Blueberry Lemon Scones

A vintage tart tin with blueberry scones.

5 from 4 votes

These fresh, homemade blueberry lemon scones are the perfect mix of sweet and tangy. Made with honey instead of sugar, frozen blueberries, lemon zest and a pop of vanilla to give it that perfect flavor and texture. Enjoy fresh out of the oven (highly recommend) or pair with your morning coffee to start your day.

Prep Time20

Cook Time20

Course: Breakfast

Cuisine: American

Servings: Scones

Calories: 326kcal

Author: Kristin

Ingredients

2 ¼ Cups Flour
2 teaspoon Baking Powder
½ teaspoon Kosher Salt
6 tablespoon Cold Unsalted Butter Cut into ½" cubes
1 Cup Frozen Blueberries
¼ Cup Lemon Zest about 1 large lemon or 2 smaller ones
¾ Cup Cold Heavy Cream Extra for brushing on top of scones
1 Egg
¼ Cup Honey
2 teaspoon Vanilla Extract
2 tablespoons Lemon Juice Freshly Squeezed

Optional

Turbinado Sugar For dusting

Instructions

Preheat oven to 400 degrees
Line a baking sheet with parchment paper or silicone baking mat. Set aside.
Start off by cutting your butter into small cubes. Roughly ¼"-½". Return butter to refrigerator to keep cold.
Zest and juice the lemon and set aside.
In a large mixing bowl combine the flour, baking powder and salt. Mix well.
In a smaller bowl combine heavy cream, honey, egg, lemon juice and vanilla extract and whisk with a fork until fully incorporated.
Take out the butter from the refrigerator and cut into the flour with a pastry cutter until the butter is fully incorporated and cut into small pea size cubes. It will be lumpy.
In the flour mix, fold in the blueberries and lemon zest until the berries are coated in flour.
Add the wet ingredients into the dry and fold just until combined. Do not overmix.
On a lightly floured surface, dump out the dough and start forming a round disk. It's helpful to flour your hands so the dough doesn't stick.
Working quickly, form the dough into an 8" disk. You want it to be around 1.5"-2" tall. Any flatter will result in a dense and dry scone.
Using a bench scraper or knife, score the disc into 8 equal scones and transfer to the prepared baking sheet.
Brush the top of the dough with the additional heavy cream.
Optional: Dust with a Turbinado sugar or other sanding sugar to give a little more sweetness.
Bake for 20 minutes or until the tops and corners start to brown and the center is cooked through.
Enjoy warm.
Store in an air tight container.

Notes

Tips and Tricks

~ Make sure the butter and cream are as cold as possible. Once the butter is cubed, return to the refrigerator to keep cold until it needs to be used. Avoid using your hands as much as possible as the heat will soften the butter.

~Avoid over mixing. Fold in ingredients just until they are combined.

~ Do not thaw the blueberries. Make sure they are frozen when using.

~ Preheat your oven first thing. The scones need to start baking when they are cold so make sure the oven is hot before you put them in.

~ Avoid letting the scones sit at room temp for too long before baking.

~ Use a bench scraper for scoring and moving the scones to the baking sheet. This will eliminate more contact with hands.

Variations

Sugar instead of Honey: This recipe was adapted from Mom On Timeout. Check out her version with a lovely Devonshire cream.

Add a lemon glaze: Make a simple lemon glaze to put on top. I have a quick easy version in my sourdough lemon poppyseed muffin recipe that would work great on these scones as well.

Storage

Scones will keep 2-3 days when stored in an airtight container.

They can also be frozen. Just keep in mind that they will not taste as fresh but they do freeze well. Allow scones to completely cool to room temperature then place in an airtight container or ziplock bag and freeze. Use within 3 months.

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