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Blueberry Lemon Scones

These light and tender blueberry lemon scones have the most delicious combination of flavors! They’re perfect for breakfast or brunch!

These light and tender blueberry lemon scones have the most delicious combination of flavors! They're perfect for breakfast or brunch!

I don’t know what it is about breakfast and brunch foods, but I am totally obsessed right now! More than anything else right now, I find myself baking muffins, sweet breads, and scones. They’re perfect for breakfast, dessert, or snacks, and generally pretty quick and easy to make as well. I recently provided some baked goods for a bridal shower that a friend was throwing, and her requests were for blueberry muffins, peach muffins, and blueberry lemon scones. I was actually surprised in looking through my archives that I haven’t shared this blueberry lemon scone recipe before! I’ve been making the same recipe for several years now, but somehow it has never made it onto the blog. It’s definitely time to remedy that!

These blueberry lemon scones are so light and tender and buttery, with a sweet and tangy lemon glaze on the top. I’ve made them with fresh blueberries, frozen blueberries, and freeze dried blueberries, and I think the freeze dried blueberries are actually my favorite! They plump up and soften while the scones are baking, but they don’t get gooey or runny or make the scone dough too wet. I’ve found freeze dried blueberries at Target and Trader Joe’s, and I’m sure you could find them on Amazon if all else fails. They’re so fun and easy to bake with, and add great blueberry flavor!

I wanted smaller scones this time, so I divided the dough in half, patted each half into a circle, and cut each into 8 wedges. If you would like bigger scones, you can just divide the dough into eight wedges instead. The scones will puff up quite a bit as they bake, so be careful not to put them too close together on the baking sheet. The lemon glaze is so easy to make, and adds the perfect touch. These scones are totally delicious!

Blueberry Lemon Scones

Print Recipe
Prep Time:20 minutes
Cook Time:18 minutes
Total Time:38 minutes

Ingredients

for the scones:

  • 1/2 cup sugar
  • zest of one lemon
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter cold
  • 1 2 ounce package freeze dried blueberries
  • 1/2 cup half and half
  • 1 egg
  • 1 teaspoon lemon extract

for the glaze:

  • 2 tablespoons lemon juice
  • 1 cup powdered sugar
  • 1-2 teaspoons half and half
  • sanding sugar optional

Instructions

  • Preheat the oven to 400. Line a baking sheet with silicone or parchment. In a large bowl, rub the sugar and lemon zest together until fragrant. Whisk in the flour, baking powder, and salt. Grate the cold butter into the flour mixture and toss to combine. Add the freeze dried blueberries and stir to combine.
  • In a small bowl or measuring cup, whisk together the half and half, eggs, and lemon extract. Pour the wet ingredients into the dry ingredients, and mix until the dough just starts to come together. Divide the dough in half and pat each half into a circle that is approximately 3/4 inch thick, being careful not to overwork it. Cut each circle into eight wedges, and place on the prepared baking sheet. Bake 18-20 minutes, or until golden brown. To make the glaze, whisk all ingredients together. Drizzle the glaze over the scones and sprinkle with sugar. Enjoy!
Servings: 16
These light and tender blueberry lemon scones have the most delicious combination of flavors! They're perfect for breakfast or brunch!

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