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Lemon Blueberry Scones

One bite of these warm, homemade lemon blueberry scones will transform you into a scone lover, if you aren't already. Meyer lemon and fresh blueberries add brightness and a sweet-tart flavor, and the buttermilk makes them ultra-tender. 
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast and Brunch
Cuisine: American
Servings: 8 scones
Calories: 366kcal
Author: Kathy Kingsley

Ingredients

  • 1 medium lemon preferably Meyer
  • ½ cup granulated sugar
  • ½ cup buttermilk
  • 1 large egg
  • 1 ½ cups all purpose flour
  • ½ cup whole wheat flour
  • ½ cup granulated sugar
  • 1 Tablespoon baking powder
  • ¼ teaspoon Salt
  • 6 Tablespoons cold unsalted butter cut into 20 pieces
  • 1 cup fresh blueberries
  • Zest and juice from 1 lemon
  • 2 Tablespoons coarse/sparkling sugar

Glaze

  • ½ cup confectioners'
  • 1-2 teaspoons lemon juice or milk

Instructions

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • Put the sugar in a large bowl. Finely grate the lemon zest into the sugar,  then rub with your fingers until sandy and fragrant. Add both flours, the baking powder, and salt, and whisk until blended. Work the butter into the flour mixture with your fingertips until pea-size pieces form.
  • In a small bowl whisk together the buttermilk and egg.  Reserve 1 Tbs. of the buttermilk mixture for brushing the top of the scones, add the remaining to the flour. Using a rubber spatula, mix until a dough starts to come together. Fold in the blueberries, taking care only to mix until blueberries are distributed throughout and you have a sticky dough. It’s okay if some of the blueberries bleed or get broken up. Add the blueberries
  • Turn the dough out onto a floured work surface and knead gently until it holds together. Pat the dough into a 1- inch round and use a sharp knife to cut into wedges. Alternatively, cut the dough into rounds using a 3-inch biscuit cutter.  
  • Place the scones on a parchment lined baking sheet. Brush the tops with the reserved buttermilk and sprinkle with coarse sugar. Bake until the the tops are light golden brown and they are cooked through,  18 to 20 minutes. Place the baking sheet on a wire rack to cool, then transfer the scones to the rack to cool completely.
  • Make the glaze: Whisk ingredients in a small bowl until combined. Adjust the consistency by adding a little more powdered sugar (to thicken) or milk (to thin). Drizzle over the scones. 

Notes

Try these other delicious scone recipes:
Raspberry Almond Scones
Pumpkin-Walnut Scones

Nutrition

Serving: 1scone | Calories: 366kcal | Carbohydrates: 66g | Protein: 5g | Fat: 10.3g | Cholesterol: 47.8mg | Sodium: 102mg | Sugar: 39.4g