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Lemon Blueberry Scones

Lemon Blueberry Scone

Scones are one of those elusive pastries for me. I know I've mentioned it before, but it's quite rare for me to make a batch of scones and have them actually taste edible, let alone delicious. I've ruined more scone recipes than cakes, cookies, and tarts combined. That is quite a few scones, I might add. There is little more disappointing than tossing a fresh batch of scones into the trash can (all that butter to waste!).

Well, perhaps it is a bit more disappointing when you leave them on the counter to taunt you, hoping desperately that they will taste better the next time you grab a bite. But, as life should have it, scones aren't made of magic and they don't taste better—they might even taste worse. The scones just become a sad, pitiful reminder of what they could have been had you not miserably messed them up. Then you throw them in the trash. That's a bit more disappointing.

Not that I speak from experience or anything.

Lemon Blueberry Scone

The method for making scones is actually quite simple. In fact, if you have a stand mixer, you can whip up a batch in less than five minutes (seriously!). First the butter is cut into the dry ingredients. Delicious extras (like fruit or chocolate chips) are then stirred in before mixing in the wet ingredients, which forms the mess into a dough. Making a batch of cookies is just as complicated as making scones, in all seriousness.

Which is exactly why I'm so confused that I can't seem to master the art of the scone. Perhaps practice will make perfect?

Lemon Blueberry Scone
Lemon Blueberry Scone

Either way, I have been practicing.

The Lemon Blueberry Scones I'm sharing with you today were so good I made them two days in a row. Very few recipes receive that kind of honor from me. The first batch I shared with a few neighbors (after eating two straight from the oven). The second batch was solely for myself, which I later realized was too dangerous an idea for my hips and ended up giving the remaining scones away to save my pants size.

To put it plainly, these scones are so delicious you will have to share them or else risk eating the entire batch by yourself. I think these are the perfect morning breakfast to serve when you've had a few guests spend the night. Not only are there enough scones to go around, but everyone will look at you like a scone-making god.

Now, tell me, who wouldn't want to be looked up to like that?

I think my scone phobia has officially been conquered.

Lemon Blueberry Scone

These Lemon Blueberry Scones balance perfectly on the edge of sweet and tart, moist and crumbly, and light and dense. The scones themselves are not terribly sweet (the blueberries are the primary source of sweetness) and the addition of lemon zest adds a delightful tartness to the overall flavor. The lemon glaze itself is sweet and helps to balance out the flavors (don't skip the glaze!). The texture of these scones is also worth noting. The outside of the scone is dry and crumbly, while the inside is moist and rich, almost like a cake. This makes each bite interesting and a play on opposing textures. The scone is also fairly light (you won't feel like you are eating cake for breakfast), but is dense enough to fill you up.

These scones are worth your time. Trust me.

One Year Ago: Jean Talon Market

Lemon Blueberry Scones

Yields 8 scones

Lemon Blueberry Scones
2 cups all-purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
2 lemons, zested
Pinch of salt
8 tablespoons (1 stick) butter, cold and cubed
1/2 cup heavy whipping cream
1 large egg
1 cup blueberries (fresh or frozen)

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, whisk together the flour, sugar, baking powder, lemon zest, and salt. Using a pastry blender, cut in the butter until mixture resembles a coarse sand (alternatively, if using a stand mixer, mix in butter with paddle attachment until butter is pea-sized or smaller).

In a small bowl, whisk together the heavy whipping cream and egg until well blended. Pour cream into scone mixture and mix until it comes together as a dough. Stir in the blueberries (over-mixing the blueberries will burst the berries and dye the batter purple—try to avoid this). Note: scone batter may be very thick and make it difficult to incorporate blueberries by hand. You may add the blueberries into the flour mixture before adding the cream; more blueberries may burst and dye the batter purple, but the taste will be just the same.

On a lightly floured surface, place dough and form into a circle, flattening the top until dough is roughly an inch thick. Cut dough into 8 pie-shaped pieces and transfer to a baking sheet. Bake for 20-25 minutes, or until scones are lightly browned. Allow to cool to room temperature before glazing.

Lemon Glaze
1 cup powdered sugar
1 tablespoon freshly squeezed lemon juice, plus extra if needed

In a small bowl, whisk together the powdered sugar and lemon juice until smooth. If glaze is too thick, add lemon juice 1 teaspoon at a time until glaze is thick, but still runs.

Lightly drizzle glaze over scones and allow scones to sit for a few minutes for glaze to set before serving.

Lemon Blueberry Scone

Reader Comments (25)

wow..those looks good and tasty! and the way you took the photos makes it more delicious!
This weekend, my house, those scones. Oh yes, I'm making those!
08.30.2011 | Unregistered CommenterSarah
I just love lemon and blueberry together, these look great!
Sounds like a very technical stuff! must be very delicious!
08.30.2011 | Unregistered CommenterKS
Lemon blueberry is my all-time favorite scone flavor. I made a whole wheat batch that rocks my socks off. Yours looks sooo good. :-) Yum!
I think this looks amazing!! I would probably eat 3 of them!
08.30.2011 | Unregistered CommenterElle
I made these last night, and they are so good! I definitely know what you mean about having to give them away. I misread your recipe and added one cup of sugar instead of a tablespoon, but it worked. The scones were just sweet enough, and it didn't feel like anything was missing without the glaze. I blogged about my scones too, so thanks for the inspiration!
08.31.2011 | Unregistered CommenterWitty in the City
I love the combo of lemon and blueberry and I was actually thinking about making some scones earlier. I think I just found my recipe. Thanks!
Sarah-- Doooo it.

Elle-- I ate 3 1/2 in less than 24 hours. These are dangerous scones, my friend.

Wiity in the City-- I'm glad they worked out for you! Usually misreading a recipe leads to disaster, but I'm happy that this didn't! No one should have to thrown away quality butter.

Danae-- Oh, you won't regret making these. :)
08.31.2011 | Registered CommenterKristin Rosenau
I made these this morning without the glaze and the lemon was really nice with the blueberries. I had some trouble getting all the blueberries mixed in without squishing them but still turned out pretty well. I wrote a quick blog about them.
Incredible! I just took them out of the oven & had to eat one without the glaze. The balance between blueberry & lemon is exquisite. Thanks for sharing!
09.5.2011 | Unregistered CommenterJessica
These look fantastic !!!
09.27.2011 | Unregistered Commenterkm
I can't help smiling as I am reading your post. It reminds me a lot about my experience of throwing the scones in the trash bin, after keeping it for one whole day, expecting it to taste better every time I tasted one. I decided never to make scones, which I thought tasted so weird. But, Your lemon blueberry scones sounds very promising.
09.29.2011 | Unregistered Commentervimala
Vimala-- Don't give up on scones completely! You probably just had a bad recipe. If you try these, I'm certain you'll change your mind about them. Promise.
09.29.2011 | Registered CommenterKristin Rosenau
I have made these twice already and love, love, love them! Thanks for posting the recipe. I added some shredded coconut to them and it was so good. I do have some trouble working the blueberries into the dough though. Today I used frozen blueberries and they basically froze the dough and made it almost impossible to press it out and cut it. It was fine after thawing for a bit. None of this will stop me from continuing to make these since they are so Yummy. I plan on trying the mix to make all different flavors. Thanks again.
03.6.2012 | Unregistered CommenterHolly
What a great recipe. Thank you so much for sharing it.
08.19.2012 | Unregistered CommenterCathy
These are absolutely AMAZING!!! I was a little hesitant when I went to add the blueberries because of the consistancy of the dough but they turned out great! I can't wait to see what my husband thinks :) Thank you!!!
09.6.2012 | Unregistered CommenterKatelyn Willsey
What am I doing wrong? I've made these 3 times now ( sooo good!) but I always end up adding at least another 1/2 cup of whipping cream to get the dough to come together - otherwise I end up with a pile of flour at the bottom of the bowl! Plus I've resigned myself to accepting that my scones will never look as perfect as yours - my better is purple in an instant! Any suggestions? Pretty please?
09.18.2012 | Unregistered CommenterSmiley Red
Smiley Red-- Hmm, I could understanding a bit more cream, but an entire half a cup seems like quite a lot. Since I'm not in your kitchen, it's difficult to guess why that is the case. Perhaps too much flour is being added or you may be packing it in the measuring cups? When adding the blueberries, I like to use fresh ones because they are less likely to dye the dough. Even so, to keep the blueberries whole and the colors clean, you need to work the dough very carefully and very gently by hand. The flavor is really what counts, though!
09.22.2012 | Registered CommenterKristin Rosenau
I took these to my ladies group and they raved about them , requesting the recipe.
I made some changes so that the batter would not turn purple. I divided the dough in half. Made a circle with it on the floured surface, spread the blueberries on top and then prepared the other half of the dough in a flattened circle and placed on top of the blueberries. With the glace on top and the blueberries in the middle, they made a very attactive treat !!!!
10.18.2012 | Unregistered CommenterBonnie
I was wondering what would be an alternative for the pastry blender? I don't have one but I really want to try this recipe out, it looks delicious!
01.25.2013 | Unregistered CommenterHera
Hera-- Want to know a secret? I don't have a pastry blender either. The best tool in the kitchen is really your hands. Just rub the butter and flour between your fingers until it looks like coarse sand. It'll take about 5 minutes. I do this almost every time. :)
01.25.2013 | Registered CommenterKristin Rosenau
These scones are truly mouth-watering...I ate one without thinking... I actually made two disks with the batch, and cut them smaller. I certainly recommend these...hmm maybe another one now!!
02.11.2013 | Unregistered Commenterash
The secret to any scone is to use frozen butter and grate on a box cheese grater. toss in lightly in the dry mix. When adding fruit or anything else, sprinkle on top of dough round and fold, sprinkle and fold doing it 4 times. Shape and cut. Put in refrigerator for 30 min then put into your hot oven. The hot oven make the butter expand and creates a beautiful light scone.good luck
05.3.2013 | Unregistered CommenterChris Frank
My guilty pleasure has been Starbucks Blueberry Scones. Aside from the calories and sugar content, I've been avoiding them because of the cost. Finding this recipe is good and bad. Much cheaper to make, but more readily available.

Thanks. Just drinking a glass of water with PGX to help my body cope.

~Happy Tummy
01.25.2014 | Unregistered CommenterStefanie

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