Buttery, soft lemon infused blueberry lemon scones studded with sweet, juicy blueberries are simply delightful and perfect for breakfast or brunch.
Scones are a beloved bake in our house especially as a weekend treat. I really enjoy making scones because like muffins, they are so versatile. You can literally switch up the flavors and end up with a completely different bake each time. Since I am currently berries obsessed and blueberries are my favorite kind of summer berry, I went with a classic flavor pairing – Blueberry and Lemon. The fragrant lemons perfectly enhance the natural sweetest of the blueberries, making for an exceptionally delicious scone. If you are a lover of blueberry and lemon bakes, then these incredibly soft, melt in you mouth Blueberry Lemon Scones are for you!
How to Make Blueberry Lemon Scones
Blueberry Lemon Scones
Key Ingredients
- Flour
- Baking Powder
- Baking Soda
- Salt
- Granulated Sugar
- Unsalted Butter
- Buttermilk
- Egg Yolks
- Lemon Zest
- Vanilla Extract
- Fresh Blueberries
To Make Blueberry Lemon Scones
- Line – a large baking sheet with parchment paper.
- Add – egg yolks, buttermilk and vanilla extract into a standard measuring cup/small bowl. Whisk to combine and place in the refrigerator.
- Incorporate – in a medium mixing bowl, add the sugar and lemon zest. Use fingertips to incorporate lemon zest into sugar until mixture becomes fragrant and takes on a yellow tint from the lemon zest, about 1 minute.
- Mix – into bowl with lemon infused sugar, add the flour, baking powder, baking soda, and salt. Mix to combine.
- Grate – cold, frozen butter onto a plate and transfer into bowl with flour mixture. Use hands to breakup and incorporate grated butter into flour mixture.
- Add – blueberries into bowl with dry ingredients and pour in cold egg mixture.
- Mix – wet ingredients into the dry mixture just until scone dough comes together. Dough will be soft.
- Roll – generously flour a clean surface and transfer blueberry lemon scones dough onto floured surface. Lightly flour the top of the dough and roll into roughly a 9”x 3.5” rectangle. Measurement does not need to be precise.
- Cut – using a bench scrapper/sharp knife, cut the blueberry lemon scone dough into three equal sections. Cut each section diagonally for a total 6 pieces of blueberry lemon scones dough.
- Place – cut pieces of blueberry lemon scones dough onto a prepared baking sheet and place in the freezer for at least 30 minutes or overnight. This will allow the butter to firm back up before baking.
- Preheat – oven 375F (190C). Brush cold pieces of scones with remaining buttermilk.
- Bake – scones for 24-26 minutes rotating the pan halfway through bake time. Scones are ready when they have double in size and appear light golden brown.
- Cool – scones to room temperature as lemon glaze is prepared.
Lemon Glaze
Key Ingredients
- Powdered Sugar
- Heavy Cream
- Lemon Zest
How To Make Lemon Drizzle
- Add – sifted powdered sugar and lemon zest into a small bowl. Whisk to combine.
- Whisk – in the heavy cream into sugar-lemon zest mixture until a smooth and pourable glaze is achieved.
- Drizzle – lemon glaze over cooled scones.
How to Store Blueberry Lemon Scones
- Refrigerator – place scones in an airtight container and store in the refrigerator for up to 2-3 days.
- Freezer – individually wrap scones in plastic wrap, place in a large dated Ziplock bag and store in the freezer for up to 1 month. When ready to eat, thaw scones to room temperature and warm through in a toaster/conventional oven.
Looking for More Lemon/Berries Recipes, Checkout the Link Below:
Blueberry Lemon Scones
Buttery, soft lemon infused scones studded with sweet, juicy blueberries are simply delightful and perfect for breakfast or brunch.
- Prep Time: 45
- Cook Time: 26
- Total Time: 1 hour 11 minutes
- Yield: 6 1x
Ingredients
Blueberry Lemon Scones
- 1 1/2 Cups (188 g) Unbleached All-Purpose Flour
- 2 1/4 Teaspoons Baking Powder
- 1/4 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 3 Tablespoons (38 g) Granulated Sugar
- 2 Large Egg Yolks, Cold
- 1/2 Cup (125 ml) Buttermilk, Cold, Divided
- 3 Ounces (6 Tablespoons) Unsalted Butter, Cold, Frozen
- 6 Ounces (3/4 Cup) Fresh Blueberries
- 1 Teaspoon Vanilla Extract
- Zest (1) Large Lemon
Lemon Glaze
- 1/2 Cup (55 g) Powdered Sugar, Sifted
- 1 1/2 – 2 Tablespoons (22-30 ml) Heavy Cream
- 1 Teaspoon Lemon Zest
Instructions
Blueberry Lemon Scones
- Line a large baking sheet with parchment paper.
- Add egg yolks, 6 tablespoons of buttermilk and vanilla extract into a standard measuring cup/small bowl. Whisk to combine and place in the refrigerator.
- In a medium mixing bowl, add the sugar and lemon zest. Use fingertips to incorporate lemon zest into sugar until mixture becomes fragrant and takes on a yellow tint from the lemon zest, about 1 minute.
- Into bowl with lemon infused sugar, add the flour, baking powder, baking soda, and salt. Mix to combine.
- Grate cold, frozen butter onto a plate and transfer into bowl with flour mixture. Use hands to breakup and incorporate grated butter into flour mixture.
- Add blueberries into bowl with dry ingredients and pour in cold egg mixture.
- Mix wet ingredients into the dry mixture just until scone dough comes together. Dough will be soft.
- Transfer blueberry lemon scones dough onto a generously floured surface. Lightly flour the top of the dough and roll into roughly a 9”x 3.5” rectangle. Measurement does not need to be precise.
- Using a bench scrapper/sharp knife, cut the blueberry lemon scone dough into three equal sections. Cut each section diagonally for a total 6 pieces of blueberry lemon scones dough.
- Place cut pieces of blueberry lemon scones dough onto a prepared baking sheet and place in the freezer for at least 30-60 minutes or overnight. This will allow the butter to firm back up before baking.
- Preheat oven to 375F (190C). Brush cold pieces of blueberry lemon scones with remaining buttermilk.
- Bake blueberry lemon scones for 24-26 minutes rotating the pan halfway through bake time. Scones are ready when they have doubled in size and appear light golden brown.
- Cool blueberry lemon scones to room temperature as lemon glaze is prepared.
Lemon Glaze
- Add sifted powdered sugar and lemon zest into a small bowl. Whisk to combine.
- Whisk in the heavy cream into sugar-lemon zest mixture until a smooth and pourable glaze is achieved.
- Drizzle lemon glaze over cooled blueberry lemon scones.
Notes
- Blueberry lemon scones are best eaten the day it is baked.
- Place butter in freezer 30-60 minutes before blueberry lemon scones are prepared. This will make grating the butter a lot easier.
- Unbaked, cut blueberry lemon scones dough may be individually wrapped in plastic wrap, placed in a large dated Ziplock bag and stored in the freezer for up to 1 month.
- Maybe use frozen blueberries in place of fresh blueberries.
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