ive been on a scone kick lately. well, banana bread, brownies and scones. one day i will get that sourdough starter started. but, today is not that day. not when i have a baking sheet full of these delicious and easy lemon blueberry scones.
last year i made these delicious raspberry almond streusel scones. from then on, i was hooked on scones. more recently, i went more savory with these herb de provence. also super easy and delicious. easter rolled around and my kids asked for blueberry scones. after weeks spent perfecting scones, this recipe went off perfectly the first time! this rarely happens.
I posted that first batch of scones to my instagram stories. lots of recipe requests came in. so, i wrote down the measurements and retested the recipe. now, these easy lemon blueberry scones have their own spot on the blog!
what makes the perfect scone?
a great scone should have a few things going for it. it should be:
- golden on the outside
- light, tender and flaky on the inside
- it should have a solid structure
- a short crumb, with the slightest crumble
secrets to a great scone…
to make a great scone, you HAVE to remember a few things:
- keep your ingredients COLD, always and with everything
- to make them properly and perfectly each time, you have to go by hand. no short cuts on this!
- use a flour that’s meant to make pie crusts or biscuits. all purpose works in a pinch. but, pastry, cake or self rising flour is going to give you a great scone every time
- use must use butter. do not try margarine. frozen coconut butter could work. although, I haven’t tried this method
- give the dough time to rest and get cold
- rising agents: this is more a matter of preference. i personally have great success when I use a pinch of baking powder and one egg
these lemon blueberry scones are made from
- pastry flour
- frozen, unsalted butter
- baking powder
- lemon sugar
- a full cup of fresh blueberries
- heavy cream
- vanilla, lemon and almond extracts
- large egg
how to make lemon sugar
this is the easiest sugar ever, promise. its made from lemon zest and sugar. there’s no need to premix. combine 1/2 c sugar with the zest of one lemon. using your hands, whisk or spoon, rub the zest into the sugar. the sugar will start to resemble wet sand. voila, lemon sugar!
how make lemon glaze
another super easy part of this recipe. simply combine 1/2 c powdered sugar with 2-3 tsp lemon juice. if you want more glaze, bump it up to 1 c, with 1-1.5 tbsp lemon juice. drizzle on top of slightly cooled scones. allow 30 minutes to fully set.
special tools to make these scones
a pastry cutter is one of those tools that you think you don’t need until you finally do use one. yes, its a bit of work to cut the butter into the dough. but, ive taken to liking it more than I thought I would. its almost therapeutic- running the cutter through the flour + butter mixture. it works magic every single time.
other options include:
- your hands: which are hot and we’re trying to keep everything super cold
- food processor: works perfectly fine for this. but, you’ll want to transfer the mixture to a bowl before adding any wet ingredients
- two knives: I have not tried this technique, but it seems to follow the same basic idea as the other methods
another basic tool i recommend for this is a box grater. this helps tremendously when getting the butter to a good size for cutting into the flour. use the medium hole side. the side that gives you finely shredded cheese.
a few tips to make these the best lemon blueberry scones
- pastry flour: if you can, use this or self rising flour. these flours are meant to be made into biscuits and scones
- all purpose flour: this works, too. especially now when flour is a bit hard to find
- blueberries: cover the blueberries in 1-2 tsp of the flour mixture. toss them onto a small plate or baking sheet and freeze while you make the rest of the scones. covering the berries in flour helps them stay in the batter rather than sinking to the bottom.
- size matters: don’t use jumbo blueberries for these scones. the smaller (normal sized) ones work best here
- cold ingredients: i mean, COLD. frozen even. I use frozen butter in fact. keep everything as cold as possible while making scones. if the dough gets too sticky, put it in the freezer for 10-15 minutes
- chill time: this is when your dough gets to collect itself. let it rest and get cold. this helps it puff up in the oven
- cutting the scones: to get a perfect slice, dust a dough scraper or long, sharp knife with flour. slice down and then up. don’t twist. repeat.
- preheat the oven: most ovens, even modern ones, need at least 20-25 minutes to preheat to the desired temperature. when you pop these into the freezer to chill, turn the oven on
- oven temperature: you want the temperature to be 400F. watch the scones. they should be golden, but not burned. if the recipe time doesn’t work, check back each minute until they are
easy lemon blueberry scones
- pastry cutter
- dough scraper or large knife
- baking sheet
- parchment paper
lemon blueberry scones
- 1/2 c sugar (100g)
- zest of one lemon
- 2 c pastry flour (272)
- 2 tbsp flour (for shaping dough and coating blueberries)
- 2 tsp baking powder
- 1/2 tsp salt
- 8 tbsp unsalted butter, frozen
- 1/2 c heavy cream
- 1 large room temperature egg, lightly beaten
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract, sub with vanilla extract
- 1 tsp lemon extract
- 1 c fresh or frozen blueberries
- 1/2 c powdered sugar
- 2-3 tsp lemon juice
- in a bowl, mix frresh or frozen blueberries with 1 Tbsp flour until all the berries are coated. Chill in the freezer until ready to mix in.
- In a large mixing bowl, combine sugar and lemon zest. Using your hands, spoon or whisk, rub zest and sugar together until it resembles course sand. Whisk together flour, baking powder and salt with the sugar/lemon zest mixture. Grate in frozen butter, stopping every 2-3 tbsp to lightlty toss the grated butter into the flour. When all the butter has been grated in, use a pastry cutter to work the butter into the flour mixture. Work in until the butter is fully incorporated and the mixture resembles corse sand.
- In a seperate bowl, combine the heavy cream, extracts and lightly beaten egg.
- Stream 1/2 cream and egg mixture into the flour/butter mixture. Incorpotate. Fold in 1/2 chilled/coated blueberries. Add remaining cream/egg mixture, along with the remaining blueberries. Mix until the dough just comes together.
- Pour dough onto a lightly floured surface.Gently shape the dough into a ball. Gently press down the dough from middle to edges to form a disk. Fold in half. Repeat gently pressing the dough back into a round disk. Shape into a 7-8″ disk.Place the dough disk onto a parchment lined baking sheet or plate. Chill in the freezer for 30-40 minutes.
- Preheat the oven to 400 FRemove scones from the freezer. Using a dough scraper or long sharp knife, cut scones into 6-8 wedges. Pull 1/2 -1″ apart. Brush scones with the heavy cream.
- Bake in the oven at 400 F for 15-18 minutes. Scones should be lightly golden brown, mostly at the edges. Scones will be very fragrant (your nose will let you know when they’re done!). If needed, insert a toothpick into the center of a scone. Toothpick should come out clean.
- Allow scones to cool for 1-2 minutes on the baking sheet. Transfer to a cooling rack to cool additional time as needed. Mix powdered sugar and lemon juice to desired consistency. If more glaze is desired, use 1 c powdered sugar and 1-1 1/2 tbsp lemon juice. Drizzle lemon glaze while scones rest on the cooling rack.
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