The Perfect Buttermilk Blueberry Lemon Scones Recipe for Brunch

These buttermilk blueberry lemon scones represent a delightful morning indulgence that revolutionizes ordinary breakfast routines into something extraordinary.

Soft, tender pastries bursting with vibrant fruit carry a perfect balance of tangy and sweet flavors.

Fragrant citrus notes dance alongside plump, juicy blueberries, creating a harmonious culinary experience that awakens sleepy taste buds.

Traditional British baking techniques merge with bright, fresh ingredients to craft a truly remarkable treat.

Light and crumbly textures promise a melt-in-your-mouth sensation that feels simultaneously rustic and refined.

Sophisticated yet approachable, these scones elevate simple ingredients into a stunning morning companion.

Baking enthusiasts and casual breakfast lovers alike will find irresistible charm in this delectable morning ritual.

Buttermilk Blueberry Lemon Scones Flavor Profile

• Burst of Citrusy Freshness: Lemon zest and juice infuse these scones with a bright, tangy flavor that wakes up your taste buds and cuts through the richness of the buttery pastry.
• Juicy Blueberry Surprise: Scattered throughout the scone, plump blueberries create delightful pockets of sweet, juicy goodness that explode with flavor in every bite.
• Perfectly Tender Texture: The careful mixing technique and quick kneading ensure a scone that's wonderfully tender and flaky, with a delicate crumb that melts in your mouth.
• Easy Weekend Breakfast Star: With simple ingredients and straightforward steps, these scones are a foolproof breakfast treat that looks impressive but takes minimal effort to create, making them perfect for lazy weekend mornings or special brunches.

Ingredients for Blueberry Lemon Scones

• All-Purpose Flour: Classic base for scones with a soft and tender texture.
• Granulated Sugar: Adds sweetness and helps with golden-brown color.
• Baking Powder: Provides lift and helps scones rise to a light, fluffy consistency.
• Salt: Enhances overall flavor and balances sweetness.
• Lemon Zest: Brings bright, citrusy notes to the scones.

• Buttermilk: Adds tanginess, moisture, and helps create a tender crumb.
• Unsalted Butter: Provides rich flavor and creates flaky layers.

• Fresh Blueberries: Offers bursts of juicy sweetness and color throughout the scones.

• Powdered Sugar: Creates a smooth, sweet coating for the scones.
• Lemon Juice: Adds tartness and helps create a glossy, set glaze.

Baking Instructions for Lemon Scones

Step 1: Prepare Baking Surface

Line a rimmed baking sheet with parchment paper and set it aside for later use.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Granulated sugar
• Baking powder
• Lemon zest
• Salt

Whisk these ingredients together until well blended.

Step 3: Incorporate Butter

Scatter cold butter cubes over the flour mixture. Using a pastry blender or two knives, quickly cut the butter into the dry ingredients until the mixture resembles small pea-sized crumbs. Gently fold in fresh blueberries.

Step 4: Create Scone Dough

Pour buttermilk over the mixture and stir with a rubber spatula. Mix until a rough, slightly sticky dough forms. Transfer the dough and any loose flour onto a floured surface.

Step 5: Knead and Shape Dough

Carefully knead the dough, incorporating remaining flour. Avoid overworking the mixture. Pat the dough into a 1-inch thick round, approximately 7 inches in diameter.

Step 6: Cut and Chill Scones

Slice the dough into 8 equal wedges. Arrange the wedges on the prepared baking sheet, spacing them evenly. Refrigerate for 15 minutes.

Step 7: Bake Scones

Preheat the oven to 400°F. Position the rack in the middle of the oven. Bake scones for about 25 minutes until golden brown on top and bottom.

Step 8: Cool and Glaze

Let scones cool on the baking sheet for 5 minutes. Transfer to a wire rack and cool completely.

Step 9: Prepare Lemon Glaze

• Powdered sugar
• Lemon juice

Stir until smooth and glossy.

Step 10: Finish and Serve

Drizzle the lemon glaze over cooled scones in a zigzag pattern. Allow glaze to harden for approximately 15 minutes before serving.

Baking Tips for Tender Scones

• Chill Butter Thoroughly: Use extremely cold butter and cut it into small cubes to ensure flaky, tender scone texture.
• Handle Dough Gently: Mix and knead minimally to prevent tough scones, stopping when dough just comes together.
• Prevent Blueberry Bleeding: Gently fold frozen or fresh blueberries into flour first to minimize color bleeding and maintain scone structure.
• Refrigerate Before Baking: Allow scones to rest in refrigerator for 15 minutes to help maintain shape and enhance butter's flakiness during baking.
• Check Doneness Carefully: Watch scones closely during final baking minutes, looking for golden-brown edges and even coloring to prevent over-browning.

