Fluffy Blueberry Lemon Scones

These fluffy blueberry lemon scones bring a refreshing twist to classic scones with bright citrus notes and bursts of juicy berries. The tender dough enriched with cold butter and heavy cream creates a perfect balance of flaky layers and soft crumb. Finished with a light brush of cream and an optional lemon glaze they offer a delightfully golden crust and a subtle zing. Whether enjoyed warm for breakfast or as a snack these scones brighten up any day with their cheerful flavor.

I discovered this recipe when I had too many blueberries one weekend and shared the scones with neighbors who still ask for them whenever blueberries come into season

Ingredients

• All purpose flour: Provides structure while keeping scones tender Choose a good quality unbleached flour for the best texture
• Granulated sugar: Adds sweetness and balances the lemon zest Opt for organic sugar for a cleaner flavor
• Baking powder: Causes the scones to rise and become fluffy Make sure yours is fresh for maximum lift
• Fine salt: Amplifies the lemon flavor and sweetness Use sea salt for a more delicate finish
• Finely grated lemon zest: Infuses a bright citrus aroma Use unwaxed lemons and a microplane for the best results
• Cold unsalted butter: Cubed into small pieces creates flaky layers Use high fat European style butter for richness
• Heavy cream: Adds moisture and tenderness Look for pure cream without added stabilizers
• Large egg: Binds the dough together and contributes to a soft crumb Use room temperature eggs to mix evenly
• Pure vanilla extract: Rounds out the flavors Choose real vanilla instead of imitation for depth
• Fresh or frozen blueberries: Pack juicy bursts of sweetness Pick firm berries for the best texture
• Powdered sugar: For glaze melts smoothly to make a glossy sweet finish Sift it first for an even topping
• Fresh lemon juice: Brightens the glaze Use freshly squeezed juice for a lively citrus kick

Instructions

Prepare your workstation and preheat the oven:

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 together all purpose flour granulated sugar baking powder fine salt and lemon zest until everything is evenly blended

Cut in the butter:

Add the very cold cubed unsalted butter to the flour mixture Use a pastry cutter or your fingertips to work it in until the mixture looks like coarse crumbs the size of small peas This step is crucial for creating flaky layers

Combine wet ingredients:

In a separate bowl whisk together heavy cream egg and pure vanilla extract until smooth and no streaks of yolk remain

Bring the dough together:

Pour the wet ingredients over the flour mixture Gently stir until everything is just combined The dough should appear shaggy Avoid overmixing to keep the scones tender

Fold in blueberries:

Sprinkle fresh or frozen blueberries evenly over the dough Fold them in gently to keep the berries whole and the dough light

Shape the dough:

Turn the dough out onto a lightly floured surface Pat it into a seven inch round disc about one inch thick Work quickly so the butter remains cold and the dough stays flaky

Cut scones and arrange:

Slice the dough disc into eight even wedges Transfer each wedge to the prepared baking sheet Leaving space between pieces ensures even baking

Brush and bake:

Brush the tops lightly with a little extra heavy cream This will create golden crusts Bake for sixteen to eighteen minutes or until the tops are a warm golden color and the edges are set

Cool and glaze:

Let the scones cool on a wire rack for about ten minutes To finish whisk powdered sugar with fresh lemon juice into a smooth glaze and drizzle over the scones while they are still slightly warm

My favorite ingredient is the lemon zest The first time I added extra zest the kitchen filled with a scent like springtime My kids loved sneaking bites before the glaze even set which is my happiest memory of baking these scones

Storage Tips

Allow the scones to cool completely before storing Place them in an airtight container at room temperature to keep for up to two days For longer storage wrap them individually and freeze Reheat in a low oven to restore their fresh baked texture

Ingredient Substitutions

If fresh blueberries are not available frozen blueberries can be used straight from the freezer without thawing This keeps the dough from becoming too wet Substitute raspberries or blackberries for another berry flavor If you need a dairy free version use full fat coconut milk instead of heavy cream

Serving Suggestions

These scones are fantastic served warm with a pat of butter or a dollop of lemon curd They pair perfectly with a cup of black tea for breakfast or make a bright afternoon snack I often pack them for picnic brunches with friends and they always disappear fast

Enjoy these scones warm with a light glaze for the best flavor. They keep well and are easy to make ahead.

FAQs About This Recipe

→ What makes the scones fluffy?

Cutting cold, cubed butter into flour creates small pockets that melt during baking, giving these scones their tender and fluffy texture.

→ Can I use frozen blueberries?

Yes, frozen blueberries can be folded into the dough without thawing, helping maintain the right moisture and texture.

→ How does lemon zest affect the flavor?

Finely grated lemon zest imparts a bright, zesty aroma that perfectly balances the sweetness of the blueberries.

→ Why brush cream on top before baking?

Brushing heavy cream on top creates a golden, slightly crisp exterior that enhances texture and gives a delicate crust.

→ How can dense scones be avoided?

Gently mixing the dough and avoiding overworking it keeps the scones light and tender instead of dense.