Blueberry Lemon Scones
Blueberry Lemon Scones is a medium British recipe that serves 8. 250 calories per serving. Recipe by How Tasty on YouTube.
Prep: 45 min | Cook: 30 min | Total: 1 hr 25 min
Cost: $3.99 total, $0.50 per serving
Ingredients
- 2 cups All-Purpose Flour (sifted)
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 tablespoons Granulated Sugar (adjust for sweetness)
- 1 tablespoon Lemon Zest (zest of 1 large lemon, finely grated)
- 1/2 cup Unsalted Butter (chilled, cut into 1/2‑inch cubes)
- 1 Large Egg (room temperature; can omit for vegetarian version)
- 3/4 cup Milk (or homemade buttermilk (milk + 1 tsp vinegar); add more if dough feels dry)
- 1/2 cup Fresh Blueberries (optional; fold gently, do not mash)
- 1/2 cup Powdered Sugar (for glaze)
- 1 tablespoon Lemon Juice (for glaze)
- 1 teaspoon Milk (for glaze) (to thin glaze if needed)
- 1 Egg (for egg wash) (beaten with 1 tbsp milk)
- 1 tablespoon Milk (for egg wash)
Instructions
Prepare Buttermilk (if using homemade)
Combine 3/4 cup milk with 1 teaspoon white vinegar, stir, and let sit for 5 minutes until it thickens. If you have store‑bought buttermilk, skip this step.
Time: PT5M
Sift Dry Ingredients
In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, and sugar. Add the lemon zest and give it a quick stir.
Time: PT2M
Cut in Chilled Butter
Add the chilled butter cubes to the flour mixture. Using a pastry blender (or two forks), cut the butter into the flour until the pieces are pea‑size and the mixture resembles coarse crumbs.
Time: PT5M
Add Egg and Milk
In a small bowl, beat the egg with 1 tablespoon of milk (for the egg wash later set aside). Pour the beaten egg into the dough, then add the prepared buttermilk (or milk) a little at a time, mixing gently with a fork until a soft, slightly sticky dough forms.
Time: PT5M
Fold in Blueberries (Optional)
Gently fold the fresh blueberries into the dough, being careful not to crush them.
Time: PT1M
Laminate the Dough – First Fold
Turn the dough onto a lightly floured surface. Pat it into a rough rectangle (about 1‑inch thick). Fold the top third down toward the center, then fold the bottom third up over it, like folding a letter.
Time: PT2M
Laminate – Second Fold
Pat the dough again into a rectangle and repeat the folding process.
Time: PT2M
Laminate – Third Fold
Pat the dough a final time and fold once more. The dough should now have multiple buttery layers.
Time: PT2M
Shape and Portion
Gather the dough into a neat circle about 2 inches thick. Using a sharp knife, cut the circle into 8 equal wedges (or use a biscuit cutter for round scones). Place the pieces on a parchment‑lined baking sheet, spacing them a little apart.
Time: PT2M
Chill the Shaped Scones
Place the baking sheet in the freezer for about 15 minutes to firm the butter before baking.
Time: PT15M
Preheat Oven
While the scones chill, preheat the oven to 200°C (390°F).
Time: PT10M
Temperature: 200°C
Bake Scones
Remove the scones from the freezer, brush the tops with the egg‑milk wash, and bake for 15‑20 minutes, or until golden brown on top and bottom.
Time: PT20M
Temperature: 200°C
Prepare Lemon Glaze
In a small bowl, whisk together powdered sugar, lemon juice, and 1 teaspoon milk until smooth. Adjust consistency with a few more drops of milk if too thick.
Time: PT2M
Glaze the Warm Scones
When the scones are out of the oven, let them cool on a rack for 2 minutes, then drizzle or spread the lemon glaze over each scone.
Time: PT1M
Nutrition Facts
- Calories
- 250
- Protein
- 4g
- Carbohydrates
- 35g
- Fat
- 10g
- Fiber
- 2g
Dietary info: Vegetarian, Can be made vegan by substituting butter with cold coconut oil and egg with extra milk or plant‑based milk
Allergens: Gluten, Dairy, Egg
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will affect texture)
- Instead of Baking Powder: Cream of Tartar + Baking Soda
- Instead of Baking Soda: None (essential for rise)
- Instead of Salt: Kosher Salt (same amount)
- Instead of Granulated Sugar: Coconut Sugar, Honey (reduce other liquids)
- Instead of Lemon Zest: Lemon Extract (1/2 tsp)
- Instead of Unsalted Butter: Cold Coconut Oil (solid)
- Instead of Large Egg: Extra 2 tbsp milk (no egg)
- Instead of Milk: Buttermilk, Almond Milk (for dairy‑free)
- Instead of Fresh Blueberries: Frozen Blueberries (thawed and drained)
- Instead of Powdered Sugar: Granulated Sugar (blended)
- Instead of Lemon Juice: Lemon Zest + water
- Instead of Milk (for glaze): Water
- Instead of Egg (for egg wash): Milk only (no shine)
- Instead of Milk (for egg wash): Water
Equipment Needed
- Mixing Bowl
- Fine Mesh Sieve
- Pastry Blender or Fork
- Rolling Pin (optional)
- Bench Scraper (optional)
- Baking Sheet
- Parchment Paper
- Cooling Rack (optional)
- Pastry Brush
- Measuring Cups and Spoons
- Oven
Critical Steps — Do Not Skip
- Keep butter and other wet ingredients chilled throughout the process.
