Lemon Blueberry Scones

There’s a particular magic that happens on a quiet weekend morning when the scent of baking fills the house. For my family, that magic often smells like zesty lemon and sweet, jammy blueberries. I remember the first time I perfected this Lemon Blueberry Scones recipe. I was aiming for that elusive bakery-style perfection: a golden, slightly crisp exterior giving way to a soft, fluffy, and tender crumb inside. I was tired of scones that were dry, dense, or bland. This recipe was my answer. The moment my husband took his first bite, his eyes widened. “These are… incredible,” he said, reaching for another before he’d even finished his first. The kids, usually picky, devoured them, their fingers sticky with the sweet and tangy lemon glaze. Now, these scones are a celebrated tradition for special brunches, lazy Sundays, and whenever we need a little burst of sunshine on a plate. They are buttery, bright, and bursting with flavor in every single bite. This isn’t just a recipe; it’s a memory-maker, a guaranteed crowd-pleaser that transforms simple ingredients into something truly spectacular. I’m so excited to share it with you, so you can bring that same joy and deliciousness into your own kitchen.

Ingredients

Here is everything you will need to create these heavenly Lemon Blueberry Scones. The quality and temperature of these ingredients are key to achieving that perfect, flaky texture.

• All-Purpose Flour (2 ½ cups / 300g): The structural foundation of our scones. Standard all-purpose flour provides the perfect balance of protein for a tender yet sturdy crumb.
• Granulated Sugar (½ cup / 100g): This provides a gentle sweetness to the scone dough itself, balancing the tartness of the lemon and blueberries.
• Baking Powder (2 teaspoons): The primary leavening agent that gives the scones their impressive height and light, airy texture. Make sure it’s fresh for the best lift.
• Baking Soda (½ teaspoon): Works in tandem with the acidic buttermilk to create an extra-tender crumb and aid in browning.
• Salt (½ teaspoon): An essential flavor enhancer. Salt doesn’t just make things salty; it brightens all the other flavors, making the lemon zestier and the blueberries sweeter.
• Unsalted Butter (½ cup / 113g, cold and cubed or grated): This is the secret to a flaky scone. The butter must be very cold. When it melts in the hot oven, it releases steam, creating little pockets of air that result in a light, layered texture.
• Large Egg (1): This adds richness, flavor, and color to the dough, and helps to bind the ingredients together for a more stable structure.
• Buttermilk (½ cup / 120ml, cold): The acidity in buttermilk reacts with the leaveners to create an exceptionally soft and tender scone. Its tangy flavor also beautifully complements the lemon.
• Vanilla Extract (1 teaspoon): A background note that adds depth and warmth to the overall flavor profile, tying the fruit and butter flavors together.
• Lemon Zest (from 2 large lemons): This is where the bright, aromatic lemon flavor comes from. The oils in the zest are far more potent and fragrant than the juice alone.
• Fresh Blueberries (1 cup / 150g): Fresh, plump blueberries provide juicy bursts of sweet-tart flavor throughout the scones. Be gentle when mixing them in to prevent them from bursting prematurely.

For the Tangy Lemon Glaze:

• Powdered Sugar (1 cup / 120g, sifted): The base of our glaze. Sifting is important to ensure a smooth, lump-free consistency.
• Fresh Lemon Juice (2-3 tablespoons): Provides the signature tangy kick to the glaze and thins it to the perfect drizzling consistency.
• A Pinch of Salt: Just a tiny pinch balances the sweetness of the powdered sugar and makes the lemon flavor pop.

Instructions

Follow these detailed steps carefully to ensure your scones turn out perfectly every time. The key is to work quickly and keep your ingredients, especially the butter and buttermilk, as cold as possible.

