Lemon Blueberry Scones

Hello again, Yellow Bliss Road readers. It’s Darcie from Such the Spot here to share another yummy recipe. This one is a breakfast treat that has spring written all over it! The fresh flavors of lemon and blueberry come together in a scone that is both delicious and fairly easy to whip up.

Lemon Blueberry Scones

Confession: I spent more than a few years of my adult life terrified of making scones. Blame it on a complicated Martha Stewart recipe that left me and my kitchen covered in flour. I swore them off completely for years, but then I found a recipe in my The New Best Recipe cookbook by America’s Test Kitchen. The recipe seemed straight-forward enough and so I gave it a try and I was so pleasantly surprised. This particular recipe utilizes a food processor which is a significant time-saver, let me just say. These scones turned exactly the way I had hoped–the perfect mix between a biscuit and muffin.

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Lemon Blueberry Scones

Lemon Blueberry Scones

Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course Breakfast, Snack
Cuisine American
Servings 8 scones
Calories 270kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • ½ teaspoon salt
  • 5 tablespoons cold unsalted butter, cut into ¼ inch cubes
  • ½ teaspoon grated lemon zest
  • ½ cup blueberries
  • 1 cup heavy cream

Instructions
 

  • Preheat oven to 425 degree F..
  • In the bowl of a food processor, fitted with the metal blade, combine flour, baking powder, sugar and salt. Process with six one-second pulses.
  • Remove the cover and add butter cubes, distributing them evenly over the surface of the flour mixture. Sprinkle lemon zest in on top of the butter. Return cover and process with twelve one-second pulses.
  • Turn dough out into a large bowl. Add blueberries and stir by hand with a wooden spoon to incorporate.
  • Stir in heavy cream.
  • Transfer the dough to a lightly-floured work surface. Knead the dough just until everything comes together into a sticky ball. Using your hands, roughly shape the dough into a disc shape that is about ¾ inch thick. Using a bench scraper, cut the dough into eight wedges.
  • Place the wedges onto a cookie sheet lined with parchment paper. If desired, you can brush a bit of heavy cream over the tops of the scones with a pastry brush and then sprinkle with coarse sugar.
  • Bake until the scones are lightly browned, about 12 to 15 minutes. Cool for at least ten minutes on a wire rack before enjoying.

Nutrition

Calories: 270kcalCarbohydrates: 39gProtein: 5gFat: 12gSaturated Fat: 7gCholesterol: 41mgSodium: 214mgPotassium: 267mgFiber: 3gSugar: 7gVitamin A: 673IUVitamin C: 1mgCalcium: 95mgIron: 4mg
Keyword blueberry scones, lemon blueberry scones

SOURCE: The New Best Recipe cookbook

Lemon Blueberry Scones

For more breakfast ideas, try:

Asparagus scramble with bacon and goat cheese   Asparagus scramble with bacon and goat cheese

Quick cinnamon buns with buttermilk icing Quick cinnamon buns with buttermilk icing

For more delicious breakfast ideas, try these:

Easy and Delicious Baked French Toast

Baked Cinnamon French Toast

Lemon Blueberry Muffins

Lemon Blueberry Muffins

Banana Muffins with butter

Banana Sour Cream Muffins

For all breakfast recipes, go HERE and for all recipes, go HERE.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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Comments

  1. Kristen, I just left a comment but forgot to give it stars… I’m not sure if it can be edited to reflect a 5-star rating, but if you can please do… if not, please don’t post my review because I don’t want people thinking I rated it a zero. Sorry to be flaky like this.

    1. I can edit it, thank you so much. I really appreciate the effort of coming back to say that. Have a great day!

  2. Made these scones yesterday and they turned out great! I find them to be a really nice scone that isn’t too caky and also isn’t too flaky.

    For these scones I used a bit more than 1/2 cup of frozen wild blueberries and 1-TB of bottled lemon juice instead of the zest because I didn’t have any lemons on hand. I also cut in the butter by hand rather than use a food processor.

    Very delicious when eaten warm with a nice cup of tea or coffee.

  3. YUM! I too was scared of scones because everyone I’d had was DRY! The only scones I’d ever loved are in San Luis Obispo, CA at a Peet’s Coffee. They were moist and full of flavor! This looks so delish, I’ll definitely try this recipe out! And your photography is FABULOUS!

    Happy Friday!

    -Melissa
    LittleMissOrangeBlossom.blogspot.com

    1. Hi Melissa,
      Thank you so much for the photography compliment! I’d love to hear what you think about the scones if you try them. It’s so fitting that you mention Peet’s in SLO; I was born and raised just up the 101 in Paso Robles. Small world!

  4. Yum I love having scones for breakfast! I also love that you can speed this recipe up using the food processor – very handy!