If you’re looking for a lemon blueberry scones recipe that results in super buttery English scones, that are packed with delicious blueberries and topped with some caramelised brown sugar to give it a delicious extra bit of crunch, then you’re in the right place.
I first made these blueberry scones by myself on a Saturday morning. Then I ate them. All of them. Then I made these scones with a friend, on a Friday evening. And then we ate them. And THEN I made these scones on a Sunday afternoon with my fiancée. And she ate them. And THEN…do you see where I’m going with this, bestie?
It’s actually taken me over a year to write this post. Not because I had trouble writing, or because the recipe needed refining. It’s taken me a year to write this post because every time I baked these scones, they’d get eaten before I could take photos of them. (This is not a joke.)
What are scones?
A scone is a somewhat-buttery British baked good with a short, crumbly texture. It’s typically served with tea (though a slow start to the morning with blueberry scones and coffee in bed is one of my recurring fantasies).
Though there are some similarities (especially in their ingredients and looks), the British scone is distinctly different from the American biscuit. While biscuits are super buttery and designed to flake, a scone is just kinda buttery, and will crumble. Traditionally, scones are designed to be served alongside clotted cream or jam, while biscuits are served with a savoury dish.
This recipe deviates ever so slightly from the traditional British recipe in order to make that perfect bakery-style Lemon & Blueberry Scone. It’s ever so slightly more indulgent that your traditional scone, and that means that you don’t need to add any additional toppings…though you can if you want to. I won’t judge. Promise!
How do you pronounce scone?
How to pronounce “scone” has been a battle raging for centuries. While some will tell you adamantly that the word is pronounced “scon”, others will fervently retort that it’s pronounced “sc-own”. There’s only one thing I can tell you for sure. No matter which way you say it, someone somewhere will be offended!
As for me? I’ve grown up saying “sc-own”, so it sounds right. “Scon” just doesn’t bring up that picture of a delicious scone to me.
3 secrets to making perfect scones
Cold Ingredients Only
You gotta keep it cool, bestie. And by that I mean your ingredients (*you* are always cool.). The butter, the egg, and the cream – make sure to keep them refrigerated until you’re ready to make your scone dough. This results in the butter melting once your scones are actually in the oven, and that results in that a perfect flaky scone that I know you’ll love.
Don’t Overmix the Dough
The goal here is yummy crumbly (but not too crumbly) scones, and overmixing dough results in something that is dense, and tough, and chewy. While I use an electric mixer for this recipe, it’s totally fine to mix by hand if you’re worried about overmixing your dough.
Chill the Dough before Baking
This goes back to using cold ingredients in point 1, but we don’t want the butter to melt before the baking begins, and while using cold ingredients is a good start, your hands might actually warm up the dough while you’re working with it too: toss the prepared dough into the fridge for 10-15 minutes before baking as an extra precaution!
Flavour Variations to Try
A great thing about this recipe for scones is that it’s fairly easy to switch things around. So, if you’re the adventurous type, go ahead and work up some different variations. Heck! Let me know in the comments (or tag me on Instagram so I can see your scones. Lemon Blueberry Scones, or chocolate chip ones, or blueberry scones…I think they all look great!). Here are three ideas to get you started:
- Orange zest and cranberries
- Chocolate chips
- Freeze dried strawberries and lime zest
Other delicious recipes to try
Lemon and blueberry scones are the bomb. But here are some more recipes I know you’ll also love:
- Fluffy, Fluffy Pancakes (No buttermilk version)
- Japanese Pancakes
- Lemon Raspberry Madeleines
- Orange-Blueberry Smoothie
- Blueberry Swirl Cheesecake
The link below is an affiliate link. This means that if you choose to purchase using them, I will receive a small commission, at no extra cost to you. And that would be so very lovely of you. Thank you.
So…have you made this Lemon Blueberry Scones recipe yet? What about a variation? How do you pronounce ‘scone’? Let me know in the comments below.
An easy and delicious recipe for lemon blueberry scones with tips to make perfect scones every time!
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 ½ tablespoons lemon zest, grated
- 1/2 cup cold salted butter, cut into very small cubes
- 1 large egg
- 1/2 cup heavy cream, cold
- 1 cup blueberries, fresh
- a few additional tablespoons of heavy cream (for brushing the tops)
- Brown sugar, for sprinkling
- Preheat the oven to 400 degrees F.
- Stir the flour, sugar, baking powder, salt, and lemon zest in a large mixing bowl. Add the butter. And mix ingredients using an electric mixer until fine crumbs form.
- Set the mixer to low, add the egg, and then gradually add the heavy cream. Mix until a thick, stiff dough is formed.
- Add the blueberries and mix until the blueberries are just incorporated into the dough. (It’s okay if some of them break!)
- Flour your hands and a work surface.
- Place dough onto the floured work surface. Roll into a rectangle, about 1 inch thick. Cut into 8 triangles; pull the triangles apart from each other and put on a baking sheet. Brush with heavy cream, and sprinkle with brown sugar.
- Bake for 18-20 minutes, or until golden brown, and firm to the touch. Sprinkle again with brown sugar for a little extra crunch. Your lemon blueberry scones are ready to eat. Enjoy warm!
- Can be stored in an airtight container for 1-2 days.
- Using parchment paper or a baking mat will help to prevent burning the bottoms of your scones.
- For lighter scones, be sure to keep the butter as cold as possible throughout the process. You can even stick the dough in the fridge for a few minutes if it starts to become warm/soft. I tend to only start my oven’s pre-heating phase once I’m done preparing the dough, and during this time, I let the dough chill in the fridge.
- I used regular lemons for this recipe, but if you’re fancier than me, feel free to use Meyer Lemons too. (Just make sure to tell everyone that you’re using Meyer lemons…otherwise, it doesn’t count!)
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: British
Keywords: Lemon Blueberry Scones, Lemon blueberry scone recipe, Lemon and blueberry scones, how to make lemon blueberry scones), recipe for lemon blueberry scones