These buttery lemon blueberry scones with crispy golden edges are better than anything you can get at the coffee shop. Drizzled with sweet lemon glaze, they’re perfect for a slow weeknight breakfast or brunch.
Why You’ll Love This Lemon Blueberry Scones Recipe
You’ll be skipping morning runs to the coffee shop once you see how easy and convenient these lemon blueberry scones are.
- Better than the coffee shop. You can add chopped pecans or chocolate chips, and then have as many as you want once they’re ready.
- Freezer-friendly. Freeze leftovers or make two batches so you can always pull out a scone when you need one.
- Great for on-the-go. Pop them into Ziploc bags for a quick breakfast you can grab on your way out in the morning.
- Perfect for beginners. Since there isn’t a lot of kneading involved, scones are a great baking project for beginner-level bakers.
What You’ll Need
Creamy yogurt, sweet blueberries, and tart lemon is a heavenly flavor combination for breakfast. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.
For the Scones
- All-purpose flour – Avoid cake flour because it’ll make the scones airy.
- Sugar – Granulated or light brown sugar are best.
- Lemon zest – Use a cheese or garlic grater for best results. Microplanes are great for zesting as well.
- Baking powder – Make sure it’s not expired before you add it in.
- Baking soda – Sieve it if it’s lumpy.
- Butter – I prefer unsalted butter for this. Avoid margarine.
- Greek yogurt – Go for plain (and unsweetened) or vanilla yogurt.
- Egg – Feel free to use liquid eggs.
- Vanilla extract – It rounds out the flavors, but you can skip it.
- Blueberries – If you’re using frozen blueberries, they need to be completely thawed and drained.
- Almond milk – Add your favorite dairy or non-dairy milk.
For the Glaze
- Powdered sugar – It’s also called confectioners’ sugar.
- Lemon juice – Fresh juice is always best.
How to Make Lemon Blueberry Scones
Working quickly with the butter is the secret for making perfectly buttery lemon blueberry scones. Scroll to the bottom of the post for the full recipe card.
- Prep the oven. Preheat the oven to 400F. Line a baking sheet with parchment. You can also bake straight on the tray.
- Whisk the dry ingredients. Mix the flour, sugar, zest, baking powder, and baking soda in a large bowl.
- Make it crumbly. Rub the butter into the dry ingredients until you get a coarse, crumbly mixture.
- Mix the wet ingredients. Whisk the egg, yogurt, and vanilla extract until well combined.
- Combine the mixtures. Pour the wet ingredients into the crumbly mixture. Add the blueberries and mix. Don’t knead the dough until smooth, only until just combined.
- Flatten it. Remove the dough from the bowl. Place it on a floured surface and “knead” it 3-4 times or until it’s well pressed together and doesn’t fall apart. Pat it into a 1/2″ thick circle.
- Slice it. Use a sharp knife to cut the circle into 8 wedges. Transfer them to the baking sheet.
- Bake it. Brush the scones with milk. Pop the tray into the oven for 20-25 minutes or until browned. Remove it from the heat and set it aside.
- Make the glaze. Whisk the powdered sugar and lemon juice in a small bowl until smooth. Drizzle it over the scones, serve, and enjoy!
Tips & Variations
Even expert bakers make mistakes sometimes. Placing the mixture in the fridge for an hour can save your scones if you think you messed up slightly.
- Go for oranges. Swap the lemon for orange zest and juice. You’ll get similar citrus-y goodness, but less tang.
- More add-ins. Mix 1/4-1/2 cup dried cranberries, chopped pecans, shredded coconut, or mini chocolate chips into the dry ingredients for more flavor and texture.
- Freeze the butter. Pop the butter into the freezer for one hour. Grate it and mix it in as usual. It’ll be easier to rub it into the dry ingredients and bring the dough together.
- Change the berries. Change the blueberries for raspberries or blackberries. Pitted black cherries and sliced strawberries work too.
- Pop it in the fridge. If you’re worried that the butter melted slightly while you were working it in, pop the crumbly mixture into the fridge or freezer for 1-2 hours to help it firm up again.
- Use a mold. There are silicone baking molds for scone wedges. That way you only need to press in the dough and they’ll come out perfectly shaped. If you have one, use it.
Proper Storage
Lemon blueberry scones, like any baked good, need to be fully cooled before storing.
- Counter: Place them in an airtight container, away from direct heat, for up to 2 days. A paper bag works too.
- Fridge: Store them in an airtight container or bag for up to 7 days. Keep them away from strong-smelling foods like onions.
- Freezer: Wrap each scone in plastic wrap twice. Transfer them to a freezer-friendly bag or container. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 30 minutes (or until they come down to room temperature).
More Scone Recipes To Try
- Cranberry Orange Scones
- Easy Gluten Free Lemon Poppy Seed Scones Recipe
- Apple Cinnamon Scones
- Almond Chocolate Cherry Scones
Blueberry Lemon Scones
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 scones 1x
- Category: Breakfast
- Method: Oven
- Cuisine: English
Description
This easy lemon blueberry scones recipe with homemade sweet lemon glaze is a freezer-friendly breakfast option that tastes just like dessert.
Ingredients
Scale
- 2 cup All- Purpose Flour
- 1/4 cup of sugar
- 1 tablespoon of lemon zest
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 cup of unsalted cold butter, cut into small pea size pieces
- 1 cup of vanilla flavored greek yogurt
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 2 tablespoons unsweetened almond milk
Lemon Glaze:
- 1/2 cup powdered sugar
- 1/2 or 1 tablespoon of lemon juice
Instructions
- Preheat the oven to 400° F.
