These lemon blueberry scones use fresh blueberries and lemon zest to make a truly special dessert. The zest gives them a nice bright flavor, and the berries give a vibrant color and some added juiciness.
Of course, the generous amount of butter doesn’t hurt either.
What You Need to Make Them
To make these scones you’ll need things like blueberries, butter, and a fresh lemon.
Blueberries
While I recommend using fresh berries, frozen will also work. You’ll probably want to thaw and drain them though, or your scones could be stained blue/purple.
Butter
Any regular butter will work for this, but I recommend using unsalted.
Lemon
While a lemon should be easy to acquire, you’ll need some way of getting the zest. Something like a rasp-style grater or other “zester” would be ideal.
How to Make Lemon Blueberry Scones
Add the Butter
The first step to making these scones is cutting the butter into the flour. This can be done several ways, but I recommend using a cold metal utensil.
Add, then Mix
You’ll then add the rest of the ingredients and stir everything to form a dough.
Shape, Cut, Chill
Afterwards, you’ll shape, cut, and chill the scones.
This takes less time if you use your freezer rather than refrigerator.
Bake and Enjoy
Finally, you’ll bake the scones until they’re lightly browned and cooked through.
3 Tips for Making the Best Scones
Make sure the butter is cold. If the butter is too warm when the scones go in the oven, it will melt away instead of settling into the scones. Full disclosure: in an effort to save time, I accidentally added the milk before cutting in the butter. This made the baking conditions less than ideal, but these scones still worked out. Basically, don’t worry if things don’t go perfectly – these will still taste great.
Chill everything possible to keep the butter from warming up. Chill your bowls, ingredients, and work surface if you can (for example, put a large cutting board in the freezer).
Use plenty of flour. The dough for these scones isn’t very dry, so you’ll probably need a good bit of extra flour. Use it to keep them from sticking (to your work surface and hands,) especially when shaping them into circles.
Thoughts and Other Posts
Below I’ve listed the ingredients, ingredient amounts, and steps for making these lemon blueberry scones. If you like this recipe, consider sharing with friends and family, or check out my recipe for fudgey brownies.
You can also follow me on Wix or Pinterest to be alerted of my new posts. My next post will be a recipe for spicy Asian Noodles. If that sounds good to you, be sure to follow 🙂
Recipe
Ingredients
2 1/2 cups self-rising flour, 384 grams
3/4 cups white sugar, 173 grams
1 1/2 sticks unsalted butter, 170 grams
1 large egg, beaten
1 cup whole milk, 227 grams, + more for brushing on the scones
zest from 1 lemon
1 1/4 cups blueberries, 170 grams
Makes 16 small scones
Preparation
Combine the flour and sugar, cut in the butter*, then stir in the other ingredients.
Turn dough out onto a well-floured work surface, cut in half**, then form each half into a circle. Cut each circle into 8 triangles, brush with milk, then chill until ready to bake***.
Bake at 425 F (218 C) for about 15 minutes or until lightly golden brown.
Notes
* Something like a cheese grater would work for this; simply grate cold butter into the flour/sugar. You can also use something like a pastry blender.
** I always bake 1 circle at a time and freeze the other. I’m not sure how these would turn out if you did both at once. Because of this, I recommend baking only 1 circle’s worth (8 scones) at a time.
*** You’ll want to chill them for at least 10-20 minutes, but no longer than 30.
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