Fluffy Blueberry Lemon Scones

These fluffy blueberry lemon scones combine bright citrusy lemon zest with juicy bursts of blueberries for a fresh, uplifting flavor. The tender dough is made by carefully working cold butter into the flour mixture, resulting in flaky layers. A touch of heavy cream and vanilla enriches the batter, while baking at a high temperature forms golden-brown edges with a soft, fluffy interior. Brushing the tops with cream before baking adds a delicate crust, and an optional lemon glaze enhances the citrus brightness. These scones are perfect for a cozy breakfast or a satisfying snack any time of day.

I remember stumbling on this recipe one weekend when I had a surplus of blueberries that needed using I ended up sharing them with my neighbors who still ask about those scones whenever blueberries are in season

Ingredients

• Allpurpose flour: gives the scones structure and keeps them tender Use a good quality unbleached flour for the best texture
• Granulated sugar: brings sweetness and balances the sharp lemon zest Try organic sugar for a cleaner taste
• Baking powder: makes the scones rise high Use fresh baking powder to ensure maximum fluffiness
• Fine salt: enhances the lemon flavor and brings out the sweetness Choose sea salt for a more delicate touch
• Finely grated lemon zest: infuses the scones with a bright and fresh aroma Use unwaxed lemons and a microplane for best results
• Unsalted butter: cold and cubed gives the classic flaky layers Choose a high-fat European butter for richness
• Heavy cream: adds moisture and tenderness Look for cream without additives
• Large egg: binds the scones and gives a soft crumb Room temperature eggs mix more evenly
• Pure vanilla extract: adds roundness to the flavor Choose real vanilla over imitation
• Fresh or frozen blueberries: add fruity bursts Pick firm berries for best results
• Powdered sugar for glaze: melts into a sweet finish Sift first for a smooth topping
• Fresh lemon juice for glaze: amps up the citrus zing Use freshly squeezed juice for brightness

Instructions

Prepare your workstation:

Preheat the oven to four hundred degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking

Mix dry ingredients:

In a large mixing bowl whisk allpurpose flour granulated sugar baking powder fine salt and finely grated lemon zest together until evenly blended. This step ensures the flavor and leavening agents are well distributed for an even rise and flavor throughout the dough

Cut in the butter:

Add very cold cubed unsalted butter into the flour mixture then use a pastry cutter or your fingertips to work it in until the pieces resemble coarse crumbs or small peas This process is crucial for achieving flaky layers in the finished scones

Combine wet ingredients:

In a separate bowl whisk heavy cream a large egg and pure vanilla extract together until smooth without any streaks of yolk The wet mixture will bring tenderness and richness to the dough

Bring the dough together:

Pour the wet ingredients over the flour mixture gently stir until everything is just combined The dough will appear shaggy Resist overmixing to avoid tough scones

Fold in blueberries:

Sprinkle fresh or unthawed frozen blueberries over the dough then gently fold them in to keep the berries whole and to preserve the light texture of the dough

Shape the dough:

Turn the dough onto a lightly floured surface and pat it into a seven inch disc about one inch thick Work quickly to prevent the butter from warming and melting

Cut scones and arrange:

Slice the disc into eight even wedges Transfer each wedge to the prepared baking sheet leaving space between them This helps them bake evenly and develop crisp edges

Brush and bake:

Brush the tops lightly with a little extra heavy cream to create golden crusts Place the baking sheet in the oven and bake for sixteen to eighteen minutes or until the tops are warm golden and the edges are set

Cool and glaze:

Allow the scones to cool on a wire rack for about ten minutes For extra brightness whisk powdered sugar with fresh lemon juice and drizzle over the scones while they are still slightly warm

My favorite part has to be the lemon zest When I first started making these with extra lemon the kitchen smelled like spring My kids always sneak a bite before the glaze sets which is my favorite memory of baking these together

Storage Tips

Let scones cool completely before storing Place them in an airtight container at room temperature for up to two days For longer storage wrap individually and freeze To reheat return to a low oven for that just-baked texture

Ingredient Substitutions

If you do not have fresh blueberries use frozen ones straight from the freezer No need to thaw to avoid sogginess Sub raspberries or blackberries for a different but equally delicious flavor If you are out of heavy cream try full fat coconut milk for a dairy free option

Serving Suggestions

Serve scones warm with a dab of butter or a spoonful of lemon curd They pair beautifully with black tea in the morning or as a mid afternoon pick me up I have also packed them for picnics and brunches with friends

These blueberry lemon scones bake up tender and flaky with bright citrus notes. Enjoy them warm with a simple lemon glaze or a pat of butter.

Common Recipe Questions

→ What makes the scones fluffy?

Cold cubed butter cut into the flour forms tiny pockets that melt during baking, creating a tender and fluffy texture.

→ Can I use frozen blueberries?

Yes, frozen blueberries can be folded in directly without thawing to prevent excess moisture in the dough.

→ How does lemon zest affect the flavor?

Freshly grated lemon zest infuses the dough with bright, zesty aromas that complement the sweetness of the berries.

→ Why brush cream on top before baking?

Brushing heavy cream creates a golden, slightly crisp crust that enhances both texture and appearance.

→ How can I avoid dense scones?

Mix the dough gently and avoid overworking it to maintain a light, tender crumb.