Moist and flavorful Lemon Blueberry Scones with Lemon Glaze are definitely my best scone recipe and one of my most popular posts here on The Love Nerds! Whether enjoying on a warm spring day or on Christmas morning as a holiday recipe, these scones are always the perfect addition to your table!!
THESE LEMON BLUEBERRY SCONES ARE THE BEST SCONE RECIPE YOU WILL EVER MAKE!!
Prior to a few years ago, I had only ever enjoyed a scone on a continental breakfast platter which means they were always a little dry and bland. I never understood the appeal.
My Pumpkin Scones are one of the first fall recipes that I make every year because they never disappoint. They are soft, moist (sorry if you hate that word!) and full of great flavor!
While they are all delicious and have all been made many times, this recipe for Lemon Blueberry Scones is definitely my favorite!
It’s also a favorite of all of you! This Lemon Blueberry Scone recipe is always one of my most visited posts every month.
Lemon and blueberries might be my favorite fruit pairing – sweet and tangy at the same time with a gorgeous burst of color! I just love how blueberries turn purple, almost magenta, after being baked.
My husband, who pretty much never eats breakfast, eats breakfast when these are in the house. I once even caught him in the kitchen at 10 o’clock at night trying to eat his second scone of the day for dessert.
Which isn’t really a problem except that there would be less for me!
So be assured – these Blueberry Lemon Scones make a tasty breakfast, snack and dessert in my world!
Though honestly, if I’m going to enjoy a lemon treat for dessert, I would rather just make Lemon Meringue Pie!
HOW DO THESE LEMON BLUEBERRY SCONES GET THEIR LEMON FLAVOR:
There is no subtle hint of lemon in this scone recipe. They are filled with lemon flavor!!
The scone dough includes both lemon juice and lemon zest, which both provide the dough a strong zesty flavor. I find that including the zest is the best way to really make sure that little bit of tart comes through in a baked scone.
However, my favorite part of this recipe is definitely the lemon citrus glaze on top! You could easily use milk instead of the lemon juice if you don’t love the citrus flavors as much as I do, but it would be a shame.
It’s definitely meant to be a Blueberry Lemon Scone with Lemon Glaze. The glaze provides the extra lemon flavor I love.
TIPS FOR MAKING LEMON BLUEBERRY SCONES:
COLD BUTTER: It is important to use cold butter when making scones! You can grate the butter or cut the butter into smaller pieces to make the mixing process easier, but cold butter is essential for helping the dough rise.
It creates steam pockets that help the dough rise and results in the fluffy scones I love!
I prefer using my paddle attachment to mix the scone dough, working my way up to medium speed as I combine the butter and dry ingredients.
YOU MUST BE PATIENT! It might take a little time but the butter will break down into the mix.
If needed or if inpatient, you can stop part way through and use a fork to mix things around and break apart the butter a little faster.
DON’T OVER MIX: While you want to make sure the butter is incorporated into the dry mix which can take some time, you don’t want to overwork the dough. Make sure to stop when the butter is broken up and mixed throughout.
QUICKLY FORM SHAPE: The heat of your hand will make the dough stickier, so you will want to work quickly to make the rectangular shape for cutting. Adding a little bit of flour to the working surface will help the process, but be sure not to add too much or your dough could become dry.
SHOULD I USE FROZEN OR FRESH BLUEBERRIES?
You can use fresh or frozen blueberries. I find that some people just have a preference once way or another.
Regardless of whether you are using fresh or frozen blueberries, the key is to gently fold them into the dough. You don’t need to press down hard to get them mixed into the dough.
But honestly, a few broken blueberries will not impact the flavor of the dough. In fact, I sort of love the little bursts of magenta color that pops up from broken blueberries.
Lastly, I will say that some batches of blueberries just seem to burst easier than other batches no matter what you do, so don’t worry too much about it!
CAN THE BLUEBERRY LEMON SCONES BE FROZEN?
Quick answer is yes! You can freeze scones. Scones have a fairly low moisture content which makes them ideal for freezing.
