With the zest of 2 lemons, these blueberry lemon scones are citrusy with lots of berries. This is a simple drop scone recipe. No fancy shaping required!
- 3 cups + 1 tablespoon all-purpose flour
- 3 teaspoons baking powder
- 1/3 cup granulated sugar
- 1/4 teaspoon kosher salt
- Zest of 2 lemons
- 6 ounces (1–1/2 sticks) chilled unsalted butter, cubed
- 1 large egg
- 3/4 cup milk plus more for brushing tops
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Sanding sugar, optional
- Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.
- In a large bowl, stir together 3 cups all-purpose flour, baking powder, granulated sugar, salt and lemon zest.
- Use a fork to cut the butter into the dry ingredients, until it resembles pea-sized clumps. You can also rub the butter and flour together with your fingers.
- In a small bowl, whisk together the egg, milk and vanilla extract. Stir into the flour-butter mixture. The dough will turn into clumps.
- Before the dough is fully combined, toss the blueberries in 1 tablespoon flour and add them to the dough, gently pressing the clumps together.
- Drop the dough by 1/4-cup-full in mounds on the sheet pans spreading 3 inches apart.
- Brush the tops with milk and sprinkle with sanding sugar.
- Bake until golden brown, about 18-20 minutes.
- Cool the scones on a wire rack.
Scones are best the day you bake them. You can store them for a day or two after and revive them in a 300-degree oven for a few minutes.
Scones can be frozen. Thaw them in a 300 degree oven for 5-10 minutes.
Keywords: blueberry lemon scones, blueberry scones
my favorite recipe of all time! thanks for sharing
What would be a good substitute for the egg?
I haven’t baked them this way, but you could substitute with a flax egg. Whisk 1 tablespoon ground flaxseed (also known as flaxseed meal) with 3 tablespoons water. Let the mixture sit for 10-15 minutes to thicken before using it in the recipe.
Love scones,especially with blueberries.
I love blueberry scones and can’t wait to try out this recipe. Thank you.
Love the scone receipe!
My goodness, these look amazing and will be trying the recipe when family comes in next week. You did a fantastic job explaining everything! I learned so much, especially why chilled butter is necessary. Thank you for sharing and God bless!
So pretty! I can’t wait to try these.