These blueberry lemon scones are flaky, delicious and so easy to make! With the perfect combination of sweet and sour, these scones are irresistible.
A Bakery-Style Breakfast
There are some food combinations that are just meant to be – peanut butter and chocolate, apples and cinnamon, and (best of all!) lemon and blueberry. These lemon blueberry scones are a delicious combination of flavors, and so light and tender! I absolutely love scones and bake them often, but these are definitely some of the best I’ve made. I love the sweet and flaky scone, the juicy blueberries, and the hint of tartness from the lemon. These scones are perfect for breakfast, brunch, or dessert!
These lemon blueberry scones are everything you could want in a scone! They’re melt-in-your-mouth tender, bursting with juicy blueberries, and perfectly sweetened. I love that they’re so quick to make, too! They’re the perfect easy treat for a tasty breakfast or no fuss dessert.
How To Make Lemon Blueberry Scones
Prep – Start by preheating the oven to 400F. You’ll also want to line your baking sheet with a silicone baking mat or some parchment paper.
Dry Ingredients – You’ll start by whisking together your dry ingredients and the lemon zest. Using a pastry blender or two knives, cut in the Crisco® shortening until the pieces are no larger than pea sized.
Wet Ingredients – Next you’ll add your buttermilk and egg, and mix until everything has just combined. Then you’ll gently fold in some fresh blueberries. Be careful that you don’t crush them. I love how pretty those fresh blueberries are!
Spread & Cut – Next, you’ll pat the dough out into a circle that’s about 8 inches across. Be careful not to overwork the dough. Next, cut the dough into 8 wedges. I like to use a bench scraper to make things easier, and to help with lifting the scones.
Cook – Place the scones on your prepared baking sheet and then bake the blueberry lemon scones at 400 degrees F for about 18-20 minutes. When they’re done they should have a light golden color.
Split Them Up – After you cut the scones into wedges, you can leave everything in the shape of a disc. If you leave them together, they will take a few extra minutes to cook, so you’ll need to adjust your cooking time accordingly.
Fresh or Frozen – I prefer to use fresh blueberries in this scone recipe. However, when blueberries aren’t in season, frozen ones will work just fine.
When Are They Done – You’ll know these scones are done when they have risen and are a golden-brown color around the edges. They’ll also sound light when you tap on the tops of them.
Storage – These lemon & blueberry scones can go stale real fast, so make sure you wrap up any leftovers really quickly. They will stay fresh for about 3-4 days in the fridge. To solve these problems, simple eat them all right when they come out of the oven.:)
More Easy Scones Recipes
- Cranberry Scones With White Chocolate
- Pumpkin & Chocolate Chip Scones
- Almond & Poppy Seed Scones
- The Best Cinnamon Scones Recipe
- Dulce de Leche Scones Recipe
Lemon Blueberry Scones Recipe
- 2 cups Flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- zest of one lemon
- 8 tablespoons Crisco Shortening Stick
- 1 egg
- 1/2 cup buttermilk
- 1 cup blueberries, fresh
- Preheat the oven to 400F. Line a baking sheet with silicone or parchment.
- In a medium bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest. Using a pastry blender or two knives, cut in the Crisco® shortening until the pieces are no larger than pea sized.
- In a small bowl or measuring cup, whisk together the egg and buttermilk. Pour the wet ingredients into the dry ingredients, and mix until the dough just starts to come together. Gently fold in the blueberries, being careful not to crush them.
- Pat the dough out into an 8 inch circle, being careful not to overwork it. Cut the circle into eight wedges, and place on the prepared baking sheet.
- Bake 18-20 minutes, or until golden brown.
This blueberry lemon scones recipe is a sponsored conversation written by me on behalf of Crisco. All opinions are my own.