1. Recipes

How to Make Lemon Blueberry Scones - A Step-by-Step Guide

Nothing says brunch like a warm, buttery scone paired with a steaming cup of coffee. And when it comes to scones, these Lemon Blueberry Scones are a real showstopper. With a delicate crumb and the perfect balance of tart lemon and sweet blueberry, these scones are sure to be a hit at your next breakfast or brunch gathering.

The combination of zesty lemon and juicy blueberries creates a refreshing and flavorful scone that is perfect for spring and summer. The citrusy aroma will waft th...

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Ingredients

  • 2 cups all-purpose flour
  • ⅓ cup white sugar
  • 2 teaspoons baking powder
  • 1 lemon, zested
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup cold butter, cubed
  • 1 cup fresh blueberries
  • ½ cup heavy cream
  • 1 large egg
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons heavy cream
  • ¼ cup powdered sugar
  • 1 ½ teaspoons fresh lemon juice

Information

  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 15 mins
  • Servings: 8
  • Yield: 8 scones

  • Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper and set aside.
  • Combine flour, sugar, baking powder, lemon zest, salt, and baking soda in the bowl of a food processor; pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. Pour mixture into a large bowl. Fold in blueberries, making sure they are well coated with the dry ingredients.
  • Whisk 1/2 cup heavy cream, egg, and lemon juice together in a small bowl using a fork until smooth; stir into flour mixture and mix just until slightly moistened.
  • Turn dough out onto a well floured surface. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc; cut disc into 8 triangles. Transfer scones using a bench scraper to the prepared baking sheets (4 scones per baking sheet). Brush scones with 2 tablespoons heavy cream.
  • Bake in the preheated oven until light brown, 20 to 23 minutes. Remove from the oven and let cool completely, about 30 minutes.
  • To make the glaze: Mix powdered sugar and lemon juice together in a small bowl. Transfer to a small resealable plastic bag; snip the corner off of the bag using scissors, and drizzle cooled scones with glaze.

    • Nutrition

    348 cal.

    • Total Fat: 19g
    • Saturated Fat: 12g
    • Cholesterol: 79mg
    • Sodium: 332mg
    • Total Carbohydrate: 40g
    • Dietary Fiber: 1g
    • Total Sugars: 14g
    • Protein: 5g
    • Vitamin C: 4mg
    • Calcium: 93mg
    • Iron: 2mg
    • Potassium: 78mg

    Categories

    Baking recipes
    Breakfast recipes
    Brunch recipes
    Dessert recipes
    Pastry recipes