Flakey Lemon Blueberry Scones
Flakey Lemon Blueberry Scones is a medium American recipe that serves 8. 200 calories per serving. Recipe by Entertaining With Beth on YouTube.
Prep: 30 min | Cook: 25 min | Total: 1 hr 10 min
Cost: $5.76 total, $0.72 per serving
Ingredients
- 2 cups All-Purpose Flour (sifted)
- 0.33 cup White Sugar (granulated)
- 2 teaspoons Baking Powder
- 1 tablespoon Lemon Zest (fresh, finely grated)
- 0.75 teaspoon Salt
- 10 tablespoons Unsalted Butter (very cold, cut into cubes)
- 0.5 cup Heavy Cream
- 1 large Egg (for dough)
- 0.75 teaspoon Vanilla Extract
- 1 cup Fresh Blueberries (tossed gently to avoid crushing)
- 1 large Egg (for egg wash)
- 2 tablespoons Milk (any milk, for egg wash)
- 0.75 cup Powdered Sugar (sifted)
- 2 tablespoons Lemon Juice (freshly squeezed)
Instructions
Combine Dry Ingredients
In a large mixing bowl whisk together 2 cups all‑purpose flour, 1/3 cup white sugar, 2 teaspoons baking powder, 1 tablespoon fresh lemon zest, and 3/4 teaspoon salt until evenly distributed.
Time: PT5M
Cube and Chill Butter
Cut 10 tablespoons cold unsalted butter into small cubes, place them in a separate bowl and pop into the freezer for about 10 minutes.
Time: PT2M
Incorporate Butter into Flour
Remove the butter from the freezer and, using your fingertips, rub the butter cubes into the flour mixture until the pieces resemble peas in size.
Time: PT5M
Prepare Wet Mixture
In a measuring cup whisk together ½ cup heavy cream, 1 large egg, and 3/4 teaspoon vanilla extract until smooth.
Time: PT2M
Combine Wet and Dry, Add Blueberries
Make a well in the center of the flour‑butter mixture, pour in the wet mixture, and gently fold with a fork or Danish whisk. Add 1 cup fresh blueberries and incorporate just until distributed, being careful not to crush them.
Time: PT5M
Shape the Dough
Turn the dough onto a lightly floured surface, pat it into a rough square, and using a flour‑dusted chef knife cut the square into 4 quarters, then cut each quarter diagonally to form 8 triangular scones.
Time: PT5M
Chill Scones Before Baking
Place the shaped scones on a parchment‑lined baking sheet and chill in the freezer for 8–10 minutes to firm the butter.
Time: PT2M
Prepare Egg Wash
In a small bowl whisk together 1 large egg and 2 tablespoons milk. Brush the surface of each chilled scone with the wash.
Time: PT2M
Bake Scones
Bake in a pre‑heated 400°F oven for 20–25 minutes, until the tops are golden brown and the blueberries have burst.
Time: PT25M
Temperature: 400°F
Make Lemon Glaze
While the scones cool slightly, whisk together 3/4 cup powdered sugar and 2 tablespoons fresh lemon juice until smooth.
Time: PT2M
Glaze the Scones
When the scones are warm (not hot), drizzle the lemon glaze over them using a fork or spoon, allowing it to set before serving.
Time: PT1M
Nutrition Facts
- Calories
- 200
- Protein
- 3g
- Carbohydrates
- 30g
- Fat
- 8g
- Fiber
- 2g
Dietary info: Vegetarian
Allergens: Dairy, Eggs, Gluten
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour (for a chewier texture)
- Instead of White Sugar: Coconut Sugar, Honey (reduce other liquids)
- Instead of Baking Powder: Cream of Tartar + Baking Soda (1:2 ratio)
- Instead of Lemon Zest: Lemon Extract (1/4 tsp)
- Instead of Salt: Sea Salt
- Instead of Unsalted Butter: Cold Margarine (may affect flavor)
- Instead of Heavy Cream: Whole Milk (will be less rich)
- Instead of Egg: Egg Substitute (1 tbsp flaxseed + 3 tbsp water)
- Instead of Vanilla Extract: Almond Extract (use half amount)
- Instead of Fresh Blueberries: Frozen Blueberries (thawed & drained)
- Instead of Egg: Egg White (1 large)
- Instead of Milk: Non‑Dairy Milk (almond, soy)
- Instead of Powdered Sugar: Confectioners’ Sugar
- Instead of Lemon Juice: Lemon Juice from a bottle (use 1.5× amount)
Equipment Needed
- Large Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Whisk
- Danish Whisk (optional)
- Fork
- Chef Knife
- Cutting Board
- Parchment Paper
- Baking Sheet (Cookie Sheet)
- Freezer
- Oven
- Small Bowl
- Pastry Brush
Critical Steps — Do Not Skip
- Keep butter very cold and cut into pea‑size pieces.
