lemon blueberry scones

These lemon blueberry scones are bursting with juicy blueberries and delicious lemon zing! They’re buttery and moist with crisp crumbly edges and soft flaky centers. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.

Lemon Blueberry Scones

(250 grams) all-purpose flour

sugar

2 and 1/2 teaspoons baking powder

teaspoon salt

(8 Tbsp; 113 grams) unsalted butter, frozen

(120 milliliters) heavy cream (plus 2 Tablespoons for brushing)

vanilla extract

(140 grams) fresh or frozen blueberries (do not thaw)

(120 grams) confectioners’ sugar

lemon juice

Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.

Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.

Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it&#8217;s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.

Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)

Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.

Meanwhile, preheat oven to 400°F (204°C).

Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).

Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with lemon icing.

Make the icing

Whisk the icing ingredients together. Drizzle over warm scones.

Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

These were delicious, though mine came out a greenish blue color (I assume from the blueberries) and overspread in the oven even though I used frozen butter and put them in the fridge. I'd like to try them again. I still think the pumpkin scones are my favorite, though.

Absolutely delicious scones! This was my first attempt at making scones, and they turned out amazing. Followed exact instructions, chilled shaped scones in refrigerator for 30 minutes prior to adding heavy cream wash and sugar topping, then into oven. Luckily, the dough spread very little. Yummy glaze!

These scones ... are amazing.  I 've tried other recipes, this was by far, the best.  Really great taste, crunchy sides, perfect middle consistency.  Thank you.

I'm so glad I found this recipe! Absolutely delicious scones. Exactly what I was looking for, as I wasn't satisfied with other scone recipes I've tried. This will be my forever scone recipe! I loved the tip about freezing and grating the butter. What a good.idea!  And I reduced the icing by 2/3, for my husband who prefers less sugar. I also love them with whipped/clotted cream! Thank you!!!

This recipe turned out so well and was really straightforward to follow! I also made a second batch with strawberries instead of blueberries which worked too, though in hindsight I probably should've added a bit more flour to counteract the moisture from the diced strawberries. Would definitely make again!!

These are delicious.
However, if you live in a hot humid environment let the dough chill much longer. I live in SW Florida and 30 minutes wasn’t enough to keep them from spreading. That said, I also used fresh blueberries which burst during cooking, thus adding more moisture. Frozen berries may be the way to go. The fact remains , even though mine weren’t pretty, they were incredibly delicious.

I love this recipe so much and have made it MANY times. However,  I have buttermilk I want to use up. So I was wondering how these scones would turn out using buttermilk instead of heavy cream?

I rarely leave comments for recipes but WOW these turned out better than anything I’ve had from a bakery! Followed the recipe to a T, using frozen blueberries, and they’re so incredibly delicious!

I loved this recipe! I placed my scones slightly touching when baking to get the fluffy soft texture. The last 2 minutes I would sprinkle sugar on top.
It's a hit!

https://www.youtube.com/watch?v=NGUdqxM0H6o

These lemon blueberry scones are bursting with juicy blueberries and delicious lemon zing! They’re buttery and moist with crisp crumbly edges and soft flaky centers topped with a sweet lemon icing. 

Get the full recipe: https://sallysbakingaddiction.com/glazed-lemon-blueberry-scones/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #scones

• More of our favorite recipes: https://sallysbakingaddiction.com/

Glazed Lemon Blueberry Scones | Sally's Baking Addiction

These Lemon Blueberry Scones are easy to make, incredibly soft and tender, and topped with a sweet lemon glaze. Perfect for breakfast or brunch!

(250 grams) all-purpose flour ((spooned & leveled))

(65 grams) granulated sugar

baking powder

salt

(85 grams) cold unsalted butter

(145 grams) fresh blueberries

lemon

(120 ml) cold heavy whipping cream (,

(120 grams) powdered sugar

(23-30 ml) fresh lemon juice

Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined. Add the cubed butter and cut it into the dry ingredients with a pastry blender or a fork until you have small pea-sized crumbs. Gently stir in the blueberries and lemon zest.

In a separate bowl, whisk together the heavy whipping cream, egg, and vanilla extract until fully combined. Pour the mixture into the dry ingredients and gently fold until just combined, making sure not to over mix the dough.

Scoop the dough out onto a lightly floured surface and form it into a ball, then flatten it into a circle about 1-inch thick. Cut the dough into 8 equal sized triangles. Place each triangle on the baking sheet, leaving a little room between each one. Gently brush the top of each scone with a little bit of heavy whipping cream.

Bake at 400°F for 20-25 minutes or until lightly golden brown.&nbsp;Remove from the oven and allow to cool on the baking sheet for about 10 minutes.

To make the scones:

Add the powdered sugar and the fresh lemon juice to a mixing bowl and mix together until well combined. If the glaze is too thick, add a little more lemon juice to thin it out. If the glaze is too thin, add a little more powdered sugar to thicken it up a bit.

Top the scones with the glaze, serve, and enjoy!

To make the glaze:

This was the first time I made beautiful soft scones with tons of flavor. And I have tried before with other recipes!

This was my first attempt at making scones and they were absolutely delicious!! Light, flaky and moist! The cold butter is definitely the right trick here... printing out this recipe and it's going into the keepsake folder. Thank you!!

So happy with how these turned out. I didn’t have cream so I substituted goat kefir instead. I grated the butter instead of cutting it into cubes. I got another tip: after you have made the scones put them in the frig for about 1/2 hour before you put them in the oven. Cold scones hot oven. Also I used my airfryer oven. I will make them again.

I've made scones before, but never this flavor combination. They turned out beautifully, I wouldn't change a thing about this recipe. Thanks for sharing!

My kids loooooove it when I make scones - especially chocolate chip ones! The recipe I gave calls for sour cream, but I’m really looking forward to making these with whipping cream! Thanks for posting!

We absolutely love these!  I made them and shared them with my mom.  She went crazy for them and shared them with everybody she knows.  Everybody loved them as well. Wonderful recipe. Thank you for sharing. :)

Amazing scones.  Everybody loves them!  They always say that they are super moist on the inside and nothing compares to them.  And they always want me to share the recipe.  Thanks!

Top 2 lemon blueberry scones recipes from across the web

The most viewed lemon blueberry scones recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lemon Blueberry Scones

Lemon Blueberry Scones

Top 2 lemon blueberry scones recipes from across the web

The most viewed lemon blueberry scones recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Blueberry Scones

Lemon Blueberry Scones

The most viewed lemon blueberry scones recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine