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.
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!
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.
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.
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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.
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?Yes! Add them straight from the freezer to prevent adding any unnecessary extra moisture to your dough.
The key is to not overmix or use warm butter in your dough. Keep your ingredients cold, and mix them gently.
Add extra lemon zest to the dough and lemon juice to your glaze, if desired.
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Check out some more of our recipes you will want to try!
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Lemon Blueberry Scones Recipe
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
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
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.
Joanne says
Great recipe
Eva Filer says
Happy you liked it.
Joanne says
This recipe is delicious.
Eva Filer says
So glad you enjoyed it!
Rick says
Yummy, I really enjoyed these. Blueberry is my favourite fruit. Looking forward to my next batch. Thanks
Eva Filer says
That is great to hear! Thanks for letting us know.
Risa says
I love all things lemon and blueberry. These look delicious, can't wait to try them!
Eva Filer says
Then you will love these! Keep us posted.
Tina says
You had me at lemon blueberry! Love these! Perfect for my next brunch!
Eva Filer says
I hope you love them as much as we do.
Eva Filer says
I love the subtle lemon flavor with the burst of tart blueberries all rolled into a lightly sweet scone! It is the perfect balance.
Abi says
Amazing recipe! All I want is a perfect tea to enjoy this delicious scones!
Eva Filer says
That sounds wonderful - thanks for the review, Abi.