These tender flaky blueberry scones are bursting with blueberries throughout and the bright flavours of lemon and the spiced cinnamon are a lovely breakfast addition or with an afternoon tea.
Scones are not complicated to make and don’t be intimidated, they are just as easy as making muffins. The advantage to making scones it they most often if not all of the time, they require less sugar then muffins, squares, and most desserts.
When local blueberries are in season, one of the first things I make are these scones. I love the burst of blueberries with each bite and the hint of lemon zest and drizzle of lemon glaze, really creates that fresh citrus flavour and it truly is a special treat!
As well, you don’t need a lot time and mixing when making scones. Simply measure the dry ingredients in a large bowl, and the wet in a medium size bowl, then combine the dry and wet ingredients, then fold in the blueberries, and the shape the dough into a circle on a lightly floured surface. Glaze isn’t necessary, only if you want that extra sweetness.
WHEN MAKE THESE DELICIOUS SCONES
Flour: there are options of using all-purpose flour, or light spelt flour or a combination of both as I did in this recipe. I like to include spelt flour to my baking whenever possible. There are many benefits to using this ancient grain, more importantly it is much easier to digest then regular white flour.
Baking powder: is a leavening agent and needed for this recipe.
Salt: my go to salt is Himalayan sea salt, and if you use this salt you can cut back slightly as it is pure salt and more potent.
Sugar: I only added 1/4 cup to this recipe. I use raw fine organic cane sugar for my baking. It is less processed, and works just the same as the white bleached sugar.
Butter: important to use COLD butter, that is right out of the refrigerator to create that tender flaky texture. I will often place the butter in the freezer for 10-15 minutes, it’s easier to grate and results in super flaky scones. As well, recipes tend to call for salt, so I will buy unsalted butter for that reason.
Milk: using the higher fat content such as Harmony Organic Dairy it will act as a tenderizer and will add moisture to the scones. It’s not to say, you can’t use a low fat milk.
Cinnamon: I love the flavour cinnamon, and 1/2 teaspoon will give enough flavour to these scones.
Egg: only 1 egg is needed, enough to create structure
Vanilla: adds flavour to these scones
Lemon zest and juice: adds a fresh citrus taste to these scones
Blueberries: I used fresh local blueberries and frozen blueberries can be easily substituted
HOW TO MAKE THIS RECIPE
In a large bowl, measure flour, sugar, baking powder, salt and cinnamon. Grate cold butter using a grater or cut cold butter into flour mixture with either a pastry blender, a fork or your fingers. Whisk together the milk/cream, egg, vanilla and lemon juice mixture into a small bowl.
Then slowly add the wet ingredients into the flour mixture, until no flour is visible. Gently fold in blueberries. The dough should be moist. Fold in the blueberries. I like to use fresh but frozen can be easily substituted.
Shape your dough with your hands to create a large circle. I tend to use the guide of about 1/2 inch thickness. Cut into 8 portions, and since this dough is sticky, add flour to your knife to avoid the dough sticking to the knife and preventing a clean cut.
Baking: Place each cut scone onto a baking sheet lined with parchment paper. I found I kept these scones in the oven, about a minute or two longer for the golden colour with a crispy exterior. Important to check the bottom to not overbake them.
The Lemon Glaze really gives these scones that fresh lemony flavour and additional sweetness to these scones. I have to say these are one of my favourite scones!
Blueberry Scones with Lemon Glaze
Equipment
- Baking sheet
Ingredients
- 1 cup organic all-purpose flour
- 1 cup organic light spelt flour (2 cups all-purpose can substituted)
- 1/4 cup organic raw fine sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup unsalted butter, cold
- 1/2 cup organic whole milk/half and half cream
- 1 free-range egg
- 1 tsp pure vanilla extract
- 1 tsp lemon zest
- 3/4 cup fresh or frozen blueberries
Lemon Glaze:
- 1/2 cup powdered sugar
- 1-2 tbsp fresh lemon juice
Instructions
- Preheat oven to 400°F.
- In a large bowl, measure flour, sugar, baking powder, salt and cinnamon.
- Grate cold butter using a grater or cut cold butter into flour mixture with either a pastry blender, a fork or your fingers to break the butter into small pea-size pieces.
- Measure and whisk milk/cream, egg, vanilla and lemon juice into a measuring cup or small bowl. Then slowly add the wet ingredients into the flour mixture, until no flour is visible. Gently fold in blueberries. The dough should be moist.
- Using your hands, gently press dough onto floured surface shaping into a circle to about one inch thickness. If the dough is too stick, add additional flour. Using a chef’s knife, cut the circle into 8 equal slices.
- Carefully separate slices, and place on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until golden in colour. Cool on a cooling rack before serving.
- Lemon Glaze: Using a wire whisk, beat together the powdered sugar, milk, and lemon. Drizzle over scones and serve.
Nutrition
This scone is perfect for breakfast or with an afternoon tea. I found the recipe so easy to make.
When baked, the scone has a moist texture, lovely lemon flavour and I was pleased to add in my organic blueberries I picked this summer.
Rose, I’ve never made scones until trying your recipe. Definitely will be making these again!
Thanks so much! 💗
Hi Barb,
Thank you so much for your comments Barb. I am so happy you decided to make my scone recipe for the first time.
Enjoy!
Sincerely,
Rose