My husband has been asking me for a super soft lemon blueberry scone recipe for a while, with spring approaching I figured now was the best time. If i’m being honest I have a love hate relationship with scones. They can be so overly dry and boring, but with this recipe.. they are soft and bursting with flavor, thanks to the delicious blueberries.
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If scones are made right it’s like having dessert for breakfast. Even though the amount of sugar in a scone is drastically less than an actual dessert. You can make ham and cheese scones and completely take a 180 by going savory. Honestly you can never go wrong with ham and cheese scones in my opinion!
You’ll probably see scone recipes that don’t call for any egg in them, but hear me out. Adding an egg to this recipe not only helps with the flavor but it helps provide lift and stability. The consistency of this dough will be much softer, producing super soft lemon blueberry scones.
How to shape the scones?
Making a more wet batter, helps keeps the finished scone super soft and spongey. You’ll notice these aren’t a typical scone triangle shape as they are a ”drop scone”. Simply meaning you will drop the dough onto the baking pan instead. The recipe will make 8 (1/2 cup) dropped scones or 14-16 (1/4 cup) mini dropped scones.
In some countries a drop scones is essentially a pancake, or a pikelet. (Bluey fans will remember seeing Chili and Bandit making pikelets during the episode: Handstand at Bingo’s birthday.) When I say drop scone, I’m simply referring to why the scone is shaped more rustic.
Okay enough chit-chat, here is the recipe for super soft lemon blueberry scones!
Soft Lemon Blueberry Scones
Ingredients
- 270g all-purpose flour 9 oz
- 15g baking powder ½ oz
- 30g sugar 1 oz
- 55g butter (cold) ½ stick
- 165g blueberries (fresh) 1 cup
- 55g lemon juice ¼ liquid cup
- 105g heavy cream ½ liquid cup
- 1 egg
- zest of 1 lemon
- Pinch salt
Lemon Glaze
- 1 Cup confectioners sugar
- lemon juice
Instructions
- Pre-heat oven to 350° f.
- To a bowl, add your dry ingredients.270g all-purpose flour, 15g baking powder, 30g sugar, Pinch salt
- Cut the cold butter into small cubes and use your hand to blend the butter into the dry ingredients. To do this rub the pieces of butter into the flour between your hands until all the cubes of butter are smaller than peas.55g butter (cold)
- To your bowl add the blueberries and lemon zest.165g blueberries (fresh), zest of 1 lemon
- Mix together the lemon juice, heavy cream, and egg. Pour over the flour mixture.55g lemon juice, 105g heavy cream, 1 egg
- Use your fingers or a wooden spoon to mix the batter until just combined, paying mind to not crush the blueberries. The batter will be wet and sticky.
- Using a ½ cup measure (for 8 large scones or ¼ measure for 14-16 mini) scoop 8 dollops onto a baking sheet lined with parchment paper or a silicone baking mat.
- Bake the large scones for 18-20 minutes until a toothpick comes out clean and the scones have become golden on the edges.
- Transfer to a cooking rack after 5 minuetes to finish cooling.
Making the glaze
- To a small bowl add your powdered sugar.1 Cup confectioners sugar
- Whisk in 1 teaspoon of lemon juice at a time until you reach the desired glaze consistancy.lemon juice
- If you would like a thinner glaze, add more lemon juice. You can either use a spoon to drizzle the icing across the tops of the scones or dip them into the glaze once they are completely cooled.
If you’re a fan of lemon recipes, check out this recipe for Lemon Cookies with a simple icing.
If you’re searching for new baking sheets, I got these and I love that they come with cooling racks. I also love this cookie lifter, I use it for almost everything I bake.
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