I recently shared an easy chocolate chip scone recipe. They were so easy and delicious, and I knew I had to try that method out with some new mix-ins. Well folks, this is the exact same recipe, with just a few tweaks for a really easy blueberry lemon scones recipe.
My Easy Blueberry Lemon Scones Recipe
These blueberry lemon scones are hands down way better than the chocolate chip ones (sorry chocolate, lemon and blueberry wins this round). I think the flavors are just so great together. Plus, what makes these scones ever so moist is the occasional blueberry you bite into.
These also have a super simple glaze on top which kind of sealed the deal for me. Scones are great without a glaze, but when you add just a drizzle of a sugary glaze on top, it really takes them up a notch.
Ingredients
- 2 C Flour
- 1/4 C Sugar
- 1 Tbsp Baking Powder
- 1/2 tsp Salt
- 6 Tbsp Cold Butter
- 1/2 C Milk
- 1/4 tsp Vanilla
- 1/2 C Blueberries
- Zest of 1/2 a lemon
- For the glaze – 1/2 cup powdered sugar and juice of one lemon
Method
Step One – Preheat the oven
Preheat over to 400 degrees Fahrenheit. Get all your ingredients out and measured.
Step Two – Mix dry and cut in butter
Mix dry ingredients into a bowl. Add cubed butter and cut it in with a pastry cutter or fork.
Step Three – Add wet ingredients
Add milk, lemon zest, and the vanilla to the bowl. Then mix until mostly combined. Don’t overwork this.
Once it’s all combined, you can then add in blueberries and fold it all together. Be gentle here as the blueberries can burst easily.
Step Four
Turn out onto a floured surface. Then shape the dough into a rectangle, or round, and cut it into triangles.
Step Five – Bake
Place on a lined baking sheet and bake for 12-15 minutes. Once almost cooled, you can add your powdered sugar and lemon juice glaze to the top.
Can You Freeze Scones?
These scones also freeze perfectly. Just wait for them to fully cool and then freeze. I like to use my FoodSaver to freeze anything and everything to avoid freezer burn and keep things as fresh as possible. It makes all the difference.
They also defrost fairly quickly. You can take them out the night before and have them for breakfast. But they really don’t take that long to defrost if you get up early enough.
When To Serve Scones
Scones make for a great breakfast treat. You can serve scones up alongside a big beautiful brunch spread for Mother’s Day or Easter. They are also great with just a cup of coffee too.
If you’re hosting house guests, this is a great sweet baked good to have in a basket in the morning so your friends can enjoy as they wake up. There’s really no need for jams or honey, but can’t hurt to put a few out just in case! Don’t forget to also check out my chocolate chip scone recipe here.
Blueberry Lemon Scones
Ingredients
Scones
- 2 C Flour
- 1/4 C Sugar
- 1 Tbsp Baking Powder
- 1/2 tsp Salt
- 6 Tbsp Cold Butter
- 1/2 C Milk
- 1/4 tsp Vanilla
- 1/2 C Blueberries
- Zest of 1/2 a lemon
- Juice of 1 lemon
Glaze
- 1/2 c powdered sugar
- Lemon juice
Instructions
- Preheat over to 400 degrees Fahrenheit.
- Mix dry ingredients in a mixer.
- Add cubed butter and let it work it’s way into the flour, this will take a few minutes.
- Add milk, lemon and vanilla and mix until mostly combined, then add in blueberries and fold together.
- Turn out onto a floured surface.
- Shape it into a rectangle to cut your triangles out.
- Place on a lined baking sheet and bake for 12-15 minutes
