These Classic Blueberry Lemon Scones are made with fresh-picked berries, and pack a punch of tanginess from the combination of lemon and buttermilk. This recipe is adapted from my vintage recipe for Traditional Scottish Scones recipe. They are delicious year-round, but taste best with fresh hand-picked blueberries!
How to make Classic Blueberry Lemon Scones:
Using blueberries in baked goods:
- To help distribute berries evenly into your batter, toss them first into 1 tablespoon of flour or cornstarch.
- After you pick fresh berries, put them in them in an air-tight container and store in the fridge for 1-2 weeks.
- To freeze blueberries, place berries on a 1/2 sheet pan lined with parchment paper. Do not wash them as their natural coating helps preserve them. Spread in a single layer and freeze for 1 hour. Place berries in ziploc bags or vacuum seal them for up to 8-10 months.
- Do not thaw the blueberries before adding them to the dough. Thawed berries may release too much liquid and turn your batter blue.
How to zest & juice fresh lemons:
- By adding freshly grated lemon zest and a bit of lemon juice, it will add some zing to the blueberries and brighten the batter.
- Be sure to put lemons on the counter the day you plan to use them. Room temperature lemons will yield more lemon juice than lemons straight out of the fridge.
- The easiest and best tool for zesting citrus is a microplane.
- After you zest the lemon, use a handheld citrus squeezer or a glass citrus reamer.
- When working with scone dough, work quickly to keep the ingredients cold and do not over mix.
- Dice the butter into small cubes and put into the freezer.
- Chill scones for 10-15 minutes before going into a hot oven. This will minimize spread and help keep their shape.
- Only use a small amount of flour on your work surface when working the dough. Adding too much additional flour will make the scones tough. Working on a non-stick surface like a Silpat also helps.
- If you are using a mixer, fold in berries by hand or this will mash up the blueberries.
- The easiest way to fold in the berries, is to pat dough out on to the floured Silpat, place berries on top, fold over edges and pat out again into a round or rectangle shape.
Use buttermilk for tender baked goods:
- Adding buttermilk to these Classic Blueberry Lemon Scones, provides a tangy flavor and keeps the dough tender.
- If purchasing buttermilk, look for natural ingredients like “cultured milk” vs. brands with loaded with stabilizers, gums and starches.
- Dry buttermilk powder is also great to keep in your pantry so you can to mix up as needed.
TIP: If you don’t have any buttermilk on-hand, make your own:
Method #1: Pour 1 T. vinegar into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes.
Method #2: Combine 1/2 c. sour cream and 1/2 c. whole milk or cream and let it sit for a few minutes.
Method #3: Place 1 T. lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes.
Choose your scone shape:
- For traditional triangle wedges, shape into 8″ round disk, about 1/2″ thick and use sharp bench scraper to cut into 8 triangles.
- To make round scones, pat dough into a rectangle and cut with 2″ round biscuit cutter.
- For a quick method, scoop the batter into a large cookie scoop (after blueberries are gently incorporated by hand into the batter) and place on parchment lined baking sheet.
Use good quality baking sheets:
- Always use light-colored, aluminum cookie sheet. I used NordicWare aluminum half-sheet pan lined with parchment paper. Aluminum is best for distributing and reflecting even heat during the baking process.
- Dark cookie sheets conduct more heat off the surface, which could darken baked goods on the edges before they are fully cooked.
Sparkling Sugar vs. Sanding Sugar:
- Sparkling sugar or course sugar is made up of larger crystals that are more heat resistant. It also provides added texture and crunch and gives the tops of your pastries a professional look.
- Sanding sugar or colored sugar is another type of course-like sugar, with a finer grain, falling somewhere between granulated sugar and sparkling sugar.
- Before baking, brush the blueberry scones with a light coat of heavy cream and sprinkle with course sparkling sugar.
Try other Vintage Baked Modern blueberry recipes:
Classic Blueberry Lemon Scones
- 2 c. unbleached flour
- 1/4 c. sugar
- 1 T. baking powder
- 1/2 tsp. salt
- 6 T. cold butter small diced cubes
- 1/2 c. buttermilk, cream, or sour cream
- 1 egg
- 1 T. lemon juice
- 1 T. lemon zest
- 1 c. fresh blueberries fold in
- 1 tsp. vanilla
- 1/2 tsp. lemon extract
- Preheat oven to 400 degrees. Place parchment on baking sheet.
- Toss blueberries lightly in flour.
- Whisk together dry ingredients.
- Zest and juice 1 lemon.
- Pour heavy cream into a liquid measuring cup then add in the lemon juice.
- Cut up butter into small cubes and place in freezer until use.
- Place dry ingredients into mixer. Add in cubes of cold butter until it becomes course crumb texture.
- Remove mixing bowl from mixer and add in wet ingredients. Mix with a pastry blender until just combined.
- Pour dough onto a lightly floured silpat. Fold in blueberries and gently fold into the dough.
- Shape into 8" round disk and use sharp bench scraper to cut into 8 triangles.
- Separate out pieces and place on baking sheet. Brush with heavy cream and sprinkle tops with course sanding sugar.
- Refrigerate for 5 minutes.
- Bake at 400 degrees for 20-22 minutes.