Lemon Blueberry Scones
Tender scones with the perfect crumb, filled with bright lemon and bursting blueberries. This luscious pastry is a decadent addition to brunch or a lovely tea!
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Long time no post! I’m terrified to even think about how bare my Instagram looks, but oh well. Life with a newborn has been rough. She’s adorable and sweet but man does taking care of a newborn take a lot of work. It’s even harder when they’re a bit colicky, which is a new adventure for us (our oldest was preemie, and we had plenty of bumps on the road to learning to be parents, but she was a pretty decent sleeper and a rather chill kid early on—so when they start out crying a lot, it makes the inevitable adjustment to another kid even harder).
But today has been a good day. A day I have been able to workout, shower, drink coffee AND eat some food. Best of all, Brooklyn smiled for reals today—at me and at Avery! It was a core memory moment to have her look at me and truly smile then turn her head and smile right at her sister. I got zero good pictures, but I will remember that moment forever. Now, she’s napping again (thank you, SNOO, for helping out!), and I’m able to do some writing.
I think this is a big key in postpartum mental health. You lose part of your identity in accommodating a new person. It’s easier the second time around, but you still lose the chance to do the things that make you feel human. But it’s important to remember that each phase is temporary. It honestly feels like each clothing size brings with it a new phase, a new leap in progress and a new challenge.
Thankfully, this time around I have a firm grasp of what I’m doing and can remember that (no matter how hard), this truly is temporary. The lack of sleep (man has there been so little sleep), the overstimulation from having two children crying, hanging on me, demanding my attention, the lack of time to do my own thing—it does end.
And I’m finally in that “learning your baby” phase (because wow, who knew two siblings could be SO different even as newborns—most of my previous newborn-calming knowledge is useless with B). I have some moments of luck, even if this baby cries far, far more than my first.
Okay, finally onto this recipe and how it has anything to do with my baby: blueberry. My first pregnancy loss (the one that happened furthest along) was when my baby was the size of a blueberry. Then, in April of 2023, in a leap of faith, I started baking thing the size of this baby and hoped against hope that the photos wouldn’t be sad reminders of what was lost.
Four days after baking and photographing these scones (including the very vulnerable photo below), I went to my first ultrasound for Brooklyn. It’s hard to capture the stress and fear leading up to hearing that everything looked good, or every emotion that poured out in the tears that followed.
So while she may have started the size of a poppyseed and is ended the size of a watermelon, these blueberry scones are in honor of such an important moment in my life.
Why this recipe works
Honestly, I don’t even quite know. This recipe was passed on to me by one of my old high school teachers who later became my coworker. She used to host these wonderful ladies teas at the end of the school year and would always make these. I’d heard the recipe was a secret, but when she retired, she was more than happy to give it to me. I regret not asking for it sooner!
Anyway, the biggest key here is the butter. I usually use my fingers to blend it, creating long bits of butter, similar to when making pie crust. Then the heavy cream helps make these luscious and moist. The ingredients are perfectly balanced to hold together without being dry or dense. Adding blueberries and lemon zest not only added a wonderful flavor, but also created this lovely burst of flavor as some of the berries burst while baking, filling the scones with extra flavor.
Finally, a simple lemon glaze (lemon juice and powdered sugar) is not only lovely but also so delicious. It adds in just a touch of tart and sweet, to help round out the lemony flavor and complement the overall taste of these scones.
Key ingredients
Flour. This is key. Be absolute certain that you spoon then level the flour so you don’t pack it in. I’ve adjusted the original recipe because it came out wrong the first few times. Turns out it was written with the “just dunk and eyeball it” method of measuring flour, which packs in more flour than the gentle spoon-then-level method. So you can either weigh this or just measure carefully and gently.
Sugar. This is just enough to make these a little sweet so you can pair them with any topping.
Baking powder. Make sure it’s fresh. This helps create a bit of rise without making these a cookie.
Salt. Sea salt is ideal!
European style bitter. This has less water than sweet cream, so it’s ideal for a flakey scone. Be sure it’s nice and cold, and follow the notes about what to do if it gets too warm when you blend it in.
Lemon zest and juice. The scones only need the zest to have a great lemon flavor, although you could technically substitute some of the heavy cream with some lemon juice if you’d like. I only used the juice in the glaze, which is optional but also you should really try it!
Blueberries. Obviously! Try to use smaller blueberries so they spread throughout well. And feel free to use a little extra.
Heavy cream. Nope. This is not a health food. But also, does that really matter? When you taste these, you’ll agree.
Powdered sugar. This is for the glaze, which is optional but oh-so-good.
How to make lemon blueberry scones
1. Stir lemon zest and sugar. This makes the lemon flavor come out more brightly, but releasing the oils.
2. Blend dry ingredients. This can be done with a whisk. I also suggest sifting it all, even though it’s not in the original recipe. I think it gives a softer texture and helps the baking powder distribute better.
3. Cut in very cold butter. Use unsalted, European style here. If the butter becomes warm (especially if it feels greasy), put the whole bowl into the fridge for 10 minutes to help re-chill the butter. For this batch, I used a pastry blender, but I usually just use my hands.
3. Toss in blueberries. Doing this now ensures they’re coated in flour and evenly distributed.
4. Stir in heavy cream. Only mix until you see no more dry bits of flour. And be sure the butter is nice and cold still when you add this.
5. Shape and bake. Pat into a 6” flat disc then cut into 6 triangles. You can also make this into a rectangle and make 6 square scones, but I like the traditional triangle that I’m used to.
6. Glaze. I usually make the glaze when the scones are almost done or fully done baking, so it’s fresh. You want to let them cool a bit before glazing, as the warmer they are, the more the glaze soaks into them.
