Best 16 Lemon Blueberry Scones Recipes

BLUEBERRY SCONES WITH LEMON GLAZE

Steps:

• Preheat the oven to 400 degrees F.
• Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
• Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
• You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

LEMON BLUEBERRY SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper and set aside.
• Combine flour, sugar, baking powder, lemon zest, salt, and baking soda in the bowl of a food processor. Pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. Pour mixture into a large bowl. Fold in blueberries, making sure they are well coated with the dry ingredients.
• Beat 1/2 cup heavy cream, egg, and lemon juice together using a fork in a small bowl. Stir into flour mixture and mix just until slightly moistened.
• Turn dough out onto a well floured surface. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc; cut disc into 8 triangles. Transfer scones using a bench scraper to the prepared baking sheets (4 scones per baking sheet). Brush scones with 2 tablespoons heavy cream.
• Bake in the preheated oven until light brown, 20 to 23 minutes. Remove from the oven and let cool completely, about 30 minutes.
• Mix powdered sugar and lemon juice together in a small bowl. Transfer to a small resealable plastic bag; snip the corner off of the bag using scissors, and drizzle cooled scones with glaze.

BLUEBERRY-LEMON SCONES

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder and salt. Cut the cold butter into small cubes and add to the dry ingredients.
• Starting at low speed, beat the butter and dry ingredients. Increase the speed to medium and mix until the butter breaks into small pieces. Then stir in the milk, lemon zest and juice, and vanilla until moistened.
• Place the dough on a floured surface and fold in the blueberries, being careful not to break them. Form the dough into a long rectangle, about 1 inch thick. Cut the dough into 2 squares. Cut each square in half diagonally, and then cut those pieces in half again. You should have 8 triangles total.
• Transfer the scones to the prepared baking sheet, spacing them 2 inches apart. Bake until golden brown, 17 to 21 minutes. Let cool. Serve with Honey Butter and Blackberry Jam.
• In a medium bowl, combine the butter and honey and blend thoroughly.
• To serve, transfer to a butter crock.
• You can also roll the butter into a log, chill it and then slice it into individual pieces. Place the blended butter on a piece of plastic wrap, shaping it into a rectangle. Wrap the butter tightly in the plastic wrap, folding the sides in first and then the top and bottom. Roll into a log and refrigerate until firm. To serve, cut 1/4- to 1/2-inch slices and arrange them in a butter dish.
• Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
• Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger--or a clean object about the width of a finger--through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick--it will thicken as it cools. (See Cook's Note)
• When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.

LEMON BLUEBERRY DROP SCONES

Steps:

• In a large bowl, combine the first 6 ingredients. In another bowl, combine the yogurt, egg and butter. Stir into dry ingredients just until moistened. Fold in blueberries. , Drop by heaping tablespoonfuls 2 in. apart onto a greased baking sheet. Bake at 400° for 15-18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm scones.

LEMON DROP BLUEBERRY SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a large baking sheet.
• Combine flour, sugar, baking powder, 1 teaspoon lemon zest, baking soda, and salt in a large bowl.
• Mix together lemon yogurt, butter, and egg in a separate bowl. Stir yogurt mixture into flour mixture until just moistened. Fold blueberries into mixture.
• Drop batter by heaping tablespoons 2 inches apart on the prepared baking sheet.
• Bake in the preheated oven until lightly browned, 15 to 18 minutes.
• Meanwhile, stir together confectioners' sugar, lemon juice, and 1/2 teaspoon lemon zest in a small bowl until glaze is smooth.
• Drizzle glaze over warm scones and serve.

BLUEBERRY SCONES WITH LEMON GLAZE

Steps:

• Preheat the oven to 400 degrees F.
• Scones: Whisk together the baking mix and sugar in a large bowl. Mix in the butter with your hands or a pastry blender until the butter is the size of peas. Beat the eggs well with the 1/4 cup milk in a small bowl. Pour the wet ingredients into the dry ingredients and combine until just blended. Do not over mix. Gently fold in the blueberries. Turn the dough out onto a floured surface and pat into a 3/4-inch thick square. Cut into 4 squares, then cut each square into 2 triangles. Arrange the scones on an ungreased baking sheet and bake until golden brown, about 15 minutes. Remove to a wire rack and let cool a bit before glazing.
• For the glaze: Whisk together the confectioners' sugar, lemon juice, and vanilla until smooth. Pour evenly over the warm scones. Transfer to a serving platter and serve.

