Lemon Blueberry Scones: Buttery, Flaky & Bursting with Bright Flavor
There’s something magical about the combination of tart lemon and sweet blueberries, especially when baked into a tender, buttery scone. These Lemon Blueberry Scones are my go-to weekend treat—golden on the outside, soft and flaky on the inside, with juicy berries bursting in every bite. The first time I made them, my skeptical nephew (who usually turns his nose up at anything fruity) devoured two before asking for the recipe. That’s when I knew this recipe was a keeper.
Perfect for brunch, tea time, or a sweet morning pick-me-up, these scones are quick to make but taste like they came straight from a bakery. The lemon glaze adds a sunny, citrusy finish that makes them irresistible.
Why You’ll Love This Recipe
✔ Melt-in-your-mouth texture – Flaky, buttery layers with pops of juicy blueberries.
✔ Bright, balanced flavor – Zesty lemon cuts through the sweetness for the perfect bite.
✔ Easy to make – No fancy equipment needed, just simple steps for bakery-quality results.
✔ Versatile – Enjoy them for breakfast, dessert, or an afternoon snack.
✔ Crowd-pleaser – Even picky eaters (like my nephew!) can’t resist them.
The Unexpected Fan
I brought these scones to a family gathering, fully expecting my blueberry-averse sister-in-law to politely decline. Instead, she took one bite, paused, and said, “Okay, I need the recipe. Now.” The secret? The lemon zest brightens the blueberries just enough to make them refreshing, not overly sweet. Now, she requests them every time she visits.
What Makes These Scones Special
✨ Fresh blueberries – Burst with jammy sweetness in every bite.
✨ Lemon zest & juice – Adds a vibrant, citrusy tang that balances the richness.
✨ Cold butter – Creates those irresistible flaky layers.
✨ Heavy cream – Ensures a tender, moist crumb (no dry scones here!).
✨ Homemade lemon glaze – The perfect sweet-tart finishing touch.
Making It Happen
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Then, add the cold butter cubes and use a pastry cutter (or your fingers) to work the butter into the flour until it resembles coarse crumbs.
Gently fold in the blueberries and lemon zest—be careful not to crush the berries! In a separate bowl, whisk together the egg, heavy cream, lemon juice, and vanilla. Pour this mixture into the dry ingredients and stir just until combined (overmixing = tough scones).
Lightly flour your counter and turn the dough out, shaping it into an 8-inch disk. Slice it into 8 wedges, then transfer them to the baking sheet. Brush the tops with a little extra heavy cream for that golden, bakery-style finish.
Bake for 18–20 minutes, until the edges are lightly golden. While they cool slightly, whisk together the powdered sugar and lemon juice for the glaze. Drizzle generously over the warm scones and let it set for a minute before serving.
You Must Know These Tips
🔹 Keep ingredients cold – Cold butter and cream = flaky scones.
🔹 Don’t overmix – Stir just until the dough comes together.
🔹 Use fresh blueberries – Frozen can make the dough too wet (if using, don’t thaw).
🔹 Chill before baking (optional) – For extra flakiness, freeze shaped scones for 10 minutes before baking.
🔹 Zest first, then juice – It’s easier to zest a whole lemon before cutting it.
Serving Ideas
Pair with: Earl Grey tea, iced lavender latte, or a cold glass of milk.
Serve alongside: Whipped honey butter, clotted cream, or fresh berries.
Perfect for: Brunch spreads, baby showers, or a cozy weekend treat.
Make It Different
Dairy-free? Swap butter for coconut oil and cream for coconut milk.
Extra lemon love? Add a teaspoon of lemon extract to the dough.
Swap the fruit? Try raspberries, blackberries, or diced strawberries.
Gluten-free? Use a 1:1 gluten-free flour blend.
Storage & Reheating Tips
✅ Room temp: Best eaten the same day (store in an airtight container).
✅ Refrigerate: Keep for 3–4 days—warm slightly before serving.
✅ Freeze: Freeze unbaked scones for up to 2 months, bake from frozen (add 2–3 extra minutes).
Scone Success Tips
Use a sharp knife – Clean cuts help scones rise evenly.
Work quickly – Keep dough cold for the best texture.
Don’t skip the glaze – It adds moisture and extra lemony flavor.
Frequently Asked Questions
Q: Can I use frozen blueberries?
A: Yes! Toss them in flour first to prevent bleeding, and don’t thaw.
Q: Why are my scones dry?
A: Overmixing or overbaking can cause dryness—stick to the time and handle dough gently.
Q: Can I make these ahead?
A: Yes! Prep dough the night before, chill, and bake in the morning.
Q: Can I skip the glaze?
A: Absolutely, but it adds extra moisture and flavor.
Q: How do I get perfect wedges?
A: Press dough into an even disk and use a sharp knife for clean cuts.
Lemon Blueberry Scones Recipe Card
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Category: Breakfast, Dessert
Difficulty: Easy
Cuisine: American
Yield: 8 scones
Ingredients
For the Scones:
2 cups all-purpose flour
½ cup granulated sugar
2 tsp baking powder
½ tsp salt
6 tbsp cold butter, cubed
1 ¼ cups fresh blueberries
1 tbsp lemon zest
1 large egg
¾ cup + 2 tbsp heavy cream, divided
1 ½ tbsp lemon juice
2 tsp vanilla extract
For the Glaze:
1 cup powdered sugar
1 tbsp lemon juice
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk flour, sugar, baking powder, and salt. Cut in butter until crumbly.
Fold in blueberries and lemon zest.
In a small bowl, whisk egg, ¾ cup cream, lemon juice, and vanilla. Pour into dry ingredients and mix gently.
Turn dough onto a floured surface, shape into an 8-inch disk, and cut into 8 wedges.
Transfer to baking sheet, brush tops with remaining cream.
Bake 18–20 minutes until golden. Cool slightly.
Whisk glaze ingredients and drizzle over scones. Serve warm!
Notes
Best enjoyed fresh but keeps 3–4 days in the fridge.
Freeze unbaked scones for easy future baking.
