Lemon Blueberry Scones

Scones cut into wedges with blueberries and lemon

Print Recipe

5 from 4 votes

Lightly sweet and stuffed with blueberries, lemon juice and plenty of lemony zest!

Prep Time20

Cook Time30

Total Time50

Course: Breakfast

Cuisine: American

Keyword: blueberry, breakfast,, brunch,, lemon

Servings:

Calories: 418kcal

Author: Tricia

Ingredients

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

Instructions

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 ½-inch pieces and add to the flour mixture. Blend using a pastry cutter until only small pea size pieces remain. Add 1 ⅓ 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 ⅓ 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.

Notes

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.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition