Lemon Blueberry Scones
Scones are my bakery treat of choice to have with coffee. Why? Because they’re not too sweet, they’re not too rich, and they’re not too heavy. Especially when they’re dotted with juicy blueberries and topped with a bright and zesty lemon glaze. Homemade scones are especially great because they’re incredibly easy, super inexpensive, and they freeze really well, so you can keep them in the freezer to reheat one at a time when that craving hits. And of all the flavors, these Lemon Blueberry Scones are by far my favorite!
This Lemon Blueberry Scone Recipe is for a U.S.-style scone. It’s sweet, although not as sweet as a muffin or cupcake, triangular in shape, and deliciously crumbly. It’s the perfect side for a hot cup of coffee! If you love bright citrus flavors as much as I do, this lemon pound cake is slightly denser, but equally delicious.
“Another home run! Best scones I’ve ever had and my sister loved them, she doesn’t normally like scones. Easy and absolutely delicious!”
Michelle
Lemon Blueberry Scones
Cost $3.07 recipe / $0.38 each
Ingredients
- 1 lemon ($0.60)
- 2 cups all-purpose flour ($0.19)
- 2 Tbsp granulated sugar ($0.02)
- 2 tsp baking powder ($0.05)
- 1/2 tsp salt ($0.02)
- 6 Tbsp cold butter (see notes, $0.66)
- 1/2 cup blueberries (frozen or fresh, $0.89)
- ¼ cup milk ($0.10)
- 2 large eggs ($0.47)
- 1 cup powdered sugar ($0.07)
Video
Instructions
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Preheat the oven to 425ºF. Zest and juice the lemon. You’ll need about 1 tsp lemon zest for the dough and 2 Tbsp lemon juice for the glaze.
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Combine the flour, baking powder, sugar, salt, and lemon zest in a large bowl. Stir until they are very well combined.
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Grate the butter into the flour mixture and stir until the butter is well incorporated and no large lumps remain.*
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Add the blueberries to the flour mixture and stir to combine (no need to thaw first, if frozen).
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Whisk together the milk and eggs, then pour it into the bowl with the flour and bluberries. Stir everything together until it forms a cohesive ball of dough, with no dry flour remaining on the bottom of the bowl. If the dough is too dry to come together into a single ball of dough, add a splash more milk (1 Tbsp or so) until it comes together.
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Press the dough out into a flat 8-inch diameter circle. Cut the circle into eight wedges. Place the cut scones on a parchment lined baking sheet.
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Bake the scones in the preheated 425ºF oven for 15-17 minutes, or until they are golden brown. Transfer the baked scones to a wire rack to cool.
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Allow the scones to cool completely, then combine 1 cup powdered sugar with 2 Tbsp lemon juice until it forms a thick glaze. Drizzle the glaze over the cooled scones, then enjoy!
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Notes
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Lemon Blueberry Scones From Scratch – Step By Step Photos
Preheat the oven to 425ºF. Zest and juice the lemon. You’ll need 1 tsp zest, and about 2 Tbsp juice. The zest will be used in the scone dough, the juice will be used later for the glaze. Combine 2 cups all-purpose flour, 2 Tbsp sugar, 2 tsp baking powder, ½ tsp salt, and 1 tsp lemon zest in a bowl. Stir until very well combined.
Grate 6 Tbsp cold butter into the bowl with the flour mixture. Stir everything together until the butter is very well mixed into the flour and no large clumps remain.
Stir ½ cup frozen blueberries into the flour mixture. Do not thaw the blueberries first.
Whisk together ¼ cup milk and 2 large eggs
Then pour the egg mixture into the bowl with the flour and blueberries.
Stir everything together until it forms a stiff dough. There should be no more dry flour left on the bottom of the bowl. If it’s too dry and won’t stick together in a cohesive ball or there is a lot of flour left on the bottom of the bowl, add a small amount of milk (maybe 1 Tbsp) to bring the dough together.
Press the blueberry scone dough out into an 8″ diameter circle, then cut it into eight wedges.
Place the cut scones on a baking sheet lined with parchment paper.
Bake the scones in the fully preheated 425ºF oven for 15-17 minutes, or until they are golden brown. Transfer the scones to a wire cooling rack to cool.
Allow the scones to fully cool before making the glaze. Once ready, stir together 1 cup powdered sugar and 2 Tbsp lemon juice until it forms a thick glaze.
Drizzle the lemon glaze over the blueberry scones. If the scones are still hot or warm when you try to glaze them, the glaze will simply melt off, so make sure the scones are cool first!
Fresh Lemon is a Must
While I use bottled lemon juice for a lot of recipes, this is one where you definitely want to use fresh lemon. The lemon zest is where most of the lemon flavor comes from in the scones, while the juice just provides tartness to the icing.
How to Freeze
As I mentioned in the intro, I love to keep a batch of these Lemon Blueberry Scones in the freezer. To freeze them, first make sure they are fully cooled to room temperature (which they should be before adding the glaze, anyway). You can either freeze them without the glaze, or glaze them and wait about 30 minutes for the glaze to dry slightly. Then just place them in a gallon-sized freezer bag and toss in the freezer. The glaze will absorb a little moisture while in the freezer, but they’re still quite tasty!
To thaw the frozen lemon blueberry scones, either let them sit out at room temperature for about 30 minutes, or microwave for about 30 seconds straight from the freezer.
Serving Suggestions
Serve your delicious, homemade lemon blueberry scones with a hot cup of coffee and enjoy the day!
Try These Blueberry Recipes Next:
- Blueberry Cookies are a fun, fruity twist when you want something beyond classic chocolate chip.
- My Blueberry Mug Muffin is the fastest way to get a warm, fluffy blueberry muffin without baking a whole batch.
- Homemade Blueberry Muffins work with fresh or frozen blueberries, making them an easy year-round breakfast or snack!
