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.
- All purpose flour – This type of flour works perfect in scones. It has a mid range protein content so making for a perfectly tender scone.
- Cake flour – A lower protein content helps to create a tender scones.
- Baking powder – Baking powder and baking soda are NOT the same thing. So don’t swap one for the other. You can read all about baking powder vs. baking soda here and really nerd out on some baking science.
- Butter – I always use unsalted butter while baking. Different brands can use varying amounts of salt in their salted butter making it hard to control the salt.
- Vanilla extract
- Blueberries – Fresh is best but if using frozen, do NOT thaw and you may need to increase the baking time by a few minutes.
- Lemon zest
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.
HEATHER’S BAKING 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.
Then using your pastry cutter, cut the butter up until the butter is pea-sized, crumbly, but still visible.
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 buttermilk in a jiffy.
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.
I like to then pop the scones in the freezer for 15-30 minutes to help freeze up the butter, or you can refrigerate them for 45 minutes to 1 hour instead.
And then it’s time to bake. Once they are baked, I let them cool and whip up an easy lemon icing to drizzle over. Because, um why not?! Icing makes it all better.
- 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!
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.
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.
Store leftover scones in an airtight container at room temperature for up to 2 days.
I do this by cutting the 8 wedges and then cutting those in half again. These half sized scones will take less baking time of course. After the first 10 minutes, rotate the pan in the oven and bake 5 minutes more.
More Recipes To Try
For The Scones:
- 1½ cups (180 g) all-purpose flour
- ½ cup (60 g) cake flour
- 3 tablespoons granulated sugar
- 2½ teaspoons baking powder
- ¾ teaspoon salt
- 4 ounces (1/2 cup, 1 stick) cold unsalted butter, cut into small pieces
- 1 cup ½ pint blueberries
- 1 tablespoon lemon zest
- ½ cup (120 ml) buttermilk
- 1/2 teaspoon vanilla extract
- 1 large egg
For The Icing:
- ½ teaspoon vanilla extract
- 1/2 cup (57 g) confectioner sugar
- 1 tablespoon lemon zest
- 2 tablespoons lemon Juice or more to adjust consistency
- Prep oven and pan. Preheat oven to 375 degrees F. Line a baking sheet with parchment. (I place my scones in the freezer for 15-30 minutes, so make sure you have room in your freezer for your baking sheet.)
- Combine dry ingredients. 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 and lemon zest.
- Add butter. 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 and lemon zest.
- Add wet ingredients. 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.
- Shape scones. 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 8 wedges. Transfer to prepared baking sheet. Freeze for 15-30 minutes.
- Bake the scones. Bake until golden brown and cooked through, about 20-22 minutes. Transfer scones to wire rack to cool.
- Make lemon icing. Combine icing ingredients in a bowl and whisk to combine. Adjust consistenc if needed. Drizzle cooled scones with icing.
- 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.
- Icing: 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.
- Freezing before baking: If you can’t fit the scones in your freezer, you can refrigerate the scones for 1 hour instead.
- Blueberries: Fresh is best but if using frozen, do NOT thaw and you may need to increase the baking time by a few minutes.