Lemon Blueberry Scones (Printable version)

Tender, crumbly scones laden with fresh blueberries and bright lemon flavor for a delightful treat.

# List of ingredients:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1 teaspoon finely grated lemon zest

→ Wet Ingredients

06 - 1/2 cup unsalted butter, cold and cubed
07 - 2/3 cup heavy cream, plus extra for brushing
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract
10 - 2 tablespoons fresh lemon juice

→ Add-ins

11 - 1 cup fresh blueberries (can be frozen, unthawed)

→ Optional Glaze

12 - 1/2 cup powdered sugar
13 - 1 to 2 tablespoons fresh lemon juice

# Directions:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest until evenly distributed.
03 - Add cold, cubed butter to the dry mixture and cut in using a pastry blender or fingertips until the texture resembles coarse crumbs.
04 - In a separate bowl, whisk together heavy cream, egg, vanilla extract, and lemon juice until fully combined.
05 - Pour wet ingredients into dry ingredients and gently mix until just combined; avoid overmixing to maintain tenderness.
06 - Carefully fold fresh blueberries into the dough to prevent crushing.
07 - Turn the dough onto a lightly floured surface and pat into a 7-inch round, about 1-inch thick.
08 - Cut the round dough into 8 equal wedges and arrange them spaced apart on the prepared baking sheet.
09 - Lightly brush the tops of the scones with extra heavy cream.
10 - Bake for 16 to 18 minutes or until scones are golden brown and cooked through. Transfer to a wire rack to cool.
11 - Whisk powdered sugar with lemon juice until smooth, then drizzle over cooled scones.

# Expert Advice:

01 -
  • They're surprisingly easy to make—no special equipment needed, just your fingertips and a little care
  • The combination of bright lemon and tart blueberries creates this perfect balance that tastes fancy but feels so comforting
  • They come together in under an hour from start to finish, making them perfect for weekend mornings when you want something special without the fuss
02 -
  • Temperature is everything—use cold butter and cold cream straight from the fridge. Warm ingredients will give you dense, tough scones instead of tender, crumbly ones
  • The moment you see coarse crumbs after cutting in the butter is the moment you stop. Overworking the dough is the number one reason scones don't turn out tender, so trust your instincts and resist the urge to keep mixing
  • Don't skip the parchment paper. It prevents sticking and ensures even browning on the bottom, which is the difference between good scones and restaurant-quality scones
03 -
  • Chill your mixing bowl before starting—this keeps everything cool and creates better texture in the final scone
  • If you're glazing the scones, do it while they're still slightly warm so the glaze sets into a thin, elegant coating rather than sliding right off
  • Make a batch on Sunday evening and you'll have something special to look forward to for Monday morning coffee

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