I love how the tang of lemon pairs so nicely with juicy blueberry. For extra lemony flavour, I glazed a couple of these scones with a simple lemon glaze (little A’s eyeballs bulged out when I gave her a scone with icing for breakfast – she isn’t allowed much sugar!) but these Lemon Blueberry scones taste just as good straight up with a little soft butter.
The weather is turning warmer here in the Pacific Northwest – the days of rain are outnumbered by days of sunshine – we planted our veggie garden last weekend, and already the lettuce, radish, and spinach seeds have sprouted! I love this time of year, when the spring and summer are stretched out before you and the days grow longer. I find myself becoming more relaxed, breathing a sigh of relief that we made it through another dreary winter.
Celebrate Spring with me and these Lemon Blueberry Scones!
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, cold, cut in chunks
- 1 cup fresh blueberries (or use frozen, just be prepared for the dough to turn slightly blue!)
- 1 cup cream or milk, plus more for brushing the scones
- zest of 1 lemon
- juice of ½ lemon
- 1½ cups confectioner's sugar
- 1 tablespoon butter, melted
- lemon zest
- Preheat the oven to 400 degrees.
- In a large bowl, combine flours, baking powder, salt and sugar. Cut in the butter with a pastry cutter or two knives, until mixture is crumbly. Fold in the blueberries.
- Make a well in the middle of the ingredients and pour in the cream and lemon zest. Lightly toss so all dry ingredients are moistened.
- Turn dough out onto a floured surface, and give a few quick kneads to incorporate.
- Press the dough into a circle approx 1.5 inches thick. Cut into 8 wedges. Brush each scone with cream/milk.
- Bake on an ungreased cookie sheet for 15-20 minutes.
- To make the lemon glaze, mix lemon juice, confectioner's sugar, butter, and lemon zest together in a small bowl. Drizzle over cooled scones.
- Scones taste best eaten the same day! But will also keep in the freezer for up to 1 month.
Recipe very slightly adapted from here.
Looking for a muffin to stash in your freezer? Try my fav Orange Date Blender Muffins!