These scones are bursting with blueberries and a touch of lemon flavor to make this my favorite scone I have made! I’ll share every detail in how to make sure your scones turn out perfect and make you the star of the day!
Blueberry Lemon Scones
I am definitely on a scone kick! And, since I figured out some tricks to make a no-fail scone with the perfect crumb and golden-brown top, I am adding ingredients to make a variety of scones. Blueberries have always been a favorite fruit of mine, and I love using them in sweet recipes, like my Blueberry Crisp. And, if you look at my blueberry recipes, I see a theme of blueberry and lemon recipes galore! For example, I have Lemon Blueberry Sweet Rolls, Lemon Blueberry Cupcakes with Zucchini, and Blueberry Lemon Heaven Dessert, to name a few. Okay, I digress. The point I am trying to make it that it made perfect sense to add a Blueberry Lemon Scone to my list of blueberry lemon recipes.
Blueberry Lemon Scones Recipe
The secret to the perfect scone is the COLD grated butter and freezing the scone dough before you bake them. Once I figured out these tricks, I couldn’t stop making scones! And, they turned out every time! I had used the frozen butter trick on my homemade buttermilk biscuits, and I was happy to learn that it worked just as well here!
- Flour–For gluten-free scones, simply substitute gluten-free flour for all-purpose flour. I have also used Bread Flour in this recipe and quite frankly, I prefer it. However, bread flour is not a common ingredient in most kitchens and also changes the texture of the scones, making them a bit lighter. This might confuse someone who is used to the traditional version of scones, so I only recommend trying it after you have mastered this recipe!
- Baking powder–Fresh is best.
- Butter–This no-fail approach to baking scones is easy to do and a MUST! Use the fine side of the grater and grate over a plate. Be sure to spray the grater with non-stick spray before grating. Then pop in the freezer. Grated butter only needs a few minutes in the freezer to firm up, so it really makes prep time much easier. You can also take a big block of butter and freeze portions so you always have some cold, grated butter for your next recipe, like my buttermilk biscuits recipe! The frozen butter stays cold until baking time, which will keep the scones from spreading out, which makes them lose that flaky and moist texture.
- Eggs–This is one recipe that I will not be reminding you to use room temperature eggs; just use the eggs straight out of the refrigerator. Out of eggs? No problem! Try one of my Egg Substitutes for this recipe!
- Lemon extract– can also use lemon zest or fresh lemon juice. See this post for detailed substitutions, look under “Lemon Extract”.
- Heavy Whipping Cream–You can also use half & half or whole milk in a pinch.
- Frozen blueberries (sprinkled with flour)
- Heavy whipping cream–Cold!
How to Make Blueberry Lemon Scones
Before you begin, be sure to coat the frozen blueberries with flour and store them in the freezer until you incorporate them into the dough at the last minute. And, remember to grate your butter and then freeze it for a few minutes to ensure it will do its job in the dough! And, be sure to handle the delicate scone dough with care.
As well as freezing your grated butter, you need to freeze the scone dough for the perfect Blueberry Lemon Scone. After you have prepared your dough, there are a couple of things you need to do before freezing it. First, scoop the contents of the dough onto a parchment-lined baking sheet. Be sure to add some flour to your hands so they don’t stick to the dough! Use your flour-covered hands to make a circle of dough that is about 3/4 inch thick. Put it in the freezer for AT LEAST 30 minutes (I recommend chilling it for 60 minutes). That gives you more time to do your thing, whatever that may be! Be sure to preheat the oven to 425° if you are planning to bake the scones after the chilling time.
Once the scone dough has been chilling for about an hour, take the dough out of the freezer, get out your trusty tools, and get ready to bake the scones. First, cut the dough into 6-8 wedges with a bench scraper or a sharp knife. I recommend a bench scraper, and you can learn all about this dough-cutting tool, and which is best for your needs, here, on Amazon’s site. Another tool I recommend is a pastry brush to brush the whipping cream over each scone and all the sides.
Why Freeze the Dough?
Why freeze, you ask? Even if you weren’t wondering, I am going to tell you why you need to freeze the scone recipe dough. Freezing relaxes the gluten in the flour, which makes the scones rise higher. Remember the flat scones you may have ordered at your local coffee shop? Freezing also chills the fat which gives the scones their signature flaky texture. The nice thing about freezing the dough is that you don’t have to bake the scones after the 60 minutes if you changed your mind or just wanted to be prepared. In fact, once the dough has chilled for 60 minutes, put it in a sealable freezer bag and store it for up to a month! Then, just bake as directed, from the freezer, with maybe a few minutes added to the bake time. Pretty cool (get it?), huh?!
You are going to have a delicious scone with a moist, flaky crumb. Scones are best served warm, and if they have been sitting out for a while, bake them for about 10 minutes at 350°F. Be sure to cover them lightly with tin foil when reheating them.
Bursting with blueberries and a touch of lemon, Blueberry Lemon scones will be your new favorite breakfast treat!
- 1 cup frozen blueberries, in flour
- 2 1/2 cups (313g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup (113g) cold butter, grated
- 2 eggs, large
- 1 teaspoon lemon extract (see post for substitution instructions for lemon zest and juice)
- 1/2-2/3 cup (113g-152g) heavy whipping cream
- 2 tablespoons heavy whipping cream, brushed on
- 2 tablespoons turbinado sugar, can use granulated
Sprinkle the frozen blueberries with flour and put them back in the freezer until you incorporate them into the mixture.
In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
In a separate mixing bowl, whisk together the eggs, lemon extract, and heavy whipping cream.
Add the liquid ingredients to the dry ingredients and stir until all is moistened and hold together.
Gently incorporate the frozen blueberries, folding the dough 3-4 times.
Line a baking sheet with parchment. Sprinkle a bit of flour atop the parchment or pan.
Scrape the dough onto the floured parchment or pan, and make a circle. The circle should be about 3/4 inch thick.
Place the pan of scones in the freezer for 30-60 minutes, uncovered. (Chilling the scones relaxes the gluten in the flour, which makes the scones more tender and allows them to rise higher. It also chills the fat, which will make the scones a bit flakier.)
Preheat the oven to 425°F.
After chilling, using a knife or bench scraper that you have run under cold water and dried, slice each circle into 6-8 wedges.
Carefully pull the wedges away from the center to separate them just a bit; there should be about a 1/2 inch space between them, at their outer edges.
Brush chilled scones with heavy whipping cream being sure to cover all exposed edges. Sprinkle with turbinado sugar.
Bake the scones in the upper part of your oven for 18-23 minutes, or until they are a light golden brown. When you pull one away from the others, it should look baked all the way through. (If there is wet batter but the scones are golden brown, feel free to cover with foil and continue baking.)
Remove the scones from the oven, and cool briefly on the pan. Serve warm.