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These lemon blueberry scones bring together bright citrus and sweet berries for a treat that tastes like spring morning sunshine. With a tender crumb and a delicate lemon glaze, they are just as lovely for special brunches as they are for a relaxed breakfast in bed. I’ve found nothing makes the house smell as inviting as these coming out of the oven.
I first whipped these up for a last-minute brunch and was shocked at how simple they were. Now I stash extra blueberries just to have an excuse for scone mornings.
Ingredients
- Granulated sugar: Gives the scones gentle sweetness and a soft crumb Use pure cane for best results
- Lemon zest: Perfumes the whole batch with bright aroma Choose lemons with fragrant skin that feels heavy for juiciness
- All-purpose flour: Forms the delicate structure of the scones Fresh flour without lumps ensures lightness
- Baking powder: Makes the scones rise into fluffy morsels Look for one without aluminum for a clean taste
- Salt: Enhances every flavor in the dough Use fine sea salt for even distribution
- Cold unsalted butter: Creates flakiness and richness Choose quality butter and keep it chilled right to the last second
- Heavy cream: Brings moisture and tenderness to the dough Use thick cream without added stabilizers if possible
- Pure vanilla extract: Deepens the flavor profile Opt for real vanilla rather than imitation
- Blueberries: Pop with sweetness and color Use plump fresh berries or good quality frozen ones straight from the freezer
- Turbinado sugar: Sprinkles on top for a crisp golden crust Choose coarse crystals for sparkle
- Confectioners sugar: Blends seamlessly into the glaze Sift before using for the smoothest finish
- Fresh lemon juice: In the glaze sharpens citrus tang Use just-squeezed juice for best results
Step-by-Step Instructions
- Mix the dry base:
- Combine sugar and fresh lemon zest in a large bowl Rub together with fingertips until the sugar smells fragrant Then whisk in flour baking powder and salt to evenly distribute everything
- Cut in the butter:
- Add the cold cubed butter to the dry ingredients Quickly work it in using your fingertips or a pastry cutter until the mixture looks like coarse crumbs with a few larger pieces Butter should still be cold
- Add the wet ingredients:
- Beat heavy cream with vanilla in a small bowl Pour this over the flour mixture Stir gently with a spatula until a shaggy dough just forms Avoid overmixing to keep scones tender
- Fold in the blueberries:
- Tip in blueberries and very gently fold them into dough Stop mixing as soon as the berries are tucked in
- Shape the dough:
- Lightly flour your counter Scrape the dough out and gently press it into a ball Pat it into a circle about one inch thick Work as quickly as possible so the butter stays cold Slice into eight triangles using a sharp knife
- Chill before baking:
- Arrange scones on a lined baking sheet Pop the tray in the freezer for fifteen to twenty minutes Scones bake up taller when chilled first
- Glaze and bake:
- Brush tops of cold scones with a little extra cream Sprinkle with turbinado sugar for crunch Bake at the right temperature until golden at the edges and bottoms Let cool briefly on the baking sheet then move to a wire rack
- Finish with lemon glaze:
- Once fully cooled whisk lemon juice into confectioners sugar and drizzle over the scones Let set for the perfect glossy finish
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One of my favorite moments is watching blueberry juice swirl with lemon glaze on the still-warm scones It reminds me of sharing these on lazy Saturday mornings when my family crowds the kitchen waiting for their turn
Storage Tips
If you have leftover scones let them cool completely then keep them in an airtight container They’ll stay at their best for two days at room temperature You can also freeze baked scones without the glaze for up to three months Thaw on the counter and rewarm in the oven then glaze for that just-baked appeal
Ingredient Substitutions
Out of heavy cream Try full fat coconut milk for a subtle twist No fresh blueberries Frozen berries work just fine just add without thawing You can use orange zest if lemons are not on hand though the flavor will be a bit warmer and sweeter
Serving Suggestions
Serve scones warm at breakfast with hot tea or coffee They also pair beautifully with a dollop of lemon curd or soft cream For a sweet afternoon treat try slicing them in half and spreading with butter or whipped ricotta
A Bit of History
Scones have roots in British baking but this American version is all about tender crumb and bursting fruit Lemon and blueberry have long been cherished together in classic desserts I think this combo feels modern and nostalgic all at once
Frequently Asked Questions
- → What makes these scones moist and tender?
Cold, cubed butter blended into the flour and a splash of heavy cream keep the scones flaky and soft.
- → Can I use frozen blueberries?
Yes, add them frozen to avoid excess moisture in the dough and prevent streaks of color.
- → How do I prevent my scones from spreading?
Chill the cut scones in the freezer before baking to help them hold their shape in the oven.
- → What is the purpose of lemon zest in the dough?
Lemon zest infuses the scones with a fresh citrus aroma and a burst of flavor in every bite.
- → How can I store leftovers?
Store in an airtight container at room temperature for 2 days, or freeze unglazed scones for up to 3 months.