Have you been looking for a blueberry scone recipe that is light and tender and packed full of beautiful blueberries and? This is the perfect blueberry lemon scone recipe, why, because these scones are moist and delicious, and a little bit sweet. The best part, this scone batter does not turn into that nasty purple shade. Maybe it’s just me but I just don’t want a purple scone.
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, throwing in salads and best of all they can just be popped in your mouth for a snack. So many uses for this itty bitty berry. The color is amazing.
Here is the trick for making blueberry scones, and it’s so easy, don’t mix the blueberries into the batter. Just roll out the dough and lay the blueberries on top. Then the fun part, fold the dough over the blueberries and then cut into your desired shape. No weird colored dough here and the berries hold their shape. It really is that easy.
You know what, use this same technique for raspberry and cranberry scones. This way the berries won’t get smooched when mixing into the batter and give your scones some wonky color.
This is one quick recipe so grab your flour, butter, and blueberries, preheat your oven and let’s start baking. See that plate of butter, that is the secret to making these scones tender; grate the butter. Start with frozen butter and grate what you need. I put the butter back in the freezer until I am ready to add to the flour. The small size of the butter makes it fast and easy to work it into the flour which helps keep the dough tender.
Roll out the scone dough, be gentle with it. The dough is really soft and will roll out very easily, so just a few light rolls with the pin and you’ll have a small rectangle. Remember my trick for the blueberries, just put the blueberries on top of the rolled dough?
Sprinkle the blueberries over the dough.
Fold the dough over the blueberries into by thirds so you end up with a long slender rectangle.
Cut your scones into triangles and put on a cookie sheet and bake for 15- 20 minutes at 425 degrees.
Blueberry Lemon Scones with Sweet Lemon Glaze
- 1 1/2 cups flour
- 1 1/4 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup milk
- 3 <g class="gr_ gr_96 gr-alert gr_spell gr_run_anim ContextualSpelling ins-del multiReplace" id="96" data-gr-id="96">tbls</g>. sugar
- 1 juiced and grated lemon
- 1 cup fresh blueberries
- 1 egg beaten
- 1 cup powdered sugar
- 3 <g class="gr_ gr_97 gr-alert gr_spell gr_run_anim ContextualSpelling ins-del multiReplace" id="97" data-gr-id="97">tbls</g>. milk
- 2 tsp. grated lemon peel
- Measure and add the dry <g class="gr_ gr_95 gr-alert gr_spell gr_run_anim ContextualSpelling ins-del multiReplace" id="95" data-gr-id="95">inredients</g> to a large bowl.
- Grate frozen butter and then rechill to keep firm.
- Mix the milk, sugar, lemon juice and all but 2 tsp. of the grated lemon together
- Add the wet ingredients 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 together.
- Gently roll the dough into a small rectangle.
- Sprinkle the blueberries over the dough then fold the dough over the berries in thirds to create a long narrow rectangle.
- Cut the dough into 8 triangles and place on a parchment-lined baking sheet.
- Bake at 425 degrees for 15 - 20 minutes until brown.
- While the scones are cooling make the glaze by mixing the powdered sugar, milk and grated lemon peel to a smooth consistency.
- When scones are cooled drizzle the glaze over the top.