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–+ servings
overhead shot of lemon blueberry scones on wire cooling rack with blueberries around, lemon slices, and flowers

Lemon Blueberry Scones

5 from 1 vote
Prep Time: 15 minutes
Cook Time: 25 minutes
Refrigeration Time 20 minutes
Total Time: 1 hour
Author: Traci Crossland
Sweet, lemon-y, and bursting with blueberries! These super simple Lemon Blueberry Scones are the best treat to start your day.

Ingredients

Scones

  • 2½ cups all purpose flour*
  • ½ cup granulated sugar
  • 3¾ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ⅔ teaspoon salt
  • 10 Tablespoons vegetable shortening
  • 4 teaspoons lemon zest
  • ¾ cup heavy cream
  • 1 large egg
  • 1½ cups fresh blueberries

Topping

  • 2 Tablespoons heavy cream
  • sparkling sugar
US Customary - Metric

Instructions

  • Heat oven to 375°F.
  • Line a sheet pan with parchment paper. Set aside.
  • In a small bowl, whisk together cream and egg. Set aside.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
  • Cut in shortening with a pastry blender to the size of small peas.
  • Pour liquid ingredients over dry ingredients.
  • Stir just until combined.
  • Fold in blueberries.
  • Roll out into 9"x12" rectangle.
  • Cut into 12 squares.
  • Place on prepared baking sheets.
  • Freeze for 20 minutes.
  • Brush tops with cream.
  • Sprinkle with sparkling sugar.
  • Bake until golden brown, 20-25 minutes.

Notes

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g  to the measurement for each cup of flour.
Substitutions:
  • You can use frozen blueberries for this recipe.
  • Instead of sparkling sugar, you can drizzle these scones with a vanilla icing after baking!
Expert Tips:
  • 10 Tablespoons of vegetable shortening is equal to 1/2 cup + 2 Tablespoons.
  • If you don't have a pastry blender, you can use a fork to cut in the vegetable shortening!
  • Be careful to not over-mix the dough.
  • Remember to dry your blueberries! If you add them while they're still wet, it will make the dough very sticky and hard to work with.
  • Do not place more than 6 scones per pan! They tend to spread.
  • Brushing with milk and topping with sparkling sugar is optional, but highly recommended!
  • Every oven bakes differently. Keep an eye on the scones!

Nutrition

Serving: 1sconeCalories: 298kcalCarbohydrates: 32gProtein: 4gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 35mgSodium: 296mgPotassium: 66mgFiber: 1gSugar: 11gVitamin A: 288IUVitamin C: 3mgCalcium: 93mgIron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.