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Hello lovelies, today I want to share what I consider a delightful and easy spring recipe, my lemon and blueberry scones. This recipe is delightful for brunch or enjoying alongside a hot pot of afternoon tea. Enjoy seasonal spring baking using blueberries and lemon.

While you don’t have to bake this in spring, I love having a collection of recipes to go-to for each season! I’m all about cosy living, and creating lovely hosting opportunities at home.

I picture eating these scones outside under the spring sunshine, witnessing my garden grow with life. Listening to the birds, and watching the butterflies. A delightful scene.

lemon-blueberry-scones-recipe-spring-baking-ideas-afternoon-tea.jpg — *Enjoying my blueberry and lemon scone with a cup of tea.*

What You’ll Need for Tender Blueberry Lemon Scones

Cold Butter

Using butter from the fridge while it is cold helps with the steam pockets and the development of flaky layers in the scones. cold fat is essential for steam pockets and flaky layers.

Fresh Lemon Zest

I’m excited to share that our first lemon harvested from our lemon tree was used for the zest in the photography for this recipe! I’m happy to know that it was organically grown at home and no sprays used. If you’re buying lemon, give them a good wash before zesting.

Frozen Blueberries

I use frozen blueberries in this recipes as I like to have organic blueberries in my home, and buying them frozen is more economical. Plus, we often have them in the freezer on standby when I’m wanting to bake or make a smoothie. But if you prefer to use fresh blueberries because that is totally okay for this recipe! I toss the blueberries in late so they don’t streak all of the dough blue.

Lemon Blueberry Scones

Yield: 8

Author: Rachael Margaret

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

The ultimate recipe for flaky blueberry lemon scones! Made with cold butterand fresh lemon zest for a light, bakery-style crumb. A delicious recipe idea for hosting or spring baking.

Ingredients

1 3/4 cups all-purpose flour
1/2 cup sugar
2.5 teaspoons baking powder
1/4 teaspoon sea salt (unless using salted butter, than omit this salt)
6 tablespoons (85 grams) unsalted butter cut into small cubes
1/4 cup milk
1/4 cup cream
1 tbsp fresh lemon zest
1 teaspoon pure vanilla extract
1 cup frozen blueberries

Instructions

Preheat your oven to 190°C (374°F). Line a oven sheet with baking paper. Or lightly grease a stainless steel oven sheet with butter.
Combine flour, sugar, baking powder and salt in a large bowl. Using your hands squish butter cubes into dry mixture until it crumbles together.
Pour your cream and milk into the mixture and combine as you go. Then pour in your lemon zest and vanilla. Combine together.
Once combined, gently add in your blueberries and press dough into a ball.
On a floured benchtop, press your dough out to a 1 inch circle. Use a bench scraper or knife to divide your circle into 8 wedges. Place your wedges on prepared oven sheet.
Bake for 15 minutes or until golden brown.

Did you make this recipe?

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Frequently Asked Questions

Can I use fresh blueberries instead of frozen?

Yes! I like to use frozen so I can purchase them organic where I live. If you have an abundance of fresh blueberries where you are in the world, use them.

Can I make the dough ahead of time?

Absolutely. You can shape and cut the scone wedges, place them on a parchment-lined tray, and freeze them overnight. Bake directly from frozen, adding an extra 2–3 minutes to the baking time.

How should I store leftover blueberry scones?

Store in an airtight container on your kitchen bench or at room temperature for up to 2 days, or fridge up to 5 days.

In Closing

I hope you enjoy these blueberry lemon scones! Please leave a comment below if you bake these yummy scones.

You might like to see my chard (silverbeet) and feta quiche recipe for another brunch baking idea.

Thank you for visiting my cosy cottage blog. If you’d like to receive new seasonal recipes or homemaking posts, please sign-up for my email list below.

Rachael x

Blueberry Lemon Scones (Spring Recipe Idea)