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5 SECRETS TO GETTING DINNER ON THE TABLE...FAST!

You are here: Home / Recipes / Lemon Blueberry Scones

Lemon Blueberry Scones

April 7, 2018

  • 14902
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This Lemon Blueberry Scones recipe is a delightful addition to any breakfast or brunch! Fresh blueberries and loads of lemon zest add an irresistible freshness to these easy to make scones. Serve with lemon curd and cream for an afternoon tea experience everyone will love!

lemon-blueberry-scones-recipe-with-lemon-curd

Lemon Blueberry Scones

You may have had a scone in the past and thought it dry and tasteless. I’m sorry. That scone lied to you. Scones are delightful when made properly. They are perfect for breakfast, brunch, of afternoon tea if you’re feeling fancy.

You can shape them however you prefer – cut them into circles using a biscuit cutter, turn them into drop scones by simply scooping some of the scone dough out and dropping onto a baking sheet, or, my preferred method, shaping the dough into a disc and using a bench scraper to cut into wedges.

emon-blueberry-scones-fresh-blueberries-disc

My lemon blueberry scones are fantastically moist due to the heavy cream and egg. Thanks to the baking powder, they are lighter and not so dense as you might expect from a scone.

I’ve added one of my favorite combos in the form of blueberries and lemon zest that make an undeniably delicious partnership in this simple and easy scone recipe. I think the fresh blueberries and bright lemon zest really wake up this blueberry scones recipe and makes you take notice.

What should I serve with scones?

Scones are typically served with an assortment of jams and either clotted or Devonshire cream. You can usually find these at your grocery store. I’ve included a quick recipe for Devonshire cream below if you’d like to make your own!

For this particular recipe, I made my lemon curd (in the microwave folks!) because it goes so beautifully with the flavor of these scones. I mean, let’s be real, I could eat lemon curd by the spoonful. It has such a bright and irresisitble flavor and it truly is the perfect complement to these lemon blueberry scones.

My advice? Just slather it on. Be generous!

lemon-blueberry-scones-served-with-lemon-curd-cream

What is the difference between biscuits and scones?

When I think of scones, I think of English tea (although scones originated in Scotland) and when I think of biscuits, I think of a Saturday morning breakfast. Scones are typically served room temperature or slightly warm whereas biscuits are served hot – and best when covered in sausage gravy 🙂 (Love biscuits too? Make sure to give these homemade biscuits a try – HEAVENLY!)

While I am most assuredly not an authority on the matter, I’ve definitely eaten my fair share of both 😉 The differences that I have noticed are in preparation, flavor, and texture.

Scones, like this blueberry scone recipe, are most often prepared with cream instead of the milk or buttermilk that biscuit recipes generally call for. Scones are also sweeter than biscuits and like mine, sometimes have sanding sugar sprinkled on top to enhance both flavor and presentation.

lemon-blueberry-scones-easy-recipe-plate

How To Make Devonshire Cream in Just 5 Minutes

If you’re wanting to serve a cream with your scones and can’t find clotted cream of just don’t want to run to the store, this Devonshire cream is a lovely alternative. It’s heavy cream, sweetened with powdered sugar and thicken with either mascarpone cheese or sour cream – your choice.

Ingredients:

  • 1⁄2 cup heavy whipping cream – very cold
  • 2 tablespoons powdered sugar – use a bit more if you like it sweeter
  • 3⁄4 cup mascarpone cheese sour cream

Directions:

  1. Pour cold cream into a large bowl and beat with a hand mixer or stand mixer using the whisk attachment until soft peaks form.
  2. Add the powdered sugar and continue beating until incorporated, about a minute or so.
  3. Spoon in the mascarpone cheese or sour cream and continue beating until well-combined.
  4. Serve immediately. Refrigerate leftovers in an airtight container.

Makes 1 1/2 cups.

blueberry-scones-with-lemon

What You’ll Need to Make Blueberry Scones

  • A large baking sheet that can handle the size of the scones.
  • Parchment paper makes removal of the scones painless and ensures they come off in one piece.
  • A pastry cutter makes quick work of cutting the butter into the flour. Two knives or forks will also work.
  • A pastry brush to brush on the heavy cream.
  • Sanding sugar to sprinkle on top of the scones. While completely optional, I love the look it gives to these scones.
  • A bench scraper or large knife to cut the disc into wedges.

