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Lightly sweet Lemon Blueberry Scones
Buttery, flaky blueberry scones infused with lemon zest and juice
Bet you’re going to love these Lemon Blueberry Scones! These ultimate scones are stuffed with juicy blueberries and loaded with fresh tangy lemon juice and zest.
The scone dough is lightly sweetened just like our favorite coffeehouse confections. We sprinkle plenty of coarse sugar on top before baking to give the scones a nice crispy crust. Even with this sugary crust, the middle of the scones stay moist and tender. Finally, a tangy sweet lemony glaze is drizzled over the scones just before serving for plenty of zing!
Scones are the best treat for breakfast or brunch, and are one of my favorite afternoon snacks! Grab a hot cup or coffee or tea and enjoy a delicious moment with our terrific Lemon Blueberry Scones.
Ingredients you’ll need to make Lemon Blueberry Scones:
For the scone dough:
- granulated sugar – for a super moist scone, substitute brown sugar for the white.
- lemon zest – you’ll need the zest of 2 lemons. No white pith as it may make your scones taste bitter.
- fresh lemon juice – you only need a tablespoon which is about 1/2 of a fresh lemon.
- milk – whole milk is best in this recipe but you can also use heavy cream or half-and-half
- all-purpose flour – measured correctly using the stir, scoop and level method. Or use a kitchen scale and measure by grams.
- baking powder – always make sure your leavening agents are still active!
- unsalted butter, cold and cut into 1/2-inch pieces
- fresh blueberries – in a pinch you can substitute frozen blueberries for fresh, but do not thaw first.
- additional milk or cream for brushing on top to give the scones a nice golden color.
- coarse sugar such as turbinado for topping
For the lemon glaze:
- powdered sugar
- fresh lemon juice
How to make Blueberry Scones with a lemon glaze:
Making lemon sugar
As with many of our lemon infused recipes, we start by combining the sugar and lemon zest in a small or mini-food processor. PulsetThe lemon sugar until the sugar is tinted yellow and the zest is broken down into tiny pieces.
The reason for this step is to release the intense lemon oil, ensuring the flavor is distributed throughout the entire mixture. I swear by this step and always incorporate it into our lemon recipes.
This process of making lemon sugar is included in many of our recipes including our Lemon Cheesecake, Lemon Crumble Breakfast Cake, Lemon Sugar Cookies and these pretty little Lemon Cookies with Lemon Cream Filling.
Making the scone dough
In a small bowl combine the lemon sugar, lemon juice, milk and salt. Whisk until the sugar is dissolved. Set aside.
Next, whisk together the flour and baking powder. Cut the cold butter into the flour mixture using a pastry blender until only small pea size pieces remain.
Add the blueberries to the flour and toss to combine. Add the milk and stir gently with a wooden spoon or spatula until the dough comes together. Take care not to overwork the dough or crush the blueberries.
Forming the scone cake
Line an 8-inch cake pan with a double layer of plastic wrap. Leave the extra hanging over the sides. Sprinkle flour over the plastic wrap.
Using lightly floured hands, gently gather the dough and press into the pan to form an even 8-inch round.
Using the plastic wrap as a sling, lift the dough out of the pan and place on the prepared baking sheet. Discard the plastic wrap.
Cut the dough into eight wedges. Gently press the remaining blueberries into the top of each scone for decoration.
Brush the dough with a little milk or cream and generously sprinkle coarse sugar on top.
Separate the scones and bake for 30 to 35 minutes or until golden brown. Transfer to a wire rack to cool before glazing.
Making the lemon glaze
Whisk together the powdered sugar and lemon juice until smooth. Add more sugar or lemon juice as needed for desired consistency. Drizzle over the warm scones and serve immediately.
Can you freeze Lemon Blueberry Scones?
As with many of our recipes, scones are best eaten the day they’re made.
However, feel free to freeze leftover scones, with our without the lemon glaze. Thaw at room temperature, then lightly warm in a microwave set at 50% power, if desired.
