Lemon Blueberry Scones: A Perfect Treat for Any Occasion
If you’re looking for a delightful, tender, and flaky baked good that combines the bright, zesty flavor of lemon with the sweet burst of fresh blueberries, then Lemon Blueberry Scones are the perfect recipe for you. These scones are not only easy to make but also incredibly versatile, making them ideal for breakfast, brunch, or even an afternoon snack. Topped with a dreamy lemon glaze, they’re a crowd-pleaser that will have everyone asking for seconds.
In this post, we’ll walk you through the step-by-step process of making these delicious scones, share tips for perfecting the recipe, and explore why this treat is a must-try for any baking enthusiast. Plus, we’ll dive into the nutritional information and answer some frequently asked questions to ensure your baking experience is seamless.
Why You’ll Love These Lemon Blueberry Scones
Before we get into the recipe, let’s talk about why these scones are so special:
- Perfect Texture: These scones are tender and flaky, with just the right amount of crumble.
- Bright, Fresh Flavors: The combination of lemon zest and fresh blueberries creates a refreshing and balanced taste.
- Easy to Make: With simple ingredients and straightforward instructions, this recipe is beginner-friendly.
- Versatile: Enjoy them for breakfast, brunch, or as a sweet treat with your afternoon tea or coffee.
- Crowd-Pleaser: The addition of a lemon glaze takes these scones to the next level, making them irresistible.
Ingredients for Lemon Blueberry Scones
To make these delicious scones, you’ll need the following ingredients:
For the Scones:
- 2 cups all-purpose flour (spooned and leveled)
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- Zest from two lemons (about 2 tablespoons), divided
- 6 tablespoons chilled unsalted butter (cut into small cubes)
- 1 cup fresh blueberries (see note for using frozen berries)
- 3/4 cup half and half (see note for substitutions)
For the Glaze:
- 2 cups powdered sugar
- 1/3 cup half and half
- 1/2 teaspoon lemon juice
- Lemon zest (from the remaining half)
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This ensures your scones won’t stick and makes cleanup a breeze.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 3 tablespoons of granulated sugar, 1/2 teaspoon of kosher salt, and half of the lemon zest. Whisk these ingredients together to ensure even distribution.
Step 3: Cut in the Butter
Add 6 tablespoons of chilled, cubed unsalted butter to the dry ingredients. Using a pastry blender or your hands, cut the butter into the flour mixture until it resembles fine crumbs. This step is crucial for achieving that flaky texture.
Step 4: Add Blueberries
Gently toss 1 cup of fresh blueberries into the flour mixture, coating them lightly. This helps prevent the blueberries from sinking to the bottom during baking.
Step 5: Incorporate the Half and Half
Pour 3/4 cup of half and half into the mixture and fold everything together gently. Be careful not to overmix—the dough should just come together and remain soft and slightly sticky.
Step 6: Shape and Cut the Dough
Turn the dough out onto a floured surface and pat it into a 1-inch thick circle. If the dough is too sticky, sprinkle a little more flour on top. Using a sharp knife or bench scraper, cut the dough into 6 or 8 equal triangles.
Step 7: Bake to Perfection
Place the scones on the prepared baking sheet and bake for 16-18 minutes, or until they’re golden brown and cooked through. Keep in mind that all ovens vary, so keep an eye on them.
Step 8: Cool and Glaze
Once baked, transfer the scones to a cooling rack and let them cool for about 10 minutes. While they’re cooling, prepare the glaze by whisking together 2 cups of powdered sugar, 1/3 cup of half and half, 1/2 teaspoon of lemon juice, and the remaining lemon zest. Adjust the consistency by adding more cream or powdered sugar as needed.
Generously drizzle the glaze over the scones and let it set. The glaze will firm up as the scones cool completely.
The History and Popularity of Scones
Scones have a rich history that dates back to the early 1500s in Scotland. Originally, they were made with oats and cooked on a griddle, resulting in a dense, bread-like texture. The name “scone” is believed to have originated from the Dutch word schoonbrot, meaning “beautiful bread,” or from the Stone of Destiny (Scone), where Scottish kings were once crowned. Over time, scones evolved, and the introduction of baking powder in the 19th century transformed them into the lighter, flakier pastries we know today.
