Start your morning off on the right foot with a tangy and refreshing lemon blueberry scone. The scone is loaded with blueberry and a zesty lemon glaze for a burst of flavor.
Glazed Lemon Blueberry Scone
Scones for breakfast are always a good idea. Especially when they are loaded up with fresh blueberry and flowing with lemon flavor. These scones ditch the connotation that scones are dry and taste like cardboard. With the fresh fruit flavor, these scones are moist, buttery, and perfect for breakfast.
Lemon and blueberries are classic combinations for mixing and matching ingredients. I love pairing the two fruits because the blueberries are sweet, and the lemon flavor is tangy and tart. They balance each other, creating a satisfying bite.
Don't let the lack of lemon juice in the batter alarm you! There is still plenty of lemon flavor to go around. The lemon flavor comes from the zest and the sweet lemon glaze. I like to use fresh blueberries that look juicy to highlight the blueberry flavor.
What's most important to remember when making these glazed lemon blueberry scones is not to overwork the dough. If the dough gets mixed too much, the scones will be tough and won't bake up correctly. You just want the dough to be incorporated when forming them.
Looking for more ideas for baked goods for breakfast? Check out my buckwheat ginger muffins and classic scone recipe.
Why I Love These Lemon Blueberry Scones
- Flavor Burst - The scones are tangy and bright, giving a tasty flavor in each bite.
- Freezer Friendly - I love to bake a batch of this scone and place some in the freezer for a quick and easy breakfast.
- Sweet Treat - Sometimes you need something on the sweet side for breakfast. The lemon glaze on these scones satisfies that craving.
Ingredients For Lemon Blueberry Scones
See below for all the details on what you'll need to make the full recipe.
- Blueberries - Use fresh, juicy blueberries for the best flavor.
- Lemons - The zest of the lemons is used to create a bright lemon flavor.
- Heavy Cream - The heavy cream is whisked in to make a rich dough.
- Butter - Keep the butter frozen and grate it into the batter.
- Sugar - A small amount of granulated sugar sweetens the scones.
Directions For Making Lemon Blueberry Scones
- Prepare.
Preheat the oven to 400 and prepare a sheet pan with parchment paper. Set to the side.
- Whisk dry ingredients and lemon zest.
In a medium-sized bowl, whisk flour, sugar, lemon zest, salt, and baking powder. Set to the side.
- Make the dough.
Use a box grater to grate the frozen butter into the dry ingredients. Combine the two mixtures using a pastry cutter or your fingers until the flour resembles a pea-sized crumb and is very dry.
- Whisk wet ingredients.
Whisk the heavy cream, egg, and vanilla in a small bowl. Drizzle it over the flour and butter mixture and combine lightly, just until everything is incorporated. Fold in the blueberries. The mixture should be firm but still moist and sticky.
- Make the scones.
Pour the dough onto a floured surface and form it into a loose ball. Don't worry if it's still sticky. If it looks a bit too sticky, add a little more flour. However, if it seems too dry, add 1-2 Tablespoons of heavy cream. Shape the ball into an 8-inch disc. Using a knife or a bench scraper, cut the dough. For large scones, aim for 8 wedges. For smaller scones, split the dough into two 5-inch discs and cut into 8 wedges.
- Prepare the scones for baking.
Place the scones on a baking sheet lined with parchment paper about 2-3 inches apart. Brush the scones with the remaining heavy cream and coarse sugar, if desired. This will give the scones an extra crunch when baking. Refrigerate or freeze the prepared scones for 15 minutes.
- Bake the scones.
After 15 minutes, place the scones in the oven for about 18-24 minutes. Keep an eye on them and remove them from the oven when they form a golden brown ring around the edge. The larger scones may take 25-30 minutes to bake.
- Glaze the scones.
While the scones are baking, combine all the ingredients for the glaze. Then, when they are fully cool, drizzle the glaze on top.
Serving Suggestions
The lemon and blueberry scones are pretty flavorful on their own. If you want to up the flavor for breakfast, try adding your favorite jam or just keeping it simple and spreading some butter on top.
Make Ahead and Storage
The scones can easily be made ahead of time. They will keep in an airtight container for about 3-4 days, making it easy to meal-prep for breakfast. They might get a little soft from the glaze, but that's okay.
Scones are excellent to keep in the freezer. Simply make the scones like you would and let them cool. Then, wrap them in plastic and store them in the freezer for 2-3 months.
Tips and Variations
- Cold Butter - To get flakey scones, you need to keep the butter very cold! Keep the butter in the freezer until you need to use it. If it starts to get soft when you grate it, place it back in the freezer for a few minutes.
- Mix-ins - If blueberries and lemons aren't your favorite flavors, ditch them and put in whatever you want. The batter is a basic dough that can be good for any mix-in.
- Overworking the Dough - Be delicate when working with the dough. You want to work quickly so the butter won't melt in the dough before hitting the oven.
FAQs
Scones can be made with either buttermilk or heavy cream. Buttermilk can make the scones tangy, but since the lemons are already in the mix, I would like to use heavy cream in this recipe.
It is best to return the scones to the refrigerator or freezer before baking them. This will allow the butter to firm up and allow for extra flakiness in the oven.
If the scones are heavy and dense, you probably overworked the dough when mixing everything together. Keep your hands light and handle the dough as little as possible.
Lemon Blueberry Scones
Ingredients
Equipment
Method
- Preheat the oven to 400 and prepare a cookie sheet with parchment paper. Set to the side.
- In a medium-sized bowl, whisk flour, sugar, lemon zest, salt, and baking powder. Set to the side.
- Next, use a box grater to grate the frozen butter into the dry ingredients. Combine the two mixtures using a pastry cutter or your fingers until the flour resembles a pea-sized crumb and is very dry.
- In a small bowl, whisk the heavy cream, egg, and vanilla. Drizzle it over the flour and butter mixture and combine lightly, just until everything is incorporated. Fold in the blueberries. The mixture should be firm but still moist and sticky.
- Pour the dough onto a floured surface and form into a loose ball. Don't worry if the dough is still sticky. If it looks a bit too sticky, add in a little more flour. However, if it seems too dry, add in 1-2 Tablespoons of heavy cream.
- Shape the ball into an 8-inch disc. Cut the dough using a knife or a bench scraper, aiming for about 8 wedges.
- Place scones on a prepared baking sheet with parchment about 2-3 inches apart. Brush scones with the remaining heavy cream and coarse sugar, if desired. This will give the scones an extra crunch when baking. Place the prepared scones in the refrigerator or freeze for 15 minutes.
- After 15 minutes, place the scones in the oven for about 18-24 minutes. Keep an eye on the scones are remove them from the oven when they form a golden brown ring around the edge. The larger scones may take 25-30 minutes to bake.
- While the scones are baking, make the glaze. Combine the lemon juice, heavy cream, and powdered sugar in a bowl. Whisk until desired consistency is reached.
- When the scones are done, take them out of the oven and let them cool completely. Drizzle the glaze on top of them.
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