Lemon Blueberry Scones Recipe

Lemon Blueberry Scones Recipe – Scones make a delicious treat for breakfast, brunch or an afternoon treat. These lemon blueberry scones are full of flavor while being light and moist.

Lemon Blueberry Scones Recipe | ©addapinch.com

Scones make such a delicious treat for breakfast or brunch, I think. Especially these Lemon Blueberry Scones that taste just out of this world! But let me get one thing straight right from the start, these aren’t traditional scones by any means. They are just a bit more moist and tender than a traditional scone and definitely sweeter than a biscuit.

You know how much I love the flavor combination of lemon and blueberry. It has just the right amount of sweet from the blueberries and crisp citrus tang from the lemon. So, when I had a lemon blueberry scone on our honeymoon many, many, many, many moons ago during an afternoon tea time, I fell in love. Okay, yes, I said tea time. That is definitely not an everyday occurrence around here, but now that I think about it, I might consider starting it!

Lemon Blueberry Scones Recipe | ©addapinch.com

The lemon blueberry scones served on our honeymoon were a bit drier and more crumbly than these scones and the pastry chef had used dried blueberries where I’ve used fresh. I love using dried fruits in baking, but just felt like the pop of the blueberry in these would be extra special. I’m a sucker for a blueberry that bursts and melds into the dough as it bakes. It just looks so delectable to me!

Lemon Blueberry Scones Recipe | ©addapinch.com

Here’s my Lemon Blueberry Scones recipe. I hope you love them!

Yield: 8

Lemon Blueberry Scones Recipe

Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes

Lemon Blueberry Scones Recipe - Scones make a delicious treat for breakfast, brunch or an afternoon treat. These lemon blueberry scones are full of flavor while being light and moist.

5 from 3 votes
Did you make this recipe?

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar + more for topping
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup 1 stick cold butter + more for topping
  • zest and juice of one lemon
  • 3/4 - 1 cup heavy cream
  • 1 cup fresh blueberries tossed in 1 tablespoon flour

Optional Glaze:

  • 1 cup confectioner's sugar
  • 1-2 tablespoons heavy cream
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 400º F. Line a rimmed baking sheet pan with parchment paper or a nonstick baking sheet.
  2. Whisk together flour, sugar, baking powder, and salt in a large bowl. Add butter to the bowl and cut into the flour with a pastry blender until the largest pieces of butter are about the size of a pea and the flour mixture resembles coarse meal. Add zest and juice of lemon. Stir in 3/4 cup of heavy cream. Press dough together between the palms of your hands. If it doesn't just hold together, add more heavy cream until is just holds together. Fold blueberries into the dough.
  3. Pour dough onto a lightly floured countertop or a pastry board. Pat dough into a large round disc, about an inch thick. Cut dough into equal sized wedges and place onto prepared baking sheet pan.
  4. Bake scones for 20-25 minutes or until they are just beginning to turn lightly brown. Remove from the oven and serve warm. You can also drizzle a warm glaze on top of the scones, if you'd like. Just whisk all of the glaze ingredients together in a medium sized bowl and then drizzle on top of each scone.

All images and text © Robyn Stone for Add a Pinch

Enjoy!
Robyn xo

20 comments on “Lemon Blueberry Scones Recipe”

  1. Mmmm. I love scones. Just made raspberry white chocolate ones yesterday.
    Love the lemon/blueberry combo. Sure looks like a good breakfast alongside some coffee.
    Have a beautiful Friday Robyn!

  2. I wish I could grab one of these through the screen. Drooling over here!

  3. Must add these to this weekend’s brunch menu, so delicious!

  4. Mmmmm! Yummy! I love moister, sweeter scones, so these look right up my alley!

  5. Nice recipe. Thank you, Robyn. Have another Super-Duper Weekend.

  6. I love lemon and blueberry together too. I have frozen blueberries from our bushes. You say to use fresh. I know often the frozen will color everything blue. Any other reason for using fresh? Thanks! I’ll be trying them soon!! Need heavy cream.

  7. Just made these today and they were superb! Am going to make another batch tomorrow they were so good!!

    • Oh wow! I’m so glad you love them. You sound like me. If I find something that I really love, I just have to make it again to (maybe) share! 🙂

  8. These are excellent. They’ve become a Saturday morning staple in my household. Make them. Eat them.

  9. Made these this morning and they were very good. Just a question: you mention adding in vanilla extract before folding in blueberries but I don’t see that ingredient in the scone recipe only the glaze. Tasted fine without adding vanilla extract but wondered if I should have added?

  10. I’ve made these three times and they always come out perfectly! I also use this basic recipe to make lemon poppyseed scones and those are also great. I make them in the food processor, so they take virtually no effort. Thanks for the great recipe!

  11. I am Gluten Free so I was wondering if these recipes would work with this type of flour. They all look amazing and want to make. I know some Gluten Free flours work better than others. Thanks.

    • Hi Mary,
      I’ve not made this recipe with gluten free flour, but I’d love to hear how you like it when you make this. I hope you enjoy the recipes! Thanks so much! xo

  12. there is no egg..??

  13. I pat the dough into a circle ON the sheet I am baking them on, cut the circle into wedges and bake them that way. they get fluffier when you don’t handle the dough too much.

  14. Made this recipe today. Was concerned about no egg but it worked out fine. I found them more chewy than flaky.  I put in freezer for 90 min before baking. Also used poppy seeds with the lemon instead on blueberries. It’s a decent recipe.

  15. Absolutely light and delicious! Double this recipe because they won’t last long!????????

  16. Would these scones freeze well? I am planning to make some things for my daughter to have in the freezer after her baby is born.

    • Yes, they should freeze well Ginger! Make sure to cool them completely then flash freeze on sheet pan, then wrap well and store in freezer bag. Best of luck with your new grandbaby! How exciting! xo

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