Scones gained immense popularity in England, where they became a staple of afternoon tea. Traditionally served with clotted cream and jam, scones are a symbol of British culture and hospitality. In recent years, scones have become a global favorite, with countless variations emerging to suit different tastes and dietary preferences. From savory options like cheese and herb scones to sweet versions like chocolate chip or fruit-filled scones, there’s a scone for every palate.
The versatility of scones is one of the reasons for their enduring popularity. They can be enjoyed for breakfast, as a snack, or even as a dessert. Their relatively simple preparation and the ability to customize flavors make them a go-to recipe for home bakers. Lemon Blueberry Scones, in particular, have become a beloved variation, combining the tangy brightness of lemon with the natural sweetness of blueberries. This flavor pairing not only tastes delicious but also adds a pop of color, making the scones as visually appealing as they are flavorful.
The Science Behind Perfect Scones
Baking the perfect scone is both an art and a science. The key to achieving that tender, flaky texture lies in understanding the role of each ingredient and how they interact during the baking process.
Cold Butter: The most critical ingredient for flaky scones is cold butter. When cold butter is cut into the flour, it creates small pockets of fat that melt during baking, producing steam. This steam lifts the dough, creating layers and a light, airy texture. If the butter is too warm, it will blend into the dough, resulting in a denser scone.
Baking Powder: This leavening agent is responsible for the scones’ rise. When combined with moisture and heat, baking powder releases carbon dioxide gas, which expands the dough and gives it a soft, fluffy texture. Using the right amount is crucial—too little, and the scones will be flat; too much, and they may taste bitter.
Liquid Content: The type and amount of liquid used in the dough affect the scones’ moisture and texture. Half and half, a combination of milk and cream, provides richness without making the dough too wet. Overmixing the dough can develop gluten, leading to tough scones, so it’s essential to mix just until the ingredients come together.
Fresh vs. Frozen Blueberries: Fresh blueberries are ideal for scones because they hold their shape better during baking. However, if using frozen berries, it’s important to thaw and drain them to prevent excess moisture from affecting the dough’s consistency.
By mastering these scientific principles, you can consistently bake scones that are tender, flaky, and full of flavor.
Creative Variations of Lemon Blueberry Scones
While the classic Lemon Blueberry Scone recipe is a crowd-pleaser, there are countless ways to customize it to suit your preferences or dietary needs. Here are some creative variations to try:
1. Gluten-Free Option: Replace the all-purpose flour with a gluten-free flour blend. Look for a blend that includes xanthan gum, which helps mimic the texture of gluten. Be sure to mix the dough gently to avoid overworking it.
2. Vegan Version: Substitute the butter with cold coconut oil or vegan butter, and use a plant-based milk like almond or oat milk instead of half and half. For the glaze, replace the half and half with a non-dairy alternative and ensure your powdered sugar is vegan-friendly.
3. Add a Crunch: For added texture, mix in a handful of chopped nuts like almonds or pecans. You can also sprinkle coarse sugar on top of the scones before baking for a sweet, crunchy finish.
4. Citrus Twist: Experiment with different citrus fruits. Replace the lemon zest with orange or lime zest for a unique flavor profile. You can also add a splash of citrus juice to the glaze for an extra tangy kick.
5. Savory-Sweet Combo: Add a savory element by incorporating a pinch of thyme or rosemary into the dough. The herbs pair surprisingly well with the sweetness of the blueberries and the zesty lemon.
6. Mini Scones: For bite-sized treats, divide the dough into smaller portions and adjust the baking time accordingly. Mini scones are perfect for parties or as a snack for kids.
These variations allow you to put your own spin on the classic Lemon Blueberry Scone recipe, making it a versatile addition to your baking repertoire. Whether you stick to the original or try something new, these scones are sure to delight.
