Blueberry Lemon Scones

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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.

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.

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:

• Cookie Sheet
• Cooling Rack
• Silicone Baking Mat
• Pastry Cutter

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!

Print Recipe

Blueberry-Lemon Scones

These blueberry lemon scones are better than any bakery! Made with buttermilk and topped with a lemon glaze.

Prep Time20 mins

Cook Time22 mins

Total Time42 mins

Course: Breakfast

Cuisine: breakfast

Keyword: blueberry, breakfast recipes, lemon, scones

Servings: 8 scones

Calories: 271kcal

Author: Heather Perine

Ingredients

For The Scones:

• 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

For The Icing:

• 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.

Instructions

• Preheat oven to 375 degrees F. Line a baking sheet with parchment.
• Whisk together flours, sugar, baking powder and salt in a large bowl. Cut in butter with a pastry blender or rub in with your fingers, until the mixture has the texture of coarse meal. Fold in blueberries. Include the zest of 1 lemon.
• Whisk together buttermilk, 1 egg, and the vanilla. Drizzle over flour mixture, and stir lightly with a fork until dough comes together but a small amount of flour remains in the bowl.
• Turn out dough onto a work surface, and gently knead dough once or twice just to incorporate flour. Pat dough into a 1-inch thick round. Cut into 12 (again I always manage to get only 8) wedges. Transfer to prepared baking sheet. Bake until golden brown and cooked through, about 22 minutes. Transfer scones to wire rack to cool.
• Once cooled, make the lemon icing. Combine icing ingredients in a bowl and whisk to combine. Drizzle with lemon icing if desired.I tend to use a lot, but well I like icing- add as little or as much as you want! If you do not prefer icing, you could always make an egg wash and brush on the scones before baking and sprinkle some sanding sugar on top.
• Serving & storing: The scones are best served immediately, but can be frozen for up to 1 month. Thaw, and reheat in a 350-degree oven for 10 minutes.

Notes

• 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!

Nutrition

Calories: 271kcal | Carbohydrates: 33g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 52mg | Sodium: 253mg | Potassium: 201mg | Fiber: 1g | Sugar: 8g | Vitamin A: 8.4% | Vitamin C: 2.2% | Calcium: 8.5% | Iron: 8%