Lemon Blueberry Scones

Lemon Blueberry Scones are perfect for breakfast, brunch or tea time. The flavor combo has Spring written all over it.

These lemon blueberry scones are the perfect flavor combo, fresh blueberries and a lemon glaze. The scones are soft and flaky and full of flavor. They have a beautiful golden crust thanks to the whipped cream that is brushed over the top before baking. They are perfect for breakfast, especially fresh out of the oven.

Ingredients

• Fresh Blueberries
• All Purpose Flour
• Butter
• Sugar
• Heavy Whipping Cream
• Baking Powder
• Salt
• Lemon, juice and zest
• Powdered Sugar

How to Make Lemon Blueberry Scones

• Mix together flour, baking powder, salt and sugar.
• Cut in the butter with a pastry blender until it looks like coarse crumbs.
• Add in cream and stir gently to incorporate.  Do not overwork the dough. 
• Fold in blueberries.
• Press dough onto a lightly floured surface.  Form into a 10 x 3 x 1.25 inch rectangle. 
• Cut the rectangle in half crosswise, then cut each of those pieces into four scones.
• Place on a parchment lined baking sheet and brush with cream. 

• Bake at 400 degrees F for 15-20 minutes until golden brown. 
• Cool on baking rack.
• Make glaze by mixing together lemon juice, powdered sugar and zest of one lemon until smooth. 
• Drizzle glaze over cooled scones.

Check out more of my favorite lemon blueberry recipes:

• Lemon Blueberry Coffee Cake
• Lemon Blueberry Muffins
• Lemon Pancakes
• Blueberry Bread with Lemon Glaze

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5 from 7 votes

Lemon Blueberry Scone Recipe

Recipe From: Leigh Anne Wilkes

Lemon Blueberry Scones are perfect for breakfast, brunch or tea. time.  The flavor combo has Spring written all over it.

serves: 8 pieces

Prep:10 minutes minutes

Cook:20 minutes minutes

0 minutes minutes

Total:30 minutes minutes

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Ingredients

• ▢ 2 cups all purpose flour
• ▢ 1 Tbsp baking powder
• ▢ 1/2 tsp salt
• ▢ 2 Tbsp sugar
• ▢ 5 Tbsp butter, cold
• ▢ 1 cup heavy whipping cream and 1 Tbsp for brushing
• ▢ 1 cup fresh blueberries

Lemon Glaze

• ▢ 1/4 cup lemon juice
• ▢ 1 1/2 cups powdered sugar
• ▢ zest of one lemon

Instructions

• Preheat oven to 400 degrees F. Mix together flour, baking powder, salt and sugar.
• Using a pastry blender, cut in the butter until it looks like coarse crumbs.
• Add in cream and stir gently to incorporate.  Do not overwork the dough.  Fold in blueberries.
• Press dough onto a lightly floured surface.  Form into a 10 x 3 x 1.25 inch rectangle.  Cut the rectangle in half crosswise, then cut each of those pieces into four pieces.
• Place on a parchment lined baking sheet and brush with cream.  Bake for 15-20 minutes until golden brown.  Cool.
• Mix together lemon juice, powdered sugar and zest of one lemon.  Mix until smooth without any lumps.  Drizzle over cooled scones.  I like to drizzle them 2-3 times.

Nutrition Facts:

Calories: 393kcal (20%) Carbohydrates: 54g (18%) Protein: 4g (8%) Fat: 19g (29%) Saturated Fat: 11g (69%) Cholesterol: 60mg (20%) Sodium: 223mg (10%) Potassium: 229mg (7%) Fiber: 1g (4%) Sugar: 27g (30%) Vitamin A: 669IU (13%) Vitamin C: 5mg (6%) Calcium: 91mg (9%) Iron: 2mg (11%)

* Disclaimer: All nutrition information are estimates only. Read full disclosure here.

Course:Bread/Breakfast, Breakfast, breakfast bread

Cuisine:English

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