Ina Garten Blueberry Lemon Scones Recipe

Ina Garten’s Blueberry Lemon Scones are a delightful treat that combines the tartness of fresh blueberries, the zing of lemon, and a buttery, flaky texture. Perfect for breakfast, brunch, or an afternoon snack, these scones are easy to make and bring a touch of elegance to your table.

What are Ina Garten Blueberry Lemon Scones?

Ina Garten’s Blueberry Lemon Scones are tender, flaky pastries made with fresh blueberries, lemon zest, and a buttery dough. They’re lightly sweetened, baked to golden perfection, and often finished with a tangy lemon glaze for extra flavor.

Other Popular Recipes

• Ina Garten Olive Oil Cake
• Ina Garten Pumpkin Cookies
• Ina Garten Fudge

Reasons to Try Ina Garten Blueberry Lemon Scones

• Flavorful combination: The sweet blueberries and tart lemon are perfectly balanced.
• Buttery and flaky texture: Achieved through careful mixing and quality ingredients.
• Simple to make: Great for bakers of all skill levels.
• Versatile: Enjoy them plain or with your favorite jam or clotted cream.
• Perfect for gatherings: Ideal for breakfast, brunch, or tea parties.

Ingredients Needed to Make Ina Garten Blueberry Lemon Scones

For the scones:

• All-purpose flour: 2 cups.
• Granulated sugar: 1/4 cup.
• Baking powder: 2 teaspoons.
• Salt: 1/2 teaspoon.
• Unsalted butter: 1/2 cup (1 stick), cold and cubed.
• Heavy cream: 1/2 cup, plus extra for brushing.
• Eggs: 2 large.
• Lemon zest: 1 tablespoon.
• Fresh blueberries: 1 cup.

For the glaze (optional):

• Powdered sugar: 1/2 cup.
• Lemon juice: 1–2 tablespoons.

Instructions to Prepare Ina Garten Blueberry Lemon Scones

Step 1: Preheat the oven

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2: Mix the dry ingredients

• In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Step 3: Cut in the butter

• Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to blend the butter into the flour mixture until it resembles coarse crumbs.

Step 4: Combine wet ingredients

• In a small bowl, whisk together the heavy cream, eggs, and lemon zest. Pour the wet ingredients into the dry mixture and stir until just combined.

Step 5: Add the blueberries

• Gently fold in the blueberries, being careful not to crush them.

Step 6: Shape the scones

• Turn the dough out onto a floured surface and gently knead it into a 1-inch-thick circle. Cut the dough into 8 wedges and place them on the prepared baking sheet.

Step 7: Brush and bake

• Brush the tops of the scones with a little heavy cream for a golden finish. Bake for 18–20 minutes, or until the scones are golden brown and cooked through.

Step 8: Prepare the glaze (optional)

• In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled scones.

Step 9: Serve and enjoy

• Serve the scones warm or at room temperature with butter, jam, or clotted cream.

What Goes Well With Ina Garten Blueberry Lemon Scones

• Tea or coffee: Perfect for pairing with these buttery treats.
• Clotted cream: Adds a luxurious touch.
• Lemon curd: Enhances the lemon flavor.
• Fresh fruit: Complements the scones’ sweetness.

Key Tips for Making Ina Garten Blueberry Lemon Scones

• Use cold butter: Cold butter ensures flaky layers in the scones.
• Don’t overmix the dough: Mix just until combined to avoid tough scones.
• Chill the dough if needed: If the dough feels too soft, chill it for 15 minutes before shaping.
• Bake immediately: To achieve the best rise, bake the scones right after shaping.
• Add glaze sparingly: Drizzle lightly to avoid overpowering the delicate flavors.

Creative Variations of Ina Garten Blueberry Lemon Scones

• Cranberry orange: Swap blueberries and lemon zest for dried cranberries and orange zest.
• Chocolate chip: Add 1/2 cup of mini chocolate chips instead of blueberries.
• Nutty version: Fold in chopped almonds or pecans for added crunch.
• Gluten-free option: Use a gluten-free flour blend for a gluten-free version.

Storage Guidelines for Ina Garten Blueberry Lemon Scones

• Room temperature: Store in an airtight container for up to 2 days.
• Refrigeration: Extend freshness by refrigerating for up to 5 days.
• Freezing: Freeze baked scones in a freezer-safe bag for up to 2 months. Thaw at room temperature and reheat in the oven before serving.

FAQs

How do I keep scones from spreading while baking?

To prevent scones from spreading, use cold butter and chill the dough for 15–20 minutes before baking. This ensures the butter stays solid until the dough begins to bake.

Can I use frozen blueberries for blueberry lemon scones?

Yes, frozen blueberries can be used. Add them directly to the dough without thawing to prevent excess moisture.

How do I make scones more flaky?

To make scones flaky, avoid overmixing the dough and ensure the butter remains cold. Using a pastry cutter to incorporate the butter into the flour helps create flaky layers.

Can I freeze scone dough before baking?

Yes, scone dough can be frozen. Shape the scones, place them on a baking sheet, and freeze until solid. Transfer to a freezer bag and bake directly from frozen, adding a few extra minutes to the baking time.

Wrapping Up

Ina Garten’s Blueberry Lemon Scones are a classic treat that’s easy to make and bursting with flavor.

Try this recipe for a delightful addition to your breakfast or brunch table!

More Ina Garten Recipes

• Ina Garten Pineapple Upside Down Cake
• Ina Garten Cowboy Cookies
• Ina Garten White Cake
• Ina Garten Osso Buco

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