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Home » Breakfast

Lemon Blueberry Scones Recipe

Published: Apr 6, 2025 · Modified: May 16, 2025 by Eva Filer · This post may contain affiliate links · 13 Comments

Jump to Recipe

Golden, buttery, and bursting with juicy blueberries, my Lemon Blueberry Scones Recipe is the perfect combination of tart and sweet. The bright citrus flavor from lemon zest and simple lemon glaze pairs beautifully with the sweetness of fresh blueberries, all wrapped up in a soft, flaky scone.

Lemon Blueberry Scones Recipe on parchment with blueberries beside

This easy scone recipe is great for breakfast, brunch, or an afternoon treat with coffee or tea. Serve them warm for the ultimate cozy bite or make a batch in advance for a grab-and-go snack. Whether you're hosting a weekend brunch or just treating yourself, these scones are a delightful addition to your table.

Jump to:
  • Why You Will Love This Blueberry Lemon Scones Recipe
  • Ingredients
  • Substitutions and Variations
  • How to Make Blueberry Scones with Lemon Glaze
  • More Recipes You Will Love
  • How to Store our Blueberry Lemon Scones Recipe
  • What to Serve with our Lemon Blueberry Scones Recipe
  • Top Tips
  • Frequently Asked Questions About our Lemon Blueberry Scones Recipe
  • Lemon Blueberry Scones Recipe
  • More Recipes You Will Love
  • Lemon Blueberry Scones Recipe

Here are a couple of our favorite blueberry lemon recipes you might want to try: Lemon Blueberry Cookies and Blueberry Lemon Dump Cake.

Why You Will Love This Blueberry Lemon Scones Recipe

  • Easy to Make: Simple ingredients and straightforward steps make these scones accessible for any home baker.
  • Perfect Texture: Buttery and flaky with a tender crumb, thanks to the heavy cream and cold butter.
  • Bright and Fresh Flavor: The combination of lemon zest and juicy blueberries makes each bite refreshing and delicious.
  • Versatile: Serve them as-is or add your favorite toppings like extra glaze, butter, whipped cream, or clotted cream.
  • Great for Any Occasion: Ideal for breakfast, brunch, or as an afternoon treat with tea or coffee.

Ingredients

With only a handful of ingredients needed, you will be in and out of the store ready to make these easy lemon blueberry scones in no time!

Lemon Blueberry Scones Ingredients

See the recipe card below for the exact quantities of each ingredient.

  • All-Purpose Flour: The base of this scone recipe.
  • Granulated Sugar: Adds sweetness to balance the tart blueberries and citrus from the lemon.
  • Baking Powder: Greats air which keeps them light and fluffy.
  • Salt: Enhances all the flavors.
  • Cold Salted Butter: Butter creates a flaky texture in scones. The cold butter allows them to rise and not spread much.
  • Heavy Cream: Adds extra richness, texture and flavor. If preferred, you can use whole milk.
  • Large Egg: Acts as a binder and holds everything together but also provides texture and height. You can also egg wash for an extra golden colour before popping them in the oven.
  • Fresh Blueberries: A beautiful fresh fruit that provides a burst of tart and sweet flavors.
  • Lemon Zest: A punch of fresh flavor that can be used in the glaze as well if desired.
  • Powdered Sugar: Used to make a concentrated sweet lemon glaze.
  • Lemon Juice: Adds an extra lemon flavor in the glaze.

For this recipe, you'll want to have on hand measuring cups and spoons, mixing bowls, pastry cutter, sheet pan, parchment paper, cooling rack, whisk and spatula.

Substitutions and Variations

Love this lemon blueberry scone recipe but want to make it your own next time? Here are some helpful ideas for you to change this blueberry lemon scone recipe.

  • Gluten Free: Swap all-purpose flour with a 1:1 gluten-free baking flour for a gluten-free version.
  • Butter Sub: Use unsalted butter and add an extra pinch of salt for more control over the flavor.
  • Blueberrie Swap: Try fresh raspberries or blackberries for a different berry twist. Try our strawberry scones recipe.
  • Glaze: Substitute lemon juice with vanilla extract for a different flavor profile.
  • Dairy-Free Option: Use coconut cream and dairy-free butter for a dairy-free version.

How to Make Blueberry Scones with Lemon Glaze

Scone recipes always seem a little daunting but are quite simple. Check out some images to show you how to make a batch of scones.

Lemon Blueberry Scones Recipe being made in a bowl
Lemon Blueberry Scones Recipe being portioned out to bake

Preheat oven to 400F and line a large baking sheet with parchment paper and set aside.

In a large mixing bowl make your flour mixture by whisking all-purpose flour, granulated sugar, salt and baking powder.

Add butter into dry ingredients and using your fingers or a pastry cutter, work in until it resembles a coarse meal. Set aside.

Whisk 6 tablespoons heavy cream and egg in a small bowl, then pour it into the flour mixture. Mix just until combined.

Add blueberries and using a rubber spatula gently fold them into the dough. Don’t worry if some of the berries break up a bit.

