If you are searching for a bright and delightful treat that instantly lifts your mood, this Lemon Blueberry Scones Recipe is an absolute must-try. Imagine tender, buttery scones bursting with fresh blueberries and a zesty lemon kick, creating a wonderful balance of sweet and tangy flavors in every bite. This recipe blends simple, wholesome ingredients to produce scones that are perfectly crumbly yet moist, making them ideal for a joyous breakfast, brunch, or snack. The natural aroma of lemon and the juicy pop of blueberries come together in a way that’s both comforting and irresistibly fresh.
Ingredients You’ll Need
These ingredients may seem straightforward, but each one plays a critical role in the success of your Lemon Blueberry Scones Recipe. From the tangy lemon zest to the rich butter and plump blueberries, every component brings flavor, texture, or color to your scones.
- 2 cups all-purpose flour: Provides the structure and light crumb that scones are known for.
- 1 tablespoon baking powder: The leavening agent that ensures your scones rise tenderly.
- 1/4 teaspoon baking soda: Helps achieve a perfect texture and subtle lift.
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1/3 cup sugar: Adds just the right amount of sweetness to complement the lemon and blueberries.
- 1 tablespoon lemon zest: Brings a bright, fresh citrus note that elevates the entire scone.
- 1/2 cup cold vegan or unsalted butter: Creates a flaky, tender texture with richness.
- 3/4 cup fresh or frozen blueberries: Bursts of juicy sweetness that contrast beautifully with the lemon.
- 2/3 cup canned coconut milk or heavy cream: Adds moisture and tenderness for a melt-in-your-mouth feel.
- 1 tablespoon lemon juice: Intensifies the lemon flavor and balances sweetness with a hint of tartness.
- 1 teaspoon vanilla extract: Rounds out the flavor with a gentle warmth and aroma.
- Optional: extra coconut milk and coarse sugar for topping: For a glossy finish and crunchy, sweet crust.
How to Make Lemon Blueberry Scones Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 400°F (200°C) and lining a baking tray with parchment paper to prevent sticking. In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and vibrant lemon zest. This step lays the foundation of your scone’s flavor and texture.
Step 2: Cut in the Butter
Next, add the cold butter to your dry ingredients. Using a pastry cutter or your fingers, quickly work the butter into the flour mixture until it resembles coarse crumbs. This step is crucial because the cold butter pockets will create those beautiful flaky layers once baked.
Step 3: Gently Add Blueberries
Carefully fold in the fresh or frozen blueberries, making sure not to crush them. The blueberries are the star of this Lemon Blueberry Scones Recipe, offering juicy bursts that complement the lemon zest perfectly, so treat them gently!
Step 4: Combine the Wet Ingredients
In a separate bowl, whisk together the coconut milk, lemon juice, and vanilla extract. This mixture is your scone’s binder and provides moisture and flavor balance with the rich and tangy combination.
Step 5: Bring the Dough Together
Pour the wet ingredients into the flour mixture and stir just until combined. It’s important not to overmix, or the scones might become tough. The dough should be slightly sticky but firm enough to handle.
Step 6: Shape and Cut the Dough
Turn the dough out onto a floured surface and gently shape it into a circle about one inch thick. Cut the circle into 8 wedges, resembling slices of a pie. This classic shape helps the scones bake evenly while providing those charming individual servings.
Step 7: Add Finishing Touches and Bake
Place the wedges on the parchment-lined baking tray. For a golden and slightly sweet crust, brush the tops with a little coconut milk and sprinkle coarse sugar if you want that lovely crunch. Bake your scones for 18 to 22 minutes, until the tops are beautifully golden and the centers are cooked through.
Step 8: Cool and Enjoy
Once out of the oven, let the scones cool slightly so they set but remain warm and tender. These Lemon Blueberry Scones Recipe creations are best enjoyed fresh, with the perfect balance of zingy lemon and sweet blueberry in every bite.
How to Serve Lemon Blueberry Scones Recipe
Garnishes
Sprinkle powdered sugar or drizzle a light lemon glaze for a pretty finishing touch. Fresh lemon zest or a few extra blueberries on top can make these scones look as good as they taste, adding a burst of color and flavor.
Side Dishes
The ideal companions to these scones include silky vegan butter or clotted cream, tangy lemon curd, or your favorite fruity jam. Pair with a cup of tea, coffee, or fresh orange juice to complete a truly uplifting experience.
