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Blueberry Lemon Scones

Blueberry lemon scones are flaky, tender baked pastries that incorporate fresh blueberries and zesty lemon zest into a buttery dough. They develop a crisp exterior during baking, with a soft, crumbly interior dotted with juicy berries and accented by a tangy lemon glaze, creating a bright and flavorful treat.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour sifted
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter cut into small cubes
  • 3/4 cup fresh blueberries
  • 1 lemon lemon zest
  • 2 tablespoons milk plus extra for brushing
  • 1 large egg
  • 1 cup powdered sugar for glaze
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest for glaze

Equipment

  • Mixing bowls
  • Pastry cutter or forks
  • Baking sheet
  • Parchment paper
  • Cooling rack
  • Lemon zester or microplane
  • Measuring Cups and Spoons
  • Whisk
  • Rubber spatula
  • Small saucepan (for glaze)

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
  2. In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, and salt until evenly combined. This creates a light, airy base for your dough.
  3. Add the cold butter cubes to the dry ingredients. Using a pastry cutter or two forks, cut in the butter until the mixture resembles coarse crumbs with some pea-sized pieces. This process builds flaky layers.
  4. Gently fold in the lemon zest and fresh blueberries, being careful not to crush the berries so they stay juicy and vibrant.
  5. In a small bowl, whisk together the milk and egg until well combined. Pour this mixture into the dry ingredients.
  6. Using a spatula, gently fold the wet and dry ingredients together until just combined and a shaggy dough forms. Do not overmix; the dough should be slightly sticky.
  7. Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together into a rough ball, then pat it into a circle about 1 inch thick.
  8. Cut the circle into 8 wedges like a pie. Place each wedge onto the prepared baking sheet, spacing them apart for spreading.
  9. Brush the tops of the scones lightly with milk for a golden finish. Bake in the preheated oven for 15-18 minutes, until the edges are golden brown and the scones have risen nicely.
  10. While the scones bake, prepare the lemon glaze by whisking powdered sugar, lemon juice, and lemon zest in a small saucepan over low heat until smooth and slightly thickened. Remove from heat.
  11. Once out of the oven, transfer the scones to a cooling rack and let them cool slightly for 5 minutes. Drizzle the lemon glaze over the warm scones for a shiny, tangy finish.
  12. Serve the blueberry lemon scones warm or at room temperature, enjoying their flaky, juicy, and zesty layers.

Notes

For an extra burst of lemon flavor, add more lemon zest or a squeeze of fresh lemon juice to the dough. Keep the blueberries frozen until adding to prevent bleeding into the dough.