Super Dooper Lemon Blueberry Scones

Food & Drink

Jul 5

The combination of bright, zesty lemon and sweet, juicy blueberries, make these scones absolutely irresistible. These aren't your average tea-time scones – they're fluffy, buttery, and packed with flavor that'll make your kitchen smell like heaven and have everyone asking for seconds (and thirds!).

What Makes These Scones "Super Dooper"?

The secret lies in the perfect balance of textures and flavors. We're using fresh lemon zest and juice for that bright citrus punch, while plump blueberries and homemade blueberry reduction add bursts of sweetness. The addition of heavy cream, ricotta cheese and maple syrup creates an incredibly tender crumb, and a hint of vanilla and vanilla bean paste ties everything together beautifully.

Ingredients

2 ½ cups all-purpose flour
½ cup granulated sugar (Divided)
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons cold unsalted butter, cubed
1 cup fresh blueberries (or 3/4 cup if using frozen) Divided
Zest of 1 lemon
Juice of 1 lemon
½ to ⅔ cup heavy cream
1 large egg
1 teaspoon vanilla extract
1 teaspoon of vanilla bean paste
½ cup of ricotta cheese
⅓ cup of maple syrup
turbinado Sugar

Instructions

Preheat your oven to 425°F after chilling scones 30 to an hour in the fridge.

In a large bowl, whisk together flour, ¼ cups of sugar, baking powder, and salt until well combined
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. These butter pieces are what create those lovely flaky layers!
Gently fold in the half blueberries and lemon zest, being careful not to burst the berries.
Add the remaining half of blueberries, with 1/4 cup of sugar and juice of 1 lemon to a heavy bottom sauce pot. Bring to a boil, then reduce to medium low heat until blueberry sauce reduces. Let cool
In a separate bowl, whisk together heavy cream, ricotta cheese, egg, vanilla, vanilla bean paste and maple syrup.
Pour the wet ingredients along with cooled blueberry reduction over the flour mixture and gently fold until the dough just comes together. Don't over-mix – a slightly shaggy dough is perfect!
Turn the dough onto a lightly floured surface and gently pat it into a 7-inch circle about 1 inch thick.
Using a sharp knife, cut the circle into 8 wedges, like a pizza. For extra height, you can also use a round cookie cutter to make individual scones.
Place the scones on your prepared baking sheet, leaving about 2 inches between each one. Pop them in the fridge for 30 minutes to an hour – this helps them hold their shape and creates better rise.
Remove from fridge, brush top of scones with heavy cream and sprinkle with turbinado sugar.
Bake for 23-28 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Allow scones to cool for 10 minutes before serving.

Pro Tips for Scones

Keep everything cold: Cold butter and cold cream are essential for flaky, tender scones. If your kitchen is warm, pop your bowl in the fridge for a few minutes.

Don't overwork the dough: Mix just until the ingredients come together. Overworking develops gluten, which makes tough scones.

Fresh vs. frozen blueberries: Fresh is ideal, but if using frozen, don't thaw them first! Toss them in a bit of flour before folding in to prevent bleeding.

The fridge trick: That 30 minutes to 1 hour in the fridge before baking isn't optional – it's the secret to scones that rise tall and maintain their shape.

Serving Suggestions

These scones are incredible on their own, but here are some delightful ways to serve them:

With a dollop of clotted cream and blueberry jam for a classic afternoon tea
Alongside your morning coffee or Earl Grey tea
Split and toasted with butter for breakfast
As a sweet ending to a weekend brunch spread

Storage Tips

Fresh scones are best enjoyed the day they're made, but you can store them in an airtight container for up to 2 days. For longer storage, wrap individually and freeze for up to 1 month. Just warm them in a 375°F oven for 10-13 minutes to refresh.

You can also freeze the shaped, unbaked scones and bake them straight from frozen – just add an extra 2-3 minutes to the baking time.

The Final Touch

There's nothing quite like the satisfaction of biting into a homemade scone – the tender crumb giving way to bursts of sweet blueberry and bright lemon flavor. These scones bring a little sunshine to any day and are guaranteed to become a beloved recipe in your baking repertoire.

So grab your apron, preheat that oven, and get ready to fill your home with the most amazing aromas. Your family and friends are going to be absolutely delighted with these super dooper lemon blueberry scones!

Makes 8 scones | Prep time: 15-20 minutes | Rest time: 30 minutes to 1 hour | Bake time: 23-28 minutes