Blueberry Lemon Scones
These scones are everything you want in a classic homemade scone: buttery, flaky, tender, and perfectly sweet with a bright pop of lemon and juicy blueberries. They’re simple to make and taste like something straight from a bakery.
Ingredients
Method
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, salt, and baking powder.
- Add the grated frozen butter and lemon zest to the dry ingredients. Gently mix until the butter is evenly distributed.
- Add the blueberries and toss them gently into the flour mixture.
- In a separate bowl, whisk together the heavy cream, vanilla extract, and egg.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix — this keeps the scones light, flaky, and tender. Mix only until there is no visible flour left.
- Transfer the dough onto a lightly floured surface and gently bring it together. Form it into an approximately 8-inch disc.
- Cut the dough into 8 triangles and place them onto the prepared baking sheet.
- Place the scones in the freezer for 20 minutes. This helps the butter stay cold, creating those beautiful flaky layers.
- Remove from the freezer, brush the tops with heavy cream, and sprinkle with a little extra sugar for a golden, crunchy topping.
- Bake for about 20 minutes, or until the scones are beautifully golden.
Video
Notes
Tips for the best scones:
- Keep your butter as cold as possible — frozen grated butter works beautifully.
- Don’t overmix the dough; a gentle hand makes the flakiest scones.
- Frozen blueberries work great and help prevent the dough from becoming too wet.