Blueberry Lemon Scone Recipe

Would you believe that I had never had a real scone until 2016? I mean really! What I thought was a scone is actually fried dough with honey. But a traditional scone is so much different! And it is oh so magical! So I wanted to share this mouthwatering Blueberry Lemon Scone Recipe so you can experience it as well!

Mouthwatering Scone Recipe

My first taste of a real scone was actually from a sample station in the grocery store. I mean how deprived can a person get?

But it totally changed the way I look at scones.

Maybe it is a geographical thing. Because growing up in Wyoming, a scone recipe is actually a light dough that is deep fried in hot oil. It immediately fluffs and then you serve with honey butter or straight honey and sometimes sprinkled with powdered sugar.

Now those western scones (Also known as Fried Utah Scones) are amazing. And I will have to share my recipe for those one day soon.

But Today we are talking about a traditional blueberry Lemon Scone recipe!

A real scone recipe is quite different! It is usually a single serving bread treat (but like anyone can really stop at one right?) and uses baking soda as the leavening agent. They are much more dense (but not in a bad way) than Utah Scones.

Scones actually derive from the United Kingdom of England, Scotland, and Ireland and was often a sweet treat that paired well with the afternoon Tea.

Often times scones were sweetened with fruit and a glaze of some kind. And baked on a sheet and cut into triangles.

I’ve had various flavors of scones but my favorite is a blueberry scone with lemon glazing.

Doesn’t that just sound amazing?

So let’s get to the good stuff!

Continue to Content

Yield:

Blueberry Lemon Scone Recipe

Print

Cook Time 22 minutes

Total Time 22 minutes

Ingredients

Scone Recipe

• 2 cups all-purpose flour
• 3 tablespoons sugar, plus more for sprinkling tops
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
• 1 cup fresh blueberries, picked over and rinsed
• 1 teaspoon grated lemon zest
• 1/3 cup heavy cream, plus more for brushing tops
• 2 large eggs, lightly beaten

Lemon Glaze

• 2 cups confectioners' sugar
• 2 tablespoons finely grated lemon zest
• 1/3 cup fresh lemon juice

Instructions

Scone Instructions

1. Preheat oven to 400 degrees, with rack in center.
2. Place a baking mat on a baking sheet, and set aside.
3. In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt.
4. Using a pastry cutter or two knives, cut in butter until the largest pieces are the size of peas.
5. Stir in blueberries and zest.
6. Using a fork, whisk together cream and egg in a liquid measuring cup.
7. Make a well in the center of dry ingredients, and pour in cream mixture.
8. Stir lightly with fork just until dough comes together.
9. Turn out onto a lightly floured surface, and knead a few times to mix well.
10. Pat dough into a 6-inch square about 1 1/4 inches thick.
11. Using a floured knife, cut into four 3-inch squares.
12. Cut squares in half on the diagonal to form eight triangles.
13. Transfer to prepared baking sheet.
14. Brush tops with cream, and sprinkle with sugar.
15. Bake until golden brown, 20 to 22 minutes.
16. Transfer scones to wire racks to cool.

Lemon Glaze

1. In a medium bowl, whisk together confectioners' sugar, finely grated lemon zest, and fresh lemon juice until smooth.

*This recipe was adapted from Martha Stewart.

This Blueberry Lemon Scone recipe is the perfect centerpiece dish for any brunch, ladies day in, book club or other social gathers with light finger foods!

This Blueberry Lemon Scone recipe is the perfect centerpiece dish for any brunch, ladies day in, book club or other social gathers with light finger foods!

Pair them with herbal teas, hot cocoas, fruit infused water, and fresh fruits! It will be a hit!

How do you like to enjoy Scones?

When would you make our Blueberry Lemon Scone Recipe?