Category: american

Lemon Blueberry Scones are traditional scones enriched with fresh blueberries to enhance their daily vitamin values further. This is the best recipe I have ever had. The crispy crust on the outside will charm your palate. My family likes the delicate lemon flavor combined with fresh blueberries the most.

Homemade scones are very easy and quick to make, and the effect will surprise everyone who tries them.

How to choose the best ingredients for Lemon Blueberry Scones Recipe

Fresh lemon zest is essential because it gives the scones extra flavor.

Lemon juice: The sour taste of the lemon balances the sweet taste and makes the muffins, together with fresh blueberries, refreshing.

All-purpose flour: Here, you can try any flour; it doesn’t have to be special for baking.

Baking powder/baking soda: Combining these two leavening agents makes the scones rise beautifully and remain moist. 

Milk: you can use any milk you have, it doesn’t have to be fatty. Milk is very important here because it allows us to bring out the lemon flavor.

Egg: A large egg will be the best in room temperature. 

Sugar: (light/dark brown) or any sugar that fits this recipe. 

Butter: the best is unsalted butter 

Kosher salt: balanced, sweet taste

Fresh Blueberries: This recipe uses fresh blueberries as its basis; it is best to choose medium-sized or small ones, and then it is better to work with the dough while rolling.

Tips and Tricks

• If next you have cold scones, and  if you like warm scones for breakfast, it is ideal to put them in an air fryer for 1 minute at 347°F (175°C)
• If you do not have time to cool the dough in the fridge, put it in the freezer, but in a flatter form, for 10-15 minutes.
• You can use other berries instead of blueberries, like raspberries. This scone will also be fine with chocolate chips and making chocolate chip scones. 
• I love using it on the top of the Sweet Lemon Glaze, but it will also work if you sprinkle the scones with coarse sugar.

Lemon Blueberry Scones Recipe Step-by-Step Guide

This is my favorite scone recipe because it’s easy. I love mixing lemon flavor with juicy blueberries.

Get yourself a small saucepan, large bowl, hand mixer or food processor,  mixing spoon, sharp knife for cutting, or a pizza knife/ pastry cutter if you have one.

Step 1: Combine the flour mixture and the dry ingredients in a small bowl, sift into a large bowl, and cut the butter into pieces.

Step 2: In the next step, combine the frozen butter with the dry ingredients and add sugar. The dough will not be uniform but more like dough crumbs. Rub the butter with the flour between your fingers. Do it quickly so the butter only warms up a little in your fingers.

Step 3: Properly wet ingredients in a small saucepan. Heat the milk with lemon zest so that the lemon scent is noticeable; this is precisely the best part of homemade scones.

Step 4: Cool the milk and beat it in the egg. Beat everything until fluffy with a mixer (hand mixer is best)

Step 5: Once you have reached the right consistency, pour in the cooled milk with lemon zest and knead with your hands. Add lemon juice and knead.

Step 6: Then wash and lightly dry the blueberries. You can gently roll them in flour. Add the prepared fruit to the dough and gently work it into it so that it does not crack (some will crack when rolling anyway, but that’s another step).

Step 7: Form one piece of the dough and put it in a bag or plastic wrap to refrigerate for about one hour or overnight.

Step 8: To make the chili scone dough, remove it from the refrigerator and gently roll it out into a circle with a diameter of 8-9 inches (22cm).

Step 9: Divide the dough into pieces like a pizza. 

Step 10: Transfer scones to a sheet pan lined with parchment paper and spread with melted butter. This will make the scones’ crust even crispier and beautifully golden brown.

*Butter is better than egg white because it gives scones a beautiful crispness; this is a trick of my grandmother, who taught me how to bake various rolls and cakes.

Step 11: Bake scones in preheated oven to 350°F/ 180°C for 25 min. 

Step 12: While the scones are baking, prepare the lemon glaze. Pour the lemon juice into a small bowl and add the icing sugar. Mix thoroughly until all the ingredients are combined. The glaze should be thick enough to run in a thick string.

Step 13: Drizzle the previously made sweet lemon glaze on the tops of the scones.

Enjoy!

Sides To Serve Blueberry Lemon Scones

My family loves eating them with fresh milk, and I love to have a hot cup of coffee. The rest of the food is similar because we love to dip scones in milk and coffee.

This is not the only way to eat these incredibly delicious scones.

You can serve them:

• Whipped Cream or the classic Clotted Cream
• Lemon Curd: to further enhance the lemon flavor in these scones.
• Fresh Berries or Fruit Compote
• Honey or Maple Syrup
• Greek Yogurt or Flavored Yogurt
• Assorted Cheeses: brie, camembert, cream cheese, and gouda for more aroma and sensations for the taste buds.
• Vanilla Gelato, Ice Cream or Lemon Sorbet

How to Store Lemon Blueberry Scones

Lemon blueberry scones can be stored in an airtight container, such as a cookie jar, for a few days (3-5). Freshly baked and well-cooled, they can be frozen and removed as needed.

If you like this recipe, try my other fruit-baked goods

Ultimate Chocolate Brownie Forest Fruit

Chocolate Chunk Banana Muffins

Moist Blueberry White Chocolate Muffins

Blue Moist Blueberry Muffins

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