Lemon Blueberry Scones with Streusel Topping

So, I mentioned my love affair with breakfast before, right? I mean, sometimes I'll eat breakfast foods unitl 11pm just because they're so delicious. I also have a -thing- for scones because they are the perfect breakfast hand food that I can munch on everywhere. These lemon blueberry scones are one of my favorites. It is not like your traditional scone as these are a little more moist(I don't know if you can tell, but I love the cakes and sweet breads to be on the moist side), and there is a sweet, crunchy, golden brown streusel topping.

These scones are filled to the max with fresh blueberries that burst with flavor in every bite. The flavor is brightened and intensified with a hint of lemon and  finished with the deliciously crunchy streusel topping.  This is so delicious, I swear you will be tempted to eat a whole batch on your own. Go on, I won't tell anyone.

Don't have time to bake these incredible scones now? Pin it for later! 

Recipe Card

Lemon Blueberry Scones with Streusel Topping

Amanda Powell

Rich and moist lemon blueberry scones with a sweet and crunchy streusel topping. Get this simple to make recipe that your family will love.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Breakfast

Cuisine American

Servings 7 -8 scones

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Ingredients

  

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• 2 cups 250 g all-purpose flour
• ¼ cup 50 g granulated sugar
• 1 tablespoon baking powder
• ¾ teaspoon salt
• 6 tablespoons cold unsalted butter cut into pieces
• 1 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• ⅓ cup 67 mL heavy cream
• 2 large eggs lightly beaten
• 1 ½ cups 225 g fresh blueberries

Streusel Topping

• ¼ cup 31 g all-purpose flour
• 2 tablespoons packed light brown sugar
• ½ teaspoon cinnamon
• 2 ½ tablespoons unsalted butter room temperature

Instructions

 

• Preheat the oven to 400 degrees F. and line a baking sheet with parchment paper.
• Combine your flour, sugar, salt and baking powder together in a medium bowl.
• Cut in the butter using your hands or pastry cutter until the flour resembles large crumbs.
• Mix the lemon zest, juice, heavy cream and eggs in a small bowl and whisk together.
• Dig a well in the middle of the flour mixture and pour in the egg mixture. Use a fork to combine. Once a dough forms, use your hands to full incorporate the egg mixture into the dough. Fold in the blueberries.
• Place the dough on the parchment paper and form into a square that is about 1" thick. Cut into 8 pieces and separate each slice so they are not quite touching.
• Make the streusel topping by combining all the ingredients together and using a fork to mix well until large crumbs form. Cover the scones with the streusel topping and bake for about 20 minutes or until a light golden brown.
• Transfer the finished scones to a wire rack to cool and enjoy.

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