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Wonderful Lemon Blueberry Scones – Mel’s Kitchen Cafe

samhellgren7 by samhellgren7
June 13, 2025
Reading Time: 24 mins read
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Wonderful Lemon Blueberry Scones – Mel’s Kitchen Cafe


These superb lemon blueberry scones are loaded with blueberries and drizzled with a tart-sweet lemon glaze. They’re flaky, tender and so good!

Don’t cease there! These scones would even be fabulous with raspberries (or huckleberries, if you may get your arms on these valuable berries!).

Two triangle-shaped baked lemon blueberry scones on white plate.

The Finest Scone Dough EVER

The bottom of those lemon blueberry scones is modeled after my all-time favourite scone recipe. It produces the perfect scones: flaky, tender, and excellent for add-ins.

Baked scones, much like biscuits and pie crust, contain reducing chilly butter into dry elements in order that the butter kinds small items. Whereas baking, the little bits of butter soften forming pockets of steam which create the comfortable flaky layers within the scones.

There are a number of ways in which butter might be minimize into the dry elements for this scone dough:

  1. Grating the chilly butter with a field grater.
  2. Pulsing the butter and dry elements in a meals processor.
  3. Utilizing a pastry blender for reducing within the butter.

Utilizing a field grater is my technique of alternative as a result of it’s so straightforward and quick with minimal cleanup. As soon as the butter is grated into the dry elements, toss the dry elements with the butter shreds, and that’s it. No further reducing in required.

Grated butter shreds in bowl with dry ingredients.Grated butter shreds in bowl with dry ingredients.
Fresh blueberries in bowl with butter shreds and dry ingredients.Fresh blueberries in bowl with butter shreds and dry ingredients.

Working with Contemporary Fruit

Including recent fruit to this scone dough is easy. The blueberries are tossed with the dry elements earlier than including the buttermilk and lemon juice.

As soon as the liquid is added, combine the dough gently to keep away from mashing the blueberries. It’s inevitable that a couple of of them will get crushed within the course of, however most of them ought to keep intact.

The dough is just not ever going to be easy and utterly cohesive. Rustic, shaggy corners and blueberries rising right here and there may be completely okay.

Simply do not forget that a key tip to creating the perfect scones of your life is to not over work the dough! Over combined scone dough will end in dry, robust, heavy scones.

Buttermilk and lemon juice added to scone dough with blueberries in glass bowl.Buttermilk and lemon juice added to scone dough with blueberries in glass bowl.
Crumbly scone dough with blueberries in glass bowl.Crumbly scone dough with blueberries in glass bowl.

Forming the Scones

Frivolously press and pat the dough into an extended rectangle (about 15X3-inches) and minimize the scones into triangles utilizing a bench scraper.

Alternate strategies:

  • The dough might be pressed into shorter/wider rectangle shapes for bigger scones.
  • The dough might be pressed right into a circle and minimize into pie-shaped wedges.
  • The dough might be pressed right into a sq. and minimize into square-shaped scones or you should use a spherical biscuit cutter and minimize into circles (the circle-cutting technique leads to scraps that may be baked or rerolled)
  • The dough might be pressed right into a scone pan for baking.
Scone dough cut into triangle pieces with bench scraper.Scone dough cut into triangle pieces with bench scraper.

Earlier than Baking/After Baking

Earlier than baking, brush the tops of the scones with melted butter and sprinkle with a little bit of coarse sugar/turbinado sugar. This offers a pleasant buttery, crunchy prime crust to the scones. So yummy.

After baking, let the scones cool after which whip up the easy glaze (actually simply powdered sugar and recent lemon juice) and drizzle the scones with the tart and candy glaze.

Don’t be afraid of the 400 diploma F baking temperature. It helps the scones maintain their form whereas they bake to good doneness.

Unbaked lemon blueberry scones brushed with butter and sprinkled with coarse sugar.Unbaked lemon blueberry scones brushed with butter and sprinkled with coarse sugar.
Drizzling lemon glaze over baked lemon blueberry scones.Drizzling lemon glaze over baked lemon blueberry scones.

These lemon blueberry scones are actually unbelievable.

Like, they’re undoubtedly a number of the finest scones I’ve ever had in my complete life (which is saying loads, as a result of I really like me some scones and have spent a great a part of my life consuming scones in all their varieties).

Lemon and blueberries are two flavors that have been meant to be collectively. On this case, the blueberries add a recent pop of taste to the lemon-infused dough and glaze.

Excellent for breakfast, snack, or dessert, these scones are scrumptious served at room temperature or calmly warmed up.

Glazed baked lemon blueberry scones on parchment lined baking sheet.Glazed baked lemon blueberry scones on parchment lined baking sheet.
One triangle-shaped lemon blueberry scone on crumpled white parchment paper.One triangle-shaped lemon blueberry scone on crumpled white parchment paper.

Lemon Blueberry Scone Diversifications

  • This scone recipe works effectively as a plain lemon scone. Merely omit the blueberries (begin with 3/4 cup buttermilk, including the additional tablespoons provided that wanted).
  • Change up the fruit: raspberries, blackberries, huckleberries.
  • See the notice within the recipe about utilizing frozen fruit.
  • Swap out the lemon juice and zest for lime or orange (if doing this, maintain the blueberries, or use different add-ins: i.e. lime and coconut, orange and cranberry).

These scones are simply among the finest issues I’ve made this 12 months. I can’t wait so that you can strive them!

