Blueberry Lemon Scones
Blueberry Lemon Scones: A Fresh, Fruity Twist on a Classic Favorite
There’s nothing quite like the fresh, tangy combination of blueberry and lemon in a scone! These Blueberry Lemon Scones are a perfect balance of sweet and tart, with juicy blueberries scattered throughout and a zesty lemon flavor that brings everything together. Whether you’re enjoying them as part of your breakfast, with afternoon tea, or as a snack, these scones are sure to impress. Light, flaky, and full of flavor, they’re everything you need in a baked treat.
Why You’ll Love These Blueberry Lemon Scones
These scones are all about the contrast of flavors and textures. The zesty lemon adds a refreshing brightness that perfectly complements the sweet blueberries. The flaky, buttery texture of the scone provides a satisfying contrast to the juiciness of the fruit. Plus, with just the right amount of sweetness, these scones will satisfy your craving without being too overpowering.
The added bonus? These scones are great for meal prepping! Bake them on a Sunday and enjoy them all week long with your morning coffee or tea.
Flavor Variations For Your Blueberry Lemon Scones
If you’re feeling adventurous or just want to mix it up, here are some variations you can try:
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Lemon Poppy Seed Scones: Skip the blueberries and add poppy seeds instead for a classic lemon poppy seed flavor that’s equally delicious.
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Mixed Berry Scones: Swap the blueberries for a mix of your favorite berries—raspberries, blackberries, or strawberries work wonderfully.
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Lemon Lavender Scones: Add a hint of dried lavender to the dough for a more floral twist on the traditional lemon scone.
Serving Ideas For Your Blueberry Lemon Scones
Now that your Blueberry Lemon Scones are baked to perfection, here are some ideas for serving them:
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With Vegan Butter & Jam: Spread a generous amount of vegan butter on your scone and top it with your favorite fruit jam for a simple and indulgent treat.
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Lemon Glaze: Drizzle a sweet and tangy lemon glaze over the scones for an extra burst of lemony goodness.
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With Vegan Cream Cheese: Slather some vegan cream cheese on the scone for a creamy contrast to the fruity sweetness.
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Alongside Tea or Coffee: Serve these scones with a hot cup of your favorite tea or coffee for the perfect afternoon snack or breakfast.
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Vegan Clotted Cream & Berries: For an elegant twist, serve your scones with some vegan clotted cream and extra fresh berries on the side.
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As a Parfait Base: Break up the scones into chunks and layer them with vegan yogurt, fresh berries, and granola for a delicious breakfast parfait.
Tips For The Best Blueberry Lemon Scones
For the best results, follow these simple tips to perfect your blueberry lemon scones every time:
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Use Cold Ingredients: Make sure your butter and non-dairy milk are cold when you mix them into the dough. This helps create that flaky texture scones are known for.
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Don’t Overwork the Dough: Overworking the dough can lead to tough scones. Gently combine the ingredients until just incorporated.
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Use Fresh Blueberries: For the juiciest, most flavorful scones, fresh blueberries are your best bet. If you use frozen blueberries, be sure to fold them in gently to avoid color bleeding into the dough.
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Let Them Cool Slightly Before Serving: Let the scones cool for a few minutes after baking to help them set before you drizzle with glaze or serve with toppings.
The Final Bite
These Blueberry Lemon Scones are the perfect combination of sweet, tangy, and flaky. Whether you enjoy them with tea, as part of a breakfast spread, or on their own, they’re sure to be a hit with anyone who loves a delicious baked treat. Let me know if you need any more changes or additions! Leave a comment below to share your experience and any tips you may have for making these blueberry lemon scones even more delicious.
Blueberry Lemon Scones
Equipment
- Mixing Bowl
- Stand Mixer Optional
- Bench Scraper Optional
- Baking Sheets
- Whisk
Ingredients
- 2 cups AP Flour Can substitute GF Flour, just make sure it is a 1:1 GF Flour
- 1 tbsp Baking Powder
- 1 tbsp Ground Flaxseeds
- ½ tsp Sea Salt
- ½ cup Can Sugar
- 8 tbsp Vegan Butter Cold and Cubed
- ½ to ¾ cup Unsweetened Plant-Based Milk
- 1 tsp Vanilla Extract or Vanilla Bean Paste
- 1 cup Fresh Blueberries You can use frozen, but fresh work best here
- 1 tbsp Lemon Zest About the zest of 1 lemon
- 3 tbsp Turbinado Sugar Optional, to sprinkle on top of the scones
Optional Lemon Glaze
- 1 cup Powdered Sugar
- 2 tbsp Lemon Juice About the juice of 1 lemon
- ½ tsp Vanilla Extract or Vanilla Bean Paste
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper or reusable silicone baking mats.
- In a large bowl or stand mixer, whisk together the flour, baking powder, ground flaxseeds, salt, and sugar.
- Add the cold vegan butter, and use a pastry cutter or your hands to work the butter into the dry ingredients. It should resemble coarse crumbs.
- Pour in the plant-based milk, it is best if it is cold, and vanilla, and stir until just combined. If the dough seems too dry and crumbly, add up to another ¼ cup of plant-based, but add it a little at a time to not get the scone batter too wet. Now Fold in the blueberries.
- On a lightly floured surface, knead the dough a few times until it comes together. Flatten the dough with your hands, you can lightly flour your hands if the dough is sticky. Flatten it into a circle, about 1 inch thick.
- Using a pizza cutter, large knife, or bench scraper, cut the dough like you would a pizza into 8 triangular pieces. If you would like, sprinkle some turbinado sugar on top of each scone.
- Place the scones onto the prepared baking sheet and bake for 22 to 26 minutes, until the tops of the scones are lightly golden brown. Note, if you make these into mini scones, decrease the bake time to about 10 minutes, or until the tops are golden and the centers are fully cooked.
- Store loosely wrapped and at room temperature for 2 to 3 days.
Optional Lemon Glaze
- Combine the powdered sugar, lemon juice or milk and vanilla in a small bowl and whisk until smooth. If the glaze is too thick, add more lemon juice. If too thin, add more powdered sugar.
- Let the scones cool for at least 15 minutes, then drizzle some of the glaze onto each scone. Let the glaze set before serving.
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