Lemon Blueberry Scones

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5 from 12 votes

Lemon Blueberry Scones combine fresh blueberries with a lemony dough made from flour, sugar, baking powder, butter, and lemon juice and zest. The scones are assembled by layering two rolled dough circles with blueberries in between, resulting in tender, flaky layers and a fresh, tangy flavor. A lemon glaze adds sweet citrus brightness to the finished scones.

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

Servings: 8 scones

Calories: 344 kcal

Course: Breakfast, Brunch

Cuisine: British

Ingredients

3/4 cups blueberries fresh
2 2/3 cups flour plus extra for coating the blueberries and rolling out the dough
1/3 cups sugar plus extra for sprinkling on top of the scones
1 1/2 tablespoons baking powder
1/2 teaspoon salt
6 tablespoons butter chilled in the freezer for 10 minutes
1 egg
1/2 cup milk
2 tablespoons lemon juice
1 tablespoons lemon zest
heavy cream for brushing the tops of the scones

For the Lemon Glaze

2 tablespoons lemon juice
1-2 cups powdered sugar

Instructions

Cup of Yum

In a small bowl, toss blueberries with a little bit of flour, until they are lightly dusted. Set aside.
In a large bowl, combine all the dry ingredients. Mix well.
Using a cheese grater or box grater, grate the chilled butter into the dry ingredients. Work quickly so the butter does not melt.
Using a pastry cutter or your hands work the butter into the dry ingredients until it turns into coarse crumbs.
In a small bowl, beat the egg with the milk. Add to the flour and butter mixture.
Add lemon juice and lemon zest.
Mix the ingredients until a ball of dough forms. If it is too sticky, add a little more flour. If it is too dry, add a little milk. It should be sticky but not so much that you can't work with it.
Divide the dough in half. On a well-floured surface, roll each half out into 7-inch circles.
Sprinkle the blueberries over one of the circles. Place the other circle over the top and pat down gently (don't squish the berries!) until the circles are meshed together. Flatten out the circle until it is about 12 inches.
Cut into 8 slices, like a pizza. Place on a lightly greased baking sheet and chill in the fridge for about 15 minutes.
While the dough is chilling, preheat the oven to 450.
When the dough is chilled and the oven is preheated, take the dough from the fridge and brush the top of each scone with heavy cream. Sprinkle a little bit of sugar over the top of the cream.
Bake the scones for 12-15 minutes, or until the tops are just slightly golden brown.
Take the scones out of the oven and place the baking sheet on a cooling rack.
While the scones are cooling, make the glaze by combining the lemon juice and powdered sugar. If it is too thin, add more powdered sugar. If it is too thick, add more lemon juice or milk.
When the scones are cooled completely, drizzle glaze over the top and serve.

Notes

Coat blueberries lightly with flour before mixing to prevent them from sinking.
Your scones will stay fresh for two days at room temperature in an airtight container.
Refrigerate scones in an airtight container to extend freshness up to one week.
Enjoy with a glass of milk or a cup of tea for a traditional pairing.

Nutrition Information

Serving 1g Calories 344kcal (17%) Carbohydrates 60g (20%) Protein 6g (12%) Fat 10g (15%) Saturated Fat 6g (30%) Cholesterol 44mg (15%) Sodium 238mg (10%) Potassium 312mg (7%) Fiber 2g (8%) Sugar 25g (50%) Vitamin A 328IU (7%) Vitamin C 5mg (6%) Calcium 128mg (13%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 scones

Amount Per Serving

Calories 344

% Daily Value*

Serving	1g
Calories	344kcal	17%
Carbohydrates	60g	20%
Protein	6g	12%
Fat	10g	15%
Saturated Fat	6g	30%
Cholesterol	44mg	15%
Sodium	238mg	10%
Potassium	312mg	7%
Fiber	2g	8%
Sugar	25g	50%
Vitamin A	328IU	7%
Vitamin C	5mg	6%
Calcium	128mg	13%
Iron	2mg	11%

* Percent Daily Values are based on a 2,000 calorie diet.