These classic Lemon Blueberry Scones are a favourite breakfast treat or afternoon snack. This is a simple, easy-to-follow recipe, that once you get the hang of it, makes a great base for different flavour variations. Enjoy plain or with your favourite spread alongside a hot cup of tea. One bite of a homemade scone and you’ll never buy storebought again!

How to Make Lemon Blueberry Scones

Start by whisking flour, baking powder, baking soda, sugar, and salt into a large bowl. Then using a cheese grater, or pastry cutter, shred the cold butter into the flour mixture and toss until it’s just combined throughout the flour.

Make a well in the centre of the mixture and add the buttermilk. Use your hands, or a wooden spoon, to combine the milk and dough. Do not overmix, you want to dough to still feel slightly dry and just be able to hold together when pressed. If it’s still too crumbly add another tablespoon of buttermilk and mix until the dough can stick together when pressed.

Once the dough is holding together when pressed add the blueberries and lemon zest then gently stir to fully incorporate throughout the scones. If using frozen berries there is no need to thaw them before.

Lightly flour your work surface, then place the dough on top and use your hands to press it to form a circle, about 1” thick. Then use a circular 3” cookie cutter to cut scones out and place on a parchment-lined baking sheet. Bake the scones in a preheated oven for about 25-30 minutes, or until golden brown. If you make smaller scones that is totally fine just make sure to adjust your baking time. Also if you’d prefer a sugar top, instead of a glaze like I am doing here, sprinkle granulated sugar generously over the scone tops before baking.

During the last few minutes of baking make the lemon glaze, it’s best to add the glaze while the scones are warm.

How to Make the Glaze

Simply whisk the icing sugar and lemon juice together until is completely combined. Remove the scones from the oven once golden brown then generously brush the tops of the scones with the lemon glaze using a pastry brush. Let them cool for about 5 minutes on a wired rack then serve.

Scone Variations

• Chocolate raspberry – Use 1/2 cup fresh or frozen raspberries and 1/2 cup chocolate chips.
• Cinnamon raisin – Add 2 tsp ground cinnamon with dry ingredients and then add 3/4 cup of raisins to the finished dough.
• Ham and Cheddar– Decrease sugar to 1 tbsp. Add 1/3 cup diced ham and 2/3 cups shredded sharp cheddar to the finished dough.

Ingredients:

• 2 cups and 2 tbsp. ap flour
• 1/2 tsp. Baking soda
• 1 1/2 tsp. Baking powder
• 1/4 tsp salt
• 3 tbsp. Granulated sugar
• 1/2 cup cold shredded, or cubed, butter
• 1/2 cup buttermilk, plus extra couple tablespoons if needed
• 2/3 cup fresh, or frozen, blueberries
• 1 tbsp. Lemon zest

For the glaze:

• 1/2 cup icing sugar
• 1/4 cup fresh squeezed lemon juice

Preparation:

1. Preheat oven to 375 and line a baking tray with parchment. In a large bowl combine the flour, baking soda and powder, sugar, and salt whisking to combine.

2. Grate in, or use a pastry cutter, to incorporate the cold butter. Use your hands, or wooden spoon, to gently toss the butter and flour to combine.

3. Make a well in the centre of the mixture and add the cold buttermilk, use a wooden spoon to just combine the dry and wet ingredients. The dough is ready when it holds together when pressed. If needed add an extra tablespoon or two of buttermilk.

4. Add the blueberries and lemon zest and gently stir to evenly disperse the berries and zest.

5. Turn the scone dough onto a lightly floured work surface and pat it into a circle using your hands, about 1” thick. Cut out scones using a round 3” cookie cutter and place on a parchment lined baking sheet.

6. Bake in preheated oven about 25-30 minutes, or until golden brown. During the last five minutes of baking prepare the lemon glaze by whisking together the icing sugar and lemon juice.

7. Remove scones from oven and immediately brush generously the glaze over each scone. Once they are all glazed remove to a wired baking sheet for five minutes to cool before serving. These scones keep at room temp in a covered container for about 3 days.