Lemon Blueberry Scone Recipe

I was strolling through the grocery store last week when what did I find? Organic blueberries! Not only did I FIND these rare treats…they were actually on sale! I was honestly shocked and started loading up my cart with these succulent little treasures.

Of course, even on sale organic blueberries aren’t cheap but after a winter of eating nothing but bananas, apples and oranges I was in seventh heaven. I started browsing around on Pinterest for blueberry recipes but wanted something different than the average muffin or pancake.

I discovered a blueberry scone recipe that looked easy so I thought I would give it a try. I have never made scones before but they looked like something my whole family would enjoy.

This blueberry scone recipe uses fresh blueberries but you could certainly try it with frozen blueberries as well. (and if you love blueberries, try my blueberry tart using puff pastry!).

I would suggest not thawing them out first or you may just end up with a big, purple ball of dough. I love the combination of blueberry and lemon in this easy scone recipe but if you want to omit the lemon I would suggest adding some vanilla into the dough instead.

For the glaze I used  Nielsen Massey Madagascar Bourbon Pure Vanilla Bean Paste which is why you can see little flecks of actual vanilla bean in the glaze. This stuff is amazing and I use it all the time!

Depending on how you cut these, you can get 8 small or 6 large scones, more than enough for a delicious weekend breakfast feast! And if you are looking for more blueberry recipes, try my ricotta cheese coffee cake with blueberries. 

Lemon Blueberry Scone Recipe

Yield: 6 to 8

Lemon Blueberry Scone Recipe

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This lemon blueberry scone recipe is easy to make and has a wonderful flavor

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

• 1/3 cup sugar
• zest of two lemons
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 8 tablespoons unsalted butter, cold and cut into small cubes
• 1/2 cup sour cream
• 1 large egg
• 6 ounces fresh blueberries (about 1 cup)
• FOR THE GLAZE
• 3 tablespoons heavy cream
• 1 cup powdered sugar
• 1/2 teaspoon vanilla
• 2 tablespoons lemon juice

Instructions

2. In a large bowl combine the sugar and the lemon zest. Mix with fork until it is evenly mixed
3. Add in the flour, baking powder, baking soda and salt. Mix again with fork until combined
4. Place cubes of butter into the flour mixture and using paddle attachment of mixer, mix until the butter is evenly distributed and the mixture resembles course crumbs
5. In a medium sized bowl, combine the egg and sour cream. Whisk until smooth
6. Add the sour cream mixture into the flour/butter mixture and mix only until the dough just starts to come together
7. Add the blueberries and mix very gently until combined
8. Turn dough onto a floured surface and press into a circle about 7 inches in diameter
9. Using a sharp knife, cut the dough into 6 to 8 triangles
10. Place dough triangles on a cookie sheet lined with a silicone mat or parchment paper. Leave about 1 inch of space between them
11. Bake 18 to 24 minutes at 350 or until just starting to brown. Remove from oven and let cool
12. TO MAKE THE GLAZE
13. In a small bowl, combine the cream, powdered sugar, vanilla and lemon juice. Whisk until smooth and drizzle over the blueberry scones with a spoon
14. ENJOY!

Recipe inspired by a blueberry scone recipe I came across on  My Baking Addiction…go head over and show her some love!

Did you like this blueberry scone recipe? If you are looking for more blueberry recipes, you may enjoy the Bourbon Blueberry Ice Cream Topping I made last week! It was heavenly!

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