Keeping Scones Fresh and Tasty

• Refrigeration: Store scones in an airtight container lined with paper towel for up to 3 days, keeping them fresh and preventing sogginess.
• Freezing: Wrap individual scones tightly in plastic wrap, then place in a freezer bag. Freeze for up to 2 months, preserving their delicate texture and flavor.
• Reheating: Warm scones gently in a 300°F oven for 5-7 minutes, or microwave briefly (15-20 seconds) for a quick revival, ensuring they remain tender and delicious.

Pairings for Blueberry Lemon Scones

• Brew Perfect Tea Pairing: Steep a light Earl Grey or chamomile tea to complement the bright lemon and blueberry flavors, balancing the scones' buttery richness with a delicate, aromatic touch.
• Craft Creamy Companion: Serve alongside a dollop of clotted cream or lemon-infused mascarpone to enhance the scones' tangy and sweet profile, creating a luxurious morning treat.
• Design Fresh Fruit Accent: Plate with fresh blueberries or a small mixed berry compote to echo the scones' fruity essence and add a vibrant, juicy contrast to the baked texture.
• Select Morning Beverage Match: Pour a chilled glass of freshly squeezed orange juice or a light, crisp white wine spritzer to cut through the scones' richness and provide a refreshing morning or brunch accompaniment.

Ways to Customize This Scone Recipe

• Zesty Raspberry Scones: Swap blueberries with fresh raspberries and add orange zest for a tangy, vibrant flavor profile that brightens the classic scone recipe.
• Whole Wheat Almond Scones: Replace half the all-purpose flour with whole wheat flour and fold in sliced almonds for a nuttier, more nutritious version with added crunch.
• Lavender Honey Scones: Incorporate dried lavender buds into the dough and replace the lemon glaze with a honey-based drizzle, creating a floral and sweet Mediterranean-inspired treat.
• Chocolate Chip Coconut Scones: Mix in dark chocolate chips and shredded coconut, then use coconut milk instead of buttermilk for a tropical, indulgent breakfast pastry that feels like a special occasion.

Buttermilk Blueberry Lemon Scones Recipe

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4.6 from 34 reviews

• Total Time: 45 minutes
• Yield: 8 1x

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Description

Buttermilk blueberry lemon scones bring zesty sunshine to morning pastries with their delicate crumb and fruity charm. Delightful hints of citrus and sweet blueberries invite bakers to savor each tender, golden-edged bite straight from the oven.

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Ingredients

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Main Ingredients:

• 2 cups (480 milliliters) all-purpose flour
• 1 cup (170 grams) fresh or frozen blueberries
• 8 tablespoons (113 grams) unsalted butter
• ¾ cup plus 2 tablespoons (200 milliliters) cold buttermilk

Flavoring and Seasoning Ingredients:

• ¼ cup (50 grams) granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon fine salt
• Finely grated zest of 1 medium lemon

Glaze Ingredients:

• ½ cup (60 grams) powdered sugar
• 1 tablespoon freshly squeezed lemon juice

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Instructions

1. Prepare a parchment-lined rimmed baking sheet for the scones.
2. In a large mixing bowl, thoroughly combine dry ingredients including flour, sugar, baking powder, lemon zest, and salt.
3. Sprinkle cold butter cubes over the flour mixture and swiftly break down using a pastry blender until the texture resembles coarse pebbles.
4. Gently fold fresh blueberries into the crumbly mixture, ensuring even distribution.
5. Create a soft dough by gradually adding buttermilk and carefully stirring with a rubber spatula until a slightly sticky consistency forms.
6. Transfer the loose dough onto a floured surface and delicately knead, incorporating remaining flour without overworking the mixture.
7. Shape the dough into a compact round approximately 1-inch thick and 7 inches in diameter.
8. Slice the round into 8 equal wedges and arrange them evenly on the prepared baking sheet.
9. Chill the scones in the refrigerator for 15 minutes while preheating the oven to 400°F.
10. Bake the scones until they develop a golden-brown exterior, approximately 25 minutes.
11. Allow the scones to rest on the baking sheet for 5 minutes before transferring to a wire rack for complete cooling.
12. Prepare a smooth lemon glaze by whisking powdered sugar and lemon juice until well combined.
13. Drizzle the glaze over cooled scones in an artistic zigzag pattern and permit the glaze to set for 15 minutes before serving.

Notes

• Prep ahead by chilling butter and measuring ingredients for faster scone-making.
• Handle dough gently to keep scones tender and prevent tough, dense texture.
• Refrigerate scones before baking to help maintain their shape and create flaky layers.
• Fresh blueberries work best, but frozen can be used if thawed and patted dry.
• Store glazed scones at room temperature in an airtight container for up to 2 days.
• Freeze unbaked scone wedges for quick morning baking by adding 5-7 minutes to baking time.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 290
• Sugar: 10 g
• Sodium: 210 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 30 mg