Scones are my first choice when roasting coffee. Why? Because they are not too sweet, not too rich, and not too heavy. Especially when they are dotted with juicy blueberries and topped with a bright and rich lemon glaze. Homemade scones are great because they are very easy, super cheap, and they freeze well, so you can put them in the refrigerator and reheat one when that craving comes. Among all the flavors of scones, these lemon blueberry scones are my favorite!
What are scones?
It is important to note that the word "scones" can mean different things, depending on where you are in the world. Classic English scones are simple, with little fat or sugar. They are usually round and topped with solidified cream and jam. In the United States, scones are obviously more like desserts, with a layer of sugar crust or a small drop of glaze. They are eaten with coffee or breakfast, usually in a triangular shape. But the bones are the same. This is a delicious soft and flaky baked food that is fermented with baking soda or baking powder instead of yeast. They are very similar to what we call cookies in the United States, although scones are usually denser and less rich.
This lemon blueberry scones recipe is American scones. It is very sweet, although not as sweet as muffins or cupcakes, it is triangular in shape, and it is crunchy and delicious. This is the perfect match for a cup of hot coffee!
If you want to learn more about English scones, try the authentic English scones recipe from Curious Cuisinière. She did a good job of breaking down the differences between the two types of scones.
Fresh lemon is a must
Although I use bottled lemon juice in many recipes, this is where you absolutely want to use fresh lemons. The lemon zest is the source of most of the lemon flavor in the scones, while the juice only provides the sourness to the icing.
How to freeze lemon blueberry scones?
As I mentioned in the intro, I love to keep a batch of these Lemon Blueberry Scones in the freezer.To freeze the scones, first make sure they are fully cooled to room temperature (which they should be before adding the glaze, anyway). You can either freeze them without the glaze, or glaze them and wait about 30 minutes for the glaze to dry slightly. Then just place them in a gallon-sized freezer bag and toss in the freezer. The glaze will absorb a little moisture while in the freezer, but they're still quite tasty!
To thaw the frozen lemon blueberry scones, either let them sit out at room temperature for about 30 minutes, or microwave for about 30 seconds straight from the freezer.
- 1 lemon
- 2 cups all-purpose flour
- 2 Tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 6 Tbsp cold butter*
- 1/2 cup blueberries, frozen or fresh
- ¼ cup milk
- 2 large eggs
- 1 cup powdered sugar
- As I mentioned in the introduction, I like to store a batch of lemon blueberry scones in the refrigerator.
- To freeze scones, first make sure they are completely cooled to room temperature (this should be the case before adding the glaze, anyway).
- You can freeze them without the glaze, or glaze them and wait about 30 minutes for the glaze to dry slightly.
- Then put them in a gallon-sized freezer bag and throw them into the freezer compartment.
- Glazes will absorb a little moisture in the refrigerator, but they are still delicious!
- Preheat the oven to 425ºF. Peel the lemon and squeeze it. You need about 1 teaspoon of lemon zest for dough and 2 tablespoons of lemon juice for glaze.
- Put the flour, baking powder, sugar, salt, and lemon zest in a large bowl. Stir until they are well combined.
- Grate the butter into the flour mixture and stir until the butter is well mixed and no large lumps remain.
- Add blueberries to the flour mixture and stir to combine (if frozen, you don't need to thaw first).
- Whisk the milk and eggs together, then pour it into a bowl with flour and blueberries. Stir everything together until a sticky dough ball is formed and there is no dry flour in the bottom of the bowl. If the dough is too dry to form a dough ball, add a little more milk (about 1 tablespoon) until they are mixed together.
- Press the dough into a flat circle with a diameter of 8 inches. Cut the circle into eight wedges. Place the cut scones on a baking sheet lined with parchment paper.
- Bake the scones in a preheated 425ºF oven for 15-17 minutes, or until they are golden brown. Transfer the baked scones to a metal rack to cool.
- Let the scones cool completely, then mix 1 cup of powdered sugar with 2 tablespoons of lemon juice until a thick glaze is formed. Pour the glaze on the cooled scones and enjoy!
*I like to put a piece of butter in the refrigerator 5-10 minutes before making scones. This hardens the butter, making it easy to grind on a cheese grater, but it won’t freeze to a solid that makes it difficult to grind.
How to make lemon blueberry scones from scratch - step by step photos
Preheat the oven to 425ºF. Peel the lemon and squeeze it. You need 1 teaspoon of zest, and about 2 tablespoons of juice. The peel will be used for the scones dough, and the juice will be used for the glaze later. Mix 2 cups of all-purpose flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, ½ teaspoon of salt, and 1 teaspoon of lemon zest in a bowl. Stir until well combined.
Put 6 tablespoons of cold butter and flour mixture in a bowl. Stir everything together until the butter is well mixed into the flour and no large clumps remain.
Stir ½ cup frozen blueberries into the flour mixture. Don't thaw blueberries first.
Whisk together ¼ cup of milk and 2 large eggs
Then pour the egg mixture into a bowl with flour and blueberries.
Stir everything together until it forms a hard dough. There should be no more dry flour in the bottom of the bowl. If it is too dry to stick together, or there is a lot of flour in the bottom of the bowl, add a small amount of milk (maybe 1 tablespoon) to knead the dough together.
Press the blueberry scones dough into an 8-inch diameter circle, and then cut it into eight wedges.
Place the cut scones on a baking sheet lined with parchment paper.
Bake the scones in a fully preheated 425ºF oven for 15-17 minutes, or until they are golden brown. Transfer the scones to a wire cooling rack to cool.
Let the scones cool completely before making the glaze. When you are ready, stir together 1 cup of powdered sugar and 2 tablespoons of lemon juice until a thick glaze is formed.
Top the blueberry scones with lemon glaze. If the scones are still hot or very hot when you try to glaze the scones, the glaze will melt directly, so first make sure the scones are cold!
Serve your delicious homemade lemon blueberry scones with a cup of hot coffee and have a great day!