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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.
Dawn Taylor says
I am going to try these for a baby shower on Saturday. They look fabulous! May I have the printable labels also please? Thank you!
Lindsay @ The Café Sucre Farine says
Sending them your way, Dawn!
Normajean says
I did my best to follow the recipe exactly as written. These came out great, and they’re absolutely delicious! My first time making scones and I am so happy I found this recipe. Thank you.
Lindsay @ The Café Sucre Farine says
Awesome!
Normajean says
You have asked websites that I’ve seen. Would you be so kind as to send me the printable labels for the scones?
Lindsay @ The Café Sucre Farine says
Sending them your way, Normajean!
Susan Hojdik says
Please may I have the PDF for the Lemon Blueberry Scones. Thank You
Lindsay @ The Café Sucre Farine says
Sure, Susan!
Meca King says
I have NEVER made scones before and honestly was terrified to do so on CHRISTMAS mornings!!! BUT I decided to try it. Found your recipe and all the wonderful reviews. Let me tell you...My family was in love with them. They came out PERFECTLY!!! I am a science teacher so it was not hard for me to accurately follow the experiment (I mean recipe) LOL. They were a hit and I will make them again next Christmas. Let's just say they have become apart of our Christmas Tradition now!!! Thanks soooooo much for sharing!!!
Guys don't skip a thing follow as written!
Lindsay @ The Café Sucre Farine says
Thanks for your review, Meca! So glad you enjoyed these!
Marcia says
These scones look delicious! Please send me your beautiful labels. Thanks. Marcia
Lindsay @ The Café Sucre Farine says
Sure, Marcia!
Tammy says
Please send me the gifting labels for the Lemon Blueberry Scones. Thank you for such wonderful ideas!
Lindsay @ The Café Sucre Farine says
Sending them your way, Tammy!
Dolores Cunningham says
once scones are baked, cooled and before glazing, can I freeze? thank you
Lindsay @ The Café Sucre Farine says
Hi Dolores, yes you can do that. You can also freeze them unbaked and bake from frozen. Enjoy!
Maureen Gubelmann says
These guns look amazing would love to have those labels sent to me thank you
Lindsay @ The Café Sucre Farine says
Sure, Maureen!
Karen Broadway says
I took these to a friends house for tea, and everyone raved about how they were the best scones they had ever tasted!! Making them again as a gift for my friend's 89th birthday party! These scones are not only ridiculously easy to make, they are ridiculously scrumptious!! Please send me the labels to make my gift box look even better. Thanks!
Chris Scheuer says
That's awesome, Karen! Happy to send the labels!
Susan says
Hi Chris, could I have the labels for this? thank you for creating and sharing!!
Lindsay @ The Café Sucre Farine says
Sending them your way, Susan!
Devin MacLellan says
Hello!
May I kindly request the Lemon Blueberry Scone Labels?
Thank you!
Lindsay @ The Café Sucre Farine says
Sure, Devin!
Kathy says
Please send me the gifting labels for the Lemon Blueberry Scones.
Lindsay @ The Café Sucre Farine says
Sure, Kathy!
Connie says
Fabulous scones. Love the blueberry and lemon combination!!!
Can you pls send the labels as I will he gifting some soon.
Thank you
Connie W
Lindsay @ The Café Sucre Farine says
Thanks, Connie! Sending them your way.
Donna P. Brown says
Please send the FREE PRINTABLE LABELS for the Lemon Blueberry Scones.
Lindsay @ The Café Sucre Farine says
Sure, Donna!
Cindy says
I love all of your scone recipes. Please send printable labels.
These blueberry lemon scones are wonderful.
Lindsay @ The Café Sucre Farine says
Thanks, Cindy! We will send the labels.
Kris says
I would love these labels! Thank you!
Lindsay @ The Café Sucre Farine says
Sending them your way, Kris!
Beverly Gisclair says
Love trying your recipes. Would you please send me the Lemon Blueberry Scone labels? Thank you
Lindsay @ The Café Sucre Farine says
Sure, Beverly!
Christine says
This is an excellent recipe, can't wait to share my goodies with my colleagues. My only critique is the timing listed for prep, I would add 10 minutes as you need at least 15 for the cream to chill, and 15 to refrigerate the scones before putting them into bake.
Lindsay @ The Café Sucre Farine says
Thanks for your review, Christine!
Fay says
Please email the labels for these scones.
Thank you,
Fay
Lindsay @ The Café Sucre Farine says
Sure, Fay!
dane friandise says
Hi Chris, I've been enjoying many of your recipes, and you are becoming my go to "to make my life easier".
I've made this recipe twice before it they were delicious. I'm having a tea party for a friend on August 9th, so I thought I would prep them (and the cranberry orange scones) ahead and freeze them to simplify my time on the day of the event. I did pull four out of the freezer this morning to test it and I would call it a failure 🙁 I did use frozen blueberries instead of fresh this time. It seemed like the top edges browned much faster than the middle and the bottoms burned a little. I lowered the temp from 400 to 375 and loosely covered them with foil. around 14 minutes into the baking time when I noticed them browning too fast. They also spread like crazy. Any thoughts or suggestions.
Chris Scheuer says
Hi Dane, so sorry you've had trouble with this recipe. I have frozen most of my scone recipes with good success. I'm wondering if the frozen berries are just too wet, causing the spreading.
If the scones are getting too brown on the bottom, your oven might be a little hotter near the bottom. You can use a double sheet pan to prevent too much browning.
Micki says
I'm definitely planning on making these delicious sounding taste of summer.
Please send me a set of labels and I bet nobody will know I made them. The
box with the label is the opening move to eat something so wonderful.
Lindsay @ The Café Sucre Farine says
Sending them your way, Micki!
Sharon says
please share with me the printable labels for scones. Thank you.
Lindsay @ The Café Sucre Farine says
Sure, Sharon!
Madison says
Although the texture of these came out slightly different than how I would make a traditional scone (using Ivey cold butter instead of melting) they came together quicker and more easy and still tasted delicious!! I hate making the discs and wedges, so the cookie scoop made my life so much easier. I used frozen blueberries and added a splash of vanilla to mine!
Lindsay @ The Café Sucre Farine says
Thanks for letting us know, Madison!
Kitchenkd says
So .. for the glaze .. how long after the scones come out of the oven do you apply the glaze? Thanks.
Chris Scheuer says
I usually do it right away!
Becky says
These scones are delicious! They have become a family favorite. I’m going to share some with my neighbors so please send me the labels.
Lindsay @ The Café Sucre Farine says
Thanks, Becky! Sending the labels your way.
Zelda says
I’m going to attempt to make these Lemon Blueberry Scones for my friend’s birthday. She is a huge fan of lemons and blueberries so I’m sure she will enjoy them. Please send the labels so I can attach one to the box I’m gifting to her. Thank you so much! God Bless!
Lindsay @ The Café Sucre Farine says
Sure, Zelda!
Maureen says
I just learned about you, subscribed to your emails, and see I will be and addict! Please send the pdf for these clever labels, thanks!
Lindsay @ The Café Sucre Farine says
Glad you found us, Maureen! We will send the labels.