Name: Blueberry-Lemon Scones
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 8 scones
Ingredients: 1½ cups all-purpose flour; ½ cup cake flour (not self-rising); 3 tablespoons granulated sugar; 2½ teaspoons baking powder; ¾ teaspoon salt; 4 ounces 1 stick cold unsalted butter, cut into small pieces; 1 cup ½ pint blueberries; ½ cup buttermilk (I chose to make my own by adding 1/2 Tbs. of lemon juice to milk); 1 large egg; ½ teaspoon vanilla extract; 1/2 cup (confectioner's sugar); zest of 1 lemon; Juice of 1/2 lemon (to taste1. Combine all ingredients in a bowl and whisk to combine.)

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A buttermilk scone with fresh blueberries and lemon icing Can be ready in 30 minutes or frozen to be used later! These blueberry lemon scones are perfect for brunch!

When it comes to simple from scratch breakfast recipes, nothing easier than scones. In less than 30 minutes you can have warm buttery scones drizzled in a sweet glaze. And they only require one bowl and you don’t even have to break out your mixer.

My time working at a bakery, I was the scone queen. Ok I may have given myself that name. But after making about 10 batches each day. I think I had the arms to prove it.

But even after all that scone making I still loved them. Maybe it’s just because they are so versatile. Like these dark chocolate cherry almond scones, or Nutella scones, or these fresh strawberry scones – you really can dream up any combination.

This version is a classic with fresh blueberries, lemon zest, and topped with a lemon glaze.

What’s The Difference Between Biscuits And Scones?

According to Bon Appetit, a scone is not a biscuit. Biscuits and scones are however similar in that they are made from flour, rely on a chemical leavening agent such as baking powder, and made with some sort of dairy like buttermilk.

Scones will usually be on the drier side and contain more sugar than a biscuit.

Biscuits will generally be on the flakier side like these buttermilk biscuits or these self-rising biscuits.

Blueberry Lemon Scone with a dish of blueberries

How Do You Make Blueberry Scones From Scratch?

These scones start with combining your dry ingredients – all purpose flour, cake flour baking powder sugar and salt.

Pro Tip: You want to make sure to measure your flour correctly so you don’t overmeasure and up with a cakey, dry scone in the end. Learn how to measure your flour accurately in this post.

This scone uses both all purpose flour and cake flour. Cake flour has a lower protein content which means it will result in a softer scone. If you don’t have cake flour on hand, you can make your own. Learn how to measure your flour accurately in this post.

To those dry ingredients you want to cut your butter in. Be sure to use COLD butter. The colder the better. Those bits of butter that don’t get worked into the dough, melt and create pockets of flakiness. You can use your hands for this step, but I prefer a pastry blender. This way my hands don’t warm the dough up and melt the butter.

Now once the butter has been worked in, you need to add your blueberries and lemon zest. I used fresh blueberries but frozen, even dried will work just fine. But when blueberries are in season, is when they will tase their best!

Next you need to add your liquid ingredients – buttermilk, an egg, and pure vanilla extract. I love the flavor that the buttermilk adds to these. If you don’t have buttermilk on hand you can make your own in a jiffy. Learn how to make your own buttermilk here.

You want to mix your dough just until it comes together. Doing this by hand ensures a soft scone in the end. Simply then turn your dough out onto your counter and press it together into a 1-inch thick round. And cut into 8 wedges.

For an easy way to shape scones, click here.

I like to bake these on a silicone baking mat for each clean up and no stick, but parchment paper works great too. After baking be sure to move these to a cooling rack so they don’t continue to bake.

Once cooled you can drizzle a lemon glaze over it, which is just made with powdered sugar, lemon juice and zest. If you want a “clean” looking glaze skip the zest.

Can I Use Frozen Blueberries?

Absolutely! I get it. Fresh blueberries are not always in season and look the best at the store. Frozen totally works.

To use frozen blueberries, you want to add them froze directly to the dough. Do not thaw them first.

What Should I Serve With Scones?

Scones are a great recipe to add to any brunch menu. Scones are typically served with jams or Devonshire Cream.

You could always serve these with lemon curd. I make my own microwave lemon curd. It’s so easy!

Can I Freeze Scones?

Absolutely! I love freezing my baked goods. Both baked or unbaked.

To freeze unbaked: You can place the unbaked scones on a cookie sheet and freeze. Once they are solid you can place them into a zip-loc bag. When ready to bake, there is no need to thaw first before baking. Just add on a few minutes of bake time!

To freeze baked: Bake first then allow to cool completely before freezing. Freeze solid then you can wrap each individually or place into a zip-loc bag.

For My Complete Freezer Guide, click here.

Tips For Making Blueberry Lemon Scones:

Use cold butter. I will use sometimes even frozen butter. You can use a pastry cutter to cut the butter into the flour. You could also use a food grater and grate the butter.
Make sure the rest of your ingredients – buttermilk, egg, etc are also cold. It’s similar to making pie crust. You want ingredients to be COLD so that the butter doesn’t get fully incorporated and then melts in the oven pushing the layers of flour apart. This will create a flaky tender scone.
Before baking, place your scones in the freezer for 15-30 minutes. The colder the scones the better to create a tender flaky scone!

Tools Needed To Make These Blueberry Lemon Scones:

If you make these scones be sure to take a photo and include the #bostongirlbakes so I can see! And don’t forget to follow me on Twitter, Instagram, and like my Facebook page!

Until next time, happy baking everyone!

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