Fantastic Lemon Blueberry Scones

This is one of the first recipe I created. Honestly, I had no clue what I was doing. I mean, I can make any recipe you put in front of me, but to create my own was intimidating. I did a ton of research on how to make the best scone. These Lemon Blueberry Scones are amazing! They are soft on the inside with a little crunch on the outside and so flavorful.

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Freeze the Butter

In order to get scones right, the butter has to be cold. In every scone recipe I make I freeze the butter. Once the butter is frozen, I grate it. (I use this grater). In the past I have used a pastry blender, but, truthfully, grating it is so much easier. It also makes it easier to mix the butter into the dry ingredients.

This recipe is freezer friendly and after tasting these lemon blueberry scones you are going to want to have a stash in your freezer at all times. They are a perfect breakfast if you are hosting people at your house or even for the every day breakfast for the kids before school. See the recipe notes for instructions on how to freeze.

*Recipe update:

After making this recipe many times, I decided that it is best to divide the dough in half and make it into 2 equal dough balls. I originally just did one large ball, but I feel like the scones are enormous then. You can decide which way you would rather make it. They are delicious either way.

Fantastic Lemon Blueberry Scones

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• Author: Lisa
• Total Time: 40 minutes
• Yield: 16 scones 1x

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Description

This Lemon Blueberry Scone recipe is seriously fantastic.  I created this recipe after doing a lot of research on scones, and I think these are pretty perfect.  My whole family love them.  They have a little crunch on the outside and are soft on the inside.

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Ingredients

Scale 1x2x3x

Scones:

• 2 1/2 cups unbleached all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/3 cup granulated sugar
• 1/2 cup plain Greek yogurt or sour cream
• 1/2 cup heavy whipping cream
• 1 large egg
• 1/4 cup pure maple syrup
• 1 lemon, zest and juice (about 1/4 cup)
• 1/2 cup unsalted butter, frozen and grated
• 1 cup fresh blueberries

Glaze:

• 1 cup powdered sugar
• 1/4 cup heavy whipping cream
• 1/2 teaspoon pure vanilla

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Instructions

1. Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.
2. In a large bowl, sift together flours, baking powder, baking soda, sea salt and sugar. Set aside.
3. In a separate medium bowl, stir together plain Greek yogurt, heavy cream, egg, pure maple syrup, and zest and juice of one lemon.
4. Grate the frozen butter with a grater.
5. Add the grated butter to the dry ingredients and mix. You can use a pastry blender, but it really isn’t necessary. You can just mix with a spoon.
6. Once butter and dry ingredients are well combined, add wet ingredients. Mix until you have a crumbly dough. Do not over mix. Add blueberries and stir to evening distribute them. Dump the dough onto a floured surface and form into two equal sized dough balls. Smash down each ball to make them into a flat circle.
7. Cut each flat circle into 8 equal triangles using a pizza cutter.
8. Carefully move scones to your cookie sheet lined with parchment paper. Make sure to put them at least 2 inches apart. (As you can see, my scones were not quite far enough apart and so they baked into each other.)
9. Bake for 20 minutes.
10. While scones are baking, make the glaze by stirring together the powdered sugar, heavy cream and pure vanilla.
11. When scones are done baking remove them immediately from the pan and place them on a wire cooling rack. Once they have cooled completely drizzle glaze on top.

Notes

Two options to freeze: 

Option 1: Place unbaked scones on the parchment lined cookie sheet and flash freeze them for 3 to 4 hours.  Once fully frozen, place them in a gallon freezer bag.  Make the glaze.  I find that these disposable piping bags works perfectly,but I have heat sealer to seal them shut.  You can just use a small freezer bag too. Freeze the glaze along with the unbaked scones. When you are ready to bake them: Take them out of the freezer and put them on a parchment lined cookie sheet.  Let them thaw on the counter for 20 minutes.  Bake as directed, adding about 5 more minutes to the baking time.  Thaw glaze on the counter.  Once scones have cooled, drizzle with the glaze.

Option 2:  Bake scones and let cool completely.  Transfer scones into a gallon freezer bag and freeze.  Put glaze in a small freezer bag and freeze along with the baked scones. When you are ready to eat them:  Thaw on the counter for 20 minutes then microwave for about 45 seconds until warmed through.  Drizzle with the glaze and enjoy!  

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Baked goods