- Do not over‑mix the butter into the flour; aim for pea‑size pieces.
- Perform three gentle folds to create layers without crushing the dough.
- Handle blueberries gently to avoid turning them into a jam.
- Chill the shaped dough before baking to ensure a tall rise.
Chef Tips from the Video
- Refresh your hands in ice water and dry them before handling the dough to keep everything cold.
- Use a pastry brush to apply the egg wash for a beautiful golden sheen.
- If you prefer a sweeter scone, increase the granulated sugar to 3‑4 tablespoons.
Troubleshooting
Scones are dense and did not rise much.
Make sure the butter stayed cold and that you performed all three folds. Over‑mixing or warm butter will collapse the layers.
Scones spread out and become flat.
Chill the shaped dough longer (up to 20 minutes) and ensure the oven is fully preheated before baking.
Blueberries burst and turn the dough soggy.
Fold the berries gently and add them after the dough has been laminated. Pat dry any excess moisture if using frozen berries.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze individually wrapped scones for up to 2 months; reheat in a 175°C oven for 5‑7 minutes.
Room temperature: Best eaten the same day; can sit out for up to 1 day if covered.
Make-Ahead Tips
- Freeze the unbaked, shaped scones on a tray; transfer to a freezer bag and bake from frozen, adding 2‑3 extra minutes.
- Prepare the lemon glaze up to 24 hours ahead; store in the refrigerator and whisk before using.
Frequently Asked Questions
What is the cultural significance and history of lemon scones in British cuisine?
Scones originated in the United Kingdom as a quick bread served with tea. Adding lemon zest became popular in the 19th century as a way to brighten the flavor, especially for afternoon tea where a light citrus note pairs well with clotted cream and jam.
What traditional regional variations of scones exist in British cuisine?
In England, plain scones are common, while in Scotland you’ll find “cream scones” enriched with butter and cream. In Wales, “lemon scones” with zest are a favorite for tea, and in the West Country, “berry scones” often include currants or blueberries.
How are tall, flaky layered scones traditionally served in the United Kingdom?
They are typically split open and served warm with clotted cream, butter, or fruit jam. A drizzle of lemon glaze, as shown by the YouTube channel How Tasty, adds a modern sweet‑tart finish that complements the buttery layers.
During which occasions are lemon scones traditionally enjoyed in British culture?
Lemon scones are a staple of afternoon tea, a weekend brunch, or a celebratory high‑tea gathering. They also appear at garden parties and holiday breakfasts because they are easy to make in batches.
What authentic ingredients are essential for traditional British lemon scones versus acceptable substitutes?
Traditional recipes call for all‑purpose flour, cold unsalted butter, buttermilk, and fresh lemon zest. Substitutes like milk + vinegar for buttermilk, or coconut oil for butter, work but will change the classic texture and flavor.
What other British dishes pair well with lemon blueberry scones from How Tasty?
Serve them alongside a classic English breakfast, a pot of Earl Grey tea, or a light fruit salad. They also complement savory options like smoked salmon and cream cheese for a brunch spread.
How has the technique of laminating scone dough evolved in modern British baking?
Traditional scones were simply mixed, but modern bakers, like Valentina on How Tasty, use a brief laminating process—folding the dough three times—to create extra lift and flaky layers, borrowing from pastry‑making methods.
What are the most common mistakes to avoid when making tall lemon blueberry scones at home?
Common errors include using warm butter, over‑mixing the dough, skipping the chilling step, and crushing the blueberries. Each mistake reduces lift and can make the scones dense or soggy.
Why does this scone recipe use three folds instead of a traditional single fold?
Three folds create multiple thin butter layers, which steam during baking and puff the scone higher, giving the tall, flaky texture Valentina demonstrates. A single fold would produce fewer layers and a flatter result.
Can I make these tall lemon blueberry scones ahead of time and how should I store them?
Yes. Shape the scones, freeze them on a tray, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes. Once baked, store in an airtight container in the refrigerator for up to three days.
What does the YouTube channel How Tasty specialize in?
The YouTube channel How Tasty focuses on approachable home‑cooking tutorials, offering clear step‑by‑step videos that emphasize technique, ingredient tips, and visual cues for everyday recipes like scones, breads, and desserts.
How does the YouTube channel How Tasty's approach to British baking differ from other cooking channels?
How Tasty combines classic British recipes with modern techniques such as quick lamination and visual “hands‑on” tips, while many other channels stick to either traditional methods or purely shortcut shortcuts. Valentina’s emphasis on chilled ingredients and hands‑on folding sets the channel apart.
Last updated: August 28, 2026
