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Easy 5-Ingredient Blueberry Lemon Drop Scones Perfect for Quick Breakfasts

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These scones are a quick and easy breakfast treat featuring a bright lemon zest and juicy blueberries, with a tender, flaky texture made from just a few simple ingredients.

Ingredients

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  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) cold unsalted butter, cubed
  • 1 cup (150g) blueberries, fresh or frozen
  • Zest of 1 large lemon
  • 1/2 cup (120ml) milk or cream

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, whisk together 2 cups (250g) all-purpose flour, 2 teaspoons baking powder, and 1/4 cup (50g) granulated sugar.
  3. Add 1/2 cup (115g) cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or two knives, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
  4. Gently fold in the zest from 1 large lemon and 1 cup (150g) blueberries. Be careful not to crush the berries; if using frozen, toss them in straight from the freezer.
  5. Slowly add 1/2 cup (120ml) milk or cream while stirring with a fork or spatula until the dough just comes together. It should be slightly sticky but manageable. Avoid overmixing.
  6. Lightly flour your work surface and gently knead the dough 2-3 times to bring it together. Pat into a 7-inch (18cm) circle about 1 inch (2.5cm) thick.
  7. Using a sharp knife or bench scraper, cut the dough circle into 8 equal wedges. Transfer them carefully to the prepared baking sheet, spacing slightly apart.
  8. Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
  9. Let the scones cool on the baking sheet for 5 minutes before transferring to a cooling rack. Serve warm or at room temperature.

Notes

Keep the butter cold to ensure flaky scones. Avoid overmixing the dough to keep it tender. Use frozen blueberries straight from the freezer to prevent bleeding. Preheat the oven fully for best rise. If scones spread too much, chill dough for 10 minutes before cutting.

Nutrition

Keywords: blueberry scones, lemon scones, quick breakfast, easy scones, 5-ingredient scones, blueberry lemon scones, flaky scones

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