These Blueberry Lemon Scones are perfect for a lovely summer breakfast or brunch!
There is nothing nicer than a freshly baked scone for breakfast! I love to enjoy them with a cup of coffee or tea. And they make a great afternoon snack too!
These blueberry lemon scones are so bright and summery! Blueberries are at their peak right now and will be all summer long. There are no excuses not to make them. And nothing plays off the mild sweet flavor of blueberries like lemon does. It’s the perfect combination!
How to Make Blueberry Lemon Scones:
To make blueberry lemon scones, combine your dry ingredients in a food processor, and then pulse in the butter until the mixture resembles coarse meal. Stream in the cream and you will see the dough come together into a ball.
Then, gently work the berries into the dough using your hands, taking care not to smash them. You’ll divide the dough in half and carefully pat each portion of dough into a round disc.
Score each disc into 6 equal wedges and bake. Once they’re completely cooled, they can be drizzled with a simple lemon icing and enjoyed!
The icing is completely optional, but I think you’ll agree that it’s actually pretty much mandatory. It adds another layer of sweetness to these blueberry lemon scones, and it makes them pretty too!
If you’re looking for more recipes that use fresh blueberries, you might also enjoy these Blueberry Muffins or this Baked Brie with Blueberry Sauce. Lemon Pancakes with Blueberry Sauce and Gooey Blueberry Cookie Bars are great choices too!
Blueberry Lemon Scones
- 2 cups all purpose flour
- 1/3 cup granulated white sugar
- 1 tablespoon lemon zest
- 1½ teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup cold unsalted butter
- 1/2 cup cold heavy cream
- 1 cup fresh blueberries
- 2 cups powdered sugar
- 3 tablespoons freshly squeezed lemon juice
- Preheat the oven to 375 degrees F, and line a baking sheet with parchment paper.
- Place the flour, sugar, lemon zest, baking powder, and salt in the bowl of a food processor, and pulse to combine.
- Cut the butter into pieces, and add it to the food processor. Pulse the food processor until the mixture resembles coarse meal. With the food processor running on low speed, stream in the cream.
- When the dough has gathered itself into a ball, turn off the food processor and divide the dough into two equal portions. Gently knead the blueberries into each portion of dough.
- Flatten each portion of dough into a disc shape, about 1 1/2-inches thick. Score each disc into 6 triangles with a knife, and pull the triangles slightly away from one another (allowing about 1/2-inch in between).
- Bake the scones for 14 to 18 minutes, or until set in the centers and slightly golden on the bottoms.
- Stir the powdered sugar and lemon juice together in a small bowl until smooth, and drizzle the icing over the scones.