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Lemon Blueberry Scones

Bright and simple Lemon Blueberry Scones mix fresh lemon zest with sweet blueberries into a light, flaky dough, perfect for a snack or brunch.

  • Total Time: 35 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup fresh blueberries (or blueberry jammy bits)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup heavy cream
  • 1 tablespoon lemon zest
  • Sparkling sugar for topping

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Combine flour, sugar, baking powder, and salt in a large bowl.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Fold in the blueberries and lemon zest gently.
  5. Mix the vanilla extract and heavy cream in a separate bowl. Add to the flour mixture and stir until just combined.
  6. Turn the dough out onto a floured surface and shape it into a circle about 1 inch thick. Cut into wedges or use a biscuit cutter.
  7. Place the scones on the prepared baking sheet, brush with cream, and sprinkle with sparkling sugar.
  8. Bake for 18 to 22 minutes or until golden brown.
  9. Let cool slightly before serving with butter or blueberry jam.

Notes

Store scones in an airtight container for up to 2 days, or freeze for up to 2 months. Reheat in a 350°F (175°C) oven for 8-10 minutes.

  • Author: miguel-santiago
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 scone
  • Calories: 250
  • Sugar: 6g
  • Sodium: 200mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 30mg

Keywords: scones, blueberry, lemon, breakfast, brunch, dessert