These Lemon Blueberry Scones are tender, delicious and full of flavor! Perfect for Christmas morning! Scones have been a favorite in our family for a long time (well, anything with jam and butter is a favorite in our family…), but the lemon and blueberry in these scones kick them off to another level. We love them warm out of the oven or frozen to bring on the road!
This post is sponsored by the Dairy Farmers of Washington. All opinions are our own. When making these scones, we encourage you to purchase local butter & cream and to always support your local dairy farmers!
Bursting with blueberry and a zesty lemon flavor, you will love these easy to make scones! Some scones can be dry but these are super moist with a brush of fresh heavy whipping cream, and a crunchy topping of raw sugar.
What makes these scones so good? REAL CREAM AND BUTTER! There is no substitute for real cream and butter guys. It adds so much flavor and freshness! Dairy is one of the most local ingredients at the store. Most product goes from farm to store shelf in 48 hours.
One more bonus to these scones? They freeze great so everyday will feel like Sunday morning!
HOW TO MAKE LEMON BLUEBERRY SCONES:
Start with flour and fresh butter. I can’t emphasize using fresh butter enough; this is the key to all that flavor! Learn more about the dairy farms behind that local butter here!
You can use a pastry cutter, two knives or just go in with all hands on deck. Mix until the butter and flour is a crumbly texture.
Add your lemon zest, wet ingredients and finally those big fat blueberries! If I were a blueberry this is how I’d like to go out…
Once you add the egg and cream it’s time to get your hands dirty. Gently knead the dough to form a large circle. Cut into 6 scone shapes. They do not have to be perfect. Wipe your knife off with a paper towel between each cut if things get gooey.
Place on a baking sheet and top with more fresh cream. Sprinkle a bit of raw sugar to make it all crunchy.
Into the oven they go and in 15 little minutes you have these beauties!
Your family and friends are soooo gonna love you!
Serve with a bit of butter or honey. Freeze the rest if you have leftovers!
Need help making these scones? Check out this video below!
A few more breakfast & brunch ideas…
Blueberry Cream Cheese Breakfast Casserole! Make this the night before. Stuffed with chunks of cream cheese and blueberries!
Savory Breakfast Casserole with Hash Browns and Sausage ! – All your breakfast favorites in ne casserole!
Clink!
Kathi and Rachel
What do you think about this recipe? Have questions? Comment below!Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!
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Pin RecipeEasy to make Lemon Blueberry Scones, so fresh tasting! Use fresh or frozen blueberries. Hot out of the oven or warmed up the next day, they are delicious!
- 2 cups all purpose flour
- 1/3 cup white sugar
- 2 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons butter, chilled and cut in cubes
- 1 cup fresh or frozen blueberries if using frozen do not thaw
- lemon, zested
- 3/4 cup heavy cream plus additional tablespoon to coat scones
- 1 egg
- 1 teaspoon vanilla
- 2 tablespoons raw sugar optional
Preheat oven to 400 degrees and line a large baking sheet with parchment paper or silicone baking mat.
In large bowl, combine flour and butter until butter is incorporated into the flour and butter is the size of small pebbles. Stir in sugar, baking powder and salt.
Add lemon zest and blueberries, toss until blueberries are coated in the flour mixture.
Combine 3/4 cup cream, egg and vanilla in small separate bowl. Add to dry ingredients. MIX GENTLY. Folding until just mixed. (over mixing can keep your scones from rising).
Turn dough out onto a floured surface and shape in an 8-10 inch circle pressing together gently until the dough holds together.
Slice into 6 wedge scones. Place on prepared sheet pan. Brush with additional heavy cream and sprinkle with raw sugar if desired.
Bake for 15-18 minutes or until brown on top. Serve with butter, honey or lemon curd if desired.
- Use local butter and cream; it makes for the freshest, and best flavor profile!
- Careful not to overmix your blueberries- try to leave them whole when mixing; these scones are prettier without blue streaks in them (but they taste the same with them, so no harm, no foul).
- When mixing the butter into the flour, you can use a pastry cutter, two knives or just go in with all hands on deck.
- Did you make these? Tag us and Dairy Farmers of Washington so we can see your pics! @WaDairyFarmers and @Laughingspatula
I made these as written using frozen blueberries and they are enormous! Cutting them into 8 would have been better. I baked them for about 24 minutes because of their size. Aside from that, they are delicious! Perfect texture and flavour, I’ll just make them smaller next time. Thank you!
For the love of lemon! ???? These scones are absolutely delicious! Even without the blueberries, if you’re one of “those” people. I even used gluten free flour, Bobs Red Mill to be precise. I will definitely be making these again. Thank you Laughing Spatula for another great recipe! Clink!
Sweet Mona! Thank you for the comment! Good for our readers to know that these can be made with gluten free flour! Clink back at ya!