Crafting these delectable lemon blueberry scones is surprisingly simple, primarily relying on common baking staples you likely already have in your pantry. This recipe is a delightful twist on my classic vanilla bean scone recipe, incorporating the bright flavors of lemon and blueberry for a seasonal touch. Here’s a detailed look at the key ingredients you’ll need to create these flaky, flavorful treats (find the complete recipe at the bottom of this page):

• All-purpose flour: This forms the foundational structure of your scones. For the best texture and to avoid a dense result, it’s crucial to measure your flour correctly, ideally by weight or using the spoon-and-level method.
• Cold unsalted butter: The secret to flaky, tender scones lies in cold butter. As it melts during baking, it releases steam, creating those wonderful pockets of air and a perfect rise. Unsalted butter allows you to control the salt content precisely.
• Granulated sugar: Just enough to provide a touch of sweetness that balances the tartness of the lemon and blueberries, without making the scones overly sweet.
• Salt: A pinch of salt enhances all the other flavors, bringing out the sweetness of the blueberries and the brightness of the lemon.
• Lemon zest: This is where the intense lemon flavor comes from! Zest contains the aromatic oils of the lemon, imparting a fragrant and vibrant citrus punch without adding excess liquid.
• Baking powder: This chemical leavener is essential for giving the scones their characteristic lift and tender crumb. Ensure it’s fresh for optimal results.
• Heavy cream: Rich, cold heavy cream binds the dough together and contributes significantly to the scones’ tender texture and luxurious mouthfeel. It’s the preferred liquid for truly decadent scones.
• Fresh blueberries: These are undeniably the star of the show! Fresh blueberries offer the best texture and prevent excess moisture that can sometimes be an issue with frozen berries, helping to maintain the perfect scone structure.
• Powdered sugar: The base for our simple yet vibrant lemon glaze. Its fine texture creates a smooth, pourable icing.
• Fresh lemon juice: The final touch for the glaze, providing that essential tangy kick and thinning the powdered sugar to the perfect drizzling consistency.

There’s a significant difference between a perfectly baked scone – tall, flaky, and tender – and one that falls flat or is tough. Achieving that incredible texture and rise is easier than you might think, provided you follow a few essential principles. Here’s how to ensure every single batch of lemon blueberry scones that emerges from your oven is a triumph:

• Always use cold butter and cream: This is arguably the most crucial tip for achieving wonderfully tall and flaky scones. Bits of cold butter melt slowly in the hot oven, creating steam that puffs up the layers of dough, resulting in a light and tender texture. If your butter or cream is too warm, the butter will incorporate too readily into the flour, leading to dense, cake-like scones without those signature flaky layers.
• Handle the dough as little as possible: Overworking scone dough is a common pitfall. Excessive kneading or handling develops the gluten in the flour, making the resulting scones tough and chewy rather than soft and tender. Mix just until the ingredients are combined and the dough barely comes together. The less you touch it, the better the texture will be!
• Opt for fresh blueberries whenever possible: While frozen blueberries can be used in a pinch (see FAQs for tips), fresh blueberries are highly recommended for the best results. Frozen fruit contains more moisture, which can cause it to bleed its color into the dough, resulting in purple-tinged scones. More importantly, the extra moisture can weigh down the dough and affect its delicate rise and texture.
• Serve them while they’re super fresh: Scones, like many delicate baked goods, are best enjoyed shortly after they’ve come out of the oven. The longer they sit, the more they begin to dry out, and that delightful contrast of crisp edges and tender, moist insides starts to diminish. For the ultimate scone experience, I highly recommend serving them within 1-2 hours of baking. You’ll notice a remarkable difference in flavor and texture! (Don’t worry, we have make-ahead tips below for convenience.)

Baking Tip: Why Cold Ingredients are Essential for Biscuits and Scones

Yes, you absolutely can! While heavy cream offers the richest flavor and most tender texture, there are excellent alternatives. You can use half-and-half with very similar results, though you might start with only 3/4 cup and gradually add more as needed, as it’s slightly thinner. For a slightly different, tangy flavor profile and a lighter, softer scone, buttermilk is a fantastic option. If you choose to use buttermilk, remember to add 1/4 teaspoon of baking soda along with the baking powder to neutralize the acid in the buttermilk and ensure proper leavening and rise. This will create a delightful, slightly tangier scone that’s equally delicious.

Absolutely! This lemon blueberry scone recipe is incredibly versatile and serves as a wonderful foundation for countless flavor combinations. Feel free to experiment and create your own signature scones! Raspberries, chopped peaches, fresh strawberries, or dried cranberries (rehydrated if very dry) would all be utterly delicious substitutes for blueberries. You can also play with the citrus element by substituting lemon zest and juice for orange or even lime, depending on your preference. Consider adding a touch of cinnamon or cardamom for warmth with certain fruit pairings, or even a hint of almond extract for a different aroma.

Yes, you can certainly use frozen blueberries if fresh ones aren’t available, but there are a few important considerations. It is crucial that you do not thaw the frozen blueberries before adding them to the dough. Thawing will release too much moisture, which can make your dough wet and cause the blueberries to bleed their color excessively, leading to purple scones. When working with frozen blueberries, be extra careful and gentle as you fold them into the dough to minimize breakage and color bleeding. Expect a slightly softer scone with potentially more color variation, but they will still be delicious!

Scones are wonderfully freezer-friendly, both before and after baking, making them perfect for meal prep or enjoying fresh scones anytime!

To freeze unbaked scones: Shape and cut your scone dough as directed. Place the raw wedges on a parchment-lined baking sheet, ensuring they don’t touch. Cover the entire sheet pan tightly with plastic wrap and freeze until solid, typically a few hours. Once solid, you can transfer the frozen scones to an airtight container or a freezer-safe ziplock bag for up to 1-2 months. When you’re ready to bake, simply place the frozen scones directly onto a prepared baking sheet and bake as directed, adding an extra 5-10 minutes to the bake time as needed, or until golden brown and puffed.

To freeze baked scones: Allow freshly baked and cooled scones (before glazing) to freeze in a single layer on a baking sheet. Once frozen solid, transfer them to an airtight container or a freezer-safe bag. They will keep well for up to 1 month. To enjoy, thaw them at room temperature for a few hours, then gently warm them in a low oven (around 250°F / 120°C) for 5-10 minutes to refresh. Once warmed, prepare and drizzle with the fresh lemon glaze, and serve immediately.