Blueberry Lemon Scones
Tender, buttery, flaky - these ultra-yummy blueberry lemon scones have it all, plus whole wheat flour to make you feel good about yourself. Packed with juicy berries and bright lemon zest, these are SO good.
Is there anything better than a warm batch of scones baking in the oven and filling the whole house up with their homey, buttery fragrance? These beautiful blueberry scones are punched up with fresh lemon zest for a citrus note, and they are just full of delicious berries in every bite.
I love adding whole wheat or whole wheat pastry flour to the dough for extra whole-grain goodness, and you'll find a bit of almond flour there as well. I've given notes on how to play around with the flours if needed (hint: all-purpose flour is fine!). Now, put the kettle on!
What You'll Love
Flaky scones are such a treat, and they're easier to make than you might expect. A little trick is to freeze the dough for 20-30 minutes before baking, which will result in those buttery crumbs we crave. Here's why you'll love these blueberry scones:
- So easy - Just a few minutes is all that's needed to quickly put together the dough, with just a tiny bit of whisking and stirring required. No mixer needed!
- Happily adjustable - Feel like a bit of chocolate? Fold in some white chocolate chips along with the berries. Or try a different type of citrus zest, like lime or orange.
- Great for little hands - Get the kids involved in mixing and shaping the dough. It's sturdy enough that they can play around with forming the scones (my girls love this).
For a gluten free version, see the gluten free blueberry scones recipe on my other website!
Ingredients
Here's a look at the ingredients that go into these delectable scones. Scroll down to my recipe card to see the full amounts and detailed instructions.
- Whole wheat flour - I like regular whole wheat flour or whole wheat pastry flour here. Of course, you can use all-purpose flour if you prefer!
- Almond flour - I love adding almond flour to scones, muffins, and cookies for extra moisture and protein. Feel free to use whole wheat flour instead if you prefer.
- Fine sea salt - Or table salt.
- Granulated sugar
- Baking powder
- Butter - Cold, unsalted butter is best. If you need to use salted butter, omit the added salt.
- Eggs - Use large or medium-sized eggs.
- Yogurt - I prefer plain or vanilla whole milk or low-fat yogurt (NOT Greek yogurt).
- Lemon - You'll need the zest of 1 whole lemon.
- Blueberries - Fresh or frozen blueberries are fine.
Instructions
Here's a quick look at how you'll put this recipe together.
- Make dry mix: In a large bowl mix together the dry ingredients.
- Add butter: Work in the butter.
- Whisk eggs: In a separate bowl whisk the eggs, yogurt, and lemon zest.
- Combine: Mix it all together then stir in the blueberries.
5. Form dough: Press and pat the dough into a circle.
6. Bake: Chill dough then bake at 375F for 20 minutes.
Recipe Notes
- Freeze the dough first: Don't skip the step of placing the dough in the freezer. This allows the butter to chill, and will result in those ultra-flaky layers.
- Use all-purpose flour: Don't have whole wheat flour? No problem. Just use regular all-purpose flour.
- Switch up the sugar: Try maple syrup, brown sugar, or coconut sugar for different flavor note.
- Add nuts: For a little crunch, fold in ¼ cup of chopped walnuts or pecans along with the blueberries.
- Try other berries: Use this recipe as a base and make raspberry or blackberry scones.
- Make a glaze: For extra lemony goodness, whisk 1 cup of sifted powdered sugar with the juice of ½ a lemon and drizzle it over the baked scones.
- Do ahead: Make and form the dough, then place it in an airtight container or cover a baking sheet tightly with plastic, and store in the fridge for up to 24 hours before baking.
Proper Storage
Make sure to cool scones completely before storing them - if they are still warm when placed in a storage container they can get soggy. Here's the best way to keep leftovers:
- Counter - Cover the plate of scones in plastic or place them in an airtight container and store on the counter at room temperature for up to several days.
- Freezer - Place the baked scones in a freezer-safe, sealable bag and store them in the freezer for up to 3 months. You can reheat them from frozen, which will take longer, or thaw them in the fridge before reheating.
- To Reheat - Place the scones on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes.
If you tried this recipe, please let me know how it went in the comments below! And I always appreciate a star rating if you loved it ❤️
Recipe
Blueberry Lemon Scones
Ingredients
Method
- In a large bowl, whisk together the whole wheat flour, almond flour, fine sea salt, granulated sugar, and baking powder. Work in the butter with your hands until crumbles form.
- In a small bowl, whisk together the eggs, yogurt, and lemon zest. Add this mixture to the dry ingredients and stir just until combined. Gently stir in the 1 cup blueberries.
- Place a piece of parchment on the counter, sprinkle it with flour, then take the dough out of the bowl and place it on the paper. Pat it into a 1" thick circle and cut into it 8 triangular scones. Place on the prepared baking sheet, then place the baking sheet in the freezer for 30 minutes.
- Preheat the oven to 375°F. Bake the scones for 20 minutes, or until lightly browned and a toothpick or cake tester inserted into a scone comes out dry. Cool completely on a rack.
Notes
- Freeze dough: Don't skip the step of placing the dough in the freezer. This allows the butter to chill, and will result in ultra-flaky layers in the scones.
- Use all-purpose flour: Don't have whole wheat flour? No problem. Just use regular all-purpose flour.
- Switch up the sugar: Try maple syrup, brown sugar, or coconut sugar for different flavor note.
- Add nuts: For a little crunch, fold in ¼ cup of chopped walnuts or pecans along with the blueberries.
- Try other berries: Use this recipe as a base and make raspberry or blackberry scones.
- Make a glaze: For extra lemony goodness, whisk 1 cup of sifted powdered sugar with the juice of ½ a lemon and drizzle it over the baked scones.
- Do ahead: Make and form the dough, then place it in an airtight container or cover a baking sheet tightly with plastic, and store in the fridge for up to 24 hours before baking.
