Lemon Blueberry Scones

Recipe by King Arthur Test Kitchen
187 Reviews 4.6 out of 5 stars

Bursting with juicy blueberries and a hint of lemon, these tender scones bake up with streaks of purple that make them as pretty as they are delicious. No fresh berries? Blueberry Jammy Bits bring the same pop of flavor. A touch of pure vanilla extract and a shower of sparkling sugar on top makes these blueberry scones feel worthy of a special occasion. They're best enjoyed warm — split and slathered with butter or extra blueberry jam.

Prep
10 mins
Bake
18 to 22 mins
Total
30 mins
Yield
10 to 12 scones
Fresh Blueberry Scones
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Instructions

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  1. Preheat the oven to 375°F. Line a baking sheet with parchment or lightly grease.

  2. To make the blueberry scone dough: Weigh your flour, or measure it by gently spooning it into a cup, then sweeping off any excess. 

  3. Whisk the dry ingredients together in a bowl. Use your fingers or a pastry blender to work the cold butter into the dry ingredients until the mixture is unevenly crumbly. 

  4. Stir the eggs, yogurt, vanilla extract, and lemon zest together. Add to the dry ingredients and stir just until combined. Stir in the blueberries. The dough is more moist than traditional scone dough; it should be soft and scoopable, like cookie dough.

  5. To make triangle-shaped wedge scones: Liberally flour your counter and your hands. Take the dough out of the bowl and place it on the counter. Pat it into a 1" thick rectangle. Cut into 10 triangular scones. Place on the prepared baking sheet, spacing about 2" apart. 

    To make round, drop scones: Use a 4-Tablespoon Scoop or 1/4-cup measure to scoop the dough onto the prepared baking sheet in scant 1/4-cupfuls, leaving about 2" between each.

  6. To top the scones: Brush the scones with melted butter, and sprinkle with sugar. 

  7. Bake for 18 to 22 minutes, or until lightly browned and a toothpick inserted into a scone comes out dry. Cool slightly on a rack before serving.

  8. Storage information: These blueberry scones are best enjoyed fresh from the oven, or within several hours of baking. If you do have leftovers, store them well-wrapped at room temperature for a day or so; freeze for longer storage.

Tips from our Bakers

  • Want to make scones well ahead of time? Simple. After the unbaked scones' 30 minutes in the freezer (or whenever they're frozen solid), place them in a zip-top plastic bag. Return to the freezer, and store for up to a month. Bake as directed (without thawing), adding a couple of extra minutes in the oven if needed.

  • Step up your scone baking game by checking out the tips and techniques in our Scone Baking Guide. It has everything you need to know — from details on shaping to add-ins to glazes and more — to make scones like a pro.

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