Recipe: Buttermilk Blueberry Lemon Scones

Recipe: Buttermilk Blueberry Lemon Scones

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Christine Gallary
Mar 24, 2018
(Image credit: Joe Lingeman)

Instead of picking up pastries or a coffee cake at the grocery store or bakery, add these lemony blueberry scones to your Easter brunch menu. Loaded with plump blueberries and lemon zest, these tender, golden-brown scones use buttermilk instead of heavy cream and are drizzled with a lemony glaze at the end for an extra hit of citrus flavor. Best of all, the scone dough can be made, frozen, and baked so they can be served fresh without any fuss or stress.

Lemony Blueberry Scones: Watch the Video

Juicy blueberries are the star of these scones, and you can use fresh or frozen, as long as they aren't too small. (Maine blueberries will fall apart easily in the dough.) Bake them right away, or freeze the wedges and stash them away for when you need just one with your afternoon tea or a whole batch of fresh-from-the-oven goodies first thing in the morning. While they're cooling and awaiting the lemon glaze, brew a pot of coffee or tea to enjoy with the fruits of your labor.

(Image credit: The Kitchn)

Buttermilk Blueberry Lemon Scones

Makes 8 scones

  • For the scones:
  • 2 cups

    all-purpose flour, plus more as needed

  • 1/4 cup

    granulated sugar

  • 1 tablespoon

    baking powder

  • Finely grated zest of 1 medium lemon

  • 1/2 teaspoon

    fine salt

  • 8 tablespoons

    unsalted butter (1 stick), cut into 1/2-inch cubes and then chilled

  • 1 cup

    fresh or frozen blueberries, preferably small

  • 3/4 cup

    plus 2 tablespoons cold buttermilk

  • For the glaze:
  • 1/2 cup

    powdered sugar

  • 1 tablespoon

    freshly squeezed lemon juice

Make the scones:

Line a rimmed baking sheet with parchment paper; set aside.

Place the flour, sugar, baking powder, lemon zest, and salt in a large bowl and whisk to combine. Scatter the butter cubes over the flour mixture. Using a pastry blender or 2 knives and working quickly, cut the butter into the flour mixture until small, pea-sized pieces remain. Add the blueberries and toss to combine.

Drizzle in the buttermilk and mix with a rubber spatula until just incorporated and a rough, slightly sticky mound has formed (not all of the flour will be incorporated). Turn the dough and loose flour out onto a floured work surface and knead until most of the flour is incorporated and the dough just holds together (be careful not to overwork it).

Pat the dough into a 1-inch-thick-round about 7 inches in diameter. Cut into 8 wedges. Transfer the wedges to the baking sheet, spacing them evenly apart. Refrigerate for 15 minutes. Meanwhile, arrange a rack in the middle of the oven and heat to 400°F.

Bake until golden-brown on the top and bottom, about 25 minutes. Let cool 5 minutes on the baking sheet, then transfer to a wire rack to cool completely, about 30 minutes.

Make the glaze:

Whisk the powdered sugar and lemon juice together in a small bowl until smooth. Drizzle over the cooled scones in a zigzag pattern and let sit until the glaze hardens, about 15 minutes.

Recipe Notes

Make ahead: The scones can be formed and frozen for up to 2 months before baking. Make the dough as directed and cut into 8 wedges. Separate the wedges and freeze on a baking sheet until solid. Wrap the wedges tightly in 2 layers of plastic wrap, then wrap in a layer of aluminum foil or place in a large freezer bag. Bake straight from the freezer as directed, adding a few minutes baking time if needed.

Storage: Leftovers can be stored in an airtight container at room temperature for up to 2 days.

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