Fluffy Blueberry Lemon Scones

Bright citrus and juicy blueberries come together in these blueberry lemon scones that make breakfast or an afternoon treat something to look forward to. Whether you love them warm from the oven or with a drizzle of zesty glaze, these scones are fluffy inside and golden on top.

I remember stumbling on this recipe one weekend when I had a surplus of blueberries that needed using I ended up sharing them with my neighbors who still ask about those scones whenever blueberries are in season

Ingredients

• All-purpose flour: gives the scones structure and keeps them tender use a good quality unbleached flour for best texture
• Granulated sugar: brings sweetness and balances the sharp lemon zest try organic for a cleaner taste
• Baking powder: makes the scones rise high use fresh baking powder for the fluffiest texture
• Fine salt: enhances the lemony flavor and brings out the sweetness choose sea salt for a more delicate taste
• Finely grated lemon zest: infuses the scones with bright aroma use unwaxed lemons and microplane for best results
• Unsalted butter cold and cubed: gives classic flaky layers choose a high-fat European butter for richness
• Heavy cream: adds moisture and tenderness look for cream with no extra additives
• Large egg: binds the scones and gives a soft crumb room temperature works best for even mixing
• Pure vanilla extract: adds roundness to the flavor choose real vanilla not imitation
• Fresh or frozen blueberries: pack fruity bursts into every bite pick firm berries for best results
• Powdered sugar for glaze: melts into a sweet finish sift it first for a smooth topping
• Fresh lemon juice for glaze: amps up the citrus zing use freshly squeezed juice for brightness

Step-by-Step Instructions

Prepare your workstation:

Preheat the oven to four hundred degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking

Mix dry ingredients:

In a large mixing bowl whisk together all-purpose flour sugar baking powder salt and lemon zest until everything looks evenly blended

Cut in the butter:

Add very cold cubed unsalted butter into the flour mixture then use a pastry cutter or your fingertips to work it in until you see coarse crumbs that resemble small peas This step is key for flakiness

Combine wet ingredients:

In a separate bowl whisk heavy cream egg and pure vanilla extract together until smooth and no streaks of yolk remain

Bring the dough together:

Pour the wet ingredients over the flour mixture gently stirring until everything is just combined The mixture should look shaggy avoiding overmixing is important

Fold in blueberries:

Sprinkle fresh or unthawed frozen blueberries evenly over the dough Gently fold them in so the berries stay whole and the dough remains light

Shape the dough:

Turn the dough onto a lightly floured surface Pat into a seven inch disc about one inch thick Work quickly so the butter stays cold

Cut scones and arrange:

Slice the disc into eight even wedges and transfer each piece to the prepared baking sheet Leave space between for even baking

Brush and bake:

Brush the tops of each scone lightly with a little extra heavy cream to create golden crusts Slide the tray into the oven and bake for sixteen to eighteen minutes or until the tops are a warm golden color and the edges are set

Cool and glaze:

Let the scones cool on a wire rack for about ten minutes For a finishing touch whisk powdered sugar with fresh lemon juice and drizzle over the scones while still slightly warm

Save

My favorite part has to be the lemon zest—when I first started making these with extra lemon, the kitchen smelled like spring My kids always sneak a bite before the glaze sets which is my favorite memory of baking these together

Storage Tips

Let scones cool completely before storing Place in an airtight container at room temperature for up to two days For longer storage freeze them individually wrapped then reheat in a low oven for that just-baked texture

Ingredient Substitutions

If you do not have fresh blueberries swap in frozen ones straight from the freezer No need to thaw Sub raspberries or blackberries for a different flavor If you are out of heavy cream try using full fat coconut milk for a dairy free option

Save

Serving Suggestions

Serve these scones warm with a dab of butter or a spoonful of lemon curd They are delicious with black tea at breakfast or as an afternoon pick me up Honestly I have even packed them for a picnic brunch with friends

Cultural and Historical Context

Scones have their roots in Scottish tradition but have traveled across the world Here in America they tend to be sweet and loaded with additions like fruit or nuts The lemon blueberry combo has become a bakery classic for good reason bright citrus is the perfect match for berries

Recipe FAQs

→ What makes the scones fluffy?

Cold cubed butter cut into the flour creates little pockets that melt during baking, giving the scones their tender and fluffy texture.

→ Can I use frozen blueberries?

Yes, frozen blueberries can be used without thawing, helping to prevent the dough from becoming too wet.

→ How does lemon zest affect the flavor?

Finely grated lemon zest infuses the dough with a bright, zesty aroma that complements the sweetness of the blueberries.

→ What is the purpose of brushing cream on top before baking?

Brushing heavy cream on top results in a golden, slightly crisp exterior once baked, enhancing texture and appearance.

→ How can I avoid dense scones?

Mix the dough gently and avoid overworking it to keep the texture light and tender.