Fluffy Blueberry Lemon Scones

<p>These fluffy blueberry lemon scones bring together the brightness of fresh lemon zest and the juicy sweetness of blueberries in a tender, buttery dough. The secret to their softness lies in cold butter worked into the flour, combined with a touch of heavy cream and vanilla to add richness. Brushing the tops with cream before baking produces golden edges and a slight crispness, while an optional glaze of powdered sugar mixed with fresh lemon juice adds a fresh citrus finish. Perfect for breakfast or a sweet snack, these scones offer a delightful burst of summer flavors any time of year.</p> <p>I stumbled on this recipe one weekend when I had extra blueberries to use up. I shared the scones with neighbors who still ask about them every summer when blueberries are in season.</p>

Ingredients

<ul><li><strong>All-purpose flour:</strong> gives the scones structure and tenderness using unbleached flour ensures the best texture</li><li><strong>Granulated sugar:</strong> balances the tartness of lemon zest and adds subtle sweetness choosing organic enhances flavor purity</li><li><strong>Baking powder:</strong> provides the rise necessary for fluffy scones fresh powder guarantees optimal lift</li><li><strong>Fine salt:</strong> enhances the lemon flavor and balances sweetness sea salt offers a more delicate taste</li><li><strong>Finely grated lemon zest:</strong> infuses the dough with bright citrus aroma using unwaxed lemons and a microplane produces the best zest</li><li><strong>Unsalted butter:</strong> cold and cubed creates classic flaky layers select European high-fat butter for added richness</li><li><strong>Heavy cream:</strong> adds moisture and tenderness choose cream with no additives for purity</li><li><strong>Large egg:</strong> binds the scone dough and contributes to a soft crumb room temperature eggs mix more evenly</li><li><strong>Pure vanilla extract:</strong> offers flavor depth real vanilla is preferable for authenticity</li><li><strong>Fresh or frozen blueberries:</strong> give bursts of fruity flavor select firm berries for ideal texture</li><li><strong>Powdered sugar:</strong> used in the glaze melts smoothly for a sweet finish sifted before mixing</li><li><strong>Fresh lemon juice:</strong> in the glaze provides a bright, tangy zing using freshly squeezed juice is best</li></ul>

Instructions

<dl><dt><strong>Prepare your workstation:</strong></dt><dd>Preheat the oven to four hundred degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking</dd><dt><strong>Mix dry ingredients:</strong></dt><dd>In a large mixing bowl whisk together all-purpose flour sugar baking powder salt and lemon zest until the mixture looks evenly blended</dd><dt><strong>Cut in the butter:</strong></dt><dd>Add very cold cubed unsalted butter into the flour mixture then use a pastry cutter or your fingertips to work it in until the texture resembles coarse crumbs about the size of small peas This step is key for flaky layers</dd><dt><strong>Combine wet ingredients:</strong></dt><dd>In a separate bowl whisk heavy cream egg and pure vanilla extract together until smooth with no streaks of yolk</dd><dt><strong>Bring the dough together:</strong></dt><dd>Pour the wet ingredients over the flour mixture and stir gently just until combined The dough should look shaggy Careful not to overmix or scones will be tough</dd><dt><strong>Fold in blueberries:</strong></dt><dd>Sprinkle fresh or frozen blueberries evenly over the dough Then gently fold them in so the berries stay whole and the dough remains light</dd><dt><strong>Shape the dough:</strong></dt><dd>Turn the dough onto a lightly floured surface and pat into a seven inch disc about one inch thick Work quickly to keep the butter cold</dd><dt><strong>Cut scones and arrange:</strong></dt><dd>Slice the disc into eight even wedges and place them on the prepared baking sheet Leave enough space between each scone for even baking</dd><dt><strong>Brush and bake:</strong></dt><dd>Lightly brush the tops of each scone with extra heavy cream to create a golden crust Bake in the oven for sixteen to eighteen minutes until the tops are warm golden and edges are set</dd><dt><strong>Cool and glaze:</strong></dt><dd>Allow scones to cool on a wire rack about ten minutes For extra brightness whisk powdered sugar with fresh lemon juice and drizzle over the scones while still slightly warm</dd></dl>

<p>The lemon zest is my favorite part When I first added extra lemon to the recipe the whole kitchen smelled like spring I treasure the memory of my kids sneaking bites before I could glaze the scones</p>

Storage Tips

<p>Allow scones to cool completely before storing This prevents sogginess Store them in an airtight container at room temperature for up to two days For longer storage wrap individually and freeze then reheat gently in a low oven for that fresh-baked texture</p>

Ingredient Substitutions

<p>Frozen blueberries can be used straight from the freezer without thawing to keep the dough from becoming wet Sub raspberries or blackberries for a different flavor If heavy cream is not available use full fat coconut milk as a dairy-free alternative</p>

Serving Suggestions

<p>Serve scones warm with butter or lemon curd for extra indulgence They go beautifully with black tea at breakfast or as an afternoon treat I have also packed these for picnic brunches with friends where they are always a hit</p>

<p>These scones are best served warm and can be glazed for extra brightness. Enjoy with tea or pack for a picnic.</p>

Common Recipe Questions

→ What makes the scones fluffy?

Cold cubed butter cut into the flour creates small pockets that melt during baking, giving the scones a tender and fluffy texture.

→ Can I use frozen blueberries?

Yes, frozen blueberries can be used directly without thawing to keep the dough from becoming too wet and maintain bursts of flavor.

→ How does lemon zest affect the flavor?

Finely grated lemon zest adds a bright, zesty aroma that complements the sweetness of the blueberries, enhancing freshness in every bite.

→ Why brush cream on top before baking?

Brushing heavy cream on top creates a golden, slightly crisp exterior that improves texture and gives an appealing finish.

→ How can I avoid dense scones?

Mix the dough gently and avoid overworking it to keep the texture light and tender, preserving the flaky layers from cold butter.