Fluffy Blueberry Lemon Scones

These fluffy blueberry lemon scones bring together the brightness of fresh lemon zest with bursts of juicy blueberries for a sweet and tangy treat. The tender crumb comes from cold butter carefully worked into the flour, and a touch of heavy cream and vanilla adds richness. Baking at a high temperature creates perfectly golden crusts with soft, airy insides. Whether enjoyed for breakfast or a satisfying snack, these scones add a fresh, bright note to your day.

I stumbled upon this recipe when I had a glut of blueberries to use up on a lazy weekend. Sharing batches with neighbors turned into a delightful tradition, and now these scones are requested whenever blueberry season rolls around.

Ingredients

• All-purpose flour: provides the structure and keeps the scones tender use good quality unbleached flour for the best texture
• Granulated sugar: balances the tartness of lemon zest organic sugar offers a cleaner sweetness
• Baking powder: helps the scones rise for a fluffy result always check freshness for best puff
• Fine salt: enhances the lemon flavor and sweetness sea salt brings a delicate touch
• Finely grated lemon zest: infuses the scones with bright fresh aroma use unwaxed lemons and grate with a microplane for best taste
• Unsalted butter: cold and cubed is key for flaky layers opt for a high-fat European butter if possible for richness
• Heavy cream: adds moisture and tenderness look for cream with no additives to keep flavor pure
• Large egg: binds the dough and creates a soft crumb room temperature is ideal for even mixing
• Pure vanilla extract: adds depth and rounds out flavor real vanilla is always better than imitation
• Fresh or frozen blueberries: pack bursts of fruity sweetness choose firm fresh berries for best texture
• Powdered sugar for glaze: melts into a smooth sweet finish sifting prevents lumps
• Fresh lemon juice for glaze: delivers a bright citrus zing fresh is best for brightness

Instructions

Prepare your workstation:

Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking

Mix dry ingredients:

In a large mixing bowl whisk together the flour, sugar, baking powder, salt, and lemon zest until evenly blended

Cut in the butter:

Add very cold cubed butter into the flour mixture then use a pastry cutter or your fingertips to work it in until the mixture looks like coarse crumbs about the size of small peas This step is crucial for creating flaky layers in the scones

Combine wet ingredients:

In a separate bowl whisk the heavy cream, egg, and vanilla extract together until smooth with no streaks of yolk remaining

Bring the dough together:

Pour the wet ingredients over the flour mixture and gently stir until just combined The dough should look shaggy and slightly rough Avoid overmixing to keep the scones tender

Fold in blueberries:

Sprinkle the fresh or frozen blueberries evenly over the dough then gently fold them in very carefully so the berries remain intact and the dough stays light

Shape the dough:

Turn the dough out onto a lightly floured surface and pat into a seven inch disc approximately one inch thick Work quickly to keep the butter cold which is vital for texture

Cut scones and arrange:

Slice the disc into eight even wedges, then transfer each wedge to the prepared baking sheet Leave room between each piece to ensure even baking

Brush and bake:

Brush the tops of each scone lightly with a little extra heavy cream to encourage a golden crisp crust Bake for sixteen to eighteen minutes until the tops turn a warm golden hue and edges are set

Cool and glaze:

Let the scones cool on a wire rack for about ten minutes For an extra touch whisk powdered sugar and fresh lemon juice into a glaze and drizzle over the scones while still slightly warm

My favorite part is definitely the lemon zest. The very first time I added extra zest, the entire kitchen smelled like spring and it instantly brightened my mood. My kids always sneak bites before the glaze fully sets making for a fun little family moment every time we bake these together.

Storage Tips

Allow the scones to cool completely before storing Store in an airtight container at room temperature for up to two days For longer storage freeze the scones individually wrapped then reheat in a low oven to restore that just baked texture

Ingredient Substitutions

Frozen blueberries work well without thawing to prevent extra moisture in the dough You can swap raspberries or blackberries in for a different fruity flavor For a dairy free option try replacing heavy cream with full fat coconut milk

Serving Suggestions

Enjoy these scones warm out of the oven with a dab of butter or a spoonful of lemon curd They pair beautifully with black tea at breakfast or make a lovely afternoon pick me up I have also packed them for picnic brunches with friends which was a big hit

These scones are best served warm and can be frozen for later. A simple lemon glaze adds a bright finishing touch.

Common Questions About Recipes

→ What makes the scones fluffy?

Cold cubed butter cut into the flour creates little pockets that melt during baking, resulting in a tender, fluffy texture.

→ Can I use frozen blueberries?

Yes, frozen blueberries can be folded in without thawing to prevent the dough from becoming too wet.

→ How does lemon zest affect the flavor?

Finely grated lemon zest adds a bright, zesty aroma that complements the sweetness of the blueberries.

→ Why brush cream on top before baking?

Brushing cream creates a golden, slightly crisp exterior that enhances both texture and appearance.

→ How can I avoid dense scones?

Gently mix the dough and avoid overworking it to keep the texture light and tender.