How To Make Lemon Blueberry Scones

lemon-blueberry-scones-recipe-with-lemon-curd
Print Pin
5 from 61 votes

Lemon Blueberry Scones

This Lemon Blueberry Scones recipe is a delightful addition to any breakfast or brunch! Fresh blueberries and loads of lemon zest add an irresistible freshness to these easy to make scones. Serve with lemon curd and cream for an afternoon tea experience everyone will love! 
Course Breakfast
Cuisine American
Keyword blueberry scones, lemon, scone recipe, scones
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 6 scones
Calories 419kcal
Author Trish - Mom On Timeout

Ingredients

  • 2 cups all purpose flour
  • 1/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp table salt
  • 6 tbsp unsalted butter very cold, cut into small cubes
  • 1 cup blueberries
  • 3 tbsp lemon zest
  • 3/4 cup heavy cream very cold
  • 1 egg large
  • 2 tsp vanilla extract
  • 1 tbsp heavy cream very cold
  • 2 tbsp sanding sugar optional

Instructions

  • Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
  • In a large bowl, whisk together flour sugar, baking powder and salt.
  • Using a pastry cutter, cut the butter into the flour mixture until only a handful of small, pea-sized pieces of butter remain.
  • Add blueberries and lemon zest and stir to combine, just until blueberries are coated with flour mixture.
  • In a separate bowl, whisk together the cream, egg, and vanilla extract.
  • Pour cream mixture into flour mixture and stir with a fork until just combined.
  • Turn dough out onto a lightly floured surface and pat into a disc about 6 inches across. 
  • Use a large knife or bench scraper to cut into 6 wedges. Transfer to prepared baking sheet. 
  • Brush the tops of the scones with heavy cream. Sprinkle with sanding sugar if desired.
  • Bake for 16 to 19 minutes or until golden brown and cooked through, rotating baking sheet halfway through.
  • Serve warm or room temperature. Store leftovers in an airtight container. Best enjoyed the day they are baked.

Video

Notes

Frozen blueberries can be used in place of fresh. Simply thaw and pat dry. If you're in a hurry, throw them in frozen - works great!
 

Nutrition

Calories: 419kcal | Carbohydrates: 46g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 98mg | Sodium: 319mg | Potassium: 264mg | Fiber: 2g | Sugar: 11g | Vitamin A: 845IU | Vitamin C: 6.4mg | Calcium: 109mg | Iron: 2.3mg

lemon-blueberry-scones-recipe-collage

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  • 14902

By Trish - Mom On Timeout April 7, 2018 Bread, Breakfast, Cake, Recipes

Previous article:
« Lemon Strawberry Trifle
Next article:
Sausage and Egg Hash Brown Cups »

Comments

  1. Ashley says

    July 7, 2022 at 5:02 AM

    These scones are delightful! Wonderful flavor. My daughter made these for our county fair and won Grand Champion. Great recipe!

    Reply
    • Trish - Mom On Timeout says

      July 10, 2022 at 8:14 AM

      Thank you so much!

      Reply
  2. Sophia says

    April 28, 2022 at 7:15 PM

    These are awesome! Turned out great

    Reply
  3. Susan says

    September 5, 2021 at 6:39 PM

    These scones were fabulous. However, not sure if the amount of lemon zest (3 tbsp) is accurate. I used a large lemon and had about 1 tbsp of zest. I used that amount and felt it worked out fine. I think another 2 tbsp of zest would have overwhelmed the scones with too much lemon flavour.

    Reply
  4. Maria says

    July 24, 2021 at 8:03 AM

    My first scones and they turned out delicious! Will make them again. My husband said better than Panera!

    Reply
    • Trish - Mom On Timeout says

      August 2, 2021 at 10:50 AM

      Wow! Thank you so much Maria!

      Reply
  5. Kristine says

    April 13, 2021 at 2:31 PM

    My first try at scones. A huge success. Easy and so delicious. I can’t wait to try the orange cranberry ones. Can I substitute dries cranberries? I can’t find fresh or frozen.

    Reply
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Hi, I’m Trish!

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