Creative Ways to Present
For a brunch spread, arrange scones on a rustic wooden board surrounded by small bowls of different spreads and fresh fruit. You can also cut the scones in half and fill them with whipped cream or lemon mascarpone for a decadent twist your guests will adore.
Make Ahead and Storage
Storing Leftovers
Keep leftover scones in an airtight container at room temperature for up to two days. This keeps them moist and delicious without losing that fresh-baked texture.
Freezing
If you want to enjoy this Lemon Blueberry Scones Recipe later, freeze unbaked scones on a tray first, then transfer to a freezer bag for up to three months. Bake them straight from frozen, adding a few extra minutes as needed.
Reheating
Reheat scones in a preheated oven at 350°F (175°C) for about 5 to 7 minutes to restore their crisp exterior and warm, tender insides. Avoid microwaving, which can make them chewy or soggy.
FAQs
Can I use frozen blueberries for this Lemon Blueberry Scones Recipe?
Absolutely! Frozen blueberries work just as well. Just be sure to fold them into the dough gently to prevent them from bleeding too much and turning the dough purple.
Is it possible to make these scones vegan?
Yes! Use cold vegan butter and canned coconut milk instead of dairy options, and you’ll have beautifully flaky vegan scones without sacrificing flavor or texture.
Can I make these scones gluten-free?
While this recipe uses all-purpose flour for the best texture, you can substitute with a gluten-free baking mix formulated for pastries, though results may vary slightly in texture.
What is the best way to keep scones fresh longer?
Storing scones in an airtight container or wrapped in foil at room temperature helps maintain freshness for up to two days, but freezing is your best bet for longer storage without loss of quality.
Can I add other fruits or nuts to this Lemon Blueberry Scones Recipe?
Definitely! Blueberries and lemon are a perfect pair, but feel free to experiment with raspberries, chopped strawberries, or even toasted nuts for an extra crunch and flavor dimension.
Final Thoughts
I truly hope you give this Lemon Blueberry Scones Recipe a try because it is such a heartfelt blend of simple ingredients that turn into something spectacular. Whether you’re enjoying them for breakfast, a snack, or sharing with loved ones, these scones bring warmth, joy, and a splash of sunshine to any day.
Print
Lemon Blueberry Scones Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 scones
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Lemon Blueberry Scones are a delightful and tender treat infused with fresh lemon zest and juicy blueberries. Made with a blend of all-purpose flour, vegan or regular butter, and creamy coconut milk, these scones offer a perfect balance of tangy lemon and sweet berries. Easy to prepare and baked to golden perfection, they make an ideal breakfast or afternoon snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup sugar
- 1 tablespoon lemon zest
Wet Ingredients
- 1/2 cup cold vegan butter or regular unsalted butter
- 3/4 cup fresh or frozen blueberries
- 2/3 cup canned coconut milk or heavy cream
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Optional Topping
- extra coconut milk
- coarse sugar
Instructions
- Preheat and Prepare Baking Tray: Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and lemon zest to evenly distribute all dry components.
- Cut in Butter: Using a pastry cutter or your fingers, cut the cold butter into the dry mixture until it resembles coarse crumbs, achieving that flaky scone texture.
- Fold in Blueberries: Gently fold in the blueberries, being careful not to crush them to keep the scones visually appealing and juicy inside.
- Combine Wet Ingredients: In a separate bowl, mix the coconut milk, lemon juice, and vanilla extract thoroughly to prepare the wet mixture.
- Mix Wet and Dry: Pour the wet ingredients into the dry and stir until just combined, taking care not to overmix to maintain a light, tender scone.
- Shape Dough: Transfer the dough to a floured surface and shape it into a circle about 1 inch thick. Cut this circle into 8 equal wedges.
- Prepare for Baking: Arrange the wedges on the prepared baking tray. Brush the tops with additional coconut milk and sprinkle with coarse sugar if desired for added crunch and sweetness.
- Bake the Scones: Bake for 18–22 minutes until the tops are golden brown and the centers are cooked through, indicating they’re perfectly done.
- Cool and Serve: Allow the scones to cool slightly before serving warm to enjoy their tender and flavorful texture at its best.
Notes
- For a vegan version, use cold vegan butter and canned coconut milk as indicated.
- Handle blueberries gently to avoid coloring the dough too much.
- Do not overmix the dough to keep scones tender and flaky.
- Adding coarse sugar on top adds a pleasant crunch and sweetness but is optional.
- These scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
