Lemon Blueberry Scones
Make flaky and tender lemon blueberry scones with our easy to follow tips! These buttermilk scones are fluffy, bursting with blueberries and ready in 1 hour. Definitely the best blueberry scone recipe for summer!
Ryan and I actually worked on this recipe together! It was one of the first things we made when quarantine started back in March. Like everyone, we went through a stay at home and bake phase Now that blueberries are in season and blueberry picking is just about to start, I wanted to share this amazing blueberry scone recipe with you!
I’ve always wanted to perfect the art of making a fluffy, tall, bakery style scone. It’s all about using the right ingredients and refrigerating the dough before baking.
Why Chill the Dough
Keeping the butter cold and the dough cold is the secret to making flaky, fluffy scones. The dough will warm up while mixing it with your hands, so it’s critical to refrigerate the scones for 20 minutes before baking.
When to Chill the Dough?: Cut the scones into wedges and separate on a baking sheet, then refrigerate. If adding course sugar, an egg wash or heavy cream wash, do that right before the scones go into the oven.
Your scones might appear small in size when they are just dough. They will expand greatly while baking because of the high amount of baking powder.
Buttermilk Blueberry Scone Ingredients
- flour: flour is necessary to build structure
- granulated sugar: adds sweetness and flavor
- baking powder: helps to leaven and lift the dough
- salt: just a pinch to balance the sweetness and enhances the other flavors
- zested lemons: adds authentic lemon flavor
- cold unsalted butter: cold butter helps to produce a flaky scone
- buttermilk: makes the scones extremely moist, tender, fluffy, adds a bit of tang
- vanilla extract: adds flavor
- egg: binds the batter together by providing structure
- blueberries: I recommend fresh blueberries. I have not tried frozen blueberries
How to Make Lemon Blueberry Scones
- Combine the flour, granulated sugar, baking powder, salt and lemon zest.
- Add in the cold, cubed butter and use your hands or a pastry cutter to cut in the butter until pea sized amounts of butter remain.
- Create a well in the center and add the buttermilk, vanilla extract, and egg. Use a spatula to gently combine until the dough is thick and sticky. Gently fold in the blueberries.
- Gently knead the dough and form into a 7-8 inch disc that is about 1 inch tall. Press the remaining blueberries on the outside of the dough. Use a knife to cut the scones into 8 equal wedges.
- Place the scones 2-3 inches apart on a baking sheet that’s lined with a silicone mat.
- Refrigerate the scones for 20 minutes.
- Optional: brush the tops of the scones with buttermilk, heavy cream or an egg wash. Add course sugar if desired.
- Bake for 16-24 minutes or until the scones are lightly golden.
Simple Lemon Glaze
I love to drizzle these scones with lemon glaze. The glaze adds fresh lemon tartness. To make the glaze, combine 1 cup powdered sugar with 2 tbsp fresh lemon juice. Stir until thick. Add more lemon juice if needed. Drizzle over the scones.
Gluten Free Scones
I’ve made these scones with both regular and gluten free flour with awesome results on multiple occasions. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.
Tips for Making Scones
- Use cold butter and cut the butter in with your fingers or pastry cutter
- Mix the dough gently – over mixing can lead to dense scones
- Use a ruler to measure an 7-8 inch disc, about 1 inch tall
- Refrigerate scones for 20 minutes before baking
- You can substitute the buttermilk for heavy cream
More Baked Goods
Lemon Blueberry Scones
Ingredients
- 2 ½ cups all purpose flour
- ⅓ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 3 lemons, zested
- 1 stick cold unsalted butter, cubed, 1/2 cup
- ½ cup buttermilk
- 1 tsp vanilla extract
- 1 large egg
- ¾ cup blueberries – divided
Instructions
- In a large mixing bowl combine the flour, granulated sugar, baking powder, salt and lemon zest. Add in the cold, cubed butter and use your hands or a pastry cutter to cut in the butter until pea sized amounts of butter remain.
- Create a well in the center of the flour mixture. Add the buttermilk, vanilla extract, and egg. Use a spatula to gently combine until the dough is thick and sticky.
- On a silicone mat or kitchen counter, gently knead the dough, until all the flour is incorporated. Add 1/2 cup of blueberries, gently folding them in to incorporate.
- Form the dough into a 7-8 inch disc that is about 1 inch tall. Press the remaining 1/4 cup blueberries on the outside of the dough. Use a knife to cut the scones into 8 equal wedges.
- Place the scones 2-3 inches apart on a baking sheet that’s lined with a silicone mat.
- Refrigerate the scones for 20 minutes. The last 5 minutes, preheat the oven to 375º F.
- Optional: brush the tops of the scones with buttermilk, heavy cream or an egg wash. Add course sugar if desired.
- Bake for 16-24 minutes or until the scones are lightly golden. Allow the scones to cool. Drizzle with lemon glaze before serving if desired.
I will give these a try, can l use a sugar substitute as my husband is diabetic.
Excellent recipe! Flaky, delicious, + perfect for having with a cup of tea or cocoa! I added extra lemon juice for more tartness a couple times too. Love it!
Is parchment paper sufficient if you don’t have a silicone mat? Or could they be baked in a silicone pizza cake pan?
Parchment paper is great!