Lemon Blueberry Streusel Scones

5 from 3 votes

Lemon Blueberry Streusel Scones

For an easy breakfast treat that is sure to please, give these Lemon Blueberry Streusel Scones a try! They're buttery soft, flaky, packed with big plump blueberries and zesty lemon flavor, and topped with a cinnamon-sugar streusel that is simply wonderful!

Prep Time20

Cook Time18

Total Time38

Course: Breakfast, Brunch, Dessert

Cuisine: American

Servings: servings

Author: Jennifer

Equipment

Ingredients

Cinnamon Sugar Streusel Topping

1/2 cup All-Purpose Flour
1/4 cup Granulated Sugar
1/2 tsp Ground Cinnamon
2 tbsp Unsalted Butter melted

Lemon Blueberry Scones

2 cups All-Purpose Flour
1/4 cup Granulated Sugar
1/4 tsp Salt
3 tsp Baking Powder
1 tbsp Lemon Zest
1/2 cup Unsalted Butter very cold and cut into small cubes or grated
1/2 cup Heavy Cream plus 1 tbsp extra for milk wash that is applied before streusel topping
1 Large Egg
1 tsp Vanilla Extract
1 tbsp Fresh Lemon Juice
1 cup Fresh Blueberries or frozen, unthawed

US Customary - Metric

Instructions

Cinnamon Sugar Streusel Topping

In a small bowl, whisk together the all-purpose flour, granulated sugar, and ground cinnamon. Add in the melted butter and stir to combine using a fork. Set aside at room temperature or in the refrigerator until ready to use.
1/2 cup All-Purpose Flour, 1/4 cup Granulated Sugar, 1/2 tsp Ground Cinnamon, 2 tbsp Unsalted Butter

Lemon Blueberry Scones

Adjust your oven rack to the 2nd level position (just above center), preheat your oven to 425ºF, and line a baking sheet with parchment paper. Lightly flour the parchment paper, then set it to the side.
In a medium-size mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, baking powder, and lemon zest. Then cut in the cold and cubed (or grated) unsalted butter with a pastry blender. Set aside.
2 cups All-Purpose Flour, 1/4 cup Granulated Sugar, 1/4 tsp Salt, 3 tsp Baking Powder, 1/2 cup Unsalted Butter, 1 tbsp Lemon Zest
In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon juice. Pour into the butter dry mixture and stir together with a spatula until the dough is almost formed. Add in the blueberries and gently mix until combined. The dough will be a combination of a little wet with some dry crumbly bits. This is okay.
1/2 cup Heavy Cream, 1 Large Egg, 1 tsp Vanilla Extract, 1 cup Fresh Blueberries, 1 tbsp Fresh Lemon Juice
Transfer the dough to the lightly floured, parchment paper-lined (or silicone baking mat) baking sheet. With your hands (lightly floured if helpful), gently shape the dough and pat it into a circle that is 1 1/2 inches high and roughly 7 inches in diameter.
With a pastry cutter, cut into 8 equally-sized triangles (or 4 large) then separate and space out onto the parchment paper. Brush the tops with a little heavy cream, then top generously with the cinnamon sugar streusel.
Bake for 16-18 minutes at 425ºF. The scones should be tall and puffy with a golden brown cinnamon streusel top. Let them cool on the baking sheet for 5-10 minutes before serving.
The lemon blueberry streusel scones can be kept in an airtight container at room temperature for up to 3 days, or wrapped individually in plastic wrap and stored in an airtight container in the freezer for up to 1 month. To reheat, defrost at room temperature for 1 hour, then bake for 5-10 minutes at 325ºF on a baking sheet.

Video

Notes

Easily adaptable—you can use fresh or frozen blueberries (not thawed) or fresh or frozen raspberries!
Can also be made using heavy cream, whole milk, or full-fat Greek yogurt
The scones can be kept in an airtight container at room temperature for up to 3 days, or wrapped individually in plastic wrap and stored in an airtight container in the freezer for up to 1 month. To reheat, defrost at room temperature for 1 hour, then bake for 5-10 minutes at 325ºF on a baking sheet.

Nutrition