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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.
Marie Parks says
Hope this is the way to order Blueberry Scone labels. Can't wait to try the recipe and give many away!
Lindsay @ The Café Sucre Farine says
Sending them your way, Marie!
Gale Crudup says
Please send lemon blueberry scone labels!
Can’t wait!!!!
Thank you!
Gale Crudup
Sue lepage says
Please send the labels. Thanks.
Lindsay @ The Café Sucre Farine says
Sure, Sue!
Lindsay @ The Café Sucre Farine says
Sending them your way, Gale!
Nancy G Calabrese says
Wonderful. Please send the labels.
Lindsay @ The Café Sucre Farine says
Sure, Nancy!
Karen Ray says
I was fortunate to eat these scones several years ago when Chris made them for some friends. I have been making them ever since. Go for the lemon glaze. They are my favorite! I actually made them last Saturday and froze half of them to bake this coming Saturday as we watch the King’s coronation. I have had luck with freezing them after baking and rewarming also.
Lindsay @ The Café Sucre Farine says
Thanks for letting us know, Karen! So glad you are enjoying these 🙂
Cathy says
Please send along the labels!
Thank you
Lindsay @ The Café Sucre Farine says
Sure, Cathy!
Maria Montalvo says
Hola, Chris,
Thank you for sending the free printable labels. What is your recommendation for storing leftover scones?
Thank you,
Maria
Lindsay @ The Café Sucre Farine says
Hi Maria, the scones really are best the first day you bake them. You can freeze them unbaked and some from frozen if you don't want the whole batch. Otherwise, just keep them covered at room temp. Enjoy!
Maria Montalvo says
Hola, Chris!
Amazing melt-in-your-mouth Lemon Blueberry Scones! I already ate 1,000 calories worth of these delicious scones.
P.S. Chris could you please send me some free printable labels?
Lindsay @ The Café Sucre Farine says
So glad you enjoyed them, Maria! We will send the labels your way.
Shari Kint says
I LOVE your recipes! I am making the lemon blueberry, orange cranberry and the sugar topped scones for the administrative assistants at our school district where my husband works. Your recipe has become famous there and they asked me to bake them with your lemon curd recipe. May I have the pdf for the labels (not sure if you have one for the sugar scones) please? Know that your recipes have a far reaching ministry. (:
Lindsay @ The Café Sucre Farine says
That's awesome, Shari! We are happy to send the labels 🙂
Cindy says
I love all your Ridiculously Easy scones and this one was no exception. I think I’ve tried at least 4. I am a fan of the freezer-cream/melted butter method along with the spoonful-drop method for portioning the scones. Not to mention the ability to freeze the dough and take out what you want when you want it. LOVE! And did I almost forget how I love your scripture inspirations. Bonus for me!
Lindsay @ The Café Sucre Farine says
Thank you, Cindy! So glad you are enjoying the site!
Annie says
just perfect for 3 neighbors dealing with health issues. please may I get labels
Thank you!
Barbara Felix says
Thanks for the great recipe. Would love link for labels for blueberry and raspberry scones
Lindsay @ The Café Sucre Farine says
Hi Barbara, we are happy to send the blueberry scone labels! We do not have labels for the raspberry scones at this time.
Lindsay @ The Café Sucre Farine says
Sure, Annie!
Gayle Eales says
I love all your recipes and love the labels as well!!! I would love the labels for the blueberry scones....It is so much fun to give these as gifts!!!
Lindsay @ The Café Sucre Farine says
So glad to hear that, Gayle! Sending the labels now.
Sheila says
Hi,
Can I please have the blueberry and raspberry labels please?
Thank you
Sheilax
Lindsay @ The Café Sucre Farine says
Hi Sheila, we are happy to send the scone labels. I'm not sure which raspberry ones you mean?
Rose says
Hi. I just made them. It's an easy recipe and they taste great. The only problem I had, they spread in the oven. Any suggestions?
Chris Scheuer says
Thanks for sharing your review, Rose! So happy you enjoyed them.
