Lemon Blueberry Scones

Spring Breakfast alert! Tangy lemon pairs so nicely with juicy blueberry in these Lemon Blueberry Scones.
Maybe don’t make these Lemon Blueberry Scones with frozen blueberries, like I did. I admit that the faint blue hue to these scones is not that appealing! But I’ve recently realised how amazing it is to have frozen fruit in the fridge – it is so much more inexpensive than buying fresh berries, especially in the winter! My giant bag of frozen blueberries was just begging to be used in these scones, and I couldn’t resist.

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.

Spring Breakfast alert! Tangy lemon pairs so nicely with juicy blueberry in these Lemon Blueberry Scones.

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!

Spring Breakfast alert! Lemon Blueberry Scones make a delicate breakfast to celebrate the season.

Lemon Blueberry Scones
 
Prep time
Cook time
Total time
 
Juicy blueberries pair so beautifully with delicate lemon in these scones to celebrate Spring.
Author:
Recipe type: Breakfast
Serves: 8
Ingredients
For the 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
For the lemon glaze:
  • juice of ½ lemon
  • 1½ cups confectioner's sugar
  • 1 tablespoon butter, melted
  • lemon zest
Instructions
  1. Preheat the oven to 400 degrees.
  2. 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.
  3. 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.
  4. Turn dough out onto a floured surface, and give a few quick kneads to incorporate.
  5. Press the dough into a circle approx 1.5 inches thick. Cut into 8 wedges. Brush each scone with cream/milk.
  6. Bake on an ungreased cookie sheet for 15-20 minutes.
  7. To make the lemon glaze, mix lemon juice, confectioner's sugar, butter, and lemon zest together in a small bowl. Drizzle over cooled scones.
  8. 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!

4 Comments

  1. such beautiful scones! scones are my favourite thing to bake – so i definitely would love to make these. yum.

    Reply
    • breakfastfordinner April 5, 2016

      I hope you do! Always lovely of you to stop by, Thalia!

      Reply
  2. I have a whole freezer full of frozen fruit for my daily protein smoothies. I love how I’ve cream-like they make them. As for your scones…they are simply stunning. I say yeah for the blue coloring brought on by the frozen blueberries because it gives you permission to these beauties with all the more icing.

    Reply
    • breakfastfordinner April 5, 2016

      Yes, love that idea! Any excuse for more icing 😉

      Reply

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