Print
Lemon Blueberry Scones

Lemon Blueberry Scones

Fluffy blueberry lemon scones topped with a sweet lemon glaze for an irresistable treat to serve with a cup of coffee or side of fruit for breakfast.

Course Breakfast, Dessert
Cuisine American
Keyword Lemon Blueberry Scones
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 servings
Calories 234 kcal
Author Jenn Laughlin - Peas and Crayons

Ingredients

  • 2 cups unbleached all-purpose flour
  • 1 cup fresh blueberries
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 TBSP baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 4 TBSP cold unsalted butter
  • 1/2 cup buttermilk
  • 1 tsp pure vanilla extract
  • zest of one lemon

LEMON GLAZE

  • 2 TBSP powdered sugar
  • 1 TBSP lemon juice
  • 1/2 tsp grated lemon zest or to taste
  • 1 TBSP turbinado sugar for sprinkling

Instructions

  1. Preheat oven to 400°F and lightly grease a baking sheet. Before you begin, pop the butter in the freezer to get extra cold and measure/prep ingredients.

  2. In a large mixing bowl, stir together dry ingredients: flour, sugar, baking powder, baking soda, salt.

  3. Cut in the butter with a pastry cutter. No pastry cutter? Grate very cold butter using a box grater then cut into the flour mixture using a pair of knives.

  4. Next add the zest of one whole lemon.

  5. In a separate bowl, whisk together egg, milk or buttermilk and vanilla. Use a fork to move the flour mixture to the sides of the bowl, making a hole in the middle, then pour egg mixture into the center. Stir until just moistened, then carefully fold in blueberries.

  6. Grab a sheet of parchment paper and lightly sprinkle with flour to prevent sticking. Gently fold your dough (careful not to crusht the blueberries) a few times if possible. Shape dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 8-10 wedges, cutting into, but not all the way through, the dough. 

  7. If you've decided to add the glaze prior to baking, add a light drizzle to the scones and sprinkle each with a teeny bit of turbinado sugar. If you want a visible glaze, simply add after baking!

  8. Bake at 400°F for 15-20 minutes, or until golden and cooked through, using a toothpick to test the center.

  9. Move to a wire rack to cool and enjoy!

Recipe Notes

Nutrition Facts below are estimated for scones with glaze and optional sugar topping using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Facts
Lemon Blueberry Scones
Amount Per Serving
Calories 234 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 37mg12%
Sodium 139mg6%
Potassium 227mg6%
Carbohydrates 38g13%
Fiber 1g4%
Sugar 12g13%
Protein 5g10%
Vitamin A 242IU5%
Vitamin C 3mg4%
Calcium 92mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.