These Blueberry Lemon Scones bake up tender and flaky with fresh blueberries, bright lemon zest, and a sweet lemon glaze. The laminated dough keeps the scones light and layered,f while the blueberries stay whole instead of turning the dough purple.
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Have you been looking for a scone that is light, tender and packed with beautiful berries? These berry scones take an hour to make and bake, using simple pantry ingredients; they are quick and easy and oh, so delicious!
This is the perfect recipe for you to try because these scones are moist, delicious, and full of fruity flavors. The best part: this batter does not turn blueish. Maybe it’s just me, but I don’t want a blue scone.
If you enjoy baking with lemon, my easy lemon Bundt cake is another favorite that’s full of fresh lemon flavor and topped with a simple glaze.
What To Expect From This Recipe
- Type of recipe: baked pastries
- Cooking method: Baked
- Skill level: Easy, beginner-friendly baking recipe
- Flavors & textures: Sweet blueberries, tart lemon in a laminated scone dough.
- Best for: Breakfast, brunches and dessert.
Why we love these scones
- Lots of juicy fresh blueberries and great lemon flavor in every bite with a tangy lemon glaze.
- The inside of these scones is buttery tender, and the outside is golden and crispy.
- Because they are so delicious, serve them warm from the oven for breakfast. They are also a perfect treat with a hot cup of coffee or a tea-time dessert!
The great thing about blueberries is that they are available year-round. They really are a perfect fruit. Blueberries are packed full of valuable vitamins and nutrients. They are great for baking, adding to salads, and, best of all, popping in your mouth as a snack. So many uses for this itty-bitty berry. The color is amazing.
Blueberry Lemon Scones Ingredients
How To Make And Bake Blueberry Lemon Scones
Step 1. Start by grating the frozen butter with the large holes of a box grater, then return the grated butter to the freezer until needed.
Step 2. Using a citrus zester, zest and then juice the lemon, then add two tablespoons of the juice to the milk and egg and whisk to combine. You can also make these scones with half-and-half or heavy cream.
Step 3. Mix the flour with the baking powder, granulated sugar, salt, and 1/2 tablespoon of lemon zest.
Step 4. Add the frozen butter to the flour mixture and cut it in with a pastry blender until incorporated.
Step 5. Pour the egg mixture over the flour mixture and stir with a fork until combined and the dough is shaggy. Then turn the dough onto a lightly floured surface for rolling. I like using a muslin rolling mat that I keep in the freezer.
Step 6. Roll the dough into a 12 x 12″ square, then fold the dough into thirds like an envelope. Next, fold that over onto itself so there are two layers of dough; this is like a laminated dough. Stick this in the fridge for about 10 minutes to rechill.
Step 7. Place the dough back onto a floured surface and reroll the dough into another 12 x 12″ rectangle. It helps to take the rolling pin and press down on the dough slightly in both directions to get it started for rolling.
Step 8. Once the dough is rolled, add the blueberries, leaving the edges open so the dough will stick together.
Step 9. Roll the dough around the blueberries like you would cinnamon rolls, pinch the seam together, and turn it to the bottom.
Step 10. With the rolling pin, gently press the dough down, then roll it slightly to flatten it.
Step. 11. Cut the dough diagonally to make about 8 or 9 triangles with a bench scraper or a knife. Place these on a parchment-lined baking sheet and bake at 425 degrees F. for 15 – 18 minutes.
Step 12. While the scones are baking, make the lemon icing. Simply mix the remaining lemon zest, powdered sugar and milk, then drizzle it over the tops of the scones once they are cooled. The hint of lemon in the icing adds the perfect touch.
These scones are loaded with blueberries and delicately sweet, making a delicious bakery-style pastry that’s so easy to make from scratch.
Tips for adding berries to scones
- This trick I learned in culinary school for making blueberry scones is so easy: don’t mix the blueberries into the batter. For this scone recipe, you roll out the dough and lay the blueberries on top. Then the fun part: fold the dough over the blueberries, then cut into your desired shape. No weird-colored dough here, and the berries hold their shape. It really is that easy.
- Do you have to roll and fold the dough before adding the blueberries? No, you don’t, but it does make the scones airier and puffier. Since this dough rolls easily, this step doesn’t take much time. It’s up to you, though!
- This technique also works well for blackberry, raspberry, and cranberry scones. This way, the berries won’t get smooched when mixed into the batter.
- You can use frozen fruit; just don’t let it thaw.
- Butter is an important part of making scones. Start with frozen butter and grate it using the large holes of a box grater, then put the butter back in the freezer until you are ready to add it to the flour. The small size of the cold butter makes it fast and easy to work it into the flour, which helps keep the dough tender.
- Of course, this isn’t the only way to make a scone; there are lots of techniques. I happen to like this when using squishy fruit.
Can you just toss the blueberries in the batter and skip the rolling altogether?
Yes, that is absolutely fine. I would take the dough out of the bowl, form it into a thick circle, and cut out eight wedges.
More scone recipes to try
- Try this simple Apple Cream Scone recipe with a pat-in-the-pan dough; no rolling pin is needed.
