I have gone blueberry picking twice already this summer. The first time I picked two pounds. The second time I picked three and a half pounds. It’s always fun to find new ways to use the bounty that summers have to offer.
I make a blueberry galette that I will post at some point. I make blueberry muffins as well but I have never made scones so I thought I would give it a try for a change. They were delicious! This easy scones recipe includes the perfect combination of blueberry and lemon which I particularly love. Give this lemon blueberry scone recipe a try. It’s a very easy scone recipe to bake and the results are mouth watering.
How to Prepare Lemon Blueberry Scones
Ingredients for Lemon Blueberry Scones
- 2 cups all-purpose flour
- 4 tablespoons granulated sugar
- 1 tablespoon leavening agent
- 3/4 teaspoon fine sea salt
- 6 tablespoons chilled butter, diced
- 1 and 1/4 cups fresh blueberries
- 1 teaspoon freshly grated lemon rind
- 2 large eggs, whisked
- 1/3 cup dairy cream, and a little extra for brushing
- Crystal sugar, for dusting on top
Directions for Lemon Blueberry Scones
- Warm up the oven to 400°F. Arrange a baking tray with a parchment sheet or a non-stick mat.
- In a spacious bowl, whisk together the flour, granulated sugar, leavening agent, lemon rind, and salt.
- Using a pastry blender or two forks, work the cold diced butter into the flour mixture until it resembles coarse crumbs.
- Fold in the blueberries carefully.
- Mix the whisked eggs with the cream and incorporate into the dry mixture. Combine using a spatula until the dough comes together.
- Shift the dough to a floured surface and gently mold into a square. Slice into triangles and space them on the prepared tray.
- Lightly brush the scone tops with cream and dust with crystal sugar.
- Cook in the preheated oven for approximately 20 minutes or until they adopt a golden hue.
Can I use frozen blueberries?
Absolutely! If using frozen blueberries, do not thaw them. Directly fold them into the dough to prevent bleeding of colors.
How do I store leftover scones?
Store any remaining scones in an airtight container. They’ll remain fresh for up to 3 days at room temperature or a week when refrigerated.
Can I substitute the dairy cream?
Yes, you can use almond milk or oat milk as an alternative, but it might slightly alter the taste and texture.
How do I know when my scones are perfectly baked?
The scones should have a beautiful golden-brown appearance on top. A toothpick or skewer inserted in the center should come out clean or with just a few crumbs.
What can I serve with these scones?
They pair wonderfully with clotted cream, jam, or a drizzle of honey. A cup of Earl Grey tea or freshly brewed coffee complements their flavors.
Can I add other fruits to the mix?
Of course! While blueberries are a classic choice, feel free to experiment with raspberries, strawberries, or even blackberries for a unique twist.
Lemon Blueberry Scones
- 2 cups flour
- 4 tbsp sugar
- 1 tbsp baking powder
- 3/4 tsp kosher salt
- 6 tbsp cold butter cut up
- 1 1/4 cups blueberries
- 1 tsp grated lemon zest
- 2 eggs beaten
- 1/3 cup half and half plus more for the top of scones
- raw or granulated sugar for sprinkling scone tops.
- preheat oven to 400 degrees F. Use a baking sheet covered with either parchment paper or silicone pad.
- Combine flour, sugar, baking powder, lemon zest and salt in a medium sized bowl.
- Cut the butter into the flour mixture with a pastry cutter or 2 knives.
- stir in the blueberries.
- Wisk eggs and cream together and add to flour and butter mixture. Mix with a spatula until combined and turn out onto a work surface and knead the mixture until is just holds together.
- Form into a square and use a knife or dough cutter to divide scones into triangles and set them a few inches apart on the baking sheet.
- Brush tops with half and half and sprinkle with sugar.
- Bake for about 20 minutes until they are lightly browned.