Go Back
Scones have a rich history that dates back to the early 16th century in Scotland. Originally, these baked goods were made with oats and baked on a griddle, differing significantly from the sweet, flaky versions we enjoy today. The word "scone" is believed to be derived from the "Stone of Destiny," an important symbol of Scottish kingship, where it was said that scones were first served to royalty. Over time, the recipe evolved, incorporating more refined ingredients such as flour and sugar, leading to the delightful treats we know and love today.

Blueberry Lemon Scones

Discover the joy of baking with these Zesty Blueberry Lemon Scones! This delightful recipe perfectly balances sweet blueberries and tart lemon, making them an irresistible treat for breakfast or a snack. Learn about the history of scones, their cultural significance, and the science behind each ingredient that contributes to their perfect texture and flavor. With step-by-step instructions, even beginners can create these delicious scones right at home, bringing a touch of sunshine to your day!
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, cold and diced

1 cup fresh blueberries (or frozen if fresh isn't available)

Zest of 1 lemon

1/2 cup buttermilk (or substitute with regular milk mixed with a splash of lemon juice)

1 large egg

1 teaspoon vanilla extract

1 tablespoon lemon juice

For the glaze:

1 cup powdered sugar

2 tablespoons lemon juice

Zest of 1 lemon

--

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.

    Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Ensure that the dry ingredients are well-blended for even flavor distribution.

      Cut in Butter: Add the cold, diced butter to your dry mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. Aim to leave some pea-sized pieces of butter for a flaky texture.

        Add Blueberries and Lemon Zest: Carefully fold in the fresh blueberries and the zest of one lemon, taking care not to crush the delicate berries.

          Mix Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, egg, vanilla extract, and lemon juice until fully combined.

            Combine Mixtures: Pour the wet mixture into the bowl of dry ingredients. Gently stir with a spatula or wooden spoon until the dough starts to come together. Avoid overmixing, as this can lead to tough scones.

              Form the Scones: Dust a clean surface with flour and turn the dough out onto it. Knead gently a few times to bring the dough together without overworking it. Pat the dough into a round shape, about 1 inch thick. Cut it into 8 wedges or use a round cutter for uniform scones, placing them on the prepared baking sheet.

                Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes. The scones should be golden brown on top and a toothpick inserted into the center should come out clean.

                  Prepare the Glaze: While the scones are baking, prepare the glaze by whisking together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth and well combined.

                    Cool and Glaze: Once the scones are done, remove them from the oven and let them cool on the baking sheet for a few minutes. Drizzle the lemon glaze over the warm scones, allowing it to set for a few minutes before serving.

                      ---

                        Prep Time, Total Time, Servings: 20 mins | 40 mins | 8 scones

                          - Serving Suggestions: For an added touch, serve the scones with clotted cream or a dollop of whipped cream on the side and enjoy with a cup of tea or coffee!