Nutritional Information
Here’s a breakdown of the nutritional content per serving (based on 6 servings):
- Calories: 504kcal
- Carbohydrates: 84g
- Protein: 6g
- Fat: 17g
- Saturated Fat: 10g
- Cholesterol: 46mg
- Sodium: 217mg
- Fiber: 2g
- Sugar: 48g
Please note that these values are approximate and can vary based on the exact ingredients and measurements used.
Frequently Asked Questions
Can I Use Frozen Blueberries?
Yes, you can use frozen blueberries, but make sure to thaw and drain them thoroughly to avoid adding excess moisture to the dough.
How Do I Store These Scones?
Store the scones in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze them for up to 3 months.
Can I Make These Scones Ahead of Time?
Absolutely! You can prepare the dough, shape the scones, and freeze them before baking. When you’re ready to enjoy them, simply bake them straight from the freezer, adding a few extra minutes to the baking time.
What Can I Substitute for Half and Half?
If you don’t have half and half, you can use whole milk or a combination of milk and heavy cream.
Lemon Blueberry Scones: A Perfect Treat for Any Occasion
These Lemon Blueberry Scones are the perfect treat for breakfast or a midday snack! They’re tender, flaky, and bursting with fresh blueberries, complemented by a zesty lemon glaze. Easy to make and absolutely delicious, these scones are sure to become a favorite. Follow the tips below for the best results, and enjoy a delightful balance of sweet and tangy flavors in every bite.
- Prep Time: 15minutes
- Cook Time: 18minutes
- Total Time: 33minutes
Ingredients
For the Scones:
- 2 cups all-purpose flour (spooned and leveled)
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- Zest from 2 lemons (about 2 tablespoons), divided
- 6 tablespoons chilled unsalted butter, cut into small cubes
- 1 cup fresh blueberries (see note for frozen)
- 3/4 cup half-and-half (see note for substitution)
For the Glaze:
- 2 cups powdered sugar
- 1/3 cup half-and-half
- 1/2 teaspoon lemon juice
- Remaining lemon zest
Instructions
- Preheat Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. - Mix Dry Ingredients:
In a large mixing bowl, combine the flour, baking powder, sugar, salt, and half of the lemon zest. - Cut in Butter:
Add the chilled butter cubes to the dry ingredients. Use a pastry blender or your hands to cut the butter into the flour mixture until it resembles fine crumbs. - Add Blueberries:
Gently toss the blueberries into the flour mixture to coat them lightly. - Form the Dough:
Pour in the half-and-half and fold the mixture gently until it just begins to come together into a soft, slightly sticky dough. Avoid overmixing. - Shape the Dough:
Turn the dough onto a floured surface and pat it into a 1-inch thick circle. If the dough is too sticky, sprinkle a little flour on top. - Cut into Triangles:
Use a sharp knife or bench scraper to cut the dough into 6 or 8 equal triangles. - Bake:
Place the scones on the prepared baking sheet and bake for 16-18 minutes, or until golden and cooked through. - Cool:
Transfer the scones to a cooling rack placed over parchment paper. Let them cool for about 10 minutes. - Make the Glaze:
While the scones cool, whisk together the powdered sugar, half-and-half, lemon juice, and remaining lemon zest until smooth. Adjust the consistency as needed. - Glaze the Scones:
Generously drizzle the glaze over the cooled scones. Allow the glaze to set before serving.
Notes
- Half-and-Half Substitute: Use equal parts whole milk and heavy cream if you don’t have half-and-half.
- Frozen Blueberries: If using frozen blueberries, thaw and drain them well to avoid excess moisture in the dough.
Nutrition
- Calories: 504kcal per serving
- Sugar: 48g
- Fat: 17g
- Saturated Fat: 10g
- Carbohydrates: 84g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 46mg
Final Thoughts
These Lemon Blueberry Scones are a delightful treat that combines the tangy zest of lemon with the sweet juiciness of blueberries, all wrapped in a tender, flaky pastry. Whether you’re baking them for a special occasion or just to enjoy with your morning coffee, they’re sure to impress.