Lemon Blueberry Scones Recipe
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These Lemon Blueberry Scones are filled with blueberries and drizzled with a tasty lemon glaze. One of my favorite scones; they are light, moist, and full of flavor. They make the best Lemon Blueberry Scones!
Even though my Southern heritage makes me a forever fan of a fluffy biscuit, I love light and delicious scones for breakfast, brunch, and treats. But I must tell you right from the start: these aren’t traditional scones by any means. My lemon blueberry scones are just a bit more moist and tender than a traditional scone and definitely sweeter than a biscuit.
These lemon blueberry scones with blueberries, lemon zest, and lemon juice are topped with a lemony glaze that tastes amazing. They have just the right amount of sweetness from the blueberries and a crisp citrus tang from the lemon. I hope you love them as much as I do!
My first memory of lemon blueberry scones was those served on our honeymoon many years ago. They were a bit drier and more crumbly than these scones in my recipe. The pastry chef used dried blueberries, whereas I used fresh ones. I just like the pop of the blueberry in these and think it makes them extra special (even though I enjoy using dried fruits in baking in other instances). I’m a sucker for a blueberry that bursts and melds into the dough as it bakes. It just looks so delectable to me!
How to Make Lemon Blueberry Scones
Here’s how you’ll make these:
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Flour – I use a light all-purpose flour in my scones.
- Sugar – I use granulated sugar in the scone batter and a light sprinkle for the topping. You can use your favorite baking sugar substitute in the batter and omit the sugar sprinkle for the topping if you prefer.
- Baking powder – This helps these scones to be light and tender.
- Salt -Just a little salt helps to balance the flavors.
- Butter – Use cold butter for the batter, as well as a little more for the topping.
- Lemon – You’ll use the zest and juice of one lemon. See these tips for zesting and juicing a fresh lemon.
- Heavy cream – Helps turn this into such a tender, delicious baked scone.
- Blueberries – I use fresh blueberries that have been tossed in 1 tablespoon of flour as they bake perfectly in this recipe. You can also use frozen blueberries that have been rinsed until the water runs noticeably clearer.
Optional Glaze:
- confectioner’s sugar – also called powdered sugar mixes beautify with the heavy cream and vanilla for the glaze.
- heavy cream
- vanilla extract
Note – While this glaze is optional – and the scones are amazing with or without glaze – I hope you try it! These make the best glazed lemon blueberry scones!
Step-by-Step Instructions
Prep. Preheat your oven and line your baking sheet with parchment paper. Set aside while you make the dough for your scones.
Mix dough. Whisk together your flour, sugar, baking powder, and salt together in a large bowl. Add your cold butter to the bowl and cut it in with a pastry blender or with two forks until it is about the size of a pea and the flour is coarse. Now add the lemon zest and lemon juice. Pour in the heavy cream. Press the dough together with your hands. If it doesn’t hold together, then add just a bit more cream to your dough and then fold in the blueberries.
Cut the dough. Turn your dough out onto a lightly floured surface. Pat the dough into a disc and then cut the dough into equal sized wedges and place onto the prepared baking sheet. Melt about 2 tablespoons of butter and brush on top of dough. Sprinkle with additional sugar for topping.
Bake. Bake the scones until they have turned lightly brown, about 20 – 25 minutes.
Make the glaze. Meanwhile, if you are serving your scones with the glaze (and I highly recommend that you do!), prepare your glaze so that it is ready as your scones have cooked and lightly cooled.
Serve. Remove from the oven and and drizzle on the optional glaze if are using.
Storage Tips
To store: Keep scones covered and on the counter for up to 2 days or in the refrigerator for up to 5 days.
To freeze: Allow them to cool completely and then place them individually into airtight containers. Freeze for up to 3 months. When ready to enjoy, then allow to thaw completely and serve at room temperature.
More Favorite Scone Recipes
Here’s my Lemon Blueberry Scones recipe. I hope you love them!
Lemon Blueberry Scones Recipe
Ingredients
- 2 cups (240 g) all-purpose flour
- 1/2 cup (99 g) sugar, + more for topping
- 3 teaspoons (12 g) baking powder
- 1/2 teaspoon (1 g) kosher salt
- 1/2 cup (113 g) butter, cold, plus more for topping
- 1 tablespoon (6 g) lemon zest
- 2 tablespoons (28 g) lemon juice
- 3/4 – 1 cup (178.5 -238 g) heavy cream
- 1 cup (148 g) fresh blueberries, tossed in 1 tablespoon flour
Optional Glaze:
- 1 cup (113.5 g) confectioners' sugar
- 1 – 2 tablespoons (16 – 32 g) heavy cream
- 1 teaspoon (5 g) vanilla extract
Instructions
- Prep. Preheat oven to 400º F. Line a rimmed baking sheet pan with parchment paper or a nonstick baking sheet.
- Make dough. 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 the 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 it just holds together. Fold blueberries into the dough.
- Cut dough. 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. Melt about 2 tablespoons butter and brush on top of dough. Sprinkle with additional sugar for topping.
- Bake and serve. 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.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Originally published 2014.
Could 1/2 & 1/2 be used instead of whole cream?
Gretchen, I have not made these scones with half-and-half. The texture and taste may be different.
You refer to ‘more sugar and butter for topping’ but I don’t see any topping other than the glàze. I’m confused.
Maureen, thank you for catching this. I have updated the post and recipe to include those instructions. You brush melted butter on the dough and then sprinkle with sugar before baking. I hope you enjoy.
Tried other recipes and this was way better and more lemony than others because of the juice. I froze my blueberries before adding to try to prevent the juice oozing out. I also used lemon juice in the glaze instead of vanilla because I like lemon! Just sent my friends this recipe as they requested. Probably making this again tomorrow.
I’m so glad everyone loved the scones, Susan. Thanks for the tips.
I have made these many times. They are my most requested recipe and I love them. They are bakery quality perfect.
Thanks, Dawn. They are always a favorite around my house.
There’s no egg?
There are no eggs in this recipe, Maria. Hope you enjoy!
Can I freeze the scones before baking, then bake at a later date! I’ve done it with peach scones and it works well! Thanks.
Hi Cathy,
Yes you can freeze these scones. Make sure to cool them completely, then flash freeze on a sheet pan, and wrap well and store in the freezer. Enjoy!
Incredibly easy recipe resulting in a scone spot on for flavor and texture. I made the lemon blueberry, topped with sugar crystals for decoration and additional texture. My only issue with this recipe was the portioning of the scones.
Making one large disc out of the dough and dividing into 8 sections results in 8 long, skinny, and unwieldy scones. Also a bit much for one person if accompanied by any other food.
I split the dough in half – making two discs – before cutting into 8ths. I think this not only made the scones smaller/more manageable but also improved the proportions thereby increasing visual appeal. And if anyone wants more scone, there are seconds.
Overall, kudos on an excellent recipe.
Thanks, Alice! So glad you liked the scones!
Robyn, These scones are absolutely delicious and were a big hit in my house! Thank you so much. I am holding off on making again until Valentines’s Day! Do you have a suggestion on a good combination for a “red” flavor? I am thinking dried cranberries. What do you think?
Thank you. XO
Hi Carolyn,
I’m so glad you love them! I have this Cranberry Orange Scones recipe that you might love for Valentine’s Day!