Fresh summer blueberries take center stage in these tasty scones. Topped with a lemon glaze, you won’t be able to resist my blueberry lemon scones!
*These scones are gluten-free, but if you don’t need them to be, check the recipe notes to make them with traditional wheat flour!
It’s almost Friday! Do you guys have anything fun planned for the weekend? My plan is to relax (hopefully) as our last few weekends have been quite busy. Sometimes a good weekend of nothing is just what you need.
My favorite part of the weekend is having a leisure morning with a nice breakfast and good cup of coffee out on the porch. One of the best parts about our house is the big front porch. We have logged a lot of hours on that porch since moving in!
Speaking of breakfast…
Blueberry Lemon Scones ???
I’ve come to realize that I have an obsession with scones. Throughout the life of this blog, I’ve shared strawberry almond scones, cranberry orange scones, Paleo blueberry lemon scones, and carrot cake scones. It is pretty safe to say I
like love scones.
As I’m typing this I just had another idea for a scone recipe ?.
This blueberry lemon scone is the indulgent version of the Paleo one! So, if you’re looking to be healthier or follow a Paleo diet, be sure and check that one out.
I’ve expressed my love for fresh blueberries in this post, so I won’t bore you by saying it again. I will however tell you how much I love the combination of blueberry and lemon! Lemon makes everything better – not only does it make an appearance in the scone itself, but also drizzled over the top in glaze form.
The batter starts out like all of my other scone recipes – gluten-free flour, sugar, leavening, salt – you know, typical baking ingredients. The cold butter is probably the most important part of any scone recipe. I always cube it before I start baking and then pop it in the freezer until right before I add it to the batter. The cold butter is a vital step in yielding a flaky scone, so make sure you don’t skip it!
If you aren’t gluten-free, you can still very easily make these scones! All you have to do is swap out the gluten-free flour for regular all-purpose flour. Same weight = same end product. You’ll also omit the dry milk powder and xanthan gum as those aren’t necessary components for gluten-containing scones.
I love having scones on hand for breakfast. It makes mornings much brighter and less stressful when you can just grab and go!
If you love scones as much as I do you just have to try these! They may just be my favorite one yet ?
- 280 Grams All-Purpose Gluten-Free Flour, I used Cup4Cup**See notes if not gluten-free
- 1 Teaspoon Xanthan Gum, omit if the flour you’re using contains it already OR if making with traditional flour
- ¼ Cup Granulated Sugar
- ¼ Cup Light Brown Sugar
- 1 Teaspoon Salt
- 2 Teaspoons Baking Powder
- 1 Tablespoon Dry Milk Powder*, omit if using traditional flour
- 1 Stick Unsalted Butter, cut into small cubes and frozen
- 1 Egg, lightly beaten
- 2 Teaspoons Vanilla Extract
- 1 Lemon, zested and juiced (about 2 tablespoons)
- 2 Tablespoons - ¼ Cup Heavy Cream*, plus extra for brushing
- 1 Cup Fresh Blueberries
- 2 Tablespoons Fresh Lemon Juice
- ½ Teaspoon Vanilla Extract
- ½ Cup Powdered Sugar
- Combine the flour, xanthan gum, granulated sugar, brown sugar, salt, baking powder, and dry milk powder in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to combine.
- Add in the cold cubed butter and mix until the butter breaks up to the size of peas. The mixture will resemble coarse crumbs.
- Add in the egg, vanilla, lemon zest, and lemon juice. Mix until just combined - if dry and crumbly, you'll add in the heavy cream a little at a time until the dough comes together.
- Fold in the blueberries using a rubber spatula.
- Pour the scone batter out onto a floured work surface and shape it into a 1-inch thick, round disk.
- Cut the disk into 8 pieces and transfer each piece to a silicone or parchment-lined baking sheet. Place the baking sheet in the refrigerator to chill for 20 minutes.
- While the scones are chilling, preheat the oven to 425º.
- Once the oven is to temperature, remove the scones from the refrigerator and brush with heavy cream.
- Bake the scones for 20-25 minutes, or until lightly golden brown. Allow the scones to cool completely on a cooling rack.
- Whisk together the lemon juice, vanilla extract, and powdered sugar. Drizzle the scones with the glaze.
- Store the scones in an airtight container in the refrigerator.
- -Use 280 grams of all-purpose flour - I highly recommend weight measurements, but if you don't have a scale use 2 1/3 cups.
- -Omit the xanthan gum.
- -Omit the milk powder.
- -The milk powder is optional, but I use it simply because it aids in browning of gluten-free baked goods.
- -The heavy cream may or may not be necessary depending on the humidity level. I've made these in dry conditions and needed the 1/4 cup, but have also made them in very humid conditions and didn't need to use any. Once you add the lemon juice, if the dough comes together easily then you won't need to add the heavy cream. If the dough is crumbly, add the heavy cream a little at a time just until the dough comes together.