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Bursting with sweet, juicy blueberries, these melt-in-your-mouth Lemon Blueberry Scones are beyond delicious and ridiculously easy to make!
There's something about blueberries in baked goods that just seems to be a match made in heaven. Our Copycat Starbucks Blueberry Muffins, our Honey Glazed Blueberry Bran Muffins and our Blueberry Buttermilk Breakfast Cake are some of the most popular recipes on the blog. These Lemon Blueberry Scones are sure to become a favorite too!
Ridiculously Easy!
You might be asking "Can scones really be easy?"
Yes, they can!
Years ago, I discovered an amazing little trick that made the process of putting together biscuits and scones super easy. But before we get to that, let me explain the secret to melt-in-your-mouth scones (and tender, flaky crazy-delicious biscuits).
It starts with cold butter which is "cut" into a dry mixture of flour, leavening agents, salt and sometimes sugar. This cutting technique is frequently done with a pastry cutter, two knives, a fork OR... some people use their fingers to rub the butter into the dry ingreidnets. The result of this "cutting" or "rubbing" process is small lumps of butter distributed throughout the dry ingredients. When some type of wet ingredient, usually buttermilk or cream, is added to the mix, the little bits of cold butter stay suspended in the dough.
THEN, when the scone or biscuit dough hits the hot oven, the water in the butter evaporates, creating little pockets of steam. As the steam escapes, the scones rise up and create a light, tender, flaky, super delicious finished product.
No big deal for those "in the know"
This cutting technique isn't rocket science... actually for chefs or little southern grandmothers who make biscuits every day, it's a piece of cake. But to me and many others, the whole cutting process is a bit of a pain. Because of that, I didn't attempt biscuits or scones very often in the past. But all that changed a while back when I was flipping through a Cook's Illustrated magazine.
A brilliant technique!
I came across an article about biscuits that forever changed my wanna-be-a-biscuit-maker life. Instead of cutting or rubbing butter into the flour Cook's Illustrated shared a technique that was revolutionary to me.
How does it work? Simply melt a stick of butter in the microwave (or stovetop if you're without a microwave) and place a cup of heavy cream in the freezer. While the butter's cooling a bit and the cream is getting nice and cold, combine flour, sugar, baking powder, baking soda and salt in a bowl.
Once the cream is nicely chilled, remove it from the freezer and stir in the melted butter with a fork. As you stir, little lumps of butter will form and be suspended in the cream. Then just add the cream mixture to the dry ingredients in the bowl, stir and... VOILA! The same little bits of butter will now be incorporated throughout the dough, without all that cutting or rubbing!
Check it out
So much easier... actually ridiculously easy! I loved this technique so much that I've been running with it and using it for all kinds of biscuit and scone recipes. Our readers responded so positively to this easy method of making delicious biscuits that I was prompted to create a whole category of recipes called Ridiculously Easy. All of our scone and biscuit recipes are in this collection but there are also one-bowl cakes, cookies and all sorts of other easy, delicious recipes.
You can read all about these Ridiculously Easy recipes in this post and check out the whole collection here, but my nutshell definition of these fabulous recipes is "recipes that make you look like a kitchen rock star with minimal effort on your part." So there you have it!
See for yourself!
We created a video to demonstrate this easy technique so you can see just how easy these Lemon Blueberry Scones come together. Check it out:
Options
There are a number of different options when making these Lemon Blueberry Scones. You can scoop them up, as pictured in this post. You can also dump the dough out onto a work surface and form it into a 1½-2-inch tall disc, then cut the disc into wedges for more traditional shaped scones. Another option is to pat the dough into a rectangle, again 1½-2 inches tall, and cut circular scones with a biscuit cutter.
Another variable for these scones is the finishing touches. I like to brush the scones with a little butter and sprinkle them with cane sugar, which is just slightly coarser than regular granulated sugar.
If I'm feeling a little fancy, I combine a cup of powdered sugar with some lemon juice and milk (or cream) and make a glaze.
You could also sprinkle them with powdered sugar for a pretty presentation. All of these options are delicious, you get to choose!
One last option
Give them away! These Lemon Blueberry Scones are so delicious that I would be tempted to eat WAY too many if I didn't give most of them away. We've created a pretty label for gifting (pictured below).
