Blueberries, freshly squeezed lemons, and cold butter are the key ingredients to this deliciously light and fluffy blueberry scones recipe.
You’ll also love our blueberry muffins with streusel and white chocolate raspberry scones!
Watch our step by step video!
There’s nothing better than a warm home-baked pastry on a Saturday morning. I love comfort foods, especially this time of year.
I never cared for scones until I started making them myself. They always seemed so dry! These blueberry lemon scones are flakey and delicious. Especially when drizzled (liberally) with lemon icing!
How To Make Blueberry Scones
Then I mix the egg, milk and lemon juice in a separate, smaller bowl, and carefully mix everything together until a dough forms.
Slice into 8 triangles.
Blueberry Scones With Lemon Icing
Blueberry Scones With Lemon Icing
Blueberries, freshly squeezed lemons, and cold butter are the key ingredients to this deliciously light and fluffy blueberry scones recipe. Perfect to enjoy with a cup of herbal tea on a cold morning!
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Servings: 8 scones
Calories: 448kcal
Ingredients
- 2 1/4 cup all purpose flour
- 1/4 cup sugar
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 zest of a lemon
- 1/2 cup COLD butter 1 stick
- 1 cup blueberries
- 1 egg
- 3/4 cup milk
- 1 Tbsp. fresh squeezed lemon juice
- 2 Tbsp. butter melted
Icing
- 1/2 cup lemon juice fresh squeezed
- 2 1/4 cup powdered sugar sifted
- 2 teaspoon honey
Instructions
- Combine flour, sugar, baking powder, salt and baking soda in a large bowl. Add lemon zest. Set aside.
- The key to perfect scones is all in the butter. Grate your COLD butter with a cheese grater and add it to your flour mixture.
- Mash with pastry cutter or fork until it resembles coarse crumbs.
- Fold in blueberries.
- Beat egg, milk, and lemon juice with a fork in a small bowl. Stir into flour/blueberry mixture.
- Gently turn out dough on a floured surface and roll into a 12″ round disc with a rolling pin. You don’t need to knead or work the dough. The less you handle the dough, the better. Flour your hands or rolling pin if you need to since it is a sticky dough.
- Slice into 8 triangles.
- Bake at 400 degrees for 20-25 minutes on parchment lined baking sheet.
- Brush with melted butter.
- Cool 15 minutes before drizzling with lemon icing.
- For the icing: Combine ingredients and drizzle over scones.
Notes
The key to a perfect scones recipe is all in the butter. Grate your COLD butter with a cheese grater and add it to your flour mixture.
Nutrition
Calories: 448kcal
I totally agree on scones looking fancy and am so excited to make these because they seem so doable! Delicious recipe. Scones are perfect to have with tea. Thanks for sharing! #client
ooo, scones, so quick and easy to make it makes me wonder why I don’t do them more often. I think a little weekend baking is in order. Thanks
Oh these look so good. Going to try making them. Stopping by from #SITSSaturdaySharefest
Wis the recipe was print friendly.
Hi Mary! Scroll down to the end of the post and click “print & pdf” then select “remove images” and you have a perfect text copy to print! Hope that helps!
These look delicious!
That’s funny, I just settled into my chair with a cup of hot tea and some warm banana bread, and started perusing the Dishing It and Digging It Linkup. Your post was the first one I clicked on. I love scones! We have several blueberry bushes and I would love to make your scones with my blueberries! Thanks for this wonderful-looking recipe.
Ooo, hot tea and banana bread sounds amazing right now!
I love scones- but I’ve never had a blueberry one! I can’t wait to try it. (The bonus is the lemon frosting. I LOVE lemon frosting!)
These sound so delicious!
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
These sound delightful and I love the drizzle of icing to top them off.
#Cooking&CraftingwithJ&J
Angela – Garden Tea Cakes and Me
These scones look just amazing and delicious!! Excellent choice of flavors!
Demi (visiting from made by you Monday)
These scones look so good! Love blueberry & homemade yum, yum! Thanks for sharing at the Inspiration Spotlight party. Pinned & sharing. Theresa @Dearcreatives
There really is nothing like a hot pastry and a warm drink to warm the soul – and Bigelow’s teas are so lovely! Your Blueberry Scones with Lemon Icing look absolutely lovely too. Pinning. If you have time, please do share this wonderful recipe at the Hearth and Soul Link Party, live on my blog now. Visiting from Miz Helen’s Full Plate Thursday. Have a lovely day!
I love blueberry scones! Thanks so much for sharing the recipe!!
I just bought some blueberries. What a wonderful way to be able to use them. And the tea looks amazing too. I love Bigelow! Thanks so much for posting this.
#trafficjamweekend
Your blueberry scones look wonderful. Thank you for sharing your recipe at the Snickerdoodle Create~Bake~Make link party!
These sounds absolutely lovely…perfect for tea time!
Oh my… they look delicious! I’ve made scones but not blueberry yet (surprisingly) and never with icing. I’m going to have to try those. Oh and I see your drinking one of my favorite teas… bigelow’s mint tea! My 3 and 4 yr olds actually like the mint too…surprised me!
We will love your Blueberry Scones, they look delicious. Hope you are enjoying your day and thanks so much for sharing your awesome post with us at Full Plate Thursday!
Come Back Soon
Miz Helen
I made these scones and they are in the oven. I have to say it’s one of the worst messes I’ve ever cooked. I’d sayd wayyyyyyyyyyyyyyyy tooooooooo much liquid.
Hi Pat! I’m sorry to hear that it made a mess for you! The dough is definitely much more wet than a biscuit dough would be. I generously flour my work surface and hands, pat the dough down, then roll it to the circle shape. Sometimes I put a little flour on the rolling pin if it needs it. Then I transfer the scones to a baking sheet with a metal spatula. Seems to eliminate a lot of the mess. I hope they still taste delicious for you!
Never tried this recipe before, but will pin this to try soon! Thank you for sharing.
These scones were so good. I’m wondering if you could swap chocolate chip for blueberries?
I’ve made them with white chocolate chips and raspberries. Delish! You could totally make them with chocolate chips!
This is the BEST Scone recipe I have ever made….thank you so much!!!,YUMMY
Yay! This made my day. So glad you liked them!
Oh my gosh! I made these scones early this afternoon and my husband and I LOVE them! My son is visiting from out of town and said they were soooo delicious. I do have one question. Don’t know if there’s any difference in the butter measurement, but…does the recipe call for 1/2 cup (one whole stick) of cold butter, grated? Or 1/2 cup of grated cold butter? I would think that 1/2 cup grated would be different than a stick of cold butter (equaling 1/2 cup in wrapper) that would then be grated. I grated about 1/2 of the stick of butter and it equaled approximately 1/2 cup after grated. Either way, I followed the ingredients and amounts exactly…including the way you’ve simply patted the dough out on a floured surface. I’m so pleased with how they’ve turned out. I’m hoping to make some and give as gifts throughout the year. Thanks so much for such a yummy recipe!
Good question and I’ll go back and clarify in the recipe. I grate an entire stick (1/2 cup). So glad you liked them!!