WHOLE-GRAIN BLUEBERRY LEMON SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Whisk all-purpose flour, whole wheat pastry flour, baking powder, and salt together in a large bowl. Rub in cubed butter with your fingers until mixture resembles coarse meal. Fold in blueberries and lemon zest.
• Whisk 5 tablespoons heavy cream, honey, and egg together in a small bowl. Pour over the flour mixture; mix gently with your hands until dough just comes together.
• Turn dough out onto a lightly floured work surface. Pat dough into a 6-inch round about 1 inch thick. Cut dough into 12 rounds using a round cutter.
• Transfer rounds to the prepared baking sheet. Drizzle remaining 2 tablespoons heavy cream over the tops.
• Bake in the preheated oven until golden brown, 12 to 15 minutes.

LEMON-BLUEBERRY SCONES

Steps:

• Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
• In food processor bowl with metal blade, place flour, baking powder and 3 tablespoons of the sugar. Cover; process with on-and-off pulses 6 times or until blended. Add butter, scattering evenly over dry ingredients, and lemon peel. Cover; process with on-and-off pulses 12 times or until consistency of coarse crumbs.
• Transfer crumb mixture to large bowl. Add blueberries, tossing with fork until blended. Add whipping cream and vanilla, tossing with fork just until dough begins to form, about 30 seconds (do not overmix).
• On cookie sheet, press dough into 8-inch round. Cut into 8 wedges; separate wedges slightly. Sprinkle remaining 1 tablespoon sugar evenly over wedges.
• Bake 14 to 16 minutes or until golden brown. Cool on cooling rack 10 minutes. Serve warm or at room temperature.

LEMON-BLUEBERRY SCONES WITH BLUEBERRY GLAZE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
• Combine whole wheat flour, all-purpose flour, sugar, baking powder, cardamom, lemon zest, baking soda, salt, and ginger in a large bowl. Grate in frozen butter using a box grater and toss until mixture resembles coarse crumbs.
• Mix yogurt, cream, egg, and vanilla extract together in a small bowl. Add to the flour mixture to form a crumbly dough, stirring just until no dry clumps of flour remain. Stir in unthawed blueberries.
• Pour crumbly dough onto the parchment-lined baking sheet. Press dough together firmly until it forms a cohesive 8-inch circle. Flatten top to ensure the circle is even. Cut into 8 triangular pieces. Arrange the pieces 1 inch apart on the same parchment-lined pan.
• Whisk egg and water together in a small bowl for the egg wash. Gently brush over the top of each scone.
• Bake scones in the preheated oven until tops are golden brown, 20 to 25 minutes. Let cool completely, about 30 minutes.
• Use the back of a wooden spoon to press thawed blueberries through a fine-mesh strainer into a medium bowl to extract 2 or 3 tablespoons of juice. Discards skins and seeds. Whisk confectioners' sugar and lemon juice into the blueberry juice until smooth. Drizzle blueberry glaze over cooled scones.

BLUEBERRY SCONES WITH LEMON GLAZE

Steps:

• Preheat the oven to 400 degrees F.
• Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs.
• Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
• Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.
• Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches.
• Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares.
• Cut the squares in 1/2 on a diagonal to give you the classic triangle shape.
• Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream.
• Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
• Technically you should make this simple lemon glaze in a double boiler (i.e. over a pot of simmering water with a heatproof bowl set on top) but it's even simpler to zap it in the microwave.
• Mix the lemon juice and confectioners' sugar together in a microwave-safe bowl.
• Stir until the sugar dissolves.
• Add the lemon zest and butter.
• Nuke it for 30 seconds on high.
• Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones.
• Let it set a minute before serving.

