The Journal

Lemon Blueberry Scones

April 30, 2020

lemon blueberry scones

Hey friends! Today I’m sharing my favorite lemon blueberry scone recipe with you! I love making Sunday scones for my family and these are one of my favorite things to have with my morning coffee. I really like this recipe because it has the perfect amount of sweetness too it and the lemon adds that bit of acidity to balance it all out. What’s wonderful about scones is that they are so versatile and the flavor combinations are endless! I’ve made maple pecan, cranberry chocolate chip, and even a savory cheese and herb and they are all so so good! But these lemon blueberry scones are definitely my family’s favorite and never last more than a day before being gobbled up by everyone

Again…ya’ll know how I hate having to scroll to get to a recipe so I won’t do that to you! Without further ado, here’s the recipe! 

Ingredients

Scones:

2 cups of all purpose flour

2 1/2 teaspoons of baking powder

6 tablespoons of sugar

1 Tablespoon of fresh lemon zest

1/2 teaspoon of salt

1/2 cup heavy cream (or I use whole milk instead for a lighter option)

1 large egg

2 teaspoons of vanilla extract

1 stick of frozen/cold butter

1 cup of blueberries (coated in flour)

Lemon glaze:

3 tablespoons of fresh lemon juice

1 cup of powdered sugar

Blueberries

Directions

  1. Combine flour, baking powder, lemon zest, salt, and sugar in a mixing bowl. Use a pastry cutter to add the cold butter to the mixture until it had a crumb like texture. The colder the butter the better!
  2. Whisk the cream, egg, and vanilla together in a separate bowl. Slowly add the wet ingredients to the dry. Add the blueberries and gently mix everything together until it all appears moistened.
  3. Pour the dough onto the counter and work the dough into a ball as best as you can. Try not to handle it too much so you don’t melt the butter. The dough should be a bit sticky but if it’s too sticky add a little more flour. If it’s too dry then add a tablespoon or two of more cream. Press the ball into an 8-inch disk and then cut the disk into 8 wedges. Refrigerate for 10min.
  4. Preheat oven to 400 degrees
  5. Line a baking sheet with parchment paper or a silicone mat. After refrigerating, place scones on the baking sheet a few inches apart.
  6. Bake for 22-25 or until golden brown around the edges and lightly golden on top. Whisk together the lemon juice and powdered sugar while the scones bake. Allow the scones to cool for a few minutes and then drizzle with the icing.

Bon appetit!

Let me know in the comments if you make these lemon blueberry scones and if want to see more recipes like this on the blog!

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