This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Lemon Blueberry Scones make a delicious treat for breakfast, brunch, or mid-afternoon snack. Bursting with fresh blueberries, these moist scones also have a wonderful lemon glaze.
It’s day three of #SpringSweetsWeek and I’m drooling over all of the delicious recipes we’re sharing with you. What are some of your favorites so far?
Today, I’m sharing my most favorite recipe for Lemon Blueberry Scones. I’ve shared a few other lemon blueberry baked goodies with you, but not sure how I haven’t shared this one! It’s perfect for breakfast with coffee, great for brunch gatherings, or simply an afternoon snack.
Scones are a biscuit-like cake made from flour, fat, and milk and sometimes having added fruit. They can be sweet or savory. I’m thinking of trying a ham and cheddar scone next. Yum!
Tips for this Recipe:
Lemon Blueberry Scones are easy to make, and I’ve got a few tips to make it even easier for you. Starting with good ingredients is at the top of my list. Dixie Crystals Sugar is one of our amazing sponsors for #SpringSweetsWeek and I couldn’t be happier. It’s the only sugar I use for whenever recipes call for sugar, brown sugar, or powdered sugar. A quality product with over 100 years in the making, is tops in my book. Check out some of their recipes for your Easter menu.
You can use either fresh or frozen blueberries for these scones. If you’re using frozen, be sure thaw the berries out first and drain them on a paper towel. This will help the berries not turn the batter a slight tint of blue. Be sure not to mash berries in the batter.
When you’re measuring the flour, use a spoon to lightly fill your measuring cup. You don’t want to scoop the flour in or pack it in the measuring cup. Doing so will give you more flour than you need and also could turn out a dry scone.
My favorite tip for making scones (or biscuits, piecrusts) is to freeze the butter, then grate it before you use it in the dry ingredients. Why? Because when you are making scones you want the butter to remain as cold as possible so it will be easier to cut into your dry ingredients.
When mixing the dough, don’t over mix it – doing so will cause the dough to be tough and that will give you a heavy scone.
No need for a rolling pin to roll out the scone dough, just lightly pat it out using clean hands. Doesn’t have to be perfect.
Lemon Blueberry Scones #SpringSweetsWeek
- 2 cups flour
- ¼ Dixie Crystals Sugar plus 2 tbsp
- 2 ½ tsp baking powder
- ½ tsp salt
- zest of 1 large lemon
- ½ cup unsalted butter frozen (1 stick)
- ½ cup heavy cream
- 1 egg
- 1 tsp vanilla
- 1 cup fresh blueberries frozen can be used but see tip
- 1 cup Dixie Crystals powdered sugar
- 2-3 tbsp fresh lemon juice
- Preheat oven to 400 degrees. Line a large baking sheet a silicone baking mat or with parchment paper, set aside.
- In a large bowl, whisk the flour, sugar, baking powder, salt, and lemon zest.
- Grate the frozen butter using a box grater. (can also use a food processor)
- Toss the grated butter into the flour mixture and combine it with a a fork, or your fingers until the mixture resembles large crumbs. Set aside.
- In a small bowl, whisk the cream, egg, and vanilla together.
- Drizzle over the flour mixture and then lightly toss the mixture together using a spoon or spatula until everything is just moistened.
- Gently fold in the blueberries.
- The dough will be a little sticky, this is okay. Work the dough into a ball with floured hands as best you can and transfer to a floured surface.
- Press into a neat 8-inch circle and cut into 8 equal wedges with a sharp knife.
- Place scones at least 2 inches apart on the prepared baking sheet.
- Bake for 20-25 minutes or until lightly golden and cooked through.
- Remove from the oven and allow to cool for a few minutes.
- To make the glaze, mix together the powdered sugar and 2 tablespoons lemon juice together until smooth. Add another Tablespoon of lemon juice to thin out, if need be.
- Drizzle glaze over scones right before serving.
Wednesday #SpringSweetsWeek Recipes
- Buttermilk Carrot Cake by The Crumby Kitchen
- Carrot Cake Baked Donuts with Cream Cheese Glaze by House of Nash Eats
- Chocolate Chip Cookie Bars by The Speckled Palate
- Coconut Cream Sweet Rolls by Cooking With Carlee
- Crêpes with Orange Caramel and Mascarpone by Karen’s Kitchen Stories
- Easter White Chocolate Dipped Sugar Cookies by A Savory Feast
- Easy Pina Colada yogurt parfaits by Creative Southern Home
- Lemon Frozen Yogurt with Cake Mix Crust by Our Good Life
- Key Lime Tart by Sweet Beginnings
- Krispy Peeps Treats by A Day in the Life on the Farm
- Lavender Blueberry Cheesecake Bars by The Gingered Whisk
- Lemon Blueberry Baked Donuts by Palatable Pastime
- Lemon Blueberry Scones by Blogghetti
- Lemon Shortbread Bars by Strawberry Blondie Kitchen
- Lemon Totos by Jolene’s Recipe Journal
- Marshmallow Chick Cupcake by Simply Inspired Meals
- Peeps Snack Mix by Home Sweet Homestead
- Rainbow Cookies by Kate’s Recipe Box
- Spring Bling Meyer Lemon Almond Cake by Culinary Adventures with Camilla
- Spring Sugar Cookie Bars by Cookaholic Wife
- Strawberry Cheesecake Brownies by The Tip Garden
- Tres Leches Cake by Kelly Lynn’s Sweets and Treats
- Vegan Raspberry Dark Chocolate Energy Bites by The Baking Fairy
- Welcome Spring Gravity Drip Cake by Hezzi-D’s Books and Cooks
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Disclaimer: Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Swiss Diamond, Nancy’s Yogurt, Barlean’s, Sprinkle Pop, PEEPS, Melissa’s Produce, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.