Lemon Blueberry Scones
Mike G
8
15 minutes
15 minutes
These Lemon Blueberry Scones are the perfect balance of tender, buttery crumb and bright, fruity flavor. Fresh blueberries burst with sweetness in every bite, while lemon zest and juice add a refreshing citrus note that makes these scones feel light and elegant. They're ideal for weekend brunch, afternoon tea, or a special breakfast treat that comes together in just 30 minutes.
The secret to perfect scones is keeping the butter cold and handling the dough gently. This creates those coveted flaky layers and a tender texture that's never dry or dense. The combination of baking powder and baking soda gives these scones a beautiful rise, while the lemon juice adds tang and helps activate the leavening for extra lift.
Submitted by Mike G with thanks.
Ingredients
- 2 cups (250g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, cold and cut into small pieces
- 1/2 cup (75g) fresh blueberries
- Zest of 1 lemon
- 1/2 cup (120ml) milk
- 1/4 cup (60ml) fresh lemon juice
- 1 teaspoon vanilla extract
Directions
- Preheat and prepare: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and set aside.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
- Cut in the butter: Add the cold butter pieces to the dry ingredients. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This creates the flaky texture.
- Add blueberries and lemon: Gently fold in the fresh blueberries and lemon zest, being careful not to crush the berries. Distribute them evenly throughout the mixture.
- Combine wet ingredients: In a separate small bowl or measuring cup, whisk together the milk, fresh lemon juice, and vanilla extract. The mixture will curdle slightly—this is normal and creates a buttermilk-like effect.
- Form the dough: Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or spatula until just combined. The dough should be slightly shaggy and just hold together. Do not overmix—a few dry streaks are okay.
- Shape the scones: Turn the dough out onto a lightly floured surface. Gently pat it into a circle about 1 inch thick and 7-8 inches in diameter. Handle the dough as little as possible to keep it tender.
- Cut into wedges: Using a sharp knife or bench scraper, cut the circle into 8 equal wedges, like slicing a pizza.
- Arrange and bake: Transfer the wedges to the prepared baking sheet, leaving about 2 inches of space between each scone. Bake for 12-15 minutes, or until the scones are golden brown on top and the edges are lightly crisp.
- Cool: Remove from the oven and allow the scones to cool on the baking sheet for 5 minutes. This helps them set without becoming soggy. Then transfer to a wire rack to cool completely, or enjoy warm.