- This recipe for Chocolate Chip Peppermint Scones has become a tradition to make for the holidays.
- Love orange? Bake these tender Orange Cranberry Scones or these Mandarin Orange Scones; both are full of fresh citrus flavors.
Use your fresh blueberries in this recipe for the Best Berry Cobbler for a quick and easy dessert.
❔Scone FAQs
This is a dough that has been thoroughly mixed, so there are no dry spots, but it is not smooth; it can still be lumpy. Once you knead a shaggy dough, it will become smooth.
It depends because there are British scones and American scones. British scones are usually round and made with little butter and sugar. Raisins or currents may be added to the batter. American scones contain more butter and sugar, and are often made with fruits and nuts, and are often cut into wedges. Both are delicious, just a little different from each other.
Even though they have most of the same ingredients, one thing for sure is a scone is not a biscuit. All scones should be a bit dense, slightly sweet, just a little flaky and crumbly. Biscuits should have flaky layers and be very tender and not dry. One is crumbly, and one is flaky. Both are yummy!
Scones are more like bread, and muffins are more like cake.
Yes, you can freeze scones. I prefer to freeze unbaked scone dough so I can just pop the dough in the oven for fresh-baked baked scones. To freeze baked scones, just let them cool and place them in an airtight container in the freezer
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Recipe
Blueberry Scones with Lemon Glaze
Ingredients
- 2 cups AP flour
- 1 ¼ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoons lemon zest
- 6 tablespoons unsalted butter
- ½ cup whole milk
- 3 tablespoons granulated sugar
- 3 tablespoons lemon juice
- 1 cup fresh blueberries
- 1 large egg beaten
Glaze for Scones
- 1 cup powdered sugar also called confectioner's sugar
- 2 tablespoon whole milk
- 1 teaspoon lemon zest
Instructions
- Using the large holes of a box grater, grate the frozen butter over a plate, and then refreeze the butter to keep it firm.
- Measure and add the flour, sugar, baking powder, salt, and all but 1/2 tablespoon of lemon zest to a large bowl and whisk the dry ingredients to combine.
- Cut the frozen grated butter into the flour with a pastry cutter until the butter is broken down.
- Mix the milk, egg and, 2 tablespoons of lemon juice together and add to the flour mixture and stir with a fork until just combined and the dough looks shaggy.
- Turn the dough onto a floured surface and knead a couple of times to bring the dough together.
- Gently roll the dough into a 12 x 12 rectangle. Then fold one-third of the dough over, then the over third to create a long rectangle, like an envelope. Now fold that rectangle in half so you have a very small rectangle. Chill this dough for 15 minutes.
- Preheat the oven to 425° F. and line a baking sheet with parchment paper or a Silpat.
- Place the chilled dough back on the floured surface and reroll the dough to a 12 x 12" rectangle. It is easier to do this if you take the rolling pin and gently press down on the dough in several spots to flatten it a bit before you start rolling.
- Sprinkle the blueberries over the dough then roll the dough over the berries like a cinnamon roll. Now you have a 12" long roll. Next, with the rolling pin or your hands, press down on the roll to flatten it and it will be about 4" wide and should still be about 12" long.
- Cut the dough on the diagonal to create 8 triangles and place on a parchment-lined baking sheet.
- Bake at 425 degrees for 15 – 18 minutes until the scones are baked through and brown.
Making the lemon glaze
- While the scones are cooling make the glaze by mixing the powdered sugar, milk and remaining zested lemon peel to a smooth consistency.
- When scones are cooled drizzle the glaze over the top.
- These scones will keep for several days in an airtight container.
Notes
- Rolling and folding the dough for these scones is similar to making puff pastry which adds layers of flaky dough. These layers will create steam while baking and the scones will rise better and be puffier.
- You can skip the initial rolling and folding and just roll the dough and add the blueberries. I do highly recommend this step to keep the blueberries nice and plump and this keeps your dough from turning colors.
- You can freeze the unbaked scones by placing them on a piece of parchment paper in an airtight container. If you need to stack them place parchment paper between the dough.
- To bake frozen blueberry scones just bake as directed in the instructions and add a few minutes to the bake time. Note: because the dough is frozen, the scones may not rise as much.
- To freeze baked scones, just place them in an airtight container with parchment paper between the scones and freeze for up to 3 months. Thaw at room temperature before eating. You can heat them up in the microwave for warm scones after they thaw.
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Nutrition
First Published: February 21, 2018… Last Updated: Jan 6, 2023
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About Jere’ Cassidy
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place. I am glad to be sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.
This recipe lacked the one thing than all scones should have, and that’s a crumbly texture. Rolling the dough overworked it and made a more bread or cake-like consistency. It tasted good but it was not a scone.
You are right, these are more cakelike. I like them both ways, crumbly or cakey.
The folding element for this scone is so unique. I admit that I’ve never seen that done before and am eager to give it a try. I love the layering that it gives to the scone.
You have all my favourite things here another of your recipes to add to my to do list.
Lovely scones. They look buttery and perfect with a cup of tea. I’m going to give this recipe a try, for sure. I love lemon-flavored desserts.
These were soo good, so flaky and delicious! Thanks for an amazing recipe!