Part 1: Preparing the Scone Dough

1. Preheat and Prepare: Begin by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This prevents the scones from sticking and makes cleanup a breeze.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the 2 ½ cups of all-purpose flour, ½ cup of granulated sugar, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Whisking thoroughly ensures the leavening agents are evenly distributed, which is crucial for a uniform rise.
3. Incorporate Lemon Zest: Add the zest of two large lemons to the dry ingredients. Use your fingertips to rub the zest into the flour mixture. This action releases the fragrant oils from the zest, infusing the entire base of the scone with a bright lemon aroma and flavor.
4. Cut in the Cold Butter: Now for the most critical step for flaky scones. Add your cold, cubed or grated butter to the flour mixture. Using a pastry blender, two knives, or your fingertips, quickly cut the butter into the flour. The goal is to break the butter down until the mixture resembles coarse meal with some pea-sized and almond-sized pieces of butter still visible. Avoid overworking it or letting the butter melt. These visible butter pieces will create the steam pockets needed for a flaky texture.
5. Mix the Wet Ingredients: In a separate, smaller bowl, whisk together the ½ cup of cold buttermilk, the large egg, and 1 teaspoon of vanilla extract until they are just combined.
6. Combine Wet and Dry: Pour the wet buttermilk mixture into the center of the dry flour-butter mixture. Use a fork or a rubber spatula to gently stir until a shaggy, slightly sticky dough begins to form. It’s very important not to overmix at this stage. A few dry spots are perfectly fine. Overmixing will develop the gluten in the flour, resulting in tough, dense scones instead of light and tender ones.
7. Fold in the Blueberries: Gently fold in the 1 cup of fresh blueberries. Use as few strokes as possible, just enough to distribute them evenly. If you are too rough, the blueberries will burst and bleed into the dough, turning it a purplish-gray color.

Part 2: Shaping and Baking the Scones

1. Shape the Dough: Turn the shaggy dough out onto a lightly floured surface. Gently knead it just 3-4 times—enough to bring it together into a cohesive ball. Do not over-knead. Pat the dough into a 1-inch thick circle, about 8 inches in diameter.
2. Cut the Scones: Using a large, sharp knife or a bench scraper, cut the circle into 8 equal wedges, like a pizza. For an even more professional look, you can use a 2.5-inch round biscuit cutter. If using a cutter, press straight down; do not twist, as twisting can seal the edges and prevent the scones from rising to their full potential.
3. Arrange on Baking Sheet: Carefully place the cut scones onto the prepared baking sheet, leaving about 2 inches of space between each one to allow for even baking and browning.
4. Optional Chill: For an extra-flaky scone with a higher rise, place the entire baking sheet of unbaked scones into the refrigerator or freezer for 15-20 minutes. Chilling the dough solidifies the butter, which will create more steam and a better texture when it hits the hot oven.
5. Optional Egg Wash: For a beautiful, shiny, golden-brown top, you can brush the tops of the scones with a little heavy cream or an egg wash (one egg beaten with a tablespoon of milk). This step is optional but highly recommended for a bakery-quality appearance.
6. Bake to Perfection: Bake in the preheated 400°F (200°C) oven for 15-20 minutes, or until the tops are a deep golden brown and a toothpick inserted into the center of a scone comes out clean or with moist crumbs attached.
7. Cool: Once baked, remove the baking sheet from the oven and let the scones cool on the sheet for 5 minutes. Then, transfer them to a wire rack to cool completely before glazing. Applying glaze to warm scones will cause it to melt and run off.

Part 3: Making and Applying the Lemon Glaze

1. Prepare the Glaze: While the scones are cooling, prepare the glaze. In a medium bowl, whisk together 1 cup of sifted powdered sugar and 2 tablespoons of fresh lemon juice.
2. Adjust Consistency: Whisk until smooth. If the glaze is too thick, add more lemon juice, a ½ teaspoon at a time, until it reaches a thick but pourable consistency. If it’s too thin, add a bit more sifted powdered sugar. A pinch of salt will cut the sweetness and enhance the lemon flavor.
3. Glaze the Scones: Once the scones are completely cool, use a spoon or a whisk to drizzle the lemon glaze over the tops. You can do a light drizzle or cover the entire top for a sweeter finish. Let the glaze set for about 20-30 minutes before serving.

