Lemon Blueberry Scone

4.24 from 21 ratings

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!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Keyword: blueberry scone recipe, blueberry scones with buttermilk, buttermilk in scones, buttermilk scones, lemon blueberry scones

Servings: scones

Author: Beth

Equipment

Ingredients

2 ¼ cups (270g) all purpose flour
⅓ cup (66g) granulated sugar
1 Tbsp baking powder
½ tsp salt
3 lemons zested
½ cup (113g) cold unsalted butter 1 stick, cubed
½ cup (118ml) buttermilk
1 tsp vanilla extract
1 large egg
¾ cup (113g) 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.
2 ¼ cups (270g) all purpose flour, 1/3 cup (66g) granulated sugar, 1 Tbsp baking powder, 1/2 tsp salt, 3 lemons, 1/2 cup (113g) cold unsalted butter
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.
1/2 cup (118ml) buttermilk, 1 tsp vanilla extract, 1 large egg
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.
3/4 cup (113g) blueberries - divided
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.

Notes

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.

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.

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