Enjoy!
Tips and FAQ’s for this recipe
Are fresh or frozen blueberries best?
Personally, I use fresh blueberries. If fresh aren’t available in your area (or aren’t flavorful—off-season berries aren’t always the best), you can use frozen. Just be sure you don’t defrost them, as you don’t want watery blueberries in your scones. Frozen should be fine, and the excess liquid will bake off in the oven.
What do I serve these with?
More scones! Haha, I usually serve these with butter, jam, and whipped cream. Of course, Devonshire cream is very classic—it’s a must at any traditional tea—but it’s complicated to make it authentically. So, instead, I just serve it with whatever jams I have on hand and some sweetened whipped cream.
Do I have to use my hands?
No, but I do think it makes a noteworthy difference in this recipe. Although, my hands have been SO dry lately, so I caved and used a pastry blender this time. #noshame I add in a freezing step to account for the warmth of your hands melting the butter slightly. If you do use a pastry blender or other butter blending method, just be sure you don’t blend the butter too small (the dough should not resemble wet sand—that means you’ve over-mixed the butter).
How do I know if the butter is too warm?
If the butter is greasy or shiny or soft, it’s too warm. It should be very cold when you use it, which is why I have you leave it in the fridge until needed. If your butter got too soft while blending, you can freeze it a few minutes longer, until it’s very firm once again.
Is the egg wash necessary?
No! I’m actually not an egg wash fan, so I didn’t bother this time. I’ve used milk and also just nothing for these (and most of my desserts), so it’s up to you. An egg wash is pretty standard on scones, but it’s not necessary. So, it’s entirely up to you!
Can I cut the disc into more pieces?
Sort of. Six wedges is ideal, but you could do 8 (it is easier to divide evenly that way). But avoid cutting these into more wedges, as they won’t bake the right way.
I have made these into mini scones, but that requires two slightly shorter discs that are also cut into 6 pieces. If you do want to go that route, make two equally sized discs of about 3/4 inch tall. Cut them into 6 pieces (not 8—this will not work). Also be sure to freeze the dough at least 10 minutes before adding the heavy cream, as mini scones are prone to spreading.
My tools
Silicone baking mats (or parchment paper)
Pastry blender (or your fingers—I only use a pastry blender when I’m tired of dry hands)
Lemon Blueberry Scones
- prep time: 15-20 minutes
- bake time: 25-30 minutes
- total time: 50 minutes
servings: 6-8
Ingredients:
for the scones
- 2 ¾ cups (374g) all-purpose flour, spooned and leveled
- 2 teaspoons (10g) baking powder
- ½ teaspoon (3g) salt
- ½ cup (100g) granulated sugar
- 1-2 tablespoons (6-12g) finely grated lemon zest
- 12 tablespoons (168g) very cold, unsalted European style butter, cut into cubes
- ½ cup (95g) blueberries, fresh or frozen (do not thaw if using frozen)
- 1 cup (232g) cold heavy cream
to finish (optional)
- 1 large egg, room temperature
- 1 tablespoon (14g) water or milk
- coarse or granulated sugar
for the glaze
- 1 cup (130g) powdered sugar
- 2-4 tablespoons (30-60g) fresh lemon juice
Instructions:
- Preheat your oven to 375F/190C. Dice your butter and place back in the fridge until ready to use.
- Use a microplane zester to zest the lemons finely. Stir the zest with the sugar in a small bowl until fragrant–this brings out the oils and creates a brighter lemon flavor.
- Sift and whisk together the flour, baking powder, and salt in a large bowl. Sifting isn’t necessary, but it helps create a more tender crumb. Whisk in the lemon sugar.
- Using your (clean) fingers (or a pastry blender, but I think fingers work best here), blend the butter in, smashing the cubes into the flour. You want the pieces to be no larger than small peas or shredded parmesan cheese–but a lot of the butter will be even smaller by this point. Use a rubber spatula to scrape any large bits of dough or butter stuck to your hands back into the bowl.
- Add the blueberries and gently toss the mixture to evenly distribute.
- At this point, freeze the dough for 5-10 minutes. This is my own little addition to the recipe, but it really makes a difference. Smashing the butter with your hands or even a pastry blender still warms it up. Freezing the dough for just a few minutes resolidifies the butter and ensures it won’t melt too quickly or cause the dough to spread during baking.
- Stir in the cold heavy cream. Be very careful to only stir until the flour is combined. If you see a few bits of dry flour, you can pat those into the dough in the next step.
- Turn the dough out onto a clean surface and gently pat it into a disc at least 1” thick (avoid having it significantly thicker though). Cut into 6 wedges. You can cut it into 8, but should do no more than that. Double the recipe if you’d like to make a larger batch.
- Arrange the wedges on a parchment lined baking sheet, at least 2” apart.
- Optionally, finish with an egg wash. Whisk together the egg and water or milk and gently brush each scone with some (you won’t use all of the wash unless you double the recipe). Sprinkle with some coarse sugar.
- Bake for 25-30 minutes (less if you cut your disc into 8 pieces), until matte in appearance and the tops begin to turn golden.
- When the scones are nearly done baking, make the glaze. Simply stir together the powdered sugar and lemon juice until about a consistency between hot fudge and chocolate sauce (not too thick, not too thin).
- Let the scones cool for a 5-10 minutes, then drizzle with the glaze. You can also cool them completely, to make the glaze more prominently (which is what I did in my photos–glazing warm scones makes it soak in a bit).
Enjoy with your morning coffee!
Store leftovers in an airtight container. They should last 3-5 days, if well-sealed. It’s highly recommended to warm leftovers in an oven or toaster oven.