Homemade Lemon Blueberry Scones – Perfect for Breakfast or Brunch!
Discover the ultimate recipe for Homemade Lemon Blueberry Scones that are bursting with fresh blueberries and zesty lemon flavor! This easy-to-follow recipe will guide you through making the perfect scones that are flaky, tender, and absolutely delicious.
Whether you're looking to impress guests at brunch or treat yourself to a delightful breakfast, these scones are sure to be a hit. Made with simple ingredients, these scones are quick to prepare and bake. Plus, they're a great way to use up fresh or frozen blueberries.
Try this recipe today and enjoy a warm, freshly baked scone with your morning coffee or tea!
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 lemon (zested)
- 1/2 cup unsalted butter (cold, cubed)
- 1/2 cup buttermilk
- 1 large egg
- 1 tsp vanilla extract
- 1 cup blueberries (fresh or frozen)
- coarse sugar (or powdered sugar, for sprinkling, Optional)
- Preheat Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Stir in the lemon zest.
- Cut in Butter
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
- Combine Wet Ingredients
In a separate bowl, whisk together the buttermilk, egg, and vanilla extract.
- Mix Dough
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix. Gently fold in the blueberries.
- Shape and Cut Scones
Turn the dough out onto a lightly floured surface. Pat it into a circle about 1 inch thick. Use a sharp knife to cut the dough into 8 equal wedges.
- Bake Scones
Transfer the wedges to the prepared baking sheet, spacing them slightly apart. Sprinkle with coarse sugar if desired. Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve
Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 6g30%
- Sodium 200mg9%
- Total Carbohydrate 35g12%
- Dietary Fiber 2g8%
- Sugars 10g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- For extra lemony flavor, drizzle a lemon glaze over the scones once they’re cooled. To make the glaze, mix 1/2 cup powdered sugar with 1-2 tablespoons of lemon juice until smooth.
- If using frozen blueberries, do not thaw them before adding to the dough to prevent the scones from turning purple.
- These scones can be stored in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 2 months.