Who else loves the combination of blueberries and lemon? These Blueberry Scones are flakey on the outside and tender on the inside. Topped with a tangy yet sweet lemon glaze and dusted with lemon zest. This recipe is easy to make and only requires 12 ingredients and 1-bowl. I can’t wait to see how you like these!
These scones are an adaptation of my Cranberry Orange Scones. If you can tell by my scone recipes, my love for scones are real. I love making scones not only because they are simple to make but are not as sweet as mty traditional baked goods.
TIPS TO MAKE DELICIOUS SCONES
- It is really important to make sure the butter stays super cold when making these scones. It will really help the dough stay together.
- To cut the butter I recommend using either a fork or a dough blender. It is important to cut the butter into small pea sized shapes.
- Why fresh blueberries? The fresh blueberries do not bleed color as much as the frozen ones do making it a lot easier when mixing them into the dough. However, if you only have frozen I just make sure not to defrost them.
- When folding the blueberries into the dough be very careful not to smash the blueberries too much. If you do not worry, it will just bleed some color in your scones.
- The dough should be slightly sticky. If it is too sticky add a little more flour, if it is to dry add 1 tsp of milk. For this step I recommend using your best judgement. Just be sure not to overwork your dough.
Place the dough in the refrigerator to chill for 15-20 minutes. This will help the dough firm up making it easier to rearrange the scones before baking. While the dough is resting, preheat the oven to 400 degrees F. After they have chilled take the scones out of the refrigerator and arrange on a baking pan so they are not touching. You will notice that the scones will expand and get bigger while they are baking, so it is very important to rearrange them and not leave them in the circle shape.
Depending on how warm your oven is the baking time will vary from 20-25 minutes. I like to check my scones at 20 minutes to see how they are doing then take them out once the top of the scones are lightly golden brown.
Let these scones cool before adding your lemon glaze. Adding the glaze to the scones when they are super warm will just make the glaze melt. You can either brush the glaze on the top using a pastry brush or drizzle the glaze over the scones. If you prefer a less sweet scone you can skip the glaze altogether.
These scones taste the best when you eat them the day you make them. Of course, you can eat them a couple days later, they just tend to dry out the longer they are saved.
If you are not able to eat them in one day I recommend wrapping them up and freezing them until you are ready to eat them. Just make sure to allow the scones to completely cool before wrapping them.
These Blueberry Scones with Lemon Glaze are:
Only Requires 1-bowl
If you make these scones I would love it if you would snap a photo of your Blueberry Scones with Lemon Glaze and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!
Blueberry Scones with Lemon Glaze
Topped with a tangy yet sweet lemon glaze and dusted with lemon zest. This recipe is easy to make and only requires 12 ingredients and 1-bowl.
- 2 ¼ cups all-purpose flour, spooned and leveled
- 1/2 cup of granulated sugar
- 1 Tbsp baking powder
- ½ tsp salt
- ½ cup cold dairy-free butter
- ½ cup dairy-free milk, I used soy milk
- 1 Tbsp ground flaxseed
- 3 Tbsp warm water
- 1 cup blueberries, fresh
- 1/2 cup powdered sugar
- 1 ½ Tbsp lemon juice, add more for a thinner glaze
- 1 Tbsp lemon zest, about 2 medium oranges zested
- Lightly grease a large baking pan or line it with parchment paper. Combine your warm water and flaxseed and mix. Set the flax egg aside.
- In a large bowl combine the flour, sugar, baking powder, and salt. Add the butter to the bowl. Using a fork or a dough blender, cut the butter into the dry ingredients until the mixture is crumbly. Set the bowl aside.
- Create a well in the middle of the flour and add the milk, flax egg, and blueberries. Mix the dry and wet ingredients together gradually until a sticky dough has been formed.
- Gently form the dough into a ball, being careful not to crush the blueberries. For this step I used a spoon, then floured my hands, working the dough with my hands until it shapes into a ball. The dough should be slightly sticky. If it is too sticky add a little more flour, if it is to dry add 1 tsp of milk. Be sure not to overwork your dough.
- Place the dough on a lightly floured surface. With your hands press the dough into a 7-inch disc, about 1- inch thick. Cut the dough into 8 even wedges.
- Place the dough in the refrigerator for 15-20 minutes. While the dough is resting, preheat the oven to 4oo degrees F.
- Take the scones out of the refrigerator and arrange on a baking pan so they are not touching. Bake for 20-25 minutes or until the top or bottom of the scones are lightly golden brown.
- Let the scones cool for 10 minutes. While they are cooling combine the lemon juice, powdered sugar, and whisk.
- Brush your glaze on top of the scones and top with lemon zest. Eat and enjoy!
Make it Your Own
- If you notice that your dough is too sticky, add additional flour until you achieve the consistency that you like.
- Be gentle when folding your fresh blueberries into the dough. You might crush some of them, but that is okay. Mashed blueberries will just show some color in your scones.
- Substitute the fresh blueberries with frozen. Just make sure not to defrost the blueberries and to keep them frozen.
lOVE blueberries and lemon together! These look delicious!
Thank you for sharing! We made these for brunch and they were so delicious!!
Hi Kaysha! I am so happy to hear that. Thank you so much for sharing.
How can I substitute the flaxseeds? Thanks 🙂
I recommend using a chia seeds.
Love this recipe! I made it fir my adult kids this holiday weekend and they were a HIT! One thing I added was 1 1/2 tsp lemon extract to the batter for extra lemony yumminess 😋
That sounds awesome! Thank you Kerri