BLUEBERRY SCONES WITH LEMON GLAZE

Steps:

• Heat oven to 350°F. Mix all the dry ingredients together. Cut in softened butter. Gently fold in the sour cream and vanilla. Fold in blueberries. Do not overwork the dough.
• Scoop dough (about 1/3 cup) onto two lightly greased baking sheets. Bake 30 minutes or until golden brown. Cool 5 minutes.
• Zest one lemon with a microplane grater. Cut all threee lemons in half; juice. In a medium sauce pan over medium heat, whisk together the lemon zest, lemon juice, eggs and sugar. Whisk constantly; do NOT boil. Once the mixture is hot, turn the heat to low and whisk in the butter, 1 tablespoon at a time. Continue cooking on low for 6 minutes until the lemon glaze has thickened. Remove from heat and let cool.
• Serve warm scones with lemon glaze. Store any leftover lemon glaze in refrigerator.

LEMON VERBENA BLUEBERRY SCONES

Steps:

• Center a rack in the oven and preheat the oven to 400°F.
• Line a baking sheet with parchment or a silicone mat.
• Stir the egg and cream together in a small bowl.
• Whisk the flour, baking powder, and salt together in a large bowl.
• In a separate bowl add the sugar, lemon zest, and lemon verbena leaves. Rub everything together with your fingers to bring out the lemon flavor.
• Stir lemon mixture into the flour mixture. Add the butter to the flour/lemon sugar mixture. Using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You will have some little butter clumps and some larger clumps-the size of peas.
• Pour the egg and cream over the dry ingredients and stir with a fork just until the dough comes together. It will be sticky. Don't over mix. Still in the bowl, gently knead the dough by hand, 8 to 10 times.
• Gently fold in the blueberries.
• Lightly dust a work surface with flour and turn out the dough. Divide it in half. Working with one piece at a time, pat the dough into a rough circle that's about 5 inches in diameter, cut it into wedges or use a round cookie cutter and cut out the scones.
• Brush the scones with cream and sprinkle Turbinado sugar on top.
• Bake the scones for 20 to 22 minutes, or until their tops are golden brown. Transfer them to a rack and cool.
• Glaze with my lemon glaze recipe #411928, if desired.
• These are best eaten warm and on the day they are made.

LEMON BLUEBERRY DROP SCONES

Steps:

• 1. In a large bowl combine the first 6 ingredients. In another bowl, combine yogurt, egg & melted butter. Stir into dry ingredients just until moistened. Fold in blueberries. Drop by heaping tablespoons onto a greased baking sheet. Bake at 400F for 15-18 minutes or until lightly browned.
• 2. combine ingredients for glaze. Drizzle on warm scones.

FRESH BLUEBERRY LEMON SCONES

Steps:

• 1. Preheat oven 425, place oven rack in middle of oven. Line cookie sheet with parchment paper.
• 2. In large bowl, combine flour, sugar, baking powder and salt. Cut in cold butter with a pastry cutter. Mixture should look like coarse crumbs.
• 3. In small bowl, combine 1 egg, slightly beaten, lemon extract, buttermilk and lemon zest.
• 4. Add to flour mixture and stir just until dough comes together. Do not over mix. Fold in blueberries.
• 5. Knead dough in bowl 4-6 times. Transfer to a lightly floured surface. Pat dough into a 7" circle
• 6. Cut into 8 wedges. Place wedges on prepared cookie sheet.
• 7. Brush tops of scones with beaten egg. Sprinkle with sugar.
• 8. Bake at 425 for 20 mins. or until golden brown

BLUEBERRY SCONES WITH LEMON GLAZE

Steps:

• Preheat the oven to 400 degrees F. Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze. Technically you should make this simple lemon glaze in a double boiler (i.e. over a pot of simmering water with a heatproof bowl set on top) but it's even simpler to zap it in the microwave. Mix the lemon juice and confectioners' sugar together in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Nuke it for 30 seconds on high. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

BLUEBERRY LEMON CREAM SCONES (WITH GLAZE)

Steps:

• Directions Preheat the oven to 400 degrees F. Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze. You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.