Lemon Blueberry Scones

This perfect cream scone recipe is made with 2 kinds of blueberries, lemon zest, and tart lemon icing. The best part is that there's no cold butter required! These easy blueberry lemon scones are delicious for breakfast with your morning coffee, brunch, Mother’s Day, or a perfect treat with afternoon tea time!

Course Breakfast, Dessert

Cuisine American

Prep Time 15

Cook Time 15

Chilling Time 30

Total Time 1

Servings scones

Calories 407kcal

Author Elizabeth Marek

Ingredients

Lemon Blueberry Scone Ingredients

2 cups all purpose flour
¼ cup granulated sugar
1 teaspoon salt
1 Tablespoon baking powder
1 Tablespoon lemon zest
¼ cup dried blueberries
½ cup frozen blueberries or fresh
1 cup heavy cream plus a few extra Tablespoons in case the dough is dry

Lemon Glaze Ingredients

2 cups powdered sugar
¼ cup lemon juice or more depending on consistency)
1 Tablespoon lemon zest
½ teaspoon salt
2 Tablespoons unsalted butter very soft or slightly melted

US Customary - Metric

Instructions

Making the Lemon Blueberry Scones

Preheat the oven to 425°F and prepare a sheet pan with parchment paper.
Combine the flour, baking powder, salt, sugar, and zest in a large mixing bowl or the bowl of your stand mixer. Make sure the zest is dispersed and not clumped up.
Add the dried blueberries and the frozen blueberries and gently toss to combine. Pro-tip: Frozen blueberries keep their shape while mixing the scone dough together, and dried blueberries have a more concentrated flavor.
Add the heavy cream to the dry ingredients and begin mixing gently, take note to not crush the blueberries. You can use a wooden spoon or spatula, but it may be easier using your hands as this is a thick strong dough.
Mix until the dough just begins to stick together. There may still be some drier pockets. If the dough is not sticking together at all you can add a few extra tablespoons of cream until it begins to form a dough ball.
Dump the dough out onto a prepared baking sheet and form the dough into an 8" round disk. You can use a cake ring or cake pan to press it into if you have one.
Place the sheet pan in the freezer for 20-30 minutes so the dough firms up and the flour has a few minutes to hydrate. Baking cold scones will help them keep their shape as they bake.
Once the dough round has chilled, cut it into 8 equal wedges.
Brush the tops of the scones with some heavy cream and add a few blueberries on top.
Space the wedges out so they don't bake back together when they expand in the oven.
Place them into a preheated oven, and bake the scones for 15-18 minutes. The scones should be slightly golden brown on the edges and feel firm when pressed with a finger.

Making the Lemon Glaze

Combine the powdered sugar, lemon juice, salt, and lemon zest in a large bowl with a whisk or an electric mixer.
Add the warmed/soft butter to the glaze and whip for a few seconds until combined, smooth, and slightly fluffy.
If the glaze looks lightly separated, warm it for just a few seconds in the microwave and whip it again. The butter should blend into the glaze. If you are not using the glaze right away, be sure to cover it so that it does not form a crust.
Using a pouring cup or a spoon, drizzle the glaze over the tops of the cooled scones, as much or as little as you prefer.
Let the glaze finish dripping and dry before stacking or storing the scones.
To store the scones, transfer them to an airtight container or wrap them with plastic wrap and store them at room temperature for up to 4 days.

Notes

If you choose to freeze the scones to be eaten at a later date, freeze them before glazing and glaze them when you are ready to serve for the best results. Un-glazed scones can be refreshed in the oven, bake for 8 minutes at 300°F, then let cool and glaze.
Preheat your oven 30 minutes ahead of time to give the biscuits the best lift.
Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe.
Practice Mise en Place (everything in its place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.

Nutrition