Blueberry Lemon Scones

Making Blueberry Lemon Scones has become one of my favorite weekend traditions. The sweet and tangy aroma fills the kitchen, instantly brightening my mood as I recall lazy mornings spent with family over freshly baked goods. It all started a few years ago when I wanted to impress some friends during brunch. I remember seeing a stunning picture of scones, golden brown and bursting with blueberries, and I was determined to recreate that moment. The first time I pulled a batch from the oven, the sound of the crust cracking as I broke one open was music to my ears. With each bite, the combination of zesty lemon and juicy blueberries transported me back to those carefree days in spring when everything feels fresh and alive. That’s the magic of baking these Blueberry Lemon Scones—it’s not just about the food; it’s about creating memories.

Key Ingredients for Blueberry Lemon Scones

The ingredients for these Blueberry Lemon Scones are simple yet powerful. Each plays a significant role in achieving the perfect texture and flavor. The combination of fresh blueberries and lemon zest adds brightness, while the flour and butter create a flaky structure that melts in your mouth. Let’s break down these key players:

• Sugar: 70 grams of sugar adds just the right amount of sweetness to balance the tartness of the lemon.
• Lemon Zest: Finely grated zest of one lemon infuses the scones with a bright citrus flavor, enhancing the overall taste.
• Flour: 305 grams of cake flour or all-purpose flour provides the foundation for these scones, giving them structure.
• Baking Powder: 1½ teaspoons of baking powder helps the scones rise, creating a light and fluffy texture.
• Baking Soda: ½ teaspoon of baking soda complements the baking powder, ensuring a well-leavened scone.
• Salt: ½ teaspoon of salt heightens the flavors and balances the sweetness.
• Butter: 130 grams of cold salted butter adds richness and creates a flaky texture.
• Blueberries: 1 cup of fresh or frozen blueberries adds bursts of sweetness throughout each scone.
• Buttermilk: 1 cup of buttermilk (plus a little extra for brushing) provides moisture and contributes to a tender crumb.
• Brown Sugar: A sprinkle of brown sugar on top adds a delightful sweetness and a little crunch.

Step by Step Instructions for Blueberry Lemon Scones

Now that we’ve gathered our ingredients, let’s dive into the process of making these delightful Blueberry Lemon Scones. The steps are simple, and each one is a part of the magic. Follow along!

1. In a large bowl, rub together the sugar and lemon zest to release the oils. Use your fingers to blend them until the mixture is fragrant and combined.
2. Add the flour, baking powder, baking soda, and salt. Whisk everything together until well combined, ensuring there are no lumps.
3. Grate very cold or frozen butter on a box grater, or cut it into cubes and rub it in with your hands or a pastry cutter. Aim for a consistency resembling coarse crumbs.
4. Gently mix in the blueberries to coat them in flour, ensuring they are evenly distributed throughout the mixture.
5. Add the buttermilk and mix lightly to bring the dough together. It should look a little rough but well combined.
6. Tip the dough onto a floured surface. Knead very gently to form a thick rectangle or round disc. Avoid overworking the dough to keep your scones tender.
7. Cut the dough into 8 large or 10 smaller triangles or squares. Use a sharp knife or pastry cutter for clean edges.
8. Place the cut scones on a lined baking tray, leaving space between them. Brush the tops (not the sides) with extra buttermilk and sprinkle generously with brown sugar.
9. Chill the tray in the fridge while you preheat the oven to 200°C (400°F). This helps the scones hold their shape while baking.
10. Bake for 20 to 25 minutes until golden brown on top. Keep an eye on them to avoid over-baking. The tops should be beautifully browned, and a toothpick inserted should come out clean.

Make It Your Own

When it comes to Blueberry Lemon Scones, the sky’s the limit! Here are some tips to customize this recipe to your taste:

• Storage: To store leftovers, place them in an airtight container at room temperature for up to two days to maintain freshness.
• Freezing: You can freeze raw scones after cutting and brushing with buttermilk. Store them in an airtight container or freezer bag for up to two months.
• Pairing: These scones are ideal for brunch paired with tea or coffee, or you can serve them alongside yogurt for a breakfast treat.
• Flavor Additions: Consider mixing in nuts like walnuts or pecans for added texture and flavor.
• Serving Tips: Serve warm with a dab of butter or a drizzle of honey for an extra special touch.

Best Served With

• Coffee: A hot cup of coffee enhances the sweet and tangy flavors, making it a perfect morning treat.
• Tea: Pair them with your favorite herbal or black tea for a cozy afternoon snack.
• Fruit Salad: A light fruit salad can complement the scones and add freshness to your meal.
• Yogurt: Serve with a side of Greek yogurt for a creamy contrast that balances the scone’s sweetness.
• Whipped Cream: A dollop of whipped cream on top or beside the scones can create a decadent treat.

FAQ

Conclusion

These Blueberry Lemon Scones are a delightful treat, capturing the essence of spring with their bright flavors and tender texture. I encourage you to try making them yourself and enjoy the wonderful aromas that fill your kitchen. You’ll find that baking these scones not only satisfies your cravings but also creates special moments with loved ones. So, gather your ingredients and get ready to indulge in this delicious recipe!

Blueberry Lemon Scones

The ultimate treat for springtime cravings! These Blueberry Lemon Scones are bursting with fresh flavor and offer a delightful balance of sweetness and zest. Perfect for brunch or a cozy snack, they’re easy to make and will have everyone coming back for more!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 10 servings

Course: Breakfast

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 70 grams Sugar
• 1 lemon Lemon Zest Finely grated zest of one lemon.
• 305 grams Flour Cake flour or all-purpose flour.
• 1.5 tsp Baking Powder
• 0.5 tsp Baking Soda
• 0.5 tsp Salt
• 130 grams Butter Cold salted butter.
• 1 cup Blueberries Fresh or frozen.
• 1 cup Buttermilk Plus a little extra for brushing.
• 1 amount Brown Sugar For sprinkling.

Equipment

• Grater
• Oven
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. In a large bowl, rub together the sugar and lemon zest to release the oils.
2. Add the flour, baking powder, baking soda, and salt. Whisk to combine.
3. Grate very cold or frozen butter on a box grater (or cut into cubes and rub in with your hands or a pastry cutter) until the mixture resembles coarse crumbs.
4. Gently mix in the blueberries to coat them in flour.
5. Add the buttermilk and mix lightly to bring the dough together. It should still look a little rough.
6. Tip the dough onto a floured surface. Knead very gently to form a thick rectangle or round disc. Do not overwork the dough.
7. Cut into 8 large or 10 smaller triangles or squares.
8. Place on a lined baking tray with space between them. Brush the tops (not the sides) with buttermilk and sprinkle generously with brown sugar.
9. Chill the tray in the fridge while you preheat the oven to 200°C (400°F).
10. Bake for 20 to 25 minutes until golden brown on top.

Notes

• Unbaked scones: Freeze raw scones after cutting and brushing with buttermilk. Place on a tray until solid, then store in an airtight container or freezer bag for up to 2 months. Bake straight from frozen, adding 3 to 5 minutes to the baking time.
• Baked scones: Once cooled, store in an airtight container at room temperature for 2 days. For more extended storage, freeze for up to 2 months. Reheat in the oven at 160°C (325°F) until warmed through.
• Fridge storage: Not recommended, as scones tend to dry out.

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Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!