Amazing Lemon Blueberry Scones
Ingredients
- 3 ½ call-purpose flour
- ⅓ cgranulated sugar
- 1 tbspfresh lemon zest
from 1 to 2 lemons
- 2 tspbaking powder
- ½ tspbaking soda
- ½ tspsalt
- ¾ ccold salted butter
- ¾ c2 tablespoons buttermilk
- ¼ cfresh lemon juice
from 1 to 2 lemons
- 1 cfresh blueberries
see note for frozen berries and other fruit options
- 2 tbspbutter
- Coarse or turbinado sugar
for sprinkling
- 1 ¼ cpowdered sugar
- 2 tbspfresh lemon juice
Directions
- 1
Preheat the oven to 400 degrees F. Line a half sheet pan with parchment paper and set aside.
- 2
In a large bowl, combine the flour, sugar, lemon zest, baking powder, baking soda and salt; mix well.
- 3
Using the large holes of a box grater, grate the cold butter into the dry ingredients and toss until the butter shreds are evenly coated with the flour mixture. (See note for food processor or pastry blender mixing method.)
- 4
Add the blueberries and toss to combine.
- 5
Add the buttermilk and lemon juice. With a silicone spatula, stir/fold until the mixture starts to come together. Mix gently so the blueberries don't get mashed (it's ok if a few of them burst but most of them should stay intact).
- 6
Don't over mix the scone dough; it’s ok if there are dry spots here and there. Pieces of dough should come together when pressed between your fingers. Add additional buttermilk a tablespoon at a time only if the dough is extremely dry and crumbly.
- 7
Turn the dough out onto a counter dusted with 1 to 2 tablespoons flour. Use your hands to bring the dough together into a cohesive mass - just do your best to work with and around the blueberries. Lightly knead/fold the dough once or twice.
- 8
Pat and press the dough into a long rectangle, about 15X3-inches.
- 9
Use a bench scraper or knife to cut the dough into 10 to 12 triangular wedges. Place the scones 1/2-inch apart on the prepared baking sheet. Brush the tops with melted butter and sprinkle with sugar.
- 10
Bake for 15 minutes until very lightly golden on the bottom and sides and no longer doughy in the center. Let cool on the pan or remove to a wire rack to cool completely.
- 11
For the glaze, whisk together the powdered sugar and lemon juice, adding additional lemon juice, if needed, until the glaze is thick but pourable (add extra powdered sugar a tablespoon at a time if it needs thickening up). Drizzle the glaze over the cooled scones.
- 12
Serve the scones lightly warm or at room temperature.
Amazing Lemon Blueberry Scones
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About this Recipe
Indulge in Amazing Lemon Blueberry Scones
There's nothing quite like the comforting aroma of freshly baked scones, and these Amazing Lemon Blueberry Scones are truly in a league of their own. Imagine a light, tender crumb bursting with juicy, sweet blueberries, perfectly complemented by the bright, zesty tang of fresh lemon. These aren't just any scones; they're an experience, promising a delightful start to your morning or a perfect companion for your afternoon tea.
What makes these homemade scones so special? It's the harmonious balance of flavors and textures. We use plenty of fresh lemon zest and juice, infusing every bite with that signature sunny citrus note. The vibrant blueberries soften and sweeten as they bake, creating pockets of fruity goodness. The secret to their incredible flaky scones texture lies in using cold salted butter and rich buttermilk, which create those desirable tender layers without being dry or crumbly. A final drizzle of tangy lemon glaze takes them over the top, adding an extra layer of sweetness and shine.
These lemon blueberry scones are surprisingly simple to make, taking less than an hour from start to finish. They are perfect for a special brunch spread, a thoughtful homemade gift, or simply to elevate your everyday coffee break. Serve them warm, perhaps with a dollop of clotted cream or your favorite jam, though they are absolutely divine on their own. Get ready to impress with this irresistible recipe!