Lemon Blueberry Scones Recipe

All-purpose flour: The main dry ingredient that gives structure to the scones.

Granulated sugar: Adds sweetness to balance the tartness of the lemon and blueberries.

Baking powder: Helps the scones rise and become fluffy.

Salt: Enhances all the flavors in the recipe.

Unsalted butter: Cold and cubed, it creates a flaky texture when mixed into the dough.

Heavy cream: Adds moisture and richness to the scones.

Egg: Binds the ingredients together and adds tenderness.

Vanilla extract: Brings a warm, sweet aroma that complements the lemon.

Lemon zest: Provides a fresh, citrusy flavor that brightens the scones.

Fresh blueberries: Adds juicy bursts of sweetness and a beautiful color.

One of the trickiest parts of making these Lemon Blueberry Scones is how you cut in the butter into the flour mixture. This step is super important because it helps create those flaky layers that make scones so delicious. Here’s how you can do it like a pro:

1. Start with cold butter. If it’s too soft, the dough won’t be flaky. Cut the butter into small cubes before you begin.
2. Use a pastry cutter, two forks, or even your fingers to mix the cold butter into the dry ingredients (like flour, sugar, baking powder, and salt).
3. Keep mixing until the mixture looks like coarse crumbs—kind of like tiny peas or sand. You still want to see little bits of butter in there.
4. Try not to overwork it! If you mash the butter too much, the scones might turn out tough instead of light and flaky.

Doing this step right makes the scones tender and gives them that perfect crumb. When the butter melts in the oven, it creates steam pockets that puff up the dough and make it soft inside with a slightly crisp outside.

I remember the first time I made scones, I didn’t keep the butter cold enough and ended up with dense, heavy scones. Now, I always pop the butter back in the fridge if it starts to get too warm while I’m working. It’s a little extra step, but it really pays off with flaky, tasty scones every time!

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the scones denser.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile.

• unsalted butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option and adds a subtle coconut flavor.

• heavy cream - Substitute with coconut cream: Coconut cream is a dairy-free alternative that provides a rich texture.

• large egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoons water to replace one egg, making it vegan-friendly.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor to the scones.

• lemon zest - Substitute with orange zest: Orange zest provides a different citrus note that pairs well with blueberries.

• fresh blueberries - Substitute with frozen blueberries: Frozen blueberries can be used if fresh ones are not available, though they may add extra moisture.

• To keep your lemon blueberry scones fresh, allow them to cool completely on a wire rack before storing.
• Place the cooled scones in an airtight container. If stacking, separate layers with parchment paper to prevent sticking.
• Store the container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week.
• For freezing, individually wrap each scone in plastic wrap to maintain their flavor and texture.
• Place the wrapped scones in a resealable freezer bag or airtight container. Label with the date for easy tracking.
• Freeze the scones for up to 3 months. When ready to enjoy, thaw at room temperature or warm in a preheated oven at 350°F (175°C) for about 10 minutes.
• To reheat from frozen, place the scones directly in the oven without thawing. Bake at 350°F (175°C) for 15-20 minutes until heated through.
• Avoid microwaving as it can make the scones soggy. Instead, opt for the oven to maintain their delightful texture.

• Preheat your oven to 350°F (175°C). Place the lemon blueberry scones on a baking sheet lined with parchment paper. Warm them in the oven for about 10 minutes, or until they are heated through and slightly crisp on the outside.

• For a quicker method, use a microwave. Place a scone on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. This will keep the scone moist while reheating.

• If you have an air fryer, preheat it to 320°F (160°C). Place the scones in the basket and heat for 3-5 minutes. This method will give you a nice, crispy exterior.

• To reheat on the stovetop, use a skillet over medium-low heat. Place the scones in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through.

• For a toaster oven, preheat to 350°F (175°C). Place the scones directly on the rack or on a small baking sheet. Heat for 5-7 minutes, or until they are warmed and slightly crispy.

• Oven: Preheat to 400°F (200°C) to bake the scones until golden brown.

• Baking sheet: Line with parchment paper to prevent the scones from sticking.

• Parchment paper: Used to line the baking sheet for easy cleanup and to prevent sticking.

• Large bowl: Used to mix the dry ingredients together.

• Whisk: Helps to evenly combine the flour, sugar, baking powder, and salt.

• Pastry cutter: Used to cut in the cold butter until the mixture resembles coarse crumbs.

• Small bowl: Used to whisk together the cream, egg, vanilla, and lemon zest.

• Spatula: Useful for stirring the wet ingredients into the dry ingredients until just combined.

• Measuring cups: Essential for accurately measuring the flour, sugar, and heavy cream.

• Measuring spoons: Used for measuring the baking powder, salt, vanilla extract, and lemon zest.

• Zester: Used to zest the lemon, adding a fresh citrus flavor to the scones.

• Floured surface: A clean surface dusted with flour to shape the dough into a circle.

• Knife: Used to cut the dough into 8 wedges.

• Cooling rack: Place the baked scones on this to cool down after baking.

Pre-measure ingredients: Measure and prepare all ingredients before starting. This makes the process smoother and faster.

Use a food processor: Quickly cut in the butter by pulsing it with the dry ingredients in a food processor.

Chill the dough: Prepare the dough ahead of time and chill it in the fridge. This makes it easier to handle and shape.

Frozen blueberries: Use frozen blueberries to save time on washing and drying fresh ones. They also help keep the dough cool.

Parchment paper: Line the baking sheet with parchment paper for easy cleanup and to prevent sticking.