Nutrition Facts

Please note that these values are an approximation and can vary based on the specific ingredients used.

• Servings: 8 scones
• Calories per serving: Approximately 380 kcal
• Carbohydrates: The primary source of energy, coming from the flour and sugar, providing the fuel to start your day right.
• Fat: Essential for the scone’s rich flavor and tender, flaky texture. A significant portion comes from the all-important butter.
• Protein: Contributes to the structure of the scone, primarily from the flour, egg, and buttermilk.
• Sugar: Provides sweetness to balance the tart lemon and adds to the golden-brown crust and moist texture.
• Sodium: A crucial flavor enhancer that balances sweetness and brings out the vibrant notes of the lemon and blueberries.

Preparation time

The process is quicker than you might think, making these scones an achievable treat even on a busy morning.

• Active Preparation Time: 20-25 minutes
• Chilling Time (Optional but Recommended): 15-20 minutes
• Baking Time: 15-20 minutes
• Total Time: Approximately 50-65 minutes

How to Serve

These Lemon Blueberry Scones are a delight on their own, but they can be elevated to a full-blown feast with the right accompaniments. Here are some wonderful ways to serve them:

• For a Classic Afternoon Tea:
  • Serve alongside a generous dollop of authentic British clotted cream.
  • Offer a side of high-quality lemon curd to amplify the citrus notes.
  • A simple, good-quality strawberry or raspberry jam provides a lovely contrast.
  • Pair with a pot of freshly brewed Earl Grey or English Breakfast tea.
• For a Luxurious Weekend Brunch:
  • Arrange the scones on a beautiful platter as the centerpiece of your brunch spread.
  • Serve with a bowl of fresh fruit salad, featuring berries, melon, and citrus.
  • Accompany with a side of savory options like a fluffy quiche or scrambled eggs to balance the sweetness.
  • Offer a variety of beverages, such as freshly squeezed orange juice, a high-quality coffee, or even a celebratory mimosa.
• Simple and Satisfying:
  • Enjoy a scone warm, straight from the oven (before glazing), with a simple pat of salted butter melting into its tender crumb.
  • A dusting of powdered sugar instead of a glaze offers a less sweet but equally elegant presentation.
  • Perfect with a cold glass of milk for a delightful afternoon snack for kids and adults alike.

Additional tips

Master the art of scone-making with these eight expert tips that address common pitfalls and guarantee delicious results.

1. The Colder, The Better: This cannot be overstated. Your butter, buttermilk, and egg should be ice-cold. A pro-tip is to cube your butter and then stick it in the freezer for 15 minutes before you start. Some bakers even grate frozen butter directly into the flour for the most even distribution and flakiest results.
2. Don’t Overwork the Dough: This is the number one rule of scone and biscuit making. Mix the dough until it just comes together. Knead it only a few times to make it cohesive. Overworking develops gluten, which is great for chewy bread but terrible for tender scones. Embrace a slightly shaggy, imperfect dough.
3. The Flour Touch: Use a light hand with flour when turning out and shaping the dough. Too much extra flour on your work surface or hands can be incorporated into the dough, making the final scones dry and tough. A light dusting is all you need.
4. Mastering the Blueberry Fold: To prevent your blueberries from bursting and staining your dough a murky purple, you can toss them with a tablespoon of the measured flour mixture before folding them in. This light coating helps protect them and absorb some of their excess juice.
5. The Perfect Cut: Always use a very sharp knife or biscuit cutter. When you press down, go straight down and pull straight up. Do not twist the cutter. Twisting seals the edges of the scone, which inhibits its ability to rise tall and straight in the oven.
6. The Double-Chill for Maximum Rise: For the absolute best rise and flakiest texture, perform a double chill. First, chill the shaped scones on the baking sheet for 15-20 minutes as mentioned in the instructions. Second, after brushing with the egg wash or cream, pop them back in the freezer for another 5-10 minutes. This ensures the butter is rock solid when it enters the hot oven.
7. Glaze Consistency is Key: The perfect glaze should be thick enough to coat the back of a spoon but still thin enough to drizzle elegantly. The “2-3 tablespoons” of lemon juice is a guideline. The actual amount you need can vary depending on the humidity in your kitchen and the brand of your powdered sugar. Add liquid slowly until you reach the desired consistency.
8. Baking for the Freezer: Scones are fantastic for making ahead. You can freeze them either baked or unbaked. To freeze unbaked, place the cut scones on a baking sheet and freeze until solid. Then, transfer them to a freezer bag. You can bake them directly from frozen, just add 3-5 minutes to the baking time. To freeze baked scones, let them cool completely (and unglazed), wrap them tightly, and freeze. Thaw at room temperature and warm in the oven before glazing and serving.