- Do not over‑mix the dough; handle gently.
- Chill the shaped scones before baking to prevent butter leakage.
- Apply egg wash to seal cracks.
- Glaze while scones are warm, not hot.
Chef Tips from the Video
- Use a Danish whisk or a large fork to combine wet and dry ingredients without crushing the berries.
- If you don’t have a freezer space, place the shaped scones on a metal tray and chill in the refrigerator for 15 minutes.
- For extra lemon flavor, add a pinch of lemon zest to the glaze.
Troubleshooting
Scones are dense and heavy.
Ensure the butter stays cold and is cut into pea‑size pieces; avoid over‑mixing the dough.
Butter leaks out and scones spread too much.
Chill the shaped scones for at least 8 minutes before baking and keep the dough cold throughout preparation.
Blueberries sink to the bottom.
Toss the berries lightly in a tablespoon of flour before adding them to the dough to help suspend them.
Glaze runs off the scones.
Apply glaze when scones are warm but not hot; let the glaze set for a minute before serving.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze individually wrapped scones for up to 1 month; reheat in a 350°F oven for 5‑7 minutes.
Room temperature: Best eaten the same day; can sit out for up to 2 hours.
Make-Ahead Tips
- Prepare the dough a day ahead, shape the scones, and keep them covered in the refrigerator; bake when needed.
- The lemon glaze can be made up to 2 hours ahead and kept in a sealed container at room temperature.
Frequently Asked Questions
What is the cultural significance and history of blueberry scones in American cuisine?
Blueberry scones are a modern American twist on the classic British scone, incorporating the native North American blueberry. They became popular in the United States during the 20th century as a breakfast and brunch staple, celebrating the abundance of fresh berries in summer.
How do traditional British scones differ from the blueberry scones made in this recipe from Entertaining With Beth?
Traditional British scones are usually plain or contain raisins and are served with clotted cream and jam. Beth’s version adds fresh blueberries for a fruity burst and a lemon glaze for bright acidity, creating a lighter, more dessert‑like breakfast treat.
What regional variations of blueberry scones exist within the United States?
In the Pacific Northwest, scones often include local wild blueberries and may be topped with a streusel crumb. In the South, they sometimes incorporate buttermilk and a sweet cornmeal crust. Beth’s recipe stays true to a classic flaky texture while highlighting fresh blueberries and lemon.
On what occasions are blueberry scones traditionally served in American culture?
Blueberry scones are popular at weekend brunches, holiday breakfasts (especially Thanksgiving and Fourth of July picnics), and tea parties. Their portable size also makes them a favorite for bake‑sale treats and catered events.
What authentic ingredients are essential for traditional blueberry scones, and what can be substituted?
Key ingredients include cold butter, all‑purpose flour, fresh blueberries, and a leavening agent like baking powder. Substitutes can be made with cold margarine for butter, whole‑wheat flour for a nuttier flavor, or frozen blueberries (thawed and drained) if fresh are unavailable.
What other American breakfast dishes pair well with blueberry scones from Entertaining With Beth?
Serve them alongside scrambled eggs, smoked salmon with cream cheese, or a fresh fruit salad. A hot cup of coffee or a glass of chilled orange juice complements the sweet‑tart flavor of the lemon glaze.
How has the blueberry scone evolved in modern American brunch culture?
Modern brunch menus have elevated the humble blueberry scone with creative twists like lemon glazes, almond flour bases for gluten‑free versions, and decorative toppings such as toasted coconut or powdered sugar dustings. Beth’s recipe reflects this evolution by adding a bright lemon glaze for visual appeal.
What are the most common mistakes to avoid when making blueberry scones from Entertaining With Beth?
Common errors include using softened butter (which eliminates flaky layers), over‑mixing the dough (producing a tough texture), and not chilling the shaped scones before baking (causing butter to melt too early). Following Beth’s cold‑butter technique prevents these issues.
Why does this blueberry scone recipe use a hand‑mixing method instead of a food processor?
Hand‑mixing allows you to control the size of the butter pieces, keeping them pea‑sized for optimal steam pockets that create flakiness. A food processor can over‑process the butter into a fine meal, resulting in dense, heavy scones.
What does the YouTube channel Entertaining With Beth specialize in?
Entertaining With Beth focuses on approachable, home‑cooked recipes perfect for gatherings and everyday meals. Beth emphasizes classic techniques, make‑ahead tips, and elegant presentations that suit both novice and experienced cooks.
How does the YouTube channel Entertaining With Beth’s approach to American brunch recipes differ from other cooking channels?
Beth combines traditional American comfort foods with modern twists, such as adding lemon glaze to blueberry scones, and provides detailed, step‑by‑step guidance. Her videos often include make‑ahead strategies and practical kitchen hacks that are less emphasized on fast‑pacing channels.
Last updated: August 28, 2026