Feel free to request these free printable labels in the comment section below. We'll email you the PDFs for the labels as well instructions on how to use them.
Blueberry season
Scott and I visited a beautiful blueberry farm yesterday, not far from where we live, here in the mountains of North Carolina. Although the berries weren't quite ready, the bushes were hanging heavy and the proprietor of the farm promised LOTS ripe berries sometime in the next two weeks. Meanwhile, I've been picking up beautiful blueberries from states south of us and they've been sweet, plump and super juicy.
Don't let the season pass without making a batch of these fabulous, Ridiculously Easy Lemon Blueberry Scones!
Café Tips for making these Ridiculously Easy Lemon Blueberry Scones
- I like to use fresh blueberries to make these scones. Frozen berries tend to bleed more into the batter, but if you decide to use frozen, keep them in the freezer until right before adding them to the dough.
- If your cream mixture doesn’t form the “clumps” or “globules”, your cream probably wasn’t cold enough. You can stick the whole mixture in the freezer for another 5-8 minutes, then stir with a fork and you should see the clumps.
- Don't overmix the dough, but make sure all of the flour at the bottom of the bowl is incorporated before forming the scones.
- Be sure to refrigerate or freeze the scones for at least 15 minutes before baking. This helps the butter to chill again which creates tender scones. It will also help the scones to keep their shape.
- The moisture content of different kinds of butter and flour, as well as humidity in the air, can cause scones to spread out while baking, If that happens, here's a little trick to make them look more attractive. When you remove them from the oven, they will still be somewhat soft and flexible. You can use two soup spoons or two small metal spatulas to push them back into a nice circular shape. Just place the inner surfaces of the spoons (or the flat bottom edges of the metal spatulas) on either side of the scones and gently coerce them into a prettier shape. Once the scones cool, they will be firm, so if you decide to do this, be sure to do it while they're hot out of the oven.
- You can prep these scones several hours ahead of time. Just scoop them up onto your sheet pan, cover them with plastic wrap, and pop the whole tray into the refrigerator. When ready to bake, transfer to the oven and bake as directed. They will take a minute or two longer to bake.
- You can also make these Lemon Blueberry Scones and freeze them, unbaked. Pull as many as you want out of the freezer and bake as directed, adding about 3-5 minutes extra to the total baking time. You want to look for a pretty golden brown color.
- I use a medium-large (4 tablespoons) retractable ice cream/cookie scooper to portion out consistent-sized scones. A medium-large scoop will yield about 12 scones. If you use a larger scoop the yield will be closer to 8.
- Scoops are also super helpful for lots of other recipes. I like this set of scoopers that includes small, medium and medium-large sizes (I use the biggest one in this set for my scones which is 4 tablespoons).
- I spray my cookie scoop with a non-stick cooking spray which makes scooping up the scones really easy.
- This recipe calls for lining a sheet pan with parchment paper. This is optional but is nice for easy cleanup. I love these pre-cut parchment paper sheets. They come in a flat box for easy storage, are perfect for cookies, scones, biscuits, cake, etc. and a box will last forever.
- This batter is quite thick. You’ll want a sturdy spatula or wooden spoon to stir it. At first, it might seem like all the flour mixture will not be incorporated, but keep going. All of a sudden it will be all mixed in. Don’t be tempted to add more liquid.
- If you decide to glaze these scones, as pictured above, you may not need all of the icing and some of it will drip onto the foil or sheet pan.
Thought for the day:
But the Lord is faithful,
and He will strengthen you
and protect you from the evil one.
1 Thessalonians 3:3
What we're listening to for inspiration:
If you enjoy this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
- 1 cup heavy cream
- 8 tablespoons butter (I use salted)
- 2 cups plus 2 tablespoons all purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- zest of 1 medium size lemon
- 1 ¼ cups fresh blueberries
- 1 tablespoon melted butter
- ¼ cup cane or coarse sugar
- 2 cups powdered sugar
- 3 tablespoon milk or half and half
- 1 tablespoon fresh lemon juice
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Preheat the oven to 400 degrees. Line a sheet pan with parchment paper. Set an oven rack on the middle level of the oven. Measure 1 cup of heavy cream and place in the freezer while proceeding with the recipe. (You want the cream to be in the freezer for at least 15 minutes.)
