These Blueberry Lemon Scones are crispy on the outside, tender on the inside and bursting with fresh lemon and blueberry flavor. Topped with a tangy lemon glaze- they will become a total fave!
Having a total party with these blueberry lemon scones today.
If you have been following my insta-stories you know that I have been trying to get my food pics published on Foodgawker.
Don’t know what that is?
Let me explain.
Foodgawker is a food photography website where you submit a food photo to get reviewed by professional photographers. They look at all aspects of your photo (lighting, composition, yumminess), and determine whether or not it is worthy of being published on their website.
It basically means your picture is awesome and you can pat yourself on the back. If you get published, it gives your website really great exposure too.
Ok so. As of today I have submitted 3. One has been rejected (insert eye roll), and two are still pending. These blueberry lemon scones are going to be my next try.
Not only do I think (hopefully they do too) they look absolutely magnificent, they also taste good too!
The outside of the scone is crispy, while the inside is moist (I said it) and tender, not crumbly.
The slight hint of lemon combined with the plump juiciness of the blueberries baked right in is like taking a bite out of summer. Top it off with a lemon glaze and you won’t even care about the calories.
I love scones for many reasons but these are my top two:
- Scones are classified as quick breads which means they do not require the use of yeast to rise like other breads do. So no yeast= easy and quick!
- Another thing I love about making scones is that you only mix the ingredients until its just incorporated. Mixing or kneading the dough too much will lead to a tough scone, and nobody wants that.
So while scones might not be in your every week repertoire, I’m here to show you that they can be, because they are super easy!
How to make blueberry lemon scones:
The first step is to mis en place it up. That just means to make sure you have all your ingredients measured correctly and ready to use.
Mix together the dry ingredients and then cut in the butter.
No this isn’t like cutting the cheese (hehe).
To cut in butter means you take COLD butter- it has to be cold for maximum flakiness- cut it into small pieces, and add it into the dry ingredients.
You do this by breaking it up with your fingers and mixing until the mixture resembles something like corn meal.
The purpose is to evenly mix together the cold butter and flour- not to melt the butter.
Note- having some chunky bits of butter is ok!
Next you add in your liquid ingredients, and mix just until everything comes together, do not over mix!
Add in your goodies, as I like to call them. In this case its the blueberries and lemon zest, but the beauty of these scones is that you can come up with a ton of different flavor combos:
- cranberry and pistachio
- chocolate
- savory cheddar and chive
- zesty orange
HOLY CRAP I NEED TO INTERRUPT THIS POST
— I took a break from writing because my daughter woke up from her nap, and if you have kids, you know nothing is getting done when they are up and around.
Flash forward a few hours, I check my email and BOTH of my pending FoodGawker submissions got accepted- OH MY GAAAHHHHHHH, Immmma bout to throw a parttyyyy. YESSSSSS!!!!! Please excuse me while I pat the crap out of my back and I will be back to the recipe soon.
OK. Here I am again. Just slightly calmed down.
Obviously I know you are reading this in one shot, but in real life, these posts never actually get written during one sitting.
Ok back to the scones!
How to shape the blueberry lemon scones:
The next thing youre going to do is lightly flour your surface and knead the dough, pressing into it, rotating, and then folding it over on itself so you get all sides.
I would say I did this about 5 or 6 times, nothing crazy.
Again because you don’t want to over knead. The dough should be soft, and a little stretchy, but not sticky at all. Shape it into a disc, kind of like a pizza pie but not as large, and cut it like you would cut a pie of pizza.
You should have 8 triangular (ish) scones. Place them an inch apart on a sheet pan covered with parchment paper and if you can- put them in the fridge for a few mins to rest, before putting them in the oven.
All your hard work is done!
Now just make the easy glaze, and enjoy your fancy self with these gorgeous blueberry lemon scones.
To make the lemon glaze:
All you have you do is mix together the lemon juice and confectioners sugar.
Note- make this right before you are going to glaze the scones. If you make it ahead of time it will harden and will become unpourable- yikes.
If you like this blueberry lemon scone recipe you might like these:
- Must Make Mini Triple Berry Coffee Cakes
- Deconstructed Blueberry Pie Star Stack
- Raspberry Cheese Babka Swirl
- Chewy Lemon Coconut Cookies
- Dairy Free Chocolate Chip Muffins
Blueberry Lemon Scones
Ingredients
- 2 cups bread flour1 3/4 all purpose flour1/3 cup sugar2 tablespoons baking powder1 teaspoon salt1/2 cup plus 5 tablespoons butter cold and cut into small pieces1 large egg1 large egg yolk7 ounces milk1 lemon, juiced and zested (plus more for glaze)1/2 cup or more fresh blueberriesFor the glaze:1 cup confectioners sugar1 tablespoon lemon juice
Instructions
- Preheat your oven to 400°F and line a cookie sheet or sheet tray with parchment paper.In a medium sized bowl or the bowl of a mixer, add the dry ingredients (the first 6 ingredients) and whisk to combine.Cut in the cold butter using a pastry cutter or use your fingers and break up the butter into small pieces. Mix until it is evenly distributed and the mixture resembles a cornmeal like texture.Add in the liquid ingredients and the lemon zest and mix lightly until it is just combined. Do not overmix.Gently add in the blueberries, taking care not to crush them. You can also just stick them into the dough if you are having trouble mixing it.Lightly flour your surface and knead the dough gently 5 or 6 times, rotating it after each knead Then form the dough into a disc, about 8-10 inches in diameter.Cut the disc as you would a pie of pizza. You should have 8 triangular scones. Place each scone 1 inch apart from one another on the baking sheet and refrigerate for 20 mins.Meanwhile prepare the glaze- In a small bowl, mix the confectioners sugar with the lemon juice and zest, and set aside.Bake the scones for 15-20 mins until the outside is golden brown. Cool, and drizzle with glaze.
Notes
Nutrition
How did I never see your blog before?! This post is great, and I too and trying to work on foodgawker and tastespotting! LOL!
Hi Sandy! Im so new so thats probably why! So happy you enjoyed the post, good luck on getting those pics accepted, rooting for you!
Please tell me the secret to kneading the dough without crushing the blueberries? This was so hard for me and pushing them in just did not satisfy getting the blueberries really in there. I also crushed them trying to push them in. No win situation for me (although still delicious).
Hey Caroline! That is super frustrating, I generally put the blueberries in last when the dough is mostly together. I really gently knead this dough because if you overwork it it can get tough. There’s no secret unfortunately- I just try to be very careful! Maybe make sure the blueberries you buy are super fresh and not squishy too! Thank you so much for making them!