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Two lemon blueberry scones on a plate, one partially crumbled
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4.92 from 35 votes

Lemon Blueberry Scones

Lemon Blueberry Scones are the perfect brightly flavored baked good to go with a hot cup of coffee. They're super easy and freezer-friendly!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast, Brunch
Cuisine: American
Total Cost: $3.07 recipe / $0.38 each
Servings: 8
Calories: 288kcal
Author: Beth Moncel

Equipment

  • Enamelware Sheet Pan
  • Parchment Paper
  • Measuring Cups Spoons

Ingredients

  • 1 lemon $0.60
  • 2 cups all-purpose flour $0.19
  • 2 Tbsp granulated sugar $0.02
  • 2 tsp baking powder $0.05
  • 1/2 tsp salt $0.02
  • 6 Tbsp cold butter see notes, $0.66
  • 1/2 cup blueberries frozen or fresh, $0.89
  • ¼ cup milk $0.10
  • 2 large eggs $0.47
  • 1 cup powdered sugar $0.07

Instructions

  • Preheat the oven to 425ºF. Zest and juice the lemon. You'll need about 1 tsp lemon zest for the dough and 2 Tbsp lemon juice for the glaze.
  • Combine the flour, baking powder, sugar, salt, and lemon zest in a large bowl. Stir until they are very well combined.
  • Grate the butter into the flour mixture and stir until the butter is well incorporated and no large lumps remain.*
  • Add the blueberries to the flour mixture and stir to combine (no need to thaw first, if frozen).
  • Whisk together the milk and eggs, then pour it into the bowl with the flour and bluberries. Stir everything together until it forms a cohesive ball of dough, with no dry flour remaining on the bottom of the bowl. If the dough is too dry to come together into a single ball of dough, add a splash more milk (1 Tbsp or so) until it comes together.
  • Press the dough out into a flat 8-inch diameter circle. Cut the circle into eight wedges. Place the cut scones on a parchment lined baking sheet.
  • Bake the scones in the preheated 425ºF oven for 15-17 minutes, or until they are golden brown. Transfer the baked scones to a wire rack to cool.
  • Allow the scones to cool completely, then combine 1 cup powdered sugar with 2 Tbsp lemon juice until it forms a thick glaze. Drizzle the glaze over the cooled scones, then enjoy!

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Video

Notes

*I like to put a stick of butter into the freezer 5-10 minutes before making my scones. This stiffens up the butter enough to make it easy to grate on a cheese grater, but not so frozen solid that grating becomes difficult.

Nutrition

Serving: 1Serving | Calories: 288kcal | Carbohydrates: 44g | Protein: 5g | Fat: 10g | Sodium: 348mg | Fiber: 1g