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Simple Blueberry Lemon Scones

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Melt in your mouth lemon scones bursting with fresh blueberries! You won’t believe how easy they are to make!

A quick note about the blueberries, if you want your scones to be “pretty” and not all blue, I recommend that you use Fresh blueberries. They are still delicious either way, but frozen blueberries tend to color-bleed, giving the overall scone a blue-ish tint.
blueberry lemon scones

Blueberry Lemon Scones

You’ll Need:
2 cups all-purpose flour, plus more for hands and work surface
6 tbsp. granulated sugar
2½ tsp. baking powder
½ tsp. salt
zest of 1 large lemon
8 tbsp. butter, frozen and grated with a cheese grater
1 large egg
1/2 cup heavy cream
1 tsp. vanilla extract
1 cup blueberries (fresh or frozen)

To Make Lemon Glaze

1 cup confectioners’ sugar, sifted
2-3 tbsp. fresh lemon juice

Preheat the oven to 400°F

Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

Measure flour, sugar, baking powder, and salt in a large bowl, then whisk the ingredients together to blend. Add the lemon zest and whisk again.

Toss the grated butter into the flour mixture and combine it with a pastry cutter until the mixture resembles coarse meal.

frozen grated butter

You want to use grated frozen butter rather than just cold because you want to create a pastry effect of light, fluffy layers.

Combine cream, egg, and vanilla together in a small bowl and whisk until smooth. Slowly pour the cream mix into flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened.

manual mix cream egg vanilla with whisk for homemade scones

Fold in the blueberries. The dough should be slightly wet. Avoid overworking the dough, or your scones will be tough.

With floured hands, work the dough into a ball as best you can and transfer it to a floured work surface. Shape the dough into an 8″ disc and cut into equal wedges with a very sharp knife.

cutting homemade scones

Carefully set the wedges onto the parchment paper or silpat lined baking sheet, not touching.

Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven & cool 5-10 minutes before serving.

To make glaze combine the listed glaze ingredients together, then drizzle over Warm Scones.

closeup of blueberry lemon scones with frosting

blueberry lemon scones
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Blueberry Lemon Scones

Budget101.com by Melissa 'Liss' Burnell
Get your taste of summer with these blueberry lemon scones
Add to Collection
Prep Time 10 mins
Cook Time 20 mins
0 mins
Total Time 30 mins
Course bread, Breakfast, Dessert, pastry
Cuisine American
Servings 8
Calories 322 kcal

Ingredients
  

  • 2 cups flour all-purpose
  • 6 tablespoons granulated sugar
  • teaspoon baking powder
  • ½ teaspoon salt
  • zest of 1 large lemon
  • 8 tablespoons butter frozen & grated with a cheese grater
  • 1 large egg
  • ½ cup heavy cream
  • 1 tsp. vanilla extract
  • 1 cup blueberries fresh or frozen
Lemon Glaze Topping

Instructions
 

  • Preheat the oven to 400°F
  • Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  • Measure flour, sugar, baking powder, and salt in a large bowl, then whisk the ingredients together to blend. Add the lemon zest and whisk again.
    2 cups flour, 6 tablespoons granulated sugar, 2½ teaspoon baking powder, ½ teaspoon salt, zest of 1 large lemon
  • Grate the butter into the flour mixture and combine it with a pastry cutter until the mixture resembles coarse meal.
    8 tablespoons butter
  • In a small bowl, combine cream, egg, and vanilla and whisk until smooth. Pour the cream mixture into the flour mixture and mix with a rubber spatula until everything is moistened.
    ½ cup heavy cream, 1 tsp. vanilla extract, 1 large egg
  • Fold the blueberries in. Scone dough should be slightly moist, but do not overwork the dough or your scones will be tough.
    1 cup blueberries
  • Working with floured hands, roll the dough into a ball and transfer it to a floured surface. Create a disc of dough about 8" in diameter and cut it into equal wedges with a very sharp knife.
  • Carefully set the wedges onto the parchment paper or silpat lined baking sheet, not touching.
  • Bake for 20-25 minutes, or until golden and cooked through. Cool for five to ten minutes before serving.

Prepare the Lemon Glaze

  • Glaze is made by mixing the glaze ingredients together and drizzling it over warm scones.
    1 cup confectioners’ sugar, 2-3 tablespoons fresh lemon juice
Recipe Size Alteration Note

If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.

Nutrition

Serving: 1gCalories: 322kcalCarbohydrates: 52gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 70mgSodium: 382mgPotassium: 79mgFiber: 1gSugar: 12gVitamin A: 612IUVitamin C: 3mgCalcium: 96mgIron: 2mgNet Carbs: 51g
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