YOU CAN FREEZE SCONES BEFORE BAKING:
One option is to set aside a portion of your unbaked scones to bake at a later time when you are ready. Chill the pieces in the freezer until firm and then place them into a resealable plastic bag.
When you are ready to bake, bring them to room temperature and bake as instructed. I recommend storing scones this way for up to 3 weeks. This is the best way to freeze them if you want to enjoy them freshly baked out of the oven.
YOU CAN ALSO FREEZE SCONES AFTER BAKING:
You can also freeze scones after baking. After they have cooled, place them in a resealable plastic bag or an airtight container.
Defrost at room temperature before serving. To reheat, you can microwave or place into the oven for 5 minutes at 350 degrees F.
There is a risk in baking them again that they will dry out. Scones frozen this way can usually last for a couple months.
FAVORITE KITCHEN TOOLS FOR MAKING SCONES:
THE PERFECT SILICONE BAKING MAT
This is my favorite silicone baking mat that I use every time I make scones! It makes working with the scone dough a lot easier.
This baking mat is non-slip which means it won’t move on you as you roll out the dough and it’s non-stick which makes clean up a breeze!
Plus it provides you lines and measurements for making even sized scones.
HELPFUL PASTRY SCRAPER AND CUTTER
This Pastry Cutter is one of my favorite kitchen tools for more than just making pastries. It makes physically working the dough a lot easier, and I also use it for checking the width of my scones all the way through with the ruler built into the pastry cutter.
Plus, I tend to use this pastry cutter to actually cut my scones out. Before I had this, I used a strong pizza cutter.
ICING SPATULA OR PASTRY BRUSHES
When adding glazes to my scones, I used to only have a spoon for application. It worked but it always resulted in a really uneven glaze. Now, I use either my angled icing spatula which is also perfect for making sugar cookies or my pastry brushes.
These silicone pastry brushes are a must in my book for any kitchen! They are heat resistant and comes as an affordable group of 3.
You can use them for these scones as well as working with breads, making flatbread pizzas or marinating meats.
YOU MIGHT ENJOY THESE OTHER BREAKFAST PASTRY RECIPES:
Lemon Blueberry Scones with a Lemon Glaze is an Easy Scone Recipe for Every Season!
- 2 cups flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoon butter
- 1/2 cup milk, I use skim
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1/4 teaspoon Vanilla Extract
- 1 cup fresh blueberries
Lemon Glaze Ingredients
- 1/2 cup powder sugar
- 1 tablespoon lemon juice
- Pinch of lemon zest
- Preheat oven to 400 F.
- In your stand mixer bowl, combine flour, sugar, baking powder, and salt.
- Cut the cold butter into smaller pieces and put on top of the dry ingredients. Using your paddle attachment, mix the butter and dry ingredients together.
- Work your way to medium speed. You want the butter to break up into small little pieces. BE PATIENT! It might take a little time but the butter will break down into the mix.
- If needed, you can stop part way through, use a fork to mix things around and break things apart a little more, and mix again using the paddle attachment.
- Stir in milk, vanilla, lemon juice and lemon zest until moistened.
- To add in the blueberries, I patted the dough out on a lightly floured counter and folded the blueberries into the dough. Be careful not to squish to avoid the blueberries bleeding too much.
- Then, by hand, form the dough into a rectangle. You want it to be about an inch thick. Cut down the middle, dividing the dough into two rough squares. Then, cut diagonally for a criss cross with both of those squares. This will give you 8 pieces.
- Place one-two inches apart onto a cookie sheet. I liked to place them on parchment paper or baking mat.
- Bake for 15-17 minutes or until golden brown. Cool slightly and drizzle with glaze.
Make the Glaze
- Combine all ingredients in a small bowl. Adjust your lemon juice in order to get the consistency you need: a little more lemon juice for thinner glaze and a little less lemon juice (or more powdered sugar) for a thicker glaze.
*I have not tested this recipe at high altitude, but a reader suggested that she needed to cook for a longer time based on her higher altitude.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 295Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 406mgCarbohydrates: 49gFiber: 1gSugar: 23gProtein: 5g
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