taste and adjust.
- Drizzle glaze; serve on a white ceramic platter with powdered sugar, coffee, and jam.
Notes
- Keep ingredients cold for a flaky texture.
- Store at room temperature for 2 days or freeze for 2 months.
- Try a gluten-free or vegan variation.
- Pair with tea.
