Lemon Blueberry Scones
These Lemon Blueberry Scones are tender, buttery, and bursting with fresh berries. Easy to make with a sweet lemon glaze. Perfect for breakfast or brunch!
You may also enjoy Blueberry Cream Cheese Biscuits or Cinnamon Scones.
Why These Lemon Blueberry Scones Taste So Good
I’ve always thought scones are underrated, but these changed my mind. They are soft and tender, with balanced sweetness and bright lemon flavor from fresh zest. Juicy blueberries burst in every bite, and a glossy lemon glaze adds a tangy finish. These scones rival bakery versions and work for brunch, afternoon tea, or even dessert with whipped cream and extra berries.
Reasons to Love This Lemon Blueberry Scones Recipe
- Intense lemon flavor: Rubbing lemon zest into the sugar releases essential oils, giving the whole scone a bright, natural citrus taste.
- Flaky, tender texture: Chilled butter and a quick freeze before baking ensure the scones rise tall with soft, buttery layers.
- Easy to make: The dough comes together in minutes with basic pantry staples.
Key Ingredients for Tender Buttery Scones
- Lemon zest: Use fresh lemons and grate only the yellow part. Avoid the bitter white pith.
- Blueberries: Fresh or frozen both work. If using frozen, add them directly without thawing to prevent the batter from turning purple.
- Heavy cream: Full-fat heavy cream gives the scones a tender crumb. Don’t substitute milk or half-and-half.
Kitchen Tools for Homemade Scones
- Pastry blender or your fingers to cut butter into flour
- Large baking sheet
- Silpat baking mat or parchment paper
- Pastry brush for applying cream
Maria’s Tips for Perfect Lemon Blueberry Scones
Start by rubbing the lemon zest into the sugar until it’s fragrant. This releases the oils and spreads the flavor throughout the dough. Use very cold butter, cut into small cubes, and work it into the flour until the mixture looks like coarse meal with a few pea-sized pieces left. Overmixing at any stage makes scones tough, so stir just until the dough comes together.
If you’re using frozen blueberries, add them straight from the freezer, thawing will make them bleed and turn the dough purple. After cutting the scones, pop them in the freezer for 15 minutes. This step firms the butter and stops the scones from spreading too much in the oven, giving you a better rise and flakier texture.
Lemon Blueberry Scones Variations to Try
This recipe is easy to adapt. Swap blueberries for an equal amount of raspberries or blackberries. Add a teaspoon of poppy seeds to the dry ingredients for a little crunch. The lemon glaze can be made with orange or lime juice instead. For a floral twist, stir in half a teaspoon of dried culinary lavender with the flour.
Best Ways to Serve Lemon Blueberry Scones
Serve these scones warm with a pat of butter or a dollop of clotted cream. They’re also great with your favorite jam. For a brunch spread, pair them with scrambled eggs and fresh fruit. If you want a light dessert, split a scone, add a scoop of whipped cream, and pile on extra blueberries.
How to Store Leftover Lemon Blueberry Scones
Store leftover scones in an airtight container at room temperature for up to 2 days. If you’ve already added the glaze, place them in a single layer to keep the glaze intact. For longer storage, refrigerate for up to 5 days.
Can You Freeze Lemon Blueberry Scones?
To freeze unbaked scones, arrange the cut scones on a baking sheet and freeze until firm. Then transfer them to a freezer-safe bag. When ready to bake, place frozen scones on a lined baking sheet and add 2-3 minutes to the baking time. For baked scones, leave off the glaze, freeze them in a single layer, then thaw at room temperature and add glaze before serving.
How to Reheat Lemon Blueberry Scones
To reheat baked scones, warm them in a 350°F oven for 5 to 8 minutes. This brings back the crisp exterior and soft interior. If you’re in a hurry, microwave a single scone for 15 to 20 seconds, but it will be softer.
Lemon Blueberry Scones Frequently Asked Questions
Can I use frozen blueberries?
Yes, you can use frozen blueberries straight from the freezer. Do not thaw them, as they will bleed into the dough. Add them to the dough at the same stage as fresh berries.
Why do I need to chill the scones before baking?
Chilling the cut scones for 15 minutes firms the butter, which prevents the scones from spreading too much in the oven. This results in taller, flakier scones with a better texture.
How do I know when the scones are done?
Bake until the bottoms and edges are golden brown, about 18 to 23 minutes. The tops will be lightly browned. You can also test by gently pressing the center, it should feel firm.
What can I substitute for heavy cream?
Heavy cream is essential for a tender, rich crumb. Half-and-half will make them less tender, and milk will produce a drier scone. We recommend sticking with heavy cream for the best results.
Recipe
Lemon Blueberry Scones
These scones are tender, buttery, and bursting with fresh blueberries and lemon zest. Finished with a sweet-tart lemon glaze, they’re easy to make and perfect for breakfast, brunch, or a light dessert.
Ingredients
- 0.25 cup granulated sugar
- 1 tbsp lemon zest
- 2 cup all-purpose flour
- 1 tbsp baking powder
- 0.5 tsp salt
- 6 tbsp cold unsalted butter, cut into 1/4-inch cubes
- 1 cup heavy cream, plus 1 tablespoon for brushing the scones
- 1 tsp pure vanilla extract
- 1 cup blueberries, fresh or frozen (don't thaw frozen berries)
- 2 tbsp turbinado sugar
- 1 cup confectioners' sugar
- 2 tbsp fresh lemon juice
Instructions
- 1
Preheat oven to 400 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
- 2
In a large bowl, combine the granulated sugar and lemon zest. Rub together with your fingers until fragrant. Add the flour, baking powder, and salt. Whisk until combined.
- 3
Using a pastry blender or your hands, quickly cut the cold butter into the flour mixture. Mix until mixture resembles coarse meal, with a few larger butter lumps.
- 4
In a small bowl, whisk together 1 cup heavy cream and vanilla extract. Pour the liquid ingredients over the flour mixture and stir with a spatula until dough begins to form. Don’t over mix. Gently fold in the blueberries.
- 5
Transfer dough to a floured countertop and gently push the dough together with your hands, just until it forms a ball. Form the dough into a circle by patting the dough and gently pressing the dough. You want the scones to be about 1-inch thick. Don’t overwork the dough. You want to work quickly so the butter doesn’t get too warm. Use a sharp knife to cut the scones into 8 triangles.
- 6
Place scones on prepared baking sheet and put in the freezer for 15 to 20 minutes. This will prevent the scones from spreading when baking.
- 7
Remove the scones from the freezer. Use a pastry brush to brush the tops of the scones with the additional heavy cream. Sprinkle the scones with turbinado sugar.
- 8
Bake for 18 to 23 minutes, or until scones are golden brown on the bottom and around the edges. Let the scones cool on the baking sheet for 5 minutes and then transfer to a wire cooling rack.
- 9
While the scones are cooling, make the lemon glaze. In a small bowl, whisk the confectioners’ sugar and lemon juice together. Drizzle the glaze over the scones. Enjoy!
Nutrition (per serving)
Calorie breakdown
How this was calculated — 12 of 12 ingredients matched
Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.
Open in analyzerKeyword: breakfast, nutFree, Oven Baked, vegetarian
This post may contain affiliate links. Read our disclosure policy.
Share this recipe
You Might Also Like
View All →
About the Author
NutriforksNutriForks is a home-cooking site built around two simple ideas: recipes should actually work, and you should know what’s in them. Every recipe pairs clear, tested instructions with a full nutrition breakdown, so healthy, everyday cooking is genuinely easy.