Regarding your question, flour and butter hold different contents of moisture so it's difficult to say what it was that made your scones spread. I would make sure to chill them before baking next time and you might want to go with a bit more flour.
Glinda says
I had never even considered making scones until I came across your recipes for them. We love them!! I am going to make these for a bake sale. Do you happen to have a link to the gift boxes pictured above? Thank you so much!!
Lindsay @ The Café Sucre Farine says
So glad you love them, Glinda! Here's a link to the boxes- https://www.amazon.com/gp/product/B07KP3RB97?ie=UTF8&psc=1&linkCode=sl1&tag=thecafsucfar-20&linkId=a6098f33b5bf4cfc69f575aabc770394&language=en_US&ref_=as_li_ss_tl
Barbara Slegel says
How can I use frozen blueberrries and not have them turn the batter blue? Thank you for any hints. Barbara
Lindsay @ The Café Sucre Farine says
Hi Barbara, try adding them at the last possible second, and don't let them thaw at all. They will still turn the batter blue a little bit but hopefully not as much.
Robert Marzinsky says
Thesee were great! I'm not a big baker, these were my first scones, and they came out very nice. I have also made the French Lentil Soup and the Shepherds Pie. Every recipe is very flavorful. The recipes, notes, tips, and comments are all very helpful. I'm looking at more recipes. Thanks!
Lindsay @ The Café Sucre Farine says
That's great, Robert! Thank you for letting us know!
Kristi says
These look amazing. I am making them tomorrow morning for brunch. Could you please send me the pdf for the Lemon Blueberry Scones Label. Thank you so much. Also thank you for sharing the melted butter in the really cold cream method instead of having to cut the butter into small pieces.
Lindsay @ The Café Sucre Farine says
Sure, Kristi!
Missy childress says
I’m making the lemon blueberry scones and orange cranberry scones along with the lemon curd to serve in my Airbnbs. They always enjoyed the special homemade treats. I would love the labels. Thank you so much for sharing!
Lindsay @ The Café Sucre Farine says
That's great, Missy! We will send the labels your way.
patty sjogren says
Hello, I am going to make the lemon blueberry scone today. I made your lemon curd yesterday. I would love the pdf for the labels.
Thank You so much, Patty
Lindsay @ The Café Sucre Farine says
Sure, Patty!
Jane Keith says
Please send me a copy of your free printable labels. Loved the recipe, so easy
Lindsay @ The Café Sucre Farine says
Thanks, Jane! Sending them your way!
Sue says
Just a quick question before I attempt to make these scones. I am not sure what cream to use, did you use whipping cream, 18% or 10%. Thanks Sue
Chris Scheuer says
Hi Sue, I use heavy cream or whipping cream. Enjoy!
Jan Hutchinson says
I made the cranberry orange scones several times and they were a huge hit so I had to try the blueberry scones and they were amazing. I made both recipes with gluten free flour and they were light and fluffy. I would love to have the printable labels for the blueberry lemon scones.
Chris Scheuer says
That's great to know, Jan! We will send the labels!
Kimberly says
Made with gluten free flour so I had to add a little more milk but worked great. Thank you! I please get a copy of the labels?
Chris Scheuer says
That's great to know, Kimberly. We will send the labels!
Anne Noble says
Ok making them again already since they were such a hit! Can you send labels for blueberry and raspberry? Bless you!
Anne says
Ridiculously easy!! This was my first attempt at making scones and they did not disappoint!! I could have shaped them better but the taste is perfect! I will be making these often and sharing with neighbors and friends!! Thank you!!
Chris Scheuer says
Awesome! Thanks for letting us know, Anne!
Maureen Gubelmann says
Would love to have the blueberry scone labels
Chris Scheuer says
Sure, Maureen!
mary mcmahon says
Hi.....Merry Christmas from completely snowed-in Buffalo< New York! Please send me your lemon blueberry labels to help bighten my snow-laden mind!......Mary
Chris Scheuer says
Sure, Mary! Stay safe up there!