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These lemon blueberry scones tender, flaky and bursting with sweet blueberries. It’s hard to eat just one! These easy scones are finished with a maple drizzle on top.
Featured Comment
Loved these scones. Very easy to make! We ate them all in a day.
Why You’ll Love This Lemon Blueberry Scones Recipe
- Easy. If the idea of making scones at home sounds complicated stop right there. It is so easy! Once you learn how to make them you’ll never go back.
- Perfect texture. These scones have the perfect balance between tender and flaky. The golden exterior is just barely crisp – enough to make biting into the fluffy interior extra satisfying.
- Flavorful. I love how this particular scone recipe combines the flavors of spring into one tender bite. You get a bit of blueberry, a hint of lemon and a touch of maple.
What You’ll Need
The ingredients for this recipe are pantry staples. I shared some common subs below. Be sure to scroll down to the recipe card for ingredient amounts.
For the Scones
- All purpose flour
- Sugar – I use white sugar in this recipe but light brown sugar would also work.
- Baking powder and baking soda
- Kosher salt – Always user kosher salt when baking. Table salt is too finely ground and makes it easy to over salt your food.
- Lemon zest – You can also use orange or clementine zest.
- Unsalted butter – Make sure it is very cold.
- Plain yogurt – You can also use sour cream or vanilla yogurt.
- An egg
- Blueberries – Fresh or frozen will work.
- Heavy cream – This is used to wash the scones before baking and gives them their golden hue. You can also use regular milk.
For the Glaze
- Confectioners sugar
- Pure Maple syrup – Be sure to use the real stuff, not maple flavored syrup. You could also sub 1/2 tsp of pure vanilla extra for the maple syrup.
- Heavy cream – For the glaze you can also use regular milk or plant based milks if you prefer.
How to Make Lemon Blueberry Scones
Alright so are you ready to make blueberry scones? This recipe is super easy and I’m including step-by-step photos below. Here’s how to do it:
- Prep your equipment. Preheat oven to 400F. Line a baking sheet with parchment paper.
- Combine the dry ingredients and butter. Mix everything together in a bowl.
- Add the butter. Cut the butter into small pieces and combine with the flour by pressing the butter and flour together between your fingers and rubbing them together until you have a crumb-like texture.
- Add the wet ingredients. Make a well in the center of the dry ingredients and add the wet ingredients. If the dough is dry, add heavy cream 1 tablespoon at a time until it holds together.
- Time for blueberries. Add the blueberries and gently work into the dough.
- Shape the scones. Turn the dough out onto a lightly floured surface and pat into a 7-to-8-inch circle. Use a knife to cut the circle into 8 triangles. Place on the prepared baking sheet and use a pastry brush or your fingertips to lightly wash the scones with heavy cream.
- Bake. Place the scones in your preheated oven and bake for 15 to 17 minutes, until the scones are a light golden brown color. Allow to cool 10-15 minutes before preparing the glaze.
- Make the glaze and drizzle onto scones. In a small bowl combine the glaze ingredients, then drizzle over the cooled scones. Allow to set for 30 minutes.
Tips for the Best Lemon Blueberry Scones
If you are new to home baking scones are a great recipe to start with. They are a bit more advanced than muffins, but not by much! Here are some tips to make sure your scones come out perfectly fluffy and tender:
- Don’t use a food processor. Many people like to use a machine to cut the butter into the dry ingredients. I’ve tried this method and the scones always come out more dense and less tender. So my advice is to work the butter in with your fingers.
- Use very cold butter. Don’t take your butter out of the fridge until you’re ready to cut it into the flour. Since your hands will warm the butter a bit, cold better will help you get the best crumb-like texture.
- Don’t over work the dough. Especially if you are a bread baker, it is tempting to really knead the dough before shaping it into a round and cutting into triangles. However, kneading leads to gluten formation and you’re really not looking for that here. Work the dough just until everything holds together nicely, then pat it out into a round, cut and bake.
- Dust your cutting knife with flour. If you find that the knife you are using to cut the triangles is sticking to the dough, lightly dust it with flour between cuts.
How to Store Scones
Let the scones cool to room temperature, then store them as follows:
- Counter. I usually store these scones in a semi-airtight container on the counter. What do I mean by semi-airtight? I mean like a Ziplock bag or Tupperware with a crack left in the opening. This is because the moisture from the scones can soften the glaze and make it a bit sticky if the scones are in an airtight container. These scones will last for up to 3 days stored this way, but to be honest they are usually gone within a day at my house!
- Freezer. You can also freeze these scones. First, place them on a baking sheet lined with parchment paper and freeze them for about 2 hours until they are mostly solid. Then transfer them to an airtight, freezer-safe container. They will keep in the freezer for up to 3 months. Thaw on the counter for a few hours before digging in. (Don’t microwave them or the glaze will melt.)
More Scone Recipes to Try
Lemon Blueberry Scones
These homemade blueberry scones have an irresistible, tender crumb. An easy scone recipe with a bit of lemon zest and a drizzle of vanilla glaze.
Ingredients
For the Scones
- 2 cups all-purpose flour
- ⅓ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- Zest of 1 lemon, or clementine zest, or orange zest
- 8 tablespoons unsalted butter, frozen or very cold, cut into small pieces.
- ½ cup plain or vanilla yogurt
- 1 large egg
- 1 cup fresh or frozen blueberries
- 2 –4 tablespoons heavy cream
For the Glaze
- ⅔ cup confectioners sugar
- 1 tablespoon pure maple syrup
- 2 –4 tablespoons heavy cream
Instructions
For the Scones
- Prep your tools. Preheat oven to 400F. Line a baking sheet with parchment paper.
- Combine dry ingredients. In a medium bowl combine the flour, sugar, baking powder, baking soda, lemon zest and salt. Mix well.
- Add the butter. Combine with the flour by pressing the butter and flour together between your fingers. You want to incorporate the butter into the flour until you have a crumb-like texture.
- Combine wet and dry ingredients. Make a well in the center of the dry ingredients and add the yogurt and egg. Mix until all the flour mixture has been incorporated into a dough. If the dough is dry, add heavy cream 1 tablespoon at a time until it holds together.
- Add the blueberries. Gently incorporate into the dough.
- Shape the scones. Turn the dough out onto a lightly floured surface and pat into a 7-to-8-inch circle. Use a knife to cut the circle into 8 triangles. Place on the prepared baking sheet and brush with the heavy cream.
- Bake for 15 to 17 minutes, until the scones are a light golden brown color. Allow to cool 10-15 minutes before preparing the glaze.
For the Glaze
- Combine ingredients. In a small bowl combine the sugar, maple syrup and cream, then mix vigorously with a spoon until you have a smooth, thick, but pourable glaze. .
- Drizzle over the cooled scones. Allow to set for 30 minutes
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Nutrition
Calories: 292kcal | Carbohydrates: 44g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 235mg | Potassium: 43mg | Fiber: 1g | Sugar: 20g | Vitamin A: 350IU | Calcium: 40mg | Iron: 2mg
Nutritional info is an estimate and provided as a courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Did you make this recipe?💖 I love hearing how my recipes came out for others! If you tried this recipe, please share a comment. 💖
delicious! dough comes together nicely and they turned out so moist due to the yogurt. I used my small scone pan. I made a cream cheese/lemon juice drizzle. The drizzle really complemented the blueberries and the lemon was subtle. 5 stars!!!
So happy you enjoyed this recipe! Thank you for coming back to tell me about your experience. 🙂
Loved these scones. Very easy to make! We ate them all in a day.
Yay! This is def one of my favorite scone recipes. Glad you liked it.