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Home » Lemon Blueberry Scones

Lemon Blueberry Scones

Mar 27, 2019 · 23 Comments

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This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. Click here to read our privacy policy.

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.

lemon blueberry scones close up for a pinterest image

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.

lemon blueberry scones pictured with a bowl of blueberries and a cut lemon

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. 

Dixie Crystals Sugar and fruit

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. 

plate of grated frozen butter

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.

Cut lemon blueberry scones ready to bake

 

Make a double batch of these Lemon Blueberry Scones, they go fast!
Click to Tweet

Lemon Blueberry Scones with a lemon glaze

 

Lemon Blueberry Scones with a lemon glaze

Lemon Blueberry Scones #SpringSweetsWeek

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.
4 from 12 votes
Print Pin Rate
Author: Lisa Kerhin

Ingredients

Scone batter

  • 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

Glaze

  • 1 cup Dixie Crystals powdered sugar
  • 2-3 tbsp fresh lemon juice

Instructions

  • 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.

 

close up of lemon blueberry scones

 

 

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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 Enjoy!

 

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.

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Breakfast, Desserts, Easter Recipes, Scones, Spring Sweets baking, blueberry, lemon, scones

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Reader Interactions

Comments

  1. kallee says

    March 27, 2019 at 11:16 AM

    They look amazing and so perfect. What a great recipe to serve at a spring brunch

    Reply
  2. Valentina | The Baking Fairy says

    March 27, 2019 at 11:43 AM

    These scones look absolutely perfect! So fluffy and tender, and the lemon-blueberry combo is always a winner!

    Reply
    • Lisa says

      March 28, 2019 at 11:42 AM

      Thank you Valentina!

      Reply
  3. Simply Inspired Meals says

    March 27, 2019 at 11:54 AM

    These look amazing and I love your tip to freeze the butter then shred it into the batter. I need to give that a try.

    Reply
    • Lisa says

      March 28, 2019 at 11:41 AM

      The butter tip works every time I have used it…and I make scones a lot!

      Reply
  4. Clearissa Coward says

    March 27, 2019 at 12:11 PM

    They look delicious! I love the blueberry and lemon combination. TFS

    Reply
  5. Jaida ~ Sweet Beginnings says

    March 27, 2019 at 12:33 PM

    I love a good scone and I love lemon and blueberry together, so these sound great! I also love the top about freezing and grating the butter!!

    Reply
    • Jaida ~ Sweet Beginnings says

      March 27, 2019 at 12:34 PM

      Make that the TIP, about freezing and grating butter 😉

      Reply
  6. Carlee says

    March 27, 2019 at 1:42 PM

    I love the frozen butter tip! Your scones look perfect and lemon and blueberries is one of my favorite flavor combinations!

    Reply
  7. Jenna Owens says

    March 27, 2019 at 2:02 PM

    I have been craving homemade scones! Blueberry is my favorite, too. I can’t wait to try these!

    Reply
  8. Kate says

    March 27, 2019 at 3:01 PM

    The butter tip is genius!

    This are tea-party perfect!

    Reply
  9. Wendy Klik says

    March 27, 2019 at 6:50 PM

    Perfect spring flavor profile. I would love one of these to start my morning off with a smile.

    Reply
  10. Hezzi-D says

    March 27, 2019 at 8:41 PM

    This sounds like breakfast to me! Love the lemon blueberry combination

    Reply
  11. Jan Thomas says

    March 27, 2019 at 8:48 PM

    too pretty to eat!!!! But I am willing to do it!

    Reply
    • Lisa says

      March 28, 2019 at 11:40 AM

      Haha…I agree and I ate more than one!

      Reply
  12. Karen says

    March 27, 2019 at 11:00 PM

    I luuuurve the shot of the frozen grated butter! From now on, I’m using that trick! Gorgeous scones

    Reply
    • Lisa says

      March 28, 2019 at 11:39 AM

      Thanks Karen! It works every time!

      Reply
  13. Christie says

    March 28, 2019 at 11:48 AM

    Scones are so yummy. The combination of lemon and blueberry in these looks and sounds scrumptious.

    Reply
  14. April says

    March 29, 2019 at 12:14 PM

    Your scones look like they turned out so tender, I’d love to have one right now. Your tips are on point too. I’ve never made homemade scones before, but I sure am now after seeing how good yours looks!

    Reply
  15. katte says

    February 8, 2020 at 9:19 AM

    5 stars
    This recipe was so good definitely recommend.

    Reply
    • Lisa says

      February 10, 2020 at 7:49 AM

      Thank you so much!

      Reply
  16. Kim Douglas says

    May 14, 2020 at 9:08 PM

    5 stars
    I made this and it was delicious

    Reply
    • Lisa says

      May 15, 2020 at 9:27 AM

      So glad you enjoyed them! Thank you!

      Reply

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