Lemon Blueberry Scones
Simple and quick to make, these Lemon Blueberry Scones will make a perfect breakfast for Mother’s Day. Or dessert. Or a snack. Or basically they’ll just make the perfect whatever. I love scones. Traditional scones. Not the fried dough type that we here in Utah have dubbed “Utah scones”. Not that those are bad at all. They’re actually super yummy, but the traditional scone has my heart (or tastebuds).
Not overly sweet with the perfect balance of lemon to blueberry. These are perfection.
I’m putting together a gift basket for Mother’s Day that will include these scones coupled with some mini pies, so you’ll definitely want to stay tuned for that. I’ll be putting that post out in the next few days.
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold butter
- 1 egg, beaten
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- zest from 1 lemon
- 1 cup blueberries (fresh or frozen)
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- Preheat oven to 400 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
- In a large bowl, whisk the flour, sugar, baking powder, and salt.
- Cut cold butter into the flour mixture using a pastry blender or fork until it resembles coarse crumbs.
- In a small bowl, whisk egg, cream, vanilla, and lemon zest.
- Pour into the flour mixture and stir until combined.
- Gently and slowly mix in the blueberries. You don't want to smash the blueberries or make your dough turn purple.
- Press into an 8-inch circle and cut into 8 equal wedges. Place scones on prepared baking sheet and bake for 15-20 minutes or until lightly golden and cooked through.
- Whisk powdered sugar and 2 tablespoons of lemon juice together until smooth. Add the remaining tablespoon of lemon juice a little at a time until you get a nice drizzling consistency.
- Drizzle glaze over scones and serve.