Fresh plump blueberries and lemon zest come together to make the tastiest scone! You’ll want these Blueberry Lemon Scones for breakfast all the time!
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About a week ago we got the chance to visit the blueberry farm a few miles from our house. I actually had no idea that such a place existed. I knew all about the strawberry patch because both of my girls had field trips there when they were young.
Dauphin Farm is a small little farm with a lot of blueberries. I had no idea there was more than one type of blueberry. And I also learned that I like blueberries!
I’ve never been a fan at all. The blueberries you get in the store are less than stellar, but these are plump and juicy, and tasty!
We picked a gallon of blueberries and I knew that I wanted to make a couple of different goodies with them.
I had seen the recipe for these scones on Sally’s Baking Addiction and knew that I wanted to try them out one day. I found that day!
Kelsie loves lemon so I knew that the lemon and blueberry flavors together would be perfect.
Oh, they are!
Love scones? Here are some of our favorites!
They are so easy to make, the only problem I had was keeping the blueberries from bursting as I was mixing them.
However, by the time it was over with, I was sort of hand folding them in because I could keep from adding too much pressure this way. So that’s my advice!
If you hand fold the blueberries in, it will help keep them from bursting as much.
Tip for perfect scones:
Cold butter – I slice mine up, thin, think half tablespoon sizes, and stash it in the freezer for at least 5 minutes.
You can also just pop the whole stick in the freezer, and freeze solid. Then grate it using a boxed grater.
What’s the best way to store scones?
These will keep at room temperature for 3. Keep them in an air tight container for best results.
After a few days they should be placed in the fridge where they will keep for up to a week.
Any longer than that, and you should freeze them.
How do I freeze scones?
Using press and seal wrap, wrap them up one by one, and place into a zip top bag. Store in the freezer for up to 2 months.
When ready to eat, thaw at room temperature on the counter top, or you can pop in the microwave.
- 2 cups flour
- 1/4 cup plus 2 tablespoon sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- zest from 1 lemon
- 1 stick butter sliced and cold
- 1/2 cup heavy cream
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cup fresh or frozen blueberries
- 1 cup powdered sugar
- 3 tablespoons fresh lemon juice
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- In a large bowl mix together the flour, sugar, baking powder, salt, and lemon zest.
- Drop in your cold butter, and using a pastry cutter, mix until you have a wet sandy texture. The colder your butter the better. I stash mine in the freezer for just a few minutes. Set aside.
- In a small bowl whisk together the cream, egg, and vanilla.
- Pour into the flour mixture, being sure not to over-mix. I work with my hands, like I do a biscuit dough.
- Once mixed, toss in your blueberries, and fold in with your hands. Be careful not to burst your blueberries.
- Drop onto your parchment paper and dust the top with a little flour.
- Pat into a round circle about 8" across. Slice into a slices. (like a pie)
- Pull them apart enough to keep them from baking together!
- Bake for 20 to 25 minutes or until golden brown.
- While the scones are cooling, mix up the ingredients for the glaze.
- Drizzle the glaze over right before serving.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 359Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 70mgSodium: 390mgCarbohydrates: 46gFiber: 2gSugar: 20gProtein: 5g