Lemon Blueberry Scones with a delicious lemon glaze, fresh lemon zest, and plump juicy blueberries in every bite.
We love to eat these delicious, easy scones for breakfast or dessert, along with our other favorite scone recipe, Apple Cinnamon Scones.
Lemon Blueberry Scones
This delicious, quick and easy scone recipe can be made by beginners. This recipe includes lemon zest AND lemon juice in the dough. These scones are also on the lighter side; there is no heavy cream in this recipe. I instead opted for a combination of greek yogurt and lemon juice to activate the baking soda and baking powder and they definitely exceeded my mild but indulgent dreams.
Ingredients for Lemon Blueberry Scones
Most of the ingredients for these easy scones are already in the average pantry! This recipe can be made using fresh or frozen blueberries.
- Flour - all-purpose
- Sugar - white granulated
- salted butter- frozen or cold cold cold
- plain greek yogurt
- large egg
- vanilla extract
- blueberries - fresh or frozen & thawed
- lemon juice/zest
- powdered sugar - for the drizzle
- baking powder & baking soda
- a little salt
How to make Lemon Blueberry Scones:
It is so easy to make these scones! I've broken it down into the simplest of steps, the full printable recipe is below. There is no special equipment like a stand mixer needed for this recipe.
- Combine wet ingredients: in a small bowl, combine the greek yogurt, lemon juice & zest, egg, vanilla.
- Combine dry ingredients: in a separate bowl, combine the flour, white granulated sugar, baking soda, and baking powder. Grate in the cold butter. I prefer to freeze it overnight first for maximum flakiness! Refrigerated will work just fine if unable to freeze it first.
- Mix together: Pour wet ingredients into dry ingredients and add blueberries and mix until there are no flour pockets left.
- Shape & Bake: On a lined baking sheet, shape the dough into a flat disc. Cut into 8 slices and separate on the baking sheet, and bake!
- Make Glaze: Combine powdered sugar, lemon juice, and vanilla extract. Drizzle the lemon glaze over the scones and garnish with more lemon zest.
Can you freeze scones?
Yes, if done correctly to maintain freshness. Scones have a shelf life of 2-3 days, but can be frozen for up to 3 months.
To freeze scones, make sure they are completely cooled, then place in an airtight container or wrap individually in plastic wrap and freeze.
Scones are an easy treat to bake on weekends, at college, or just for fun. Bake and share the scones, and don't forget to share on your favorite social channel. Happy baking!
More delicious berry recipes to try:
There are so many easy recipes that use berries! Here are a few of my favorites.
- Strawberries and Cream Bars
- Lemon Blueberry Bread Pudding
- Strawberry Banana Bread
- Cranberry Orange Almond Cake
Lemon Blueberry Scones
Ingredients
For the scones:
- ½ cup plain greek yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
- ¼ cup lemon juice
- 2 cups all purpose flour
- ½ teaspoon salt
- ⅓ cup white granulated sugar
- ½ cup fozen or butter, grated
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup blueberries, fresh or frozen & thawed
For the Glaze:
- 1 cup powdered sugar
- 3 Tablespoons lemon juice
- ½ teaspoon vanilla extract
Instructions
For the scones:
- Preheat oven to 400Fº and prepare a baking sheet with parchment paper.
- In a bowl, combine greek yogurt, egg, vanilla, lemon zest & juice, and mix well, until smooth.
- In a separate bowl combine flour, salt, sugar, butter, baking powder and baking soda. Add in blueberries and mix until no flour pockets.
- On lined baking sheet shape the dough into a flat disc about 12 inches wide by 2 inches high. Slice into 8 slices like a pie, sliding slices backwards to separate them about 1 inch apart.Bake at 400Fº for 15-18 minutes until golden brown.
For the glaze:
- Combine powdered sugar, lemon juice, and vanilla extract. Drizzle over baked scones with a spoon. Enjoy!
Nutrition
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Theresa gilmore
The recipe was delicious but it didn't say when to put in the butter. I ended up with a disaster having to add it at the last minute
Sara
Hi Theresa, the direction to add the butter is in line 3. Hope that helps.