Bright, zesty, and bursting with juicy berries, Lemon Blueberry Scones are the kind of treat that brings a bakery feel right to your own kitchen table. These scones strike the perfect balance between tender crumbly texture and refreshing citrus flavor, complemented by the pop of sweet blueberries in every bite. Whether you’re looking for a showstopper for brunch or a pick-me-up alongside your afternoon coffee, this recipe delivers pure homemade charm and delights all who taste it.

Lemon Blueberry Scones Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in these Lemon Blueberry Scones has an important role, whether it’s providing structure, moisture, or a punch of flavor. You won’t find anything fussy here—just honest, classic pantry staples that come together in a way that feels a little bit magical.

All-purpose flour: The foundation that gives your scones their signature soft-yet-sturdy bite.
Granulated sugar: Adds sweetness and just the right amount of tenderness to the crumb.
Baking powder: The lift behind your lofty, fluffy scones.
Salt: Accentuates the citrus and berry notes, preventing the finished scones from tasting flat.
Lemon zest: Infuses brilliant lemony aroma and flavor throughout every scone.
Cold unsalted butter (cubed): Creates that classic, flaky texture everyone loves in a good scone.
Heavy cream: Brings moisture, richness, and a beautifully tender crumb—plus a little extra for brushing the tops.
Large egg: Binds the dough and adds a subtle touch of richness and color.
Vanilla extract: Adds depth and warmth that balances out the lemoniness.
Fresh or frozen blueberries: The hero ingredient that pops with sweetness and color; use them straight from the freezer to keep your dough tidy!
Coarse sugar for sprinkling (optional): Adds a gorgeous, sparkly crunch on top.
Powdered sugar and lemon juice for glaze (optional): Whisked together, they make a drizzle that’s sweet-tart and irresistible.

How to Make Lemon Blueberry Scones

Step 1: Prep Your Pan and Preheat

Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to keep things mess-free and ensure the scones bake evenly. This quick setup means you’ll be ready to pop your Lemon Blueberry Scones in as soon as the dough comes together—no waiting around!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, salt, and that fragrant lemon zest. Make sure everything is well combined; the zest will lightly perfume your kitchen and set the stage for the flavor ahead.

Step 3: Cut in Cold Butter

Drop those cubes of cold, unsalted butter into the bowl. Using either a pastry cutter or your fingertips, work the butter into the flour mixture until it looks crumbly, like coarse sand. Cold butter is secret weapon for that glorious, layered scone texture—you want lovable chunks here, not melted pools!

Step 4: Whisk Wet Ingredients

In a separate small bowl, whisk together the heavy cream, large egg, and vanilla extract. This trio brings richness and helps hold the magic together once you mix everything up.

Step 5: Combine Wet and Dry Ingredients

Pour the liquid mixture over your dry ingredients and gently mix it just until everything is combined. Don’t overwork it! A light touch is the trick to melt-in-your-mouth Lemon Blueberry Scones.

Step 6: Fold in Blueberries

Carefully fold in those beautiful blueberries, either fresh or, if using frozen, straight from the freezer to minimize color streaks. Stir just enough to distribute them—your batter is delicate, and gentle hands are key to avoiding crushed berries and a grayish dough.

Step 7: Shape and Cut

On a lightly floured surface, tip the dough out and pat it into a 1-inch thick circle. Using a sharp knife or bench scraper, cut the circle into 8 equal wedges. The rustic look is part of the charm!

Step 8: Prepare for Baking

Transfer the wedges to your lined baking sheet, leaving a little space between each. Brush the tops with that extra splash of cream, and, if you like, sprinkle with coarse sugar for a bit of sparkle and crunch once baked.

Step 9: Bake to Golden Perfection

Slide the baking sheet into the oven and bake for 18–22 minutes. Your kitchen will fill with a heavenly, buttery-citrus aroma. They’re done when the tops are golden and a toothpick poked in the center comes out clean.

Step 10: Cool and Glaze

Let the scones cool just slightly, then drizzle with a simple glaze made from powdered sugar and lemon juice if you’re feeling extra fancy. This sweet-tart finish highlights everything that’s wonderful about Lemon Blueberry Scones.

