Lemon Blueberry Scones
Create a citrusy breakfast treat bursting with berries! These lemon blueberry scones are easy to make from scratch. The flavorful blueberries are nestled in tender, moist crumb and topped with a sweet lemon glaze (the same one I use for raspberry scones!)
Another scone recipe in the books! And this one uses my favorite summer flavor combo: blueberries and lemon. The two complement each other so well! The citrusy lemon brings out the fruity flavor from the blueberries. There’s a lovely balance of tart and sweet in each bite.
Why You’ll Love This Recipe
- Delicious flavor combo. Blueberries always taste better with lemon. Just try my lemon blueberry cheesecake bars if you don’t believe me.
- Tender texture. Soft, sweet and with just enough moisture, these scones are anything but dry and bland!
- Reliable recipe. I used my go-to scone recipe and adjusted the mix-ins. Each time I’ve used this base, the scones turn out tender and moist.
- Perfect brunch treat. Whether it’s Mother’s Day, Easter or a sunny summer morning, blueberry scones are the perfect addition to the breakfast spread.
Ingredient Notes
- Heavy cream: For a moist and rich scone, use cold heavy cream.
- Butter: Use frozen butter that is grated or cold butter that is cut into 1/2-inch pieces.
- Lemon juice and zest: For a citrusy taste, be sure to use fresh lemon juice and zest.
- Egg: One large egg helps bind the ingredients. Make sure it’s cold.
- Frozen blueberries: Keep the berries in the freezer until you are ready to add them to the dough. Remember to toss them in flour to help prevent the juices from bleeding too much.
- Baking powder: This leavening agent helps the dough rise. Check that it’s fresh and not expired for best results.
Refer to the recipe card for full list of ingredients and measurements.
Recipe Variations
Omit the lemon. Not a fan of lemon? Omit it completely from the recipe and make a classic vanilla glaze. Use 1 teaspoon vanilla extract and 1 Tablespoon cream with the confectioners’ sugar.
Add some mix-ins. Add 1/3 cup chopped nuts, such as almonds or pecans, when stirring in the berries. You can also swap out the berries for other fruits, such as blackberries or raspberries.
Make mini scones. Use a smaller biscuit cutter to make bite-size scones. I suggest a 2-inch diameter cutter to yield 16 to 18 servings. Baking time will be 12 to 14 minutes.
How to Make Lemon Blueberry Scones
- Whisk together the flour, sugar, lemon zest, baking powder and salt. Add the grated butter and whisk to combine. If using a pastry cutter, cut the butter into the dry ingredients.
- In a measuring cup, whisk together the cold heavy cream, egg, lemon juice and vanilla. Pour into the dry ingredients.
- Stir wet and dry ingredients together until large clumps form. Toss the frozen blueberries in a tablespoon of flour and add to the dough. Stir until combined.
- Transfer dough to a lightly floured surface. Shape into an 8-inch round disc. Use a 3-inch circle biscuit cutter to cut dough. Place on a parchment-lined baking sheet. Re-roll and cut remaining dough.
- Brush the scones with heavy cream and sprinkle with sugar. Place them in the refrigerator while the oven preheats to 400 F. Once the oven is hot, bake scones for 20 minutes or until golden.
- For the glaze, whisk together lemon juice and confectioners’ sugar. Drizzle over baked scones and serve.
Expert Tips
Use cold ingredients. This is the key to a fluffy, tender texture. The cold butter has water that evaporates when baked, which creates little pockets of air in the scone.
Don’t overwork the dough. When shaping the dough, your body heat will warm the dough and cause the scones to be dense. It’s best to work quickly!
Make sure the oven is fully preheated and hot. You want the cold dough to get a blast of heat from the start so they can rise and become fluffy.
Make Ahead and Storage Tips
Make ahead the dough and cut into circles. Store in the refrigerator for up to 48 hours. Individually wrap the scones in plastic wrap and place in an airtight container so they don’t dry out. Brush with cream before baking.
Store scones in an airtight container at room temperature for up to 3 days. They are best when eaten the same day they are baked.
Freeze unbaked scones for up to 3 months. Wrap in plastic wrap and store in an airtight container or freezer bag. Bake scones from frozen for 22 to 24 minutes. You can also freeze baked scones, but they really taste best when freshly baked.
Recipe FAQ
Frozen is better since it helps keep the dough cold. Fresh can also be used, but be careful folding them into the dough so they don’t burst.
I don’t suggest using milk since the scones won’t be as moist and they will lose their rich flavor. In a pinch, you can use half-n0half (half milk, half cream).
Most likely there was too much flour added. I suggest using a kitchen scale to weigh flour properly (it’s more accurate than measuring cups).
Use cold ingredients for a tender texture and moist crumb. It’s also important to not over-work the dough, which can create a dense, dry texture.
Related Recipes
Love lemon and blueberry? Try these recipes next!
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Get the Recipe: Lemon Blueberry Scones
Ingredients
Scones
- 2 cups (250 g) all purpose flour, plus more for dusting work surface
- 3 Tablespoons granulated sugar, plus more for sprinkling on top
- 1 Tablespoon lemon zest
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 4 Tablespoons frozen unsalted butter, grated (see notes)
- ⅔ to ¾ cup (160 to 180 ml) cold heavy cream
- 1 large egg
- 1 Tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ¾ cup frozen blueberries, keep in freezer until ready to use
Glaze
- 1 cup (120 g) confectioners’ sugar
- 1-2 Tablespoons fresh lemon juice
Instructions
- Line a baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together flour, sugar, lemon zest, baking powder and salt.
- Use a box grater to shred butter into small pieces (it's best if the butter is frozen). Alternatively, cut butter into small 1/4-inch pieces. Add butter to flour mixture and cut butter into the mixture by using a pastry cutter or your hands.
- To the measuring cup with cream, add egg, lemon juice and vanilla extract. Whisk until combined, then pour over the flour-butter mixture.
- Use a wooden spoon or silicone spatula to mix ingredients together until large dough crumbles form (avoid over mixing!). Toss frozen blueberries in a couple tablespoons of flour and stir into the dough. It’s okay if the dough turns a little purple from the berries. It will fade during the baking process.
- Use your hands to form dough into a loose ball. If the dough is too dry and doesn't come together, add another Tablespoon of cream. If the dough is too wet (like cookie dough), add 1 to 2 more Tablespoons of flour. Transfer dough ball to a floured work surface and press into an 8-inch round disc. Use a 3-inch round biscuit cutter to cut dough into circles. Re-roll dough and cut until no dough remains.
- Place scones on prepared baking sheet. Brush them with cream and sprinkle with additional sugar if desired. Place baking sheet in the refrigerator to keep the scones cold while the oven preheats (about 15 minutes).
- Preheat oven to 400° F. Once the oven beeps, wait 5 more minutes so ensure it is at 400 and hot! Remove scones from the refrigerator and transfer them to the oven. Bake for 20-22 minutes or until the edges are golden brown. Let scones cool on the pan for a few minutes before transferring to a wire rack.
- For the glaze, whisk together confectioners’ sugar and lemon juice. Drizzle over scones and serve.
