These homemade lemon blueberry scones are truly a delicious treat! And so easy to make, these are a favorite here at Rosevine Cottage for a late breakfast or special occasion. The lemon and blueberries mingle to create an amazing flavor that tastes just like summer.
If you’ve never made scones before this is a great place to start, these are super easy to make and you won’t regret it!
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Tips For Making Lemon Blueberry Scones
- Always use cold butter when making scones. We like to put it in the freezer before making lemon blueberry scones.
- Use fresh blueberries for this recipe, you can use frozen but make sure you thaw them before you use them.
Lemon Blueberry Scones Recipe
We bake with all organic ingredients, however, you can substitute any of the ingredients in this lemon blueberry scones recipe with normal ingredients and it will come out fine. Use them in the same amounts as it calls for in this recipe.
What you will need:
- Standup Mixer
- Measuring Cups & Spoons
- Knife
- Baking Sheet
- Silicone Baking Mat
- Grater
or Pastry Cutter
- Cutting Board
- Hot Pan Holders
- Cooling Rack
- Spatula
Ingredients:
- 2 Cups organic all-purpose flour
- ½ Cup raw sugar
- 2 Teaspoons baking powder
- ½ Teaspoon sea salt
- 6 Tablespoon salted butter (frozen cut into paper-thin slices)
- 1 Cup blueberries
- 4 Tablespoons lemon juice
- ¾ Cup heavy cream very cold
- 1 large egg
- 2 Teaspoons vanilla extract [try our recipe for homemade vanilla]
Topping:
- 1 Tablespoon heavy cream (very cold)
- 2 Tablespoon raw sugar (optional)
Instructions:
Preheat oven to 400F. Line a baking sheet with parchment paper or a baking mat and set aside.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Using a grater, shave the butter and add it into the flour mixture.
Add blueberries and stir to combine, just until blueberries are coated with flour mixture.
In a separate bowl, whisk together the cream, egg, lemon juice, and vanilla extract. Place in the fridge until needed.
Pour cream mixture into the flour 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 to cut into 6 wedges. Transfer to the prepared baking sheet.
Brush the tops of the scones with heavy cream and sprinkle sugar over the top.
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.
Lemon Blueberry Scones Recipe Notes
- This lemon blueberry scones get quite large so make sure you space them out on your baking sheet.
- These are delicious served with fresh fruit, quiches, or lemonade.
Print Lemon Blueberry Scones Recipe
Homemade Lemon Blueberry Scones
Ingredients:
- 2 Cups organic all-purpose flour
- ½ Cup raw sugar
- 2 Teaspoons baking powder
- ½ Teaspoon sea salt
- 6 Tablespoon salted butter (frozen cut into paper-thin slices)
- 1 Cup blueberries
- 4 Tablespoons lemon juice
- ¾ Cup heavy cream very cold
- 1 large egg
- 2 Teaspoons vanilla extract [try our recipe for homemade vanilla]
Topping:
- 1 Tablespoon heavy cream (very cold)
- 2 Tablespoon raw sugar (optional)
Instructions:
- Preheat oven to 400F. Line a baking sheet with parchment paper or a baking mat and set aside.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Using a knife/grater/pastry cutter, cut the butter into the flour mixture until only a handful of small, pea-sized pieces of butter remain.
- Add blueberries and stir to combine, just until blueberries are coated with flour mixture.
- In a separate bowl, whisk together the cream, egg, lemon juice, and vanilla extract. (I like to do this step first and put and put it in the fridge until needed.)
- Pour cream mixture into the 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 8 wedges. Transfer to the prepared baking sheet. (They do spread quite a bit so I recommend using two sheets with three to four on each.)
- 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.
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Related posts:
Delicious Homemade Lemon Blueberry Scones -
These homemade lemon blueberry scones are truly a delicious treat! And so easy to make, these are a favorite here at Rosevine Cottage for a late breakfast or special occasion. The lemon and blueberries mingle to create an amazing flavor that tastes just like summer.
Type: Dessert
Cuisine: American
Keywords: Scones Recipe
Recipe Yield: 8
Preparation Time: PT
Cooking Time: PT16M
Total Time: PT
Recipe Ingredients:
- 2 Cups organic all-purpose flour
- ½ Cup raw sugar
- 2 Teaspoons baking powder
- ½ Teaspoon sea salt
- 6 Tablespoon salted butter (frozen cut into paper-thin slices)
- 1 Cup blueberries
- 4 Tablespoons lemon juice
- ¾ Cup heavy cream very cold
- 1 large egg
- 2 Teaspoons vanilla extract [try our recipe for homemade vanilla]
- Topping:
- 1 Tablespoon heavy cream (very cold)
- 2 Tablespoon raw sugar (optional)
Recipe Instructions: Preheat oven to 400F. Line a baking sheet with parchment paper or a baking mat and set aside. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a grater, shave the butter and add it into the flour mixture. Add blueberries and stir to combine, just until blueberries are coated with flour mixture. In a separate bowl, whisk together the cream, egg, lemon juice, and vanilla extract. Place in the fridge until needed. Pour cream mixture into the flour 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 to cut into 6 wedges. Transfer to the prepared baking sheet. Brush the tops of the scones with heavy cream and sprinkle sugar over the top. 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.
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