The tops won’t be crispy as they were when fresh, but they still taste terrific.
Can you substitute other fruits for the blueberries?
As you know, blueberries and lemon are made for each other. However, raspberries or blackberries would be a great substitute for the blueberries in this recipe.
You can switch out the lemon with orange zest and juice if you want as we’ve done in our Cranberry Scone recipe. Whenever the fruit is naturally tart, I prefer adding orange juice which tends to be a bit sweeter.
Another great option is to omit the lemon and the blueberries and add chocolate chips instead. Make a simple glaze from melted chocolate, or use a combo of powdered sugar and milk.
It’s so easy to be inspired by these delicious wedges or buttery flakiness 🙂
More great scone and biscuit recipes:
We’re smitten with scones and biscuits but especially those loaded with fruits and tangy zest.
Try one of our easy recipes next time you want to turn your ordinary weekend breakfast into something extraordinary.
- Strawberry Scones
- Almond Peach Scones
- Buttery Apricot Scones
- Almond Cranberry Scones
- Apple Cinnamon Scones
- Blueberry Buttermilk Biscuits
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Lemon Blueberry Scones
For the scone dough:
- ¼ cup granulated sugar (55g)
- zest of 2 lemons
- 1 tablespoon fresh lemon juice
- 1 cup whole milk cold 8oz
- ½ teaspoon salt
- 3 cups all-purpose flour 378g
- 2 ½ teaspoons baking powder
- 10 tablespoons unsalted butter cold 5oz
- 1 ⅔ cups fresh blueberries divided
- milk for brushing on top
- 1 tablespoon coarse sugar for topping
For the lemon glaze:
- 1 cup powdered sugar 115g
- 1 tablespoon fresh lemon juice about 1/2 lemon +/- as needed
To prepare the scones:
- Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
- In a small food processor combine the granulated sugar and lemon zest. Pulse until the sugar is bright yellow and the zest is broken down into tiny pieces.
- In a 2-cup measuring cup combine the lemon sugar, lemon juice, milk and salt. Stir until the sugar is dissolved. Set aside.
- In a large mixing bowl whisk together the flour and baking powder. Cut the butter into 1/2-inch pieces and add to the flour mixture. Blend using a pastry cutter until only small pea size pieces remain. Add 1 1/3 cups of the blueberries to the flour mixture and fold gently until incorporated. Add the milk mixture and stir with a wooden spoon or stiff spatula until the dough comes together and no dry flour remains. Take care not to crush the blueberries.
- Line an 8-inch cake pan with a double layer of plastic wrap with extra hanging up and over the sides. Sprinkle a little all-purpose flour over the plastic wrap. Using lightly floured hands gather the dough together and transfer to the 8-inch cake pan. Lightly flour the top of the dough, if sticky. Gently press the dough to form an even 8-inch round.
- Using the plastic wrap as a sling, lift the dough out of the pan and place on the prepared parchment lined baking sheet. Discard the plastic wrap.
- Cut the dough into 8 wedges. Press a few of the remaining 1/3 cup of blueberries on top of each scone for decoration. Lightly brush the top of the dough with a little milk then generously sprinkle with coarse sugar.
- Separate the scones on the baking sheet. Bake for 25 to 35 minutes or until golden brown. Transfer to a wire rack and cool slightly before adding the glaze.
To prepare the glaze:
- Whisk the powdered sugar and lemon juice together in a small bowl. Add more lemon juice or powdered sugar as needed for desired consistency. Drizzle over the scones and serve immediately.
- Scones are best eaten the day they’re made.
- Store at room temperature for up to 1 day. Refrigerate leftovers in an airtight container for 2 to 3 days. Rewarm gently in the microwave if desired. The scones will soften over time but are still delicious.
- You can skip forming the scone in a cake pan and use floured hands to mold into an 8-inch round.
Originally published July 2011, updated June 2021