Lemon Blueberry Tender Scones (Printable version)

Tender scones filled with fresh blueberries and a bright lemon zest for a delightful baked treat.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1 teaspoon finely grated lemon zest

→ Wet Ingredients

06 - 1/2 cup unsalted butter, cold and cubed
07 - 2/3 cup heavy cream, plus more for brushing
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract
10 - 2 tablespoons fresh lemon juice

→ Add-ins

11 - 1 cup fresh blueberries

→ Optional Glaze

12 - 1/2 cup powdered sugar
13 - 1 to 2 tablespoons fresh lemon juice

# Directions:

01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest until evenly mixed.
03 - Add cold, cubed butter to the dry mixture and cut in using a pastry blender or fingertips until coarse crumbs form.
04 - Whisk together heavy cream, egg, vanilla extract, and lemon juice in a separate bowl.
05 - Pour wet ingredients into dry mixture and gently fold together until just combined without overmixing.
06 - Carefully fold fresh blueberries into the dough, preserving their shape.
07 - Turn dough onto a lightly floured surface and gently pat into a 7-inch round disk about 1 inch thick.
08 - Slice the disk into 8 equal wedges and arrange them spaced apart on the prepared baking sheet.
09 - Lightly brush the tops of the wedges with additional heavy cream.
10 - Bake for 16 to 18 minutes until golden brown, then transfer to a wire rack to cool.
11 - Whisk powdered sugar with lemon juice until smooth and drizzle over cooled scones.

# Expert advice:

01 -
  • They come together in less than an hour from start to finish, making them perfect for those mornings when you want something special without the fuss
  • The combination of bright lemon and sweet blueberries is like bottling summer itself—refreshing and utterly craveable
  • They're tender and crumbly in all the right ways, proof that sometimes the simplest ingredients create the most memorable moments
02 -
  • Cold butter is non-negotiable—I made this mistake once with room-temperature butter and ended up with dense, flat scones that no amount of lemon could save
  • Don't overmix the dough. The moment everything is combined, stop. A few streaks of flour are your friend here, not something to worry about
  • Frozen blueberries work beautifully and often taste even more vibrant than fresh ones—add them straight from the freezer without thawing
03 -
  • Keep all your ingredients cold until the moment you mix them—even your mixing bowls and flour can be chilled if you have time
  • The moment you see the dough come together with those streaks of flour still visible is the exact moment to stop mixing, not a second longer

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