Bursting with the juiciest blueberries and drizzled with the tastiest lemon glaze, these light and flaky Blueberry Scones are easy to make and come together quickly for a comforting anytime sweet treat.
Lemony Blueberry Scones
When blueberries are in season at my local market, I start to imagine the sheer delight of biting into a freshly made blueberry scone. From the enticing aromas in my kitchen to the heavenly taste, homemade scones are perfect for breakfast, brunch, or an afternoon snack, especially alongside a steaming cup of coffee or tea.
This scone recipe calls for fresh blueberries, but you can swap the berries with some of your other favorite ingredients like raspberries, pecans, walnuts, or dark chocolate.
I never knew how easy it was to make scones until I made them myself – so, if you’re nervous about making coarse crumbs with butter and flour, fear not! As long as your butter is frozen cold, you got this.
Can I use frozen blueberries?
Fresh blueberries, in my opinion, make the best blueberry scones, but yes, frozen blueberries can be used in place of fresh. Remember, however, to keep the blueberries frozen – there is no need to thaw them before adding them to the batter.
How to Make Blueberry Scones
- Start by preheating your oven to 425 degrees F and lining a large baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, sugar, baking powder, salt, and lemon zest.
- Grate the frozen butter using a box grater and add it to the flour mixture. Mix the butter into the flour with a large fork until it resembles a coarse meal. Set aside.
- In a separate bowl, whisk together half and half, egg, and vanilla extract. Pour this mixture over the flour mixture.
- Use a large rubber spatula or wooden spoon to gently combine the wet and dry ingredients. Carefully fold in the blueberries. Avoid overworking the dough.
- Gather the dough on a clean, floured surface and shape it into a ball. Press the dough into an approximately 8-inch circle and cut it into eight equal slices (like cutting a pie!).
- Transfer the scones to the prepared baking sheet, leaving 1-2 inches of space between each scone.
- Lightly brush the top of each scone with a thin layer of half and half or cream.
- Bake for around 18 minutes until the scones are golden brown.
- Once baked, remove the scones from the oven and let them cool on a cooling rack.
- While the scones cool, prepare the icing by whisking together the confectioners’ sugar and lemon juice in a small bowl.
- Once the scones have cooled, spread or drizzle 1-2 teaspoons of the icing over the top of each scone.
Storing, Freezing, and Reheating Blueberry Scones:
- Allow the scones to cool completely on a wire rack. Storing baked goods before they are cool could create condensation and make them soggy.
- Once the scones are fully cooled, place them in an airtight container. You can also wrap them in aluminum foil or plastic wrap.
- Store them in a cool, dry place. Scones should last for about 1 to 2 days at room temperature.
- Once the scones have cooled completely, wrap each scone individually with plastic wrap. Make sure they are fully covered to prevent freezer burn.
- After wrapping, place the scones in a freezer-safe zip-lock bag or airtight container. If you’re using a bag, squeeze out as much air as possible before sealing it.
- Scones can be frozen for up to 3 months.
- Defrost the scones at room temperature or in the fridge overnight. For the best results, consider reheating them in a toaster or conventional oven at a low temperature until they are warmed.
More Breakfast Recipes
- Blueberry Muffin Recipe
- Autumn Granola Breakfast Cookies
- Instant Pot Oatmeal
- Rhubarb Coffee Cake
- Apple Cinnamon Overnight Oats
If you try making this Blueberry Scones Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
FOR THE SCONES
FOR THE GLAZE
- 1 cup confectioners’ sugar
- 2.5 tablespoon fresh lemon juice
- Preheat oven to 425 degrees F and line a large baking sheet with parchment paper.
- In a large mixing bowl mix together the flour, sugar, baking powder, salt, and lemon zest until fully combined. Grate the frozen butter on a box grater and add the butter to the flour mixture. Use a large fork to combine the butter with the flour, finishing with your fingers until the mixture resembles course meal. Set aside.
- In a separate bowl whisk together the half and half, egg and vanilla extract. Pour it over the flour mixture and use a large rubber spatula or wooden spoon to combine until wet and dry ingredients are just combined. Very carefully fold in the blueberries. Although the dough will be wet and sticky, do not over work the dough.
- With floured hands, gather the dough and work it into a ball as best you can on a clean floured surface. Press the dough into an approximate 8-inch circle disc and cut into 8 equal slices.
- Carefully transfer scones to prepared baking sheet at least 1-2 inches apart. Brush the top of each scone lightly with a thin layer of half and half or cream and bake for approximately 18 minutes.
- Remove from the oven and allow to cool on a cooling rack. In the meantime, prepare the icing. Whisk together the confectioners’ sugar with the lemon juice in a small bowl. Once the scones have cooled, spread or drizzle 1-2 teaspoons of icing over the top of each one.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)