I love scones!! I have a few recipes on my blog you need to check out. I have a savory bacon and cheese scone and a sweet raspberry white chocolate scone recipe. Now I want to share a lemon blueberry scone recipe to share. 

Who doesn’t love the combination of blueberries and lemons!? It’s such a yummy pastry! 

Below you will find the recipe with images. Keep scrolling for the printable recipe for lemon blueberry scones. 

 

 

Lemon Blueberry Scones Recipe

Prep time 20 minutes  | Cook time 20-25 minutes  | Yields 8 

Ingredients: 

• 2 ½ (312 g) cups flour, set some extra aside for dusting
• 7 tablespoons sugar, divided
• 2 teaspoons lemon zest, 1 large lemon
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 stick butter, cold
• 1 cup fresh blueberries
• 3/4 cup heavy whipping cream
• 4 teaspoons vanilla extract
• 2 tablespoons light brown sugar  

 

 

 

 

Instructions for Lemon Blueberry Scones:

Preheat the oven to 400°F. Line a baking sheet with parchment paper 

 

Zest your lemon using a zester or small cheese shredder until you have 2 teaspoons. 

 

In a large mixing bowl, combine flour, 5 tablespoons sugar, lemon zest, baking powder, baking soda, and salt. 

 

 

Chop the cold butter into pea-sized bits and introduce the butter to the flour mixture. Whisk to incorporate.

In a separate bowl, whisk together the heavy cream minus 1 tablespoon and vanilla. 

 

 

Add the blueberries and cream mixture to the flour then gently stir with clean hands or a wooden spoon until combined. Do not overwork the dough or burst the berries. Your dough should be shaggy as it produces the lightest, fluffiest scones. 

 

 

Transfer the dough onto a dusted flat surface. Shape it into a ball and lightly flatten it into a 7-inch disk with your hands.  

 

 

Divide the dough into 8 wedges. Transfer the wedges to the baking sheet, leaving about 1 inch of space between each wedge. 

 

 

Mix the remaining sugar with the brown sugar.  Brush the scones with the remaining cream and sprinkle them with the sugar mixture.  

 

 

Bake at 400°f for 20-25 minutes or until they turn golden.  

When done, let the scones rest until they are cool enough to handle. For the best taste, serve warm. 

 

Yield: 8

Lemon Blueberry Scones 

Print

These Lemon Blueberry Scones are the perfect treat to enjoy with your morning coffee. The flavor is so delicious!

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

• 2 ½ (312 g) cups flour, set some extra aside for dusting
• 7 tablespoons sugar, divided
• 2 teaspoons lemon zest, 1 large lemon
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 stick butter, cold
• 1 cup blueberries, fresh
• 3/4 cup heavy whipping cream
• 4 teaspoons vanilla extract
• 2 tablespoons light brown sugar

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper 
2. Zest your lemon using a zester or small cheese shredder until you have 2 teaspoons. 
3. In a large mixing bowl, combine flour, 5 tablespoons sugar, lemon zest, baking powder, baking soda, and salt. 
4. Chop the cold butter into pea sized bits and introduce the butter to the flour mixture. Incorporate it using by whisking. 
5. In a separate bowl, whisk together the heavy cream minus 1 tablespoon and vanilla. 
6. Add the blueberries and cream mixture to the flour then gently stir with clean hands or a wooden spoon until combined. Do not overwork the dough or burst the berries. Your dough should be shaggy as it produces the lightest, fluffiest scones. 
7. Transfer the dough onto a dusted flat surface. Shape it into a ball and lightly flatten it into a 7-inch disk with your hands.  
8. Divide the dough into 8 wedges. Transfer the wedges to the baking sheet, leaving about 1 inch of space between each wedge. 
9. Mix the remaining sugar with the brown sugar.  
10. Brush the scones with the remaining cream and sprinkle them with the sugar mixture.  
11. Bake at 400°f for 20-25 minutes or until they turn golden.  
12. When done, let the scones rest until they are cool enough to handle. For the best taste, serve warm. 

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 308Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 56mgSodium: 431mgCarbohydrates: 31gFiber: 1gSugar: 17gProtein: 3g

These totals are just an estimate.

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