Name: Lemon Blueberry Scones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar (plus extra for sprinkling); 1 tablespoon baking powder; 1/2 teaspoon salt; 1 tablespoon lemon zest (from 1–2 lemons); 1/2 cup (1 stick) cold unsalted butter, cubed; 1/2 cup heavy cream (plus extra for brushing); 1 large egg; 1 teaspoon vanilla extract; 1 cup fresh or frozen blueberries (if frozen, don’t thaw); 1/2 cup powdered sugar; 1–2 tablespoons fresh lemon juice

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These lemon blueberry scones are tender, buttery, and bursting with juicy blueberries and bright citrus flavor. Each bite has the perfect balance of sweet and tangy, with a golden crust and soft, moist interior. Whether I serve them for breakfast, brunch, or an afternoon treat, they always feel like a little indulgence.

Lemon Blueberry Scones

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the scones:

2 cups all-purpose flour

¼ cup granulated sugar (plus extra for sprinkling)

1 tablespoon baking powder

½ teaspoon salt

1 tablespoon lemon zest (from 1–2 lemons)

½ cup (1 stick) cold unsalted butter, cubed

½ cup heavy cream (plus extra for brushing)

1 large egg

1 teaspoon vanilla extract

1 cup fresh or frozen blueberries (if frozen, don’t thaw)

Optional Lemon Glaze:

½ cup powdered sugar

1–2 tablespoons fresh lemon juice

Directions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Whisk the dry ingredients (flour, sugar, baking powder, salt, lemon zest) in a large bowl.

Cut in the cold butter using a pastry cutter or fingers until the mixture looks like coarse crumbs with pea-sized bits.

Mix the wet ingredients in a separate bowl (heavy cream, egg, vanilla), then stir them into the dry mixture until just combined.

Gently fold in the blueberries. If the dough feels too sticky, I flour my hands or the surface lightly.

Shape the dough into a 1-inch thick circle or rectangle and cut into 8 wedges or squares.

Place on the baking sheet, brush the tops with cream, and sprinkle with sugar if I want a little crunch.

Bake for 18–22 minutes, or until golden and set.

Cool and glaze (optional): Mix powdered sugar with lemon juice until smooth and drizzle over cooled scones.

Servings and timing

This recipe makes 8 scones.

Prep time: 15 minutes

Bake time: 18–22 minutes

Total time: about 35 minutes

Variations

I sometimes add white chocolate chips for a sweeter bite.

Chopped almonds or pecans give a nice crunch.

Swap out blueberries for raspberries or blackberries for a different flavor.

Try orange zest instead of lemon for a warmer citrus tone.

Storage/Reheating

I store these scones in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
To reheat, I pop them in a 300°F (150°C) oven for 5–7 minutes or microwave for 15–20 seconds. They taste best slightly warm.
Glazed scones should be stored with parchment between layers to prevent sticking.

FAQs

How do I keep scones from spreading too much?

I always make sure my butter and cream are very cold, and I avoid overmixing the dough. Chilling the cut scones for 10 minutes before baking also helps them keep their shape.

Can I use frozen blueberries?

Yes, I use them often. I don’t thaw them before mixing into the dough to prevent them from bleeding too much color.

Why are my scones tough?

This usually happens when the dough is overworked. I mix just until combined and handle the dough as little as possible for tender, flaky scones.

Can I make the dough ahead of time?

Yes, I sometimes prepare the dough, shape it, and refrigerate the unbaked scones overnight. In the morning, I bake them straight from the fridge.

What if I don’t have heavy cream?

I’ve used half-and-half or even whole milk in a pinch, but the texture is richest and flakiest with heavy cream.

Conclusion

These lemon blueberry scones are a bright, bakery-style treat that I can easily make at home. Whether I’m enjoying them warm from the oven or saving some for later with that zesty lemon glaze, they’re always a hit. If I want to impress with something homemade and comforting, this recipe never lets me down.

Recipe:

Lemon Blueberry Scones

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Author: Cheryl
Total Time: 35 minutes
Yield: 8 scones
Diet: Vegetarian

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Description

These lemon blueberry scones are tender, buttery, and bursting with juicy blueberries and bright citrus flavor. Perfect for breakfast, brunch, or a sweet afternoon treat, they feature a golden crust and a soft, moist interior with an optional lemon glaze.

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Whisk together the flour, sugar, baking powder, salt, and lemon zest in a large bowl.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized bits.
In a separate bowl, mix the heavy cream, egg, and vanilla extract.
Stir the wet ingredients into the dry mixture until just combined. Do not overmix.
Gently fold in the blueberries. If the dough is too sticky, lightly flour your hands or surface.
Shape the dough into a 1-inch thick circle or rectangle and cut into 8 wedges or squares.
Place scones on the prepared baking sheet. Brush tops with cream and sprinkle with sugar if desired.
Bake for 18–22 minutes, or until golden brown and set.
Cool on a wire rack. For the optional glaze, mix powdered sugar with lemon juice until smooth and drizzle over cooled scones.