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Place butter in a microwave-safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to microwave for 10-second intervals till melted. Set aside to cool a bit while prepping other ingredients.
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Whisk flour, baking powder, baking soda, sugar, lemon zest and salt in a medium-size bowl. Stir to combine.
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After heavy cream has been chilled in the freezer for 15-20 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules (see the picture above in the post).
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Make a well in the center of the dry ingredients and add the butter/cream mixture and the blueberries. Stir gently with a rubber spatula from the bottom up, working your way around the bowl until all flour is incorporated and the batter pulls away from the sides of the bowl. At first, it will seem like there’s too much flour. Keep stirring and it will all mix in. The batter will be very thick, like cookie dough. Don’t over-mix it, but you do want to make sure all the little flour bits are incorporated.
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Spray a cookie scooper (see notes above) or large spoon with non-stick cooking spray. Scoop up scones in mounds onto prepared pan. When you scoop, try to get some of the blueberries into each portion. Space the scones 2-inches apart to allow for some spreading. Brush the scones with the melted butter and sprinkle with the cane (or coarse) sugar.
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Refrigerate scones for at least 15 minutes or longer. If you don’t have room for a sheet pan in your refrigerator, put them on a plate then add them to the sheet pan before baking.
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Bake for 18-22 minutes or until light golden brown. Transfer to a wire cooling rack. Serve warm or at room temperature.
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Skip brushing the scones with butter and sprinkle with sugar. Instead, while the scones are baking, make the lemon glaze. Combine the powdered sugar, milk (or half and half) and lemon juice in a medium-size bowl. Whisk well until smooth to make a thick, but spoonable glaze. (If the glaze is too thin, add a bit more powdered sugar, if too thick add a little more cream.)
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Place a sheet pan or piece of foil under the cooling rack and spoon the glaze over scones to cover completely, allowing any excess to drip onto the sheet pan or foil. Try to cover all the little cracks and crevices with glaze.
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If you can wait, let scones sit for 15 minutes to let the glaze set before serving.
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Nutritional information does not include the optional powdered sugar glaze.
Michelle says
Hi, can the prepared dough be refrigerated overnight or for several hours before baking? And, would you give it a few minutes at room temp before baking if it was refrigerated for any length of time? Thanks!
Chris Scheuer says
Hi Michelle, you can definitely make these the night before and refrigerate them. I love to do that when I have guests. You can even freeze the unbaked scones and bake them right from the freezer. You don't need to give them any time to warm up but they will take a few extra minutes baking time.
Sunny says
Can't WAIT to make these. For Easter, a neighbor across the street had a number of us over for brunch, and her scones were delicious, but I bet I can top that with these!!! AND By The Way - Happy Anniversary. You are one year ahead of us. Oh! I would love the labels, too, please.
Chris Scheuer says
Thank you, Sunny! We will send the labels your way!
Carolyn Stice says
I'm going to make these delicious scones today!! I have a neighbor who is 90 years old today! I'd love the pdf for the labels if you could send it to me!
Carolyn Stice
Irishgrace@msn.com
Have a blessed day!!!
Chris Scheuer says
Happy to send the labels, Carolyn! Enjoy the scones 🙂
Colleen says
I can't wait to make these scones for gifts to my neighbors. They are going to love them!!! I would love a link to the labels. thank you for the lovely recipes you always have.
Chris Scheuer says
Hope you enjoy them, Colleen, sending the labels now.
Patricia says
These look delicious, will try soon
Chris Scheuer says
Enjoy!
Sandi says
Hello, I love your recipes. My family cannot get enough. Could you send me your pdf and instructions for your lovely labels. I'm going to surprise my mother in law and one of my sister in laws with a batch each. Thank you.
Chris Scheuer says
This will be a great surprise. Just sent the labels.
Linda Bacigalupi says
Looking forward to trying your recipe! Your post was wonderful and the packaging of the scones was beautiful. Please send the pdf file for the labels. Thanks so much.
Chris Scheuer says
I appreciate your kind words, Linda. Happy to send the labels!
Patricia says
Another recipe I have to try! I’d appreciate your sending me the labels.
Chris Scheuer says
Hope you enjoy them, Patricia! Just sent the labels.
Patti says
Hi,
These look and sound so good. I’m sure these will be enjoyed by my family. Can’t wait till blueberry season begins here. Please send the pretty labels for these scones. They will definitely make a nice gift as well.
