Blueberry Lemon Scones

The month of March did not have any trouble keeping us moving! Video projects kept us busy in the best kind of way and our little team of two (Heyyy Brightside Pictures!) got to play with some really fun food brands! We spent most of the month on the road from New Orleans to Philly, so we didn’t have much time to get down and dirty in our own kitchen.

Blueberry Lemon Scones

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The all-powerful sweet tooth has been strong since we got back to town and the idea of blueberry scones had been floating around in my head for days.

I needed some amazing scones in my life but had never made them before, so I combed through recipes from my favorite sources of food inspiration and the winner was this Bakery Style Blueberry Scone recipe from Lindsay at Pinch of Yum. (*If you’ve never checked out her blog, it’s full of amazing recipes!)

Blueberry Lemon Scones

After trying out a couple other recipes along the way, this one was definitely our favorite! It had everything I was hoping for in a scone; perfectly crunchy on the outside (especially with the sprinkling of turbinado sugar on top!) and perfectly light and fluffy on the inside.

Fresh blueberries add the perfect subtle sweetness and a great pop of color. I went with lemon zest instead of the orange zest the recipe called for. Something about the combo of sweet blueberries and tart lemon gets me every time!

Blueberry Lemon Scones

These scones came together really fast, which is a trait I love in a baked goody! I finally got the chance to use our new hand mixer here, but you can use a stand mixer or some good old fashioned elbow grease for these to whip these up. Just be careful not to over mix! Some lovely doughy lumps are more than welcome here.

You’ll also want to make sure you’re working with very cold butter and cream. I like to use a coarse grater to grate in the butter. To make sure it stays cold, I pop that stick of butter in the freezer a few minutes before it’s time to grate.

If you love a good pastry, you definitely want to give these scones a try! With a little research (check out these scone tips from Food & Wine!) and a great recipe, these bad boys hit the spot.

Blueberry Lemon Scones

The Key to Killer Scones:

  • Use very cold butter and cream. (Pop the butter in the freezer for a few minutes before you’re ready to use it.)

  • Don’t over mix the dough. (Mix just until ingredients are incorporated. Lumps are fine!)

  • They should be on the colder side before baking. (If you’re working in a hot kitchen, you can wait to preheat your oven until scones are formed and cut. Pop the parchment lined pan of scones in the refrigerator while the oven preheats. Brush with cream & sprinkle with sugar just before putting them into the oven.)

  • Give them some room to breathe! (Space the scones about an inch apart from each other.)

Blueberry Lemon Scones
Yield: 8
Author:

Blueberry Lemon Scones

prep time: 20 Mcook time: 20 Mtotal time: 40 M

ingredients:

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 1 tbsp. grated lemon zest 
  • 1/2 cup cold unsalted butter
  • 1 large egg
  • 1/2 (to 2/3) cup cold heavy cream 
  • 1 cup fresh blueberries
  • heavy cream for brushing over tops
  • turbinado sugar for sprinkling over tops 
  • butter or jelly/jam for spreading (optional)

instructions:

  1. Preheat oven to 400° F.
  2. In a large mixing bowl (or stand mixer), combine flour, sugar, baking powder, salt and zest.
  3. Using a course grater, grate in very cold butter and mix (using hand mixer or electric stand mixer) until dough is in pea size crumbles.
  4. With mixer on low, add egg and slowly stream in heavy cream.
  5. Mix just until you get a stiff, slightly sticky dough.
  6. Add blueberries and mix just until incorporated.
  7. Flour your hands, then move dough to floured surface.
  8. Roll into a circle approx. 1 inch thick.
  9. With pastry cutter or knife, cut into 8 triangles.
  10. Move to parchment lined baking pan and spread scones just under an inch apart.
  11. Brush with heavy cream & sprinkle with turbinado sugar. 
  12. Bake for 20 minutes (+/-) or until sides are golden brown. 
  13. Cool for a minute before serving. 
  14. Optional - Spread with butter or your favorite jam/jelly!

NOTES:

The Key to Killer Scones:
Use very cold butter and cream. (Pop the butter in the freezer for a few minutes before you’re ready to use it.)

Don’t over mix the dough. (Mix just until ingredients are incorporated. Lumps are fine!)

They should be on the colder side before baking. (If you’re working in a hot kitchen, you can wait to preheat your oven until scones are formed and cut. Pop the parchment lined pan of scones in the refrigerator while the oven preheats. Brush with cream & sprinkle with sugar just before putting them into the oven.)

Give them some room to breathe! (Space the scones about an inch apart from each other.)
Blueberry Lemon Scones

Thanks for Chewsing!