Lemon Blueberry Scones
These Lemon Blueberry Scones are easy to make, incredibly soft and tender, and topped with a sweet lemon glaze. Perfect for breakfast or brunch!
Have you ever made scones? I used to think that scones were dry and bland, but after learning how to make them I realized that they’re actually soft, tender, and delicious. In fact, these scones literally melt in your mouth!
These Lemon Blueberry Scones were one of the first scone recipes that I posted on my blog back in 2016. While they have always been delicious, I wanted to update the recipe to make it even better and include some step photos so you can see exactly how to make these scones.
This recipe also makes a great base for other scones. You can leave out the lemon zest or swap it with something else like orange zest. You can even change out the blueberries for another fruit and switch up the glaze to really make these your own!
Ingredients for This Recipe
This is such an easy lemon blueberry scone recipe, and the lemon glaze on top adds a delightfully zingy flavor. Here’s what you’ll need for this recipe:
- All-Purpose Flour: When measuring your flour, make sure to use the spoon and level method. Too much flour in your scones can create a crumbly dough and make it difficult to work together.
- Sugar: These scones are lightly sweetened with granulated sugar since they’re also topped with a lemon glaze.
- Baking Powder & Salt: There’s one tablespoon of baking powder in this recipe and I promise it’s not a typo! The baking powder helps the scones rise nice and tall.
- Butter: Always use unsalted butter in baked goods. For this recipe, the butter needs to be cold before being cut into the flour. This will create pockets of steam as the scones bake and will make them super flaky.
- Heavy Whipping Cream: I find that the extra fat in heavy whipping cream really creates a soft, tender scone. You can probably swap out the heavy whipping cream with some half and half or whole milk, just keep in mind that the dough may be a little stickier to work with if you do.
- Egg & Vanilla: You’ll be using one large egg for a richer flavor and some pure vanilla extract.
- Blueberries: I prefer using fresh blueberries in this recipe, but I imagine frozen berries would work too.
- Lemon zest & juice: Lemon zest flavors the scones, while lemon juice is mixed with a little powdered sugar to create the glaze.
How to Make Lemon Blueberry Scones
To make these scones with lemon glaze, you’ll start out by whisking together your dry ingredients. Once you’ve mixed together the dry ingredients, you’ll cut in some cold butter until you see small pea-sized crumbs.
Why cold butter? You want cold pieces of butter in the dough when you put it in the oven because as the butter melts it creates steam pockets which help the scones rise taller and keep them soft and tender. Trust me here! The colder the butter in your dough the better.
At this point, I also suggest gently stirring in the lemon zest and fresh blueberries before you add the wet ingredients.
Then, you’ll whisk together the wet ingredients in a separate bowl.
Once you’ve fully whisked together the wet ingredients, you’ll pour it into the dry ingredients and carefully work the dough together. The dough may be a little crumbly at this point, but this is okay.
You’ll turn the dough out on a lightly floured surface and work it together with your hands, then pat it down into a circle that’s about 1-inch thick.
Then, just cut the dough into eight equal sized triangles and place them on a baking sheet lined with parchment paper. I also like to brush the tops of each scone with a little heavy whipping cream. This step isn’t necessary but it creates a shiny, beautiful, golden brown top on the scones that I really love.
Once you’ve placed the blueberry lemon scones on the baking sheet, bake them until they’re lightly golden brown on top and cooked all the way through.
Next up is the sweet lemon glaze! You can leave the glaze off of the scones, but it adds some extra sweetness to them. I used lemon juice in the glaze to add more flavor, but feel free to swap out the lemon juice for some milk if you prefer.
Storage Instructions
Scones are best served the same day they are baked. You may store leftover scones in an airtight container at room temperature for up to three days
Baking Tips
- When measuring your flour, avoid scooping it from the container. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
- It’s best to use cold ingredients for these scones since you want the butter in the dough to be cold. If you feel that the dough is a little too warm after you’ve worked it together and cut it out, you can place it on your baking sheet and in the freezer for about 5-10 minutes before putting them in the oven.
- The lemon glaze for the scones is optional, but it adds so much fresh flavor!
More Homemade Scone Recipes to Try!
Lemon Blueberry Scones
Ingredients
Lemon Blueberry Scones:
- 2 cups (250 grams) all-purpose flour (spooned & leveled)
- 1/3 cup (65 grams) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons (85 grams) cold unsalted butter , cubed into small pieces
- 1 cup (145 grams) fresh blueberries
- 1 tablespoon fresh lemon zest
- 1/2 cup (120 ml) cold heavy whipping cream , plus a little extra for the tops of the scones
- 1 large egg
- 1 teaspoon pure vanilla extract
Lemon Glaze:
- 1 cup (120 grams) powdered sugar
- 1.5-2 tablespoons (23-30 ml) fresh lemon juice (add more as needed)
Instructions
To make the scones:
- Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined. Add the cubed butter and cut it into the dry ingredients with a pastry blender or a fork until you have small pea-sized crumbs. Gently stir in the blueberries and lemon zest.