Thank you
Chris Scheuer says
Thanks, Patti, happy to send them.
Linda Kincaid says
Happy Anniversary to you both! These scones look scrumptious, and I would love the labels so I can share with others (and reduce temptation to eat them all). Thanks so much!
Chris Scheuer says
Haha, I know just what you mean, Linda. The labels are on the way.
Dolores Bauer says
Happy Anniversary!
Please send me these labels, they will certainly be a well received gift!
Thank you.
Chris Scheuer says
Thank you, Dolores. Happy to send the labels to you.
Cathy says
Happy Anniversary!
Please send the files for the labels. Thanks and many blessings!
Cathy
Chris Scheuer says
Thanks, Cathy! Just sent them.
Barbara says
Would love to have the labels. Sometimes I bake special treats for the Meals On Wheels seniors that I deliver meals to each week. I think they would love these scones.
Chris Scheuer says
That's so sweet, Barbara! I know they really appreciate your kind efforts. The labels should be in you inbox.
Melissa says
Would love the labels. A sweet gift for new moms right now! 🙂
Chris Scheuer says
This will be a great gift for new moms! Just sent them!
True says
Good morning! Love your recipes! Would love labels for the scones please. Thank you!
Chris Scheuer says
Thanks, True! Sending them now.
Linda says
Good morning Chris,
I'd love the labels as I'm going to make your scones this week.
Thanks so much!!!
Chris Scheuer says
Hi Linda, sending them now!
Caryn B says
Would love to have the label pdf as I will be making these for gifts. The labels look perfect as to the scones. Thank you.
Chris Scheuer says
Sure, happy to send them, Caryn!
Mary iking says
PleAse send me link for labels. Also for the easy lemon curd.
Chris Scheuer says
Sure, sending them your way, Mary!
Gayle Humann says
Happy Anniversary Chris! Sounds like a wonderful morning reminiscing and eating warm blueberry scones. We have thoroughly enjoyed your other scone recipes so I am sure this will be amazing as well!
Enjoy your special day!
Gayle
Chris Scheuer says
Thank you, Gayle 🥰
Shirley Evans says
Happy Anniversary to you both, sounds like a lovely way to enjoy the morning sitting on your veranda with these yummy scones. I have a Irish scone recipe that just uses cream, and works everytime, but I am very excited to try your method, it totally makes sense. I love bread but do try to limit myself to one bread item per day so will definitely be gifting some of these and would love the labels. Thanks again for your lovely blog and tasty recipes.
Chris Scheuer says
Thanks, Shirley! We had a great day.
Sending the labels your way!
Barbara Martens says
Can't wait to include these lemon blueberry scones to my baking list this summer! Such a tasty morsel I'm sure - just like your Chocolate Chip Cherry Scones which I husband has devoured!
Please send me the labels for these scones as I'm sure I will be sharing lots of these as gifts for family, friends and neighbors.
Thanks you, Chris, for all your lovely and delicious creations and postings! You provide such inspiration to so many of your readers!
Chris Scheuer says
Thanks so much for your kind and encouraging comment, Barbara! We'll be happy to send the labels.
Martha says
Love your recipes and so looking forward to making these scones. Your hint for combining the butter / cream has inspired me to go for it !
Chris Scheuer says
Awesome! Hope you enjoy them, Martha!
Jane says
Cannot wait to make these glorious lemon blueberry scones. Please send me the gift labels. We moved to the country a year ago and found several wild blueberry bushes on our acreage - we can bring in 3-4 lbs per day for months. Thank you in advance for the labels and of course the recipe!
Chris Scheuer says
Lucky you, blueberries on your property and such prolific bushes! Hope you enjoy the scones. Sending the labels now.
Linda says
Thanks so much for this recipe! Please send the labels for the Lemon Blueberry Sco es. Tha
Chris Scheuer says
You're welcome, Linda. Sending the labels now!
Rhonda Niemi says
Chris, I just LOVE all of your ridiculously easy recipes! Easy and delicious! I never want to “cut-in” again! My friends thought I bought them at a bakery! Thanks so much!
Please send me the scone labels! Thanks!
Chris Scheuer says
That's so awesome, Rhonda! Just sent the labels. Enjoy!