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When I think of scones, my mind drifts to lazy Sunday mornings, the aroma of fresh coffee wafting through the air, and the sound of gentle rain tapping against the window. It’s that perfect kind of cozy where you’re not in a rush to head outside, so you can indulge in a homemade treat instead. One of my all-time favorite combinations is the zesty brightness of lemons dancing with the sweetness of blueberries, and that’s how these blueberry lemon scones were born.

Perfectly buttery and flaky, these scones are delightful right out of the oven but are also cozy companions to a warm cup of tea or coffee. They’re not just tasty; they bring with them that comforting nostalgia of a quaint café, especially when you savor them while catching up with loved ones or simply enjoying a peaceful moment to yourself.

Seasonally, blueberries are in their prime during the late spring and summer months, making these scones an ideal sweet treat for a summer brunch. However, thanks to frozen blueberries, you can whip these up any time of year! I often prepare them ahead of time, bake a batch, and freeze them. Then, when the craving hits, I pop them in the oven for a few minutes to enjoy that fresh-baked aroma any day of the week.

As for serving suggestions, I love to add a simple lemon glaze on top to enhance that citrus flavor even more, but you can also sprinkle a bit of coarse sugar for a delightful crunch. If you love experimenting, consider mixing in some white chocolate chips or almond flakes to add a different twist.

This recipe is sure to impress your family and guests alike. If you enjoy using seasonal fruits, be sure to check out some of my other fruit-inspired bakes as you explore the delicious ways to bring fresh flavors into your kitchen.

Blueberry Lemon Scones

Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 cup fresh blueberries
• 1 tablespoon lemon zest
• 1/2 cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar (for glaze)
• 1 tablespoon lemon juice (for glaze)

Instructions

• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
• Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
• Gently fold in the blueberries and lemon zest.
• In a separate bowl, whisk together the cream, egg, and vanilla extract.
• Pour the wet ingredients into the dry ingredients and mix until just combined.
• Turn the dough onto a floured surface and gently shape it into an 8-inch circle, about 1 inch thick.
• Cut the circle into 8 wedges and place them on the prepared baking sheet.
• Bake for 15-20 minutes, or until golden brown.
• While the scones are baking, prepare the glaze by whisking together powdered sugar and lemon juice in a small bowl.
• Once the scones are done, let them cool slightly before drizzling with the lemon glaze.