Nothing will impress your guests (or yourself) more than pulling a fresh batch of Blueberry Lemon Scones out of the oven for breakfast! Fresh blueberries and lemon zest add an irresistible freshness to this easy recipe.
Picture yourself enjoying a warm scone with butter (maybe a little jam) next to a hot cup of tea. Now, time to whip up a batch. Turn up my Fraîche Cooking playlist and let’s get baking!!Jump to Recipe
How to Make the Perfect Scone
- Use cold butter. I like to dice it up and put it back in the fridge before I mix it in. The cold butter creates pockets in the dough when it is baked, creating a flaky biscuit.
- Don’t over-mix the dough! When you add the wet ingredients to the dry, mix gently until combined. I tend to use a fork to do this, and finish with my hands.
- Sprinkle with coarse sugar (I buy it at the bulk store, brush with cream first) or a drizzle of glaze once cooled for added sweetness if desired!
You can shape these scones however you prefer. Cut them into circles using a biscuit cutter or simply shape the dough into a round cut into wedges or squares (the least fussy way). I always gently pat my scrap dough together if I use a biscuit cutter to make sure that no dough goes to waste.
Easy Scone Recipes
I have been making scones since I was a kid (truly, I have always been into baking people!) and have plenty of amazing recipes to show for it …. along with MANY flops along the way. Roll up your sleeves and try some of my favourite scone recipes:
- Apple Cinnamon Scones
- Peaches & Cream Scones
- Raspberry Lemon Scones
- Plum Whole Wheat Scones
- Pumpkin Scones
- Cheddar Garlic Biscuits
Blueberry Lemon Scones
Blueberry Lemon Scones
These Blueberry Lemon Scones are buttery and flakey and pair perfectly with tea. This recipe works great with either fresh or frozen blueberries!
- 1 egg
- 1/2 – 3/4 cup milk
- 2 cups flour
- 1/4 cup sugar
- grated zest of 1 lemon
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup butter (cold, cut into cubes)
- 1 cup blueberries (fresh or frozen)
- cream (optional)
- coarse sugar (optional)
Preheat the oven to 400 F and line a baking sheet with parchment paper.
Crack the egg into a 1-cup glass measure. Mix well with a fork. Add milk to the 3/4 cup mark and mix well again.
In a large mixing bowl, sift the flour, baking powder and salt. Mix in lemon zest and sugar.
Lightly mix in the butter with your fingers or a pastry blender until the butter is the size of peas. Stir in the blueberries. Add the milk mixture and stir until just incorporated, taking care not to overwork the dough.
Transfer the dough on to a lightly floured surface, pat the dough together to form about a 1 inch thick circle. Cut into rounds with a floured biscuit cutter or simply cut into 6 wedges using a sharp knife.
Place about 1" apart on the baking sheet. If desired, brush with cream and sprinkle with coarse sugar. Bake for 12-15 minutes until golden brown and serve.