How to Serve Lemon Blueberry Scones

Garnishes

A simple drizzle of tangy lemon glaze is all you need to accentuate each scone’s flavors. For a pretty touch, add a few fresh blueberries and a sprinkle of extra lemon zest right before serving—your Lemon Blueberry Scones will look straight out of a patisserie window!

Side Dishes

Scones pair especially well with a dollop of clotted cream or a spoonful of your favorite preserves. If you’re hosting brunch, fresh fruit salad and a pot of hot tea really round out the experience, letting the citrusy and berry flavors shine through.

Creative Ways to Present

For a special occasion, pile your Lemon Blueberry Scones on a cake stand lined with a linen napkin for real bakery vibes. You can also wrap individual scones in parchment with a ribbon for delightful edible gifts. Want something extra warm? Serve with a small bowl of lemon curd for dipping!

Make Ahead and Storage

Storing Leftovers

If you somehow have leftovers, let them cool completely before storing in an airtight container at room temperature for up to two days. Scones are always best fresh, but these Lemon Blueberry Scones still taste lovely the next day once gently reheated.

Freezing

To freeze, arrange unbaked, cut scone wedges on a tray and freeze until solid, then transfer to a zip-top bag. Bake straight from the freezer; just add a couple of extra minutes to the bake time. Baked scones also freeze beautifully—just cool fully, wrap well, and stash in the freezer for up to a month.

Reheating

To revive scones, pop them in a 300°F (150°C) oven for 8-10 minutes or microwave gently for about 20 seconds. This brings back that just-baked tender texture and wakes up the lemony aroma in your Lemon Blueberry Scones.

FAQs

Can I use raspberries instead of blueberries?

Absolutely! Feel free to substitute fresh or frozen raspberries for the blueberries for a tart, jewel-toned twist on classic Lemon Blueberry Scones.

How do I prevent my scones from turning out dry?

The key is to avoid over-mixing the dough and to use cold cubes of butter. Handling the dough gently and not overbaking ensures your scones will stay perfectly tender every time.

What if I don’t have coarse sugar for the top?

No worries! While coarse sugar adds a lovely crunch and shimmer, you can skip it or use a sprinkle of regular granulated sugar. The scones will still be delicious.

Can I make the dough ahead of time?

Yes! After cutting the dough into wedges, you can refrigerate them overnight or freeze them raw; bake directly from cold, adding a touch more time to ensure they cook through.

Is it possible to make these scones gluten-free?

Swap in your favorite all-purpose gluten-free flour blend (preferably with xanthan gum) for a batch of Lemon Blueberry Scones that’s every bit as scrumptious and fluffy as the original.

Final Thoughts

If you’ve been looking for a reason to treat yourself or impress your family, Lemon Blueberry Scones are a truly irresistible way to bring sunshine and smiles to any table. Gather your ingredients, embrace a little kitchen mess, and see just how easy and rewarding homemade scones can be!

Lemon Blueberry Scones Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 6 reviews

Author: Emma
Total Time: 35 minutes
Yield: 8 scones 1x
Diet: Vegetarian

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Description

These Lemon Blueberry Scones are a delightful treat perfect for breakfast or brunch. Bursting with juicy blueberries and fresh lemon zest, these tender scones are sure to become a favorite. Enjoy them warm with a drizzle of lemon glaze for an extra touch of sweetness.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt

Additional Ingredients:

1 tablespoon lemon zest
1/2 cup 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
Coarse sugar for sprinkling (optional)
Powdered sugar and lemon juice for glaze (optional)

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
Cut in butter: Cut in the cold butter until the mixture resembles coarse crumbs.
Mix wet ingredients: In a small bowl, whisk together the cream, egg, and vanilla. Pour into the dry ingredients and mix gently.
Add blueberries: Carefully fold in the blueberries.
Shape and bake: Shape the dough, cut into wedges, and transfer to the baking sheet. Brush with cream, sprinkle with sugar, and bake for 18–22 minutes.
Glaze: Let cool slightly, then drizzle with lemon glaze if desired.
Serve: Serve warm or at room temperature.

Notes

Use frozen blueberries straight from the freezer to prevent excess bleeding.
Scones can be frozen before baking and baked straight from frozen with a few extra minutes.
Add chopped nuts or swap blueberries for raspberries if desired.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American