- In a bowl, combine the flour, sugar, lemon zest, baking powder and baking soda.
- Use a pastry blender, or two knives, to cut butter until it resembles small peas and add the butter to flour mixture.
- In a small bowl, mix together the egg, yogurt and vanilla.
- Pour the yogurt mixture into the dry ingredients and stir until just combined.
- Add in the blueberries and mix together.
- Dump the dough onto a flour covered work surface and “knead” 3-4 times. {as much as you can, it will be very crumbly}
- Pat into a circle about 1/2 an inch thick.
- Cut into 8 wedges and transfer to a baking sheet.
- Lightly brush the tops of each scone with almond milk.
- Bake for 20-25 minutes or until tops are browned.
- Remove from the oven and let rest.
- In a small bowl, add powdered sugar and lemon juice. Whisk together. Drizzle the glaze over top of the scones and serve.
Nutrition
- Serving Size: 1 scone
- Calories: 200
- Sugar: 16 g
- Sodium: 133 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 31 mg
36 comments on “Blueberry Lemon Scones”
Did you use nonfat greek yogurt?
hey angelica, no i used full fat. they increase the sugar content on nonfat items so I always use the regular version. 🙂
I have been loving these scones! I’ve made them twice and they’re great. I had a friend visiting last weekend, though, and she’s vegan, so I used this recipe. Good, too!
http://www.funnytummycafe.com/2013/03/18/vegan-scones-two-ways/
Awesome! So excited that you have been making them and them LOVING them! 🙂 Cant wait to check out your vegan recipes! 🙂
I love lemon and blueberry together; yum! Featuring this recipe on Saturday Show & Tell this week! 🙂
Thanks Kenz, and thanks for the feature over at your par-tay! 🙂
Is there a nutritional Value?
Just updated the nutritional info Cindy 🙂
Hey, your printable recipe is missing the sugar ingredient, the cooking time, and also the glaze ingredients! I am baking now…the consistency of mine weren’t crumbly…these are my first scones, hoping they turn out well! 🙂 Thanks for your recipe!
oh gosh!!! I’m so sorry.. I updated it now! Yikes.. guess my mind was on the upcoming wedding instead of the recipe. My bad! I hope they turn out! Thank you so much for the feedback, you’re so sweet. 🙂
Um… YUMMMMM!
Thanks for sharing at our “Best Of The Weekend party”! I have pinned your project to our party board and another big board too.
Have a great week, Krista!
xoxo
Awesome! Thanks so much for sharing and pinning Claire, really appreciate it. 🙂 You girls through an awesome party!
Wow, these look so yummy! I’m stopping by frm the Mop it up Monday link party and would love for you to add this recipe to my Pop Up Pinterest Party happening on Google+ right now: https://plus.google.com/105344573202432490158/posts/Wamy4aiQNww
Happy Tuesday!
Ang
www.jugglingactmama.com
Thanks Ang! We ate them up in like 2-3 days… soo good. I will check out the G+ party if I get a chance, thanks so much for the invite!
Yum – these look great! We must be twinsies – I made blueberry lemon scones too, a while ago and was hoping to post a strawberry spinach salad soon!! 🙂
haha.. nice! 🙂 Great minds think alike. I will have to look up your blueberry lemon scones.
What a lovely recipe for delicious blueberry scones! 🙂 Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers! Please be sure to stop back by the party and check out some of the other links!
Its super yummy and a great way to use up blueberries. 🙂
These sound and look super yummy!
Thanks Jenn and thank you for stopping by! 🙂
Love these Krista! I have some blueberries. I need to make these!
Yes! Thats totally what I did. 🙂 Its a great way to use up some that are about to go bad. I hope you love them as much as we did!
Yum…I love blueberry scones! Perfect way to use up those blueberries. Maybe it’s better that he didn’t want to eat those blueberries 🙂
haha.. I know, I should thank him really. Otherwise we wouldn’t have had these delicious scones! 🙂
These look so good, Krista! My sons and I love to eat blueberries by the handful, but I want to try this before we eat them all next time!
haha… well good luck! I my son is like that with strawberries! 🙂 I hope you like them Andi, always nice to see your sweet comments!
Lemon and blueberry combos are one of my very favorites, and I LOVE scones! Thanks for the great recipe, Krista!
Mine too! It really is a perfect combo and so yummy with a cup of coffee in the morning. Thanks for stopping by Becca!
I’ve been meaning to make scones for awhile. They are a guilty pleasure of mine when I brunch but they usually pack about 400-600 calories YIKES!
We all have our guilty pleasures. I think they are okay to have in moderation. 🙂 Hope you enjoy Reba!
This looks wonderful! I hope you will come share at this week’s From the Farm Blog Hop hosted by 6 great blogs! http://www.fresh-eggs-daily.com/2013/06/from-farm-blog-hop-39.html
Lisa
Fresh Eggs Daily
Thanks so much Lisa, I will definitely check it out if I get a chance. I so appreciate you stopping by and saying hi! 🙂
These look deeelish, Krista! Pinned and sharing on Facebook. Thanks for sharing at Marvelous Mondays!
Thanks! 🙂 I was so excited, it was my first pic accepted at FoodGawker! Woot, woot! 🙂 So now only 100 more to catch up with you! 🙂 hehe
Krista, I love scones and of course, lemon addict! These look so good and would love to have one right now! 🙂 Pinning and tweeting! 🙂
I am a new lemon addict. Sooo good, if I had more I would send them your way but Mike and I finished them in like 2-3 days. 🙂 Thanks for sharing!