- In a separate bowl, whisk together the heavy whipping cream, egg, and vanilla extract until fully combined. Pour the mixture into the dry ingredients and gently fold until just combined, making sure not to over mix the dough.
- Scoop the dough out onto a lightly floured surface and form it into a ball, then flatten it into a circle about 1-inch thick. Cut the dough into 8 equal sized triangles. Place each triangle on the baking sheet, leaving a little room between each one. Gently brush the top of each scone with a little bit of heavy whipping cream.
- Bake at 400°F for 20-25 minutes or until lightly golden brown. Remove from the oven and allow to cool on the baking sheet for about 10 minutes.
To make the glaze:
- Add the powdered sugar and the fresh lemon juice to a mixing bowl and mix together until well combined. If the glaze is too thick, add a little more lemon juice to thin it out. If the glaze is too thin, add a little more powdered sugar to thicken it up a bit.
- Top the scones with the glaze, serve, and enjoy!
I used to always think of scones as crumbly and dry too, until I started making my own. Now I’m hooked! These lemon blueberry ones sound so good, Danielle! Such a great breakfast or dessert!
Thank you, Gayle!
These scones look delicious! I love the lemon and blueberry combo and I can’t wait to check out your other lemon and blueberry desserts 🙂
These scones look just perfect, Danielle! Interesting that rock hard butter is really important in getting these right. When I make scones I usually just use room-temperature butter, but I will need to try your method and see the difference! I also love the blueberry/lemon combination you’ve got going on here. Heavenly!! 🙂
Thank you, Lisa! I love to use cold butter because when it melts it creates little steam pockets in the scones and they’re soft and light inside. Definitely give it a try if you get a chance! I’m sure yours are just as delicious, if not more! 🙂
I definitely don’t make scones as often as I should! First up should be these ones – they look perfect Danielle!
I don’t either, but they’re so worth it and easy! Thanks, Alyssa 🙂
Lemon and blueberry is one of the BEST combos in my opinion! These scones would be perfect for a Mother’s Day brunch!
These look insanely delish! I love blueberry scones. Definitely need to remember to try them with lemon.
I need to make scones more often! These look amazing! Love the texture and flavors! Pinning of course!
Thank you, Mira!
Homemade scones put store-bought ones to SHAME! These look absolutely amazing, love blueberries and lemon, and that glaze looks so inviting!!
They really do put the store-bought ones to shame! Thank you, Denise!
Scones can be so hit or miss for me, I often have to add jam, but these ones look just perfect! I love the lemon and blueberry combo – my fave!
Same here, Aimee. Thank you!
Hi my name is Lily . I am 9 years old and I love to bake. I absolutely love all of your recipes. I always go to your website anytime I want to bake something. Your lemon blueberry scones are my favorite. I love them and so does my family!
Thank you, Lily! So happy to hear that and glad to hear that you and your family enjoy these scones 🙂
Amazing scones. Everybody loves them! They always say that they are super moist on the inside and nothing compares to them. And they always want me to share the recipe. Thanks!
So glad everyone enjoyed the scones, Joanie! 🙂
We absolutely love these! I made them and shared them with my mom. She went crazy for them and shared them with everybody she knows. Everybody loved them as well. Wonderful recipe. Thank you for sharing. 🙂
So glad everyone liked the scones, Michelle!
My kids loooooove it when I make scones – especially chocolate chip ones! The recipe I gave calls for sour cream, but I’m really looking forward to making these with whipping cream! Thanks for posting!
Hope you enjoy the scones, Christie!
Hi. Can I use almond milk instead of cream?
You can, but almond milk is much thinner so the dough will likely be stickier. Also, heavy whipping cream has more fat it in so the scones won’t be quite as good.
Would frozen blueberries work too?
Yes, that would be fine.
Can I replace berries with fruit cake mix or glazed cherries
Yes, that would be fine.
Hi Danielle. Do you think I could use this same recipe but make cranberry orange instead of blueberry lemon? I have cranberries I need to use. Just wanted your opinion. I have made your strawberry scone recipe and it was amazing. Looking for another.
Thanks,
Lisa
Yes, that would be fine! I have a cranberry orange variation in this post too.
I’ve made scones before, but never this flavor combination. They turned out beautifully, I wouldn’t change a thing about this recipe. Thanks for sharing!
So happy with how these turned out. I didn’t have cream so I substituted goat kefir instead. I grated the butter instead of cutting it into cubes. I got another tip: after you have made the scones put them in the frig for about 1/2 hour before you put them in the oven. Cold scones hot oven. Also I used my airfryer oven. I will make them again.
My scone dough is overly sticky and I’m not sure what I did wrong. A possibility is that I put the dry ingredients into the wet ingredients instead of Vice Versa, but I’m still not sure? The scones are in the oven right now so I’ll see how they came out, but the raw dough is delish!
Did the blueberries happen to release some of their juice into the dough? If so, that may be what caused it to turn out sticky.
This was my first attempt at making scones and they were absolutely delicious!! Light, flaky and moist! The cold butter is definitely the right trick here… printing out this recipe and it’s going into the keepsake folder. Thank you!!