FAQ section

Here are answers to some of the most frequently asked questions about making Lemon Blueberry Scones.

1. Why are my scones dry and tough instead of tender and flaky?
This is the most common scone problem and it usually comes down to two things: overworking the dough or using butter that wasn’t cold enough. Over-mixing or over-kneading the dough develops too much gluten, leading to a tough, bready texture. Similarly, if your butter is soft, it will blend into the flour instead of staying in distinct pieces, resulting in a dense, greasy scone rather than a light and flaky one.

2. Can I use frozen blueberries in this scone recipe?
Yes, you absolutely can! The key is to use them directly from the freezer. Do not thaw them first, as they will become mushy and release too much juice, which will stain your dough and make it too wet. Fold the frozen berries in at the very last moment before shaping the dough.

3. How should I store leftover lemon blueberry scones?
Leftover scones are best enjoyed within 1-2 days. Store them in an airtight container at room temperature. Storing them in the refrigerator can actually cause them to dry out faster. If you want to revive a day-old scone, you can warm it in a 300°F (150°C) oven for about 5-7 minutes.

4. Can I make the scone dough ahead of time?
Yes, this is a great time-saver. You can prepare the dough, shape it into a disc, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours. When you’re ready to bake, simply cut the chilled dough into wedges and proceed with the baking instructions. You can also freeze the unbaked, cut scones for up to 3 months (as described in the tips section).

5. My scones spread out into flat discs in the oven. What went wrong?
This is almost always due to the dough being too warm before it went into the oven. If the butter melts before baking, the scones will spread. Ensure your butter is ice-cold, and always follow the tip to chill the shaped scones in the fridge or freezer for 15-20 minutes before baking. Also, make sure your baking powder is fresh, as old leavener won’t provide enough lift to counteract the spread.

6. Can I make these scones gluten-free or dairy-free?
Yes, with some substitutions. For a gluten-free version, use a high-quality 1-to-1 gluten-free baking flour blend that contains xanthan gum. For dairy-free, substitute the butter with a cold, solid plant-based butter (the kind that comes in sticks) and use a dairy-free buttermilk substitute (e.g., ½ cup of almond or soy milk mixed with ½ tablespoon of lemon juice or vinegar). The texture may be slightly different but will still be delicious.

7. What is a good substitute if I don’t have buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute. For this recipe, measure just under ½ cup of regular milk (whole milk works best for richness) and add ½ tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes. It will curdle slightly and will mimic the acidity of buttermilk, which is essential for tenderizing the dough.

8. Why didn’t my scones rise very much?
Several factors can lead to flat scones. The most common culprits are: expired baking powder or baking soda (check the dates!), overmixing the dough, or twisting the cutter when cutting the scones, which seals the edges and prevents a good rise. Finally, ensure your oven is fully preheated; placing scones in a lukewarm oven will cause the butter to melt slowly and spread rather than create the quick burst of steam needed for a powerful lift.