Two lemon blueberry scone halves stacked on white parchment paper.Two lemon blueberry scone halves stacked on white parchment paper.

One Yr In the past: Wonderful Olive Oil Cake 
Two Years In the past: Wonderful Peanut Butter Oatmeal Chocolate Chip Cookies {Dairy-Free + Egg-Free}
Three Years In the past: Chocolate Chip Blended Oatmeal Cookies
4 Years In the past: Butterscotch Rice Krispie Treats
5 Years In the past: The Finest Home made Glazed Donuts 
Six Years In the past: Wonderful Instantaneous Pot Creamy “Baked” Ziti 
Seven Years In the past: Creamy Coconut Milk Metal Lower Oatmeal {Instantaneous Pot or Sluggish Cooker!} 
Eight Years In the past: French Bread Rolls {Step-by-Step} 
9 Years In the past: Wonderful Cinnamon Chip Scones {Finest Fundamental Scone Recipe}
Ten Years In the past: Wonderful Key Lime Cheesecake 

Two baked and glazed lemon blueberry scones on white plate.Two baked and glazed lemon blueberry scones on white plate.

Wonderful Lemon Blueberry Scones

Yield: 10 to 12 scones

Prep Time: 30 minutes minutes

Cook dinner Time: 15 minutes minutes

Whole Time: 45 minutes minutes

Scones:

  • 3 ½ cups (497 g) all-purpose flour
  • ⅓ cup (71 g) granulated sugar
  • 1 tablespoon recent lemon zest (from 1 to 2 lemons)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170 g) chilly salted butter
  • ¾ cup + 2 tablespoons buttermilk
  • ¼ cup recent lemon juice (from 1 to 2 lemons)
  • 1 to 1 ¼ cups recent blueberries (see notice for frozen berries and different fruit choices)

Topping:

  • 2 tablespoons melted butter
  • Coarse or turbinado sugar, for sprinkling

Glaze:

  • 1 ¼ cups (143 g) powdered sugar
  • 2 tablespoons recent lemon juice
  • Preheat the oven to 400 levels F. Line a half sheet pan with parchment paper and put aside.

  • In a big bowl, mix the flour, sugar, lemon zest, baking powder, baking soda and salt; combine effectively.

  • Utilizing the big holes of a field grater, grate the chilly butter into the dry elements and toss till the butter shreds are evenly coated with the flour combination. (See notice for meals processor or pastry blender mixing technique.)

  • Add the blueberries and toss to mix.

  • Add the buttermilk and lemon juice. With a silicone spatula, stir/fold till the combination begins to return collectively. Combine gently so the blueberries do not get mashed (it is okay if a couple of of them burst however most of them ought to keep intact).

  • Do not over combine the scone dough; it’s okay if there are dry spots right here and there. Items of dough ought to come collectively when pressed between your fingers. Add further buttermilk a tablespoon at a time provided that the dough is extraordinarily dry and crumbly.

  • Flip the dough out onto a counter dusted with 1 to 2 tablespoons flour. Use your arms to deliver the dough collectively right into a cohesive mass – simply do your finest to work with and across the blueberries. Frivolously knead/fold the dough a couple of times.

  • Pat and press the dough into an extended rectangle, about 15X3-inches.

  • Use a bench scraper or knife to chop the dough into 10 to 12 triangular wedges. Place the scones 1/2-inch aside on the ready baking sheet. Brush the tops with melted butter and sprinkle with sugar.

  • Bake for quarter-hour till very calmly golden on the underside and sides and not doughy within the heart. Let cool on the pan or take away to a wire rack to chill utterly.

  • For the glaze, whisk collectively the powdered sugar and lemon juice, including further lemon juice, if wanted, till the glaze is thick however pourable (add further powdered sugar a tablespoon at a time if it wants thickening up). Drizzle the glaze over the cooled scones.

  • Serve the scones calmly heat or at room temperature.

Meals Processor or Pastry Blender Technique: the butter might be minimize into the dry elements utilizing a meals processor (pulse till the butter kinds pea-size items, then add the moist elements and pulse till the dough begins to return collectively, take away the blade, add the blueberries and blend by hand to mix). A pastry blender can be used (mix dry elements in massive bowl, minimize butter into items and add to the bowl, use a pastry blender to chop the butter into the dry elements till the butter is in pea-size or barely smaller items, proceed with the recipe). 
Frozen Blueberries: this recipe works finest with recent blueberries. If utilizing larger-size frozen fruit (like bluberries), I like to recommend thawing and patting dry earlier than utilizing within the recipe. If utilizing smaller-size frozen fruit (like huckleberries or wild blueberries), strive including the berries frozen. Understand that with any frozen fruit, regardless of whether it is thawed or frozen, the fruit will bleed shade all through the dough greater than utilizing recent fruit.
Different Fruits: different recent fruits like raspberries, blackberries, or huckleberries would sub in effectively for the blueberries.

Serving: 1 scone, Energy: 342kcal, Carbohydrates: 50g, Protein: 5g, Fats: 14g, Saturated Fats: 9g, Ldl cholesterol: 37mg, Sodium: 336mg, Fiber: 1g, Sugar: 20g

Disclaimer: I’m a participant within the Amazon Providers LLC Associates Program, an affiliate promoting program designed to supply a method for me to earn charges by linking to Amazon.com and affiliated websites. As an Amazon Affiliate I earn from qualifying purchases.

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