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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.
Linda Mount says
Please send the labels for the blueberry scones. Excited to try and to gift
Lindsay @ The Café Sucre Farine says
Sure, Linda!
Annie Paltrowitz says
Love to give the scones with the Blueberry Jam for a house gift when visiting friends during the summer.
Please send me labels for both the scones and the Jam.
Much thanks…for the labels and all the wonderful recipes you post
Lindsay @ The Café Sucre Farine says
Great idea, Annie! We will send the labels.
Geil says
I will be making these this weekend. They sound delicious. Please send the labels.
Lindsay @ The Café Sucre Farine says
Sure, Geil!
Janet says
Hello, putting together the ingredients for these scones; the butter-cream mix tip is stellar! Please send the printable for the pretty labels so my 'ridiculously easy blueberry scones' get the royal treatment when I gift them to family and friends. Thanks.
Lindsay @ The Café Sucre Farine says
Sure, Janet!
Elle says
Chris, I made those delicious blueberry lemon scones. Tasted great but spread out all over. I put the cream in the freezer but I think I froze because when I mixed it with the melted butter some cream remained in the measuring cup rim. Perhaps it was too cold? I want to make scones again but I am afraid now. Can you figure out what happened? They tasted great but looked awful.
Chris Scheuer says
Hi Elle, I'm sorry you had trouble with these scones. I would try adding 2-3 tablespoons of extra flour next time. Butter can vary in moisture content and that can cause the scones to spread.
Dorit says
I came across your beautiful website through Pinterest and I am enjoying it a lot! I am planing to try several of your recipes, I am not even sure which one first!! :)))) I’d love to get the labels for the lemon blueberry scones. Thanks!!
Lindsay @ The Café Sucre Farine says
So glad you found us, Dorit! We will send the labels.
Barb says
It is blueberry season and I'd love to try these. can you please forward the labels?
Thank you for your great recipes!
Chris Scheuer says
You're welcome, Barb! Sending the labels now.
Chris Scheuer says
Hi Barb, tried to send the labels but they were returned. Could you have entered an incorrect email address?
Kate says
Labels, please. They are so sweet!
Lindsay @ The Café Sucre Farine says
Sure, Kate!
Kathleen says
I thought the blueberry scones were so good! but mine turned out to be like a flat cookie. Any ideas why or what I did? Thank you
Chris Scheuer says
Hi Kathleen, I'm sorry they came out flat. The moisture content of butter can be variable which can cause scones to flatten in the oven. I would add 2-3 tablespoons of flour to the recipe next time you make it. That should help!
Elle says
Chris, I have a lot of blueberries and we love scones. Cannot wait to make this recipe. Would it be possible to get the labels?
Chris Scheuer says
Sure, sending them now Elle!
Darla says
The scones are my favorite! May I have some labels please ?
Elle says
Chris for some reason every time I request a label the reply is turned down because I repeat what I say? What must I say to receive the pdf for the blueberry scone labels? The only label I did receive was for the French cookies which were delicious. I was even turned down for the Southwestern sweet, spicy nuts. I love your site & have a folder I refer to often but this is more than tedious ,
Lindsay @ The Café Sucre Farine says
Sure, Darla!
Amee says
Scones are my favorite! Thanks for the easy method. I would love to have the labels. Thanks
Lindsay @ The Café Sucre Farine says
Sending them your way, Amee!
RossB says
The recipe was great. The website made it too difficult to use on mobile to ever come back.
Suzanne says
The scones recipe looks scrumptious! Will be making these tomorrow. Please send pdf for labels. Thanks
Lindsay @ The Café Sucre Farine says
Sure, Suzanne!
Sheri says
Would love the labels!! I made them and they came out absolutely perfect
Lindsay @ The Café Sucre Farine says
Wonderful! We will send the labels your way, Sheri!
Nancy Blaker says
I would love to have the lemon blueberry scone labels! The scones look delicious! Thank you!
Lindsay @ The Café Sucre Farine says
Sure, Nancy!
Jim says
I have always been intimidated at idea of making scones. No more! This ridiculously easy willgrLemon Blueberry recipe was just that and truly, amazingly delicious. I made with the glaze and would do so again and again and again. Thank you!
Lindsay @ The Café Sucre Farine says
So happy to hear that, Jim! Thanks for your review!
Kathleen says
I'm interested in trying this recipe but I wanted to watch the video first...is there a link somewhere? There doesn't seem to be one in the paragraph that references it. ("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:")
Chris Scheuer says
Hi Kathleen, the video is there however if you have ad blockers enabled, you won’t be able to see it.
Kathleen says
OK, thanks. Good to know!
Kathleen says
Chris, I just disabled my ad blocker and refreshed the page (a couple of times) but the video still doesn't appear. Any suggestions?
Chris Scheuer says
Hi Kathleen, you may need to just clear the cache on your computer or tablet or shut it down and restart.
Julie Owen says
Chris, My sweet daughter, Rachel, is a baker. She has made this recipe 4 times this month. I am serving them at a brunch at Refugee Hope Partners this Saturday. Do they freeze well? Also, I would also love the labels. Missing you. My sister made your chocolate cake last week - the one from the cooking class you did at Providence almost a decade ago!
Chris Scheuer says
Hi Julie!
So nice to hear from you!
I love that Rachel is a baker. That is so awesome!
Regarding your question, these scones do freeze well. You can also freeze them before baking and then just pop them in the oven frozen. They will take a few extra minutes to bake but they are amazing.
Hope your brunch goes well! 💕
That was such a fun class at Providence!
Kathy Schreck says
Lemon blueberry scones! I would love the labels!
Lindsay @ The Café Sucre Farine says
Sending them your way, Kathy!
Lynne says
Yummy scones….Please send the blueberry lemon scones labels…Thank you
Lindsay @ The Café Sucre Farine says
Sure, Lynne!
Nicole Milian says
I’m excited to try this! Please send PDF for labels. Thanks
Lindsay @ The Café Sucre Farine says
Sure, Nicole!
Lynne Harms says
Hi Chris,
I’d love to get the labels for the lemon blueberry scones. they are delicious. And I love the method of melting the butter and adding it to the cream.
thank you so much,
Lynne
Lindsay @ The Café Sucre Farine says
Happy to send them, Lynne!
Barb Primavera says
The scones turned out beautiful. Please send the labels.
Thankyou!
Lindsay @ The Café Sucre Farine says
Wonderful! Sending them your way, Barb!
Turena says
Thank you so much for this delicious scone recipe! I would love a pdf of your labels to share these with my neighbors…. Thank you again!
Turena
Lindsay @ The Café Sucre Farine says
Sending them now, Turena!
Meredith says
Love the recipe. Please send label I’m making several batches to give away
Lindsay @ The Café Sucre Farine says
Sure, Meredith!