On a clean, lightly floured work surface, transfer the scone dough and knead it around until the dough is workable and stays together. Shape the dough into a circle that is about 1 inch thick.

Cut the dough into 8-10 wedges and carefully transfer scones to the prepared cookie sheet, placing them about 1 ½ inches apart. I find a bench scraper helpful to move them to the baking sheet.

Lightly brush unbaked scones with the leftover 2 tablespoons of heavy cream.

Bake for 16-20 minutes or until light golden brown.

Allow scones to cool on the baking sheet for about 10 minutes before transferring them to a cooling rack to add the glaze.

In a small bowl whisk together powdered sugar, heavy cream and lemon juice, adding more liquid as needed for desired consistency and flavor.

Drizzle glaze on the top of the scones and enjoy.

Hint: Very cold butter ensures the flaky texture you want in tender scones. If the butter is in smaller pieces, then you do not have to work it as much, which keeps it colder. If it starts to soften, chill the dough before baking for at least 30 minutes. Sometimes, I will even do 2 hours.

Lemon Blueberry Scones Recipe baked and close up

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How to Store our Blueberry Lemon Scones Recipe

We love homemade scones in this house, so finding ways to prolong their life is very important to me. Here are some helpful ways to enjoy these flaky scones for longer.

  • Refrigerator: Once cooled, place in an airtight container for on the counter for 2 days, or in the fridge for up to 5.
  • Freezer: Place in a freezer-safe container or bag, and these scones can last up to 3 months. For additional freeze protection, you can wrap them in plastic wrap first.
  • Reheating: Thaw in the fridge overnight and toss in the oven or air fryer until warmed through.
  • Make Ahead: As mentioned above you can chill these before baking, I will often place them in the fridge for about 2 hours to ensure a taller scone. We recommend not leaving them longer than 24 hours before baking, so whip them up the afternoon or night before for a freshly baked breakfast scone.

What to Serve with our Lemon Blueberry Scones Recipe

  • Hot Coffee or Tea: A warm scone pairs beautifully with a hot beverage. Our caramel mocha is a great pairing for these scones.
  • Iced Latte: A refreshing contrast to the buttery scones.
  • Homemade Blueberry Syrup: Drizzle over the top for an extra berry boost. We have a blackberry simple syrup that works great for this too.
  • Espresso Irish Coffee: A boozy coffee pairing for an extra special breakfast or brunch.
  • Lemonade: A refreshing drink that pairs well with this easy scone recipe. We have a delicious and refreshing honey strawberry lemonade recipe you can try too.
  • Baileys Hot Chocolate: The creamy, smooth flavors of Baileys hot chocolate provide a comforting contrast to the bright, citrusy notes of the cookies.
  • Hot Chocolate: If a non-alcoholic version is preferred (or for the kid’s), our Crockpot hot chocolate is a perfect option.
Lemon Blueberry Scones Recipe stacked

Top Tips

For the best blueberry lemon scone recipe, here are some helpful tips.

  • Don’t Overmix the Dough: Mix just until combined to avoid tough scones.
  • Use Fresh Blueberries: They hold their shape better, but frozen blueberries can be used if added straight from the freezer.
  • Chill Before Baking: It is not mandatory, but since you need cold butter, if you worked the dough too much it may have softened. Chilling the dough for at least 30 minutes before baking helps to ensure it is cold enough that the scones hold their shape.
  • Brush with Cream: A light brush of heavy cream on top helps to create a golden, slightly crisp exterior.

Frequently Asked Questions About our Lemon Blueberry Scones Recipe

Lemon Blueberry Scones Recipe

Do you have questions about our blueberry lemon scones recipe?

Can I use frozen blueberries?

Yes! Add them straight from the freezer to prevent adding any unnecessary extra moisture to your dough.

How can I prevent dense scones?

The key is to not overmix or use warm butter in your dough. Keep your ingredients cold, and mix them gently.

How do I make these extra lemony?

Add extra lemon zest to the dough and lemon juice to your glaze, if desired.

Lemon Blueberry Scones Recipe on parchment close up

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Lemon Blueberry Scones Recipe on parchment with blueberries beside

Lemon Blueberry Scones Recipe

Eva Filer
Golden, buttery, and bursting with juicy blueberries, my Lemon Blueberry Scones Recipe is the perfect combination of tart and sweet. The bright citrus flavor from lemon zest and simple lemon glaze pairs beautifully with the sweetness of fresh blueberries, all wrapped up in a soft, flaky scone.
5 from 7 votes
Print Recipe Pin Recipe
Add to Shopping List Go to Shopping List
Prep Time 10 minutes mins
Bake Time 16 minutes mins
Total Time 26 minutes mins
Course Desserts
Cuisine American
Servings 8
Calories 318 kcal

Equipment

  • Measuring Cups and Spoons
  • Mixing Bowls
  • Pastry Cutter
  • Baking Sheet and Parchment Paper
  • Cooling Rack
  • Whisk
  • Spatula

Ingredients
  

Scones:

  • 250 grams all-purpose flour about 2 cups
  • 100 grams granulated sugar about ½ cup
  • ½ tablespoon baking powder
  • ½ teaspoon salt
  • 1 stick salted butter very cold and cut into tiny pieces
  • 8 tablespoon heavy cream divided
  • 1 egg large
  • 12- ounces fresh blueberries
  • Zest of 1 lemon

Glaze:

  • 1 cup icing sugar
  • 2 tablespoon heavy cream or more if desired
  • 1 tablespoon lemon juice or more if desired
Get Recipe Ingredients

Instructions
 

  • Preheat oven to 400F and line a large baking sheet with parchment paper and set aside.
  • In a large mixing bowl make your flour mixture by whisking all-purpose flour, granulated sugar, salt and baking powder.
  • Add butter into dry ingredients and using your fingers or a pastry cutter, work in until it resembles a coarse meal. Set aside.
  • Whisk 6 tablespoons heavy cream and egg in a small bowl, then pour it into the flour mixture. Mix just until combined.
  • Add blueberries and using a rubber spatula gently fold them into the dough. Don’t worry if some of the berries break up a bit.
  • On a clean, lightly floured work surface, transfer the scone dough and knead it around until the dough is workable and stays together. Shape the dough into a circle that is about 1 inch thick.
  • Cut the dough into 8-10 wedges and carefully transfer scones to the prepared cookie sheet, placing them about 1 ½ inches apart. I find a bench scraper helpful to move them to the baking sheet.
  • Lightly brush unbaked scones with the leftover 2 tablespoons of heavy cream.
  • Bake for 16-20 minutes or until light golden brown.
  • Allow scones to cool on the baking sheet for about 10 minutes before transferring them to a cooling rack to add the glaze.
  • In a small bowl whisk together powdered sugar, heavy cream and lemon juice, adding more liquid as needed for desired consistency and flavor.
  • Drizzle glaze on the top of the scones and enjoy.

Notes

  • Very cold butter ensures the flaky texture you want in tender scones. If the butter is in smaller pieces, then you do not have to work it as much, which keeps it colder. If it starts to soften, chill the dough before baking for at least 30 minutes. Sometimes, I will even do 2 hours.
  • Mix the dough until just combined to avoid tough scones.
  • We recommend using fresh blueberries as they hold their shape better, but frozen blueberries can be used if added straight from the freezer.
  • A light brush of heavy cream on top helps to create a golden, slightly crisp exterior.

Nutrition

Calories: 318kcalCarbohydrates: 58gProtein: 5gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 42mgSodium: 240mgPotassium: 94mgFiber: 2gSugar: 32gVitamin A: 332IUVitamin C: 5mgCalcium: 67mgIron: 2mg
Keyword 30-Minute Dessert, Blueberry, Desserts, Honey Glaze, Lemon, Scones
Tried this recipe?Tag us @myradkitchen or tag #MRKrecipes!

We would be so grateful for you to leave us a rating and review on any recipes you try. If you make any alterations, let us know how they turned out.

Lemon Blueberry Scones Recipe on Parchment Paper with drizzled glaze

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Comments

  1. Joanne says

    April 12, 2025 at 9:53 pm

    5 stars
    Great recipe

    Reply
    • Eva Filer says

      April 13, 2025 at 8:27 am

      Happy you liked it.

      Reply
  2. Joanne says

    April 10, 2025 at 11:18 am

    5 stars
    This recipe is delicious.

    Reply
    • Eva Filer says

      April 10, 2025 at 12:49 pm

      So glad you enjoyed it!

      Reply
  3. Rick says

    April 09, 2025 at 10:38 pm

    5 stars
    Yummy, I really enjoyed these. Blueberry is my favourite fruit. Looking forward to my next batch. Thanks

    Reply
    • Eva Filer says

      April 09, 2025 at 11:00 pm

      That is great to hear! Thanks for letting us know.

      Reply
  4. Risa says

    April 06, 2025 at 11:56 pm

    5 stars
    I love all things lemon and blueberry. These look delicious, can't wait to try them!

    Reply
    • Eva Filer says

      April 07, 2025 at 2:58 pm

      Then you will love these! Keep us posted.

      Reply
  5. Tina says

    April 06, 2025 at 4:08 pm

    5 stars
    You had me at lemon blueberry! Love these! Perfect for my next brunch!

    Reply
    • Eva Filer says

      April 06, 2025 at 8:06 pm

      I hope you love them as much as we do.

      Reply
  6. Eva Filer says

    April 06, 2025 at 12:31 pm

    5 stars
    I love the subtle lemon flavor with the burst of tart blueberries all rolled into a lightly sweet scone! It is the perfect balance.

    Reply
  7. Abi says

    April 06, 2025 at 9:08 am

    5 stars
    Amazing recipe! All I want is a perfect tea to enjoy this delicious scones!

    Reply
    • Eva Filer says

      April 06, 2025 at 11:33 am

      That sounds wonderful - thanks for the review, Abi.

      Reply

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Eva Filer and son Radcliffe of My Rad Kitchen

Hey, I'm Eva! Mama to Radcliffe and married to my high school sweetheart.

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