Lemon Blueberry Scones

These lemon blueberry scones are a delicious sweet breakfast treat. A hint of lemon and juicy blueberries are baked to perfection in this soft and flaky scone recipe.

Lemon Blueberry Scones

Breakfast is one of my kids favorite times to eat.  They love eggs, waffles, pancakes and more.  One of their favorites is anything with blueberries!  These lemon blueberry scones were a big hit and don’t take much time to make as you would think.  Serve them with a side of eggs and your favorite breakfast meat and you have a delicious and filling breakfast ready to start your day!

Tips for Making the Perfect Lemon Blueberry Scones

LEMON ZEST: we used both lemon juice and lemon zest in our recipe.  It’s gives the scones a bright lemony flavor without overpowering.  The lemon zest is what really takes it up a notch. We like to save just a touch to add after baking. 

COLD BUTTER: is the KEY to delicious and light scones. We grate ours with a cheese grater on the finest side. The small the bits of butter the better.   It’s not hard to do and we grate the butter straight out of the freezer so it’s nice and cold. The butter/flour crumbs melt as the scones are baking in the oven which then creates air pockets of perfect flaky centers.  

WHOLE MILK: the higher fat content your milk has the better flavor and texture your scones will have. We typically use whole milk when making our scones but you can also use heavy cream. We have even tried this recipe with 1% milk and while the texture was just slightly different it was still delicious. 

CHILLED DOUGH:  After forming your dough into a circle shape and cutting into wedges you can pop your dough in the refrigerator while your oven is preheating to ensure your butter stays cold and doesn’t get too warm.  We have often went from forming the dough to placing it right into the oven with no issues. 

HOW TO MAKE LEMON BLUEBERRY SCONES:

1. In a large bowl, whisk the flour, sugar, baking powder, cinnamon and salt.  Grate your frozen butter on the finer side. Add butter to flour mixture and toss until combine.
   
2. In a small bowl, whisk together the milk, lemon juice, lemon zest, egg and vanilla.  Add wet mixture to butter/flour mixture and mix just until moistened. 
3. Gently fold in blueberries. Add a touch more flour if needed. You don’t want the dough to be dry but not overly wet either. 
4. From the dough into a ball with floured hands and place on a baking sheet covered with parchment paper.
5. Press into a neat 8″ disc and cut into 8 wedges with a sharp knife.  Top with a sprinkle of coarse sugar and lemon zest. * If your dough has gotten too warm you can pop it in the refrigerator while your oven has preheated to ensure your butter stays cold.
6. Bake at 400 degrees for 20-25 minutes or until slightly browned and insides are done.For more delicious breakfast recipes try these:

• Orange Blueberry Sweet Rolls
• Easy Fluffy Pancakes
• Cinnamon Applesauce Muffins
• Lemon Raspberry Waffles

Lemon Blueberry Scones

Author Katie

Course Breakfast

Cuisine American

Homemade scones filled with delicious and juicy blueberries make the perfect breakfast treat.

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Servings 8 scones

Ingredients

• 2 cups flour you may need a touch more
• 1/2 cup sugar
• 2 1/2 tsp. baking powder
• 1/4 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 cup butter frozen
• 1/2 cup milk we use whole, you can also use heavy cream
• 2 TBSP lemon juice
• 2-3 TBSP Lemon Zest, roughly 2 -3 lemons
• 1 egg
• 1 tsp. vanilla extract
• 1 cup blueberries

Instructions

• In a large bowl, whisk the flour, sugar, baking powder, cinnamon, and salt. Grate your frozen butter on the finer side. Add butter to flour bowl and toss just until combined.
• In a small bowl, whisk the milk, lemon juice, lemon zest, egg, and vanilla together. Pour over the flour mixture and mix until moistened.
• Gently fold in the blueberries. Add a touch more flour 1 -2 Tablespoons at a time if needed. You don't want the dough too wet but you also don't want it dry. It will be a little sticky. Form the dough into a ball with floured hands and transfer to a silicone or parchment paper covered baking sheet.
• Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. I like to separate my wedges just slightly so they bake more evenly. Top with a sprinkle of coarse sugar and a touch of lemon zest
• Bake at 400 degrees for 20-25 minutes or until slightly browned and insides are done.

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