Lemon Blueberry Scones

Several months ago, I made this recipe for a friend's baby shower. They were so good that I had to make a second batch afterwards just for myself to enjoy! I recently hosted a ladies brunch at my house and knew I had to make them again. 

These scones are so perfect for spring and summer too.

What I love most about this recipe is that it is seriously so easy! Scones seem intimidating or something almost too fancy to make yourself, but they are really a breeze.

One thing that I highly recommend is freezing the butter. After freezing it, I grate my butter instead of just cutting it into the flour mixture. It helps incorporate everything better. Using frozen, grated butter helps make the scones soft on the inside, but have that wonderful crumbly scone texture on the outside.

To top it all off, I add a light lemon glaze on top that helps tie everything together and give it a tangy sweetness. 

Lemon blueberry scone recipe

Ingredients:

  • 2 cups all-purpose flour, plus more for hands and work surface
  • 6 Tablespoons granulated sugar
  • 2 and 1/2 teaspoons baking powder
  • ½ teaspoon salt
  • zest of 1 large lemon
  • 1/2 cup unsalted butter, frozen
  • 1/2 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (190g) blueberries (fresh or frozen)

Glaze:

  • 1 cup confectioners’ sugar, sifted
  • 2-3 Tablespoons fresh lemon juice

Directions:

  1. Preheat oven to 400°F. Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. In a large bowl, whisk the flour, sugar, baking powder, salt, and lemon zest. Grate the frozen butter (I use a box grater). Toss the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside.
  3. In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the blueberries. Try your best to not overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet.
  4. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes.
  5. To make the glaze, simply whisk the confectioners' sugar and 2 Tablespoons lemon juice together until smooth. Add another Tablespoon of lemon juice to thin out, if necessary. Drizzle glaze over scones right before serving.

Enjoy! Please let me know if you try this and make any creative adjustments to the recipe!

Recipe originally from Sally's Baking Addiction.