Lemon Blueberry Scones & Tips for the perfect scones

I find comfort in the kitchen baking scones, waiting only a short time before the smell of buttery goodness fills my home. I love working with my hands; cutting the butter into the flour, making a ragged dough; shaping and patting the dough into a pile and cutting it into desired shapes. Finally, the tops are brushed with cream and generously sprinkled with coarse crystal like sugar. Sounds lovely if you ask me?!

With a hot cup of tea and a flaky scone bursting with blueberries I can’t think of a better way to slow down, find a moment of peace and enjoy simple moments like these!

And I was due for a moment of baking like this! Lately, work has been so busy that I haven’t taken a moment to sit and relax, to stop and enjoy what I love. Scones don’t take a lot of time to make so really there are no excuses (even for myself), if anything it will help you take a moment for yourself. Am I alone on this, or do any of you feel the same as me?

I love these blueberry lemon scones. They are filled with juicy blueberries that add moisture to the dough and the slight zest of lemon adds a fresh taste. There’s no need to add anymore butter but heck if you’re a butter lover go right ahead and load up those scones (I won’t tell 😉 ).

Tips for the Perfect Scones

Use good quality ingredients, aka butter!
The colder the butter, the better! Try not to overwork the butter, as it will soften. Cold butter makes scones rise higher.
If your butter isn’t cold, pop it into the freezer.
Cut butter into cubes before attempting to mix into flour.
Use fresh fruit instead of frozen fruit.
If you’re adding fruit, nuts, chocolate etc. make sure it is the last step or fold it into the shaped dough at the end.
Don’t add more liquid!! The dough should be crumbly, if you add too much liquid the scones will be tough.
Don’t overmix your dough or they will come out tough. Use a light hand and pat the dough together.
Make sure your oven is preheated before placing scones into the oven!!
Keep scones as cold as possible until you’re ready to put them into the oven. This will help make them rise better.

Take some time to relax and enjoy a home baked scone! hope you found this post on lemon blueberry scones & tips for the perfect scones helpful.

Happy Baking!

Lemon Blueberry Scones

Print Recipe

★★★★★

5 from 1 review

If you’re a scone fan, you’ll love these lemon blueberry scones. They are filled with juicy blueberries that add moisture to the dough and the slight zest of lemon adds a fresh taste.

Author: Alie Romano
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 8 1x
Category: Breakfast
Cuisine: British

Ingredients

Units Scale

1 1/2 cups all-purpose flour
2 teaspoons baking powder
2 Tablespoons granulated sugar
zest of one lemon
1/4 teaspoon salt
1/3 cup unsalted butter, cold and cubed
1/2 cup full milk
1 cup fresh blueberries
Milk for brushing tops of scones (or whipping cream)
Sugar crystals to sprinkle on top of scones

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Instructions

Preheat your oven to 400˚F. Line a baking sheet with parchment paper and set aside.
In a small bowl add sugar and lemon zest together, mix and press lemon zest into sugar to release the juice and flavour of the lemon.
In a large bowl mix flour, baking powder, salt and sugar mixture together. Using a pastry cutter, cut butter into flour mixture until fine crumbs form.
Add milk and mix with a fork until ragged (your mixture will be dry). Add blueberries and gently with your fingers toss together.
Pour mixture out onto a lightly floured work surface and bring together (gently, not to overmix). Pat and shape into a circle 1 inch thick. Using a sharp knife cut into 8 triangles (4 cuts).
Place each triangle on your lined baking sheet approx. 2 inches apart.
Brush the tops of the scones with milk and sprinkle the tops with sugar.
Bake for 15-20 minutes or until bottoms are browned and scones have puffed and set in the middle.