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Hello lovelies, today I want to share what I consider a delightful and easy spring recipe, my lemon and blueberry scones. Bring a little cottagecore into your home with Sunday baking of these blueberry & lemon scones. The ultimate cosy afternoon treat to pair with your favourite mug of tea.

This recipe is wonderful for hosting morning tea, to take to small group or another gathering. Both my children adore eating these scones! My toddler was very sweet the last time I baked these, he sat and carefully picked out all of the blueberries first. Good priorities.

For those in spring, this is a delightful recipe for seasonal spring baking using blueberries and lemon.

While you don’t have to bake this in spring, I love having a collection of recipes to go-to for each season! I’m all about cosy living, and creating lovely hosting opportunities at home.

I picture eating these scones outside under the spring sunshine, witnessing my garden grow with life. Listening to the birds, and watching the butterflies. A delightful scene.

A little cosy cottagecore afternoon enjoying blueberry and lemon scones with a cup of tea.

What You’ll Need for Tender Blueberry Lemon Scones

Cold Butter

Using butter from the fridge while it is cold helps with the steam pockets and the development of flaky layers in the scones. cold fat is essential for steam pockets and flaky layers.

Fresh Lemon Zest

I’m excited to share that our first lemon harvested from our lemon tree was used for the zest in the photography for this recipe! I’m happy to know that it was organically grown at home and no sprays used. If you’re buying lemon, give them a good wash before zesting.

Frozen Blueberries

I use frozen blueberries in this recipes as I like to have organic blueberries in my home, and buying them frozen is more economical. Plus, we often have them in the freezer on standby when I’m wanting to bake or make a smoothie. But if you prefer to use fresh blueberries because that is totally okay for this recipe! I toss the blueberries in late so they don’t streak all of the dough blue.

Frequently Asked Questions

Can I use fresh blueberries instead of frozen?

Yes! I like to use frozen so I can purchase them organic where I live. If you have an abundance of fresh blueberries where you are in the world, use them.

Can I make the dough ahead of time?

Absolutely. You can shape and cut the scone wedges, place them on a parchment-lined tray, and freeze them overnight. Bake directly from frozen, adding an extra 2–3 minutes to the baking time.

How should I store leftover blueberry scones?

Store in an airtight container on your kitchen bench or at room temperature for up to 2 days, or fridge up to 5 days.

In Closing

I hope you enjoy these blueberry lemon scones! Please leave a comment below if you bake these yummy scones.

You might like to see my chard (silverbeet) and feta quiche recipe for another brunch baking idea. Another delicious savory option is the butternut and goat cheese galette, the homemade all butter crust on this is a highlight!

If you want an easy go-to breakfast recipe that your children will love, try my 4-ingredient pancake recipe.

Thank you for visiting my cosy cottage blog. If you’d like to receive new seasonal recipes or homemaking posts, please sign-up for my email list below.

Rachael x

Hello, I’m Rachael. Welcome to my blog! This is where I hope to inspire you to create a cosy life through seasonal recipes and homemaking.

Tagged: spring scone recipe, flaky blueberry scones, easy lemon glaze scones, spring baking recipes.

Ingredients

1 3/4 cups all-purpose flour
1/2 cup sugar
2.5 teaspoons baking powder
1/4 teaspoon sea salt unless using salted butter, than omit this salt
6 tablespoons 85 grams unsalted butter cut into small cubes
1/4 cup milk
1/4 cup cream
1 teaspoon fresh lemon zest
1 tablespoon of freshly squeezed lemon juice
1 teaspoon pure vanilla extract
1 cup frozen blueberries

Instructions

Preheat your oven to 190°C (374°F). Line a oven sheet with baking paper. Or lightly grease a stainless steel oven sheet with butter.
Combine flour, sugar, baking powder and salt (if using) in a large bowl. Using your hands squish butter cubes into dry mixture until it crumbles together.
Pour your cream and milk into the mixture and combine as you go. Then pour in your lemon zest, lemon juice and vanilla. Combine together.
Once combined, gently add in your blueberries and press dough into a ball.
On a floured benchtop, press your dough out to a 1 inch circle. Use a bench scraper or knife to divide your circle into 8 wedges. Place your wedges on prepared oven sheet.
Bake for 15 minutes or until golden brown.