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Lemon Blueberry Scones

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These lemon blueberry scones are flaky, tender and super scrumptious! Neither hard nor dry, they have the perfect crumb! Lightly drizzled with a vanilla glaze, they’re irresistible! Make a beautiful batch in under 30 minutes!

Five blueberry scones with vanilla glaze on a marble board with lemon slices.

WHAT ARE SCONES?

Scones are cousins to biscuits and muffins! Some are tall, triangular and sturdy. Others are flat and wide. Some are round or have fluted edges. In general, there are two types of scones: mildly sweet, and deeply savory.

  • DESSERT SCONES like these lemon blueberry scones, often have add-ins like fruit, chocolate, or nuts. They’re often brushed with cream and sprinkled with sparkling sugar, or gently drizzled with glaze.
  • SAVORY SCONES have hearty add-ins like bacon and cheddar cheese; gruyere, onions, and mushrooms; or Asiago cheese and sun dried tomatoes.

Scones are very versatile! Enjoy them for breakfast, brunch, tea time, snack time, and lunch. Mix things up by trying new recipes, like these ultra-popular CARROT CAKE SCONES.

Four scones on a marble serving board with lemon slices and a small jar of vanilla glaze.

NOTE: This recipe was originally published on March 31, 2016. The images have been updated, but this scrumptious recipe remains the same!

INGREDIENTS FOR LEMON BLUEBERRY SCONES

  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Sea salt
  • Lemon zest
  • Cube of butter, frozen
  • Heavy whipping cream
  • Egg
  • Vanilla extract
  • Fresh blueberries
  • OPTIONAL GLAZE: Powdered sugar, vanilla, lemon juice

Ingredients for making blueberry scones, along with gold measuring spoons and a dough whisk.

HOW TO MAKE SCONES

Making a fresh batch of lemon blueberry scones is very easy! Here’s how to do it, step by step:

  • STEP 1: Add flour, baking powder, sugar, salt and lemon zest to a large bowl. Mix the ingredients together with a whisk or spatula.

Flour, sugar, baking powder, salt and lemon zest in a clear glass mixing bowl with spatula.

  • STEP 2: Grate the frozen butter on a metal cheese grater.

Grated frozen cheese on a green plate next to a metal cheese grater.

  • STEP 3: Add the grated butter to the mixing bowl.
  • STEP 4: Using pastry blender or dough whisk, cut the butter into the flour mixture until it looks like coarse meal.
  • STEP 5: In a small bowl, whisk together heavy cream, egg and vanilla.
  • STEP 6: Add wet ingredients to dry ingredients. Mix well using a dough whisk or wooden spoon until a stiff dough forms. The dough will be slightly moist.

Four images showing the recipe steps for making blueberry scones.

BLUEBERRY SCONE RECIPE

Continue with these easy step-by-step directions for making blueberry scones:

  • STEP 7: Gently fold blueberries into the stiff dough. Use your clean (floured) hands or a spatula. Do your best – try not to squish the fruit!
  • STEP 8: With lightly-floured hands, gather dough into a ball. Transfer dough to a marble pastry board or wooden cutting board.
  • STEP 9: Flatten the dough. Shape it into a disk that’s approximately 8 inches across.
  • STEP 10: With a bench scraper or sharp kitchen knife, cut the disk into 8 wedges.

Four images showing recipe steps for making blueberry scones.

BEST SCONE RECIPE

  • Adjust oven rack to the center position.
  • Preheat oven to 375 degrees F.

A disk of dough on a marble board cut into 8 scones with a bench scraper.

  • Transfer the scones to a lined baking sheet. Leave enough room between the pieces.

Eight unbaked lemon blueberry scones on a baking tray lined with an orange silicone baking mat.

  • Bake blueberry scones for 16-17 minutes, or until just slightly golden. Don’t over-bake them!
  • Remove baking tray from oven. Allow scones to cool for about 5 minutes before serving.
  • If desired, whisk up an easy vanilla glaze: confectioners sugar, vanilla and lemon juice. Drizzle the glaze over the top of each scone!

Five lemon blueberry scones on a marble board with a small jar of vanilla glaze.

ARE SCONES THE SAME AS BISCUITS?

While the ingredients for scones are very similar to that of biscuits – flour, leavener, sugar, salt, dairy and fat – there’s one big exception: scones contain eggs and biscuits do not!

EXPERT TIPS FOR THE BEST SCONES

  • HOW TO MAKE FLAKY SCONES: When making this recipe, the butter, milk and eggs must all be very cold! Cold fat is essential for making flaky scones. If time allows, place the tray of unbaked scones in the freezer for 25-30 minutes before baking. The chilled fat will help produce a batch of nice flaky scones!
  • HOW FREEZING BUTTER MAKES A FLAKIER DOUGH: Adding delicate little flakes of frozen, grated butter to the flour mixture, makes it fast and easy to cut the butter into the dry ingredients.Those light wispy flakes of butter also create dozens of tiny little pockets that allow the dough to puff up while baking. This easy expert tip produces insanely flaky scones!
  • CAN LOW-FAT DAIRY BE SUBSTITUTED FOR HEAVY CREAM? Always use heavy cream for this recipe. If you use a lower-fat dairy option as a substitute, there won’t be enough fat to produce soft tender scones. The result will be disappointing!

A Dutch dough whisk in a glass mixing bowl with wet and dry ingredients for scones.

  • HOW TO PREVENT SCONES FROM BECOMING TOUGH: When combining the wet and dry ingredients, don’t over-mix the dough! If you do, the scones will be tough. When baking the scones, remove them from the oven when they become just a tad lightly brown. Over-baked scones will be hard and dry.
  • HOW TO PREVENT SOGGY SCONES: Make sure your washed fruit is completely dry before adding it to the dough. If needed, lightly dust the blueberries with a little bit of flour before adding them to the mixing bowl. Try not to squish the juicy berries when gently incorporating them into the dough.
  • HOW TO MAKE SOFT-SIDED BLUEBERRY SCONES: Place scones very close together on the baking tray, or transfer the entire (sliced) disk of dough onto to your cookie sheet as one piece. Because the circle of dough has been pre-sliced it will be easy to separate the scone wedges once they’ve been baked.
  • WHAT TO SERVE WITH BLUEBERRY SCONES: It’s delightful to serve warm scones with clotted butter, preserves, or lemon curd. Enjoy them with a cup of coffee, tea, milk, or hot chocolate. When preparing a tea party, serve them along with a tiered tray of finger sandwiches.

KITCHEN TOOLS FOR SCONES

These helpful kitchen tools are ideal for making scones:

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Gold Line: Sprinkles of Inspiration | confettiandbliss.com

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Five blueberry scones with vanilla glaze on a marble board with lemon slices.

Lemon Blueberry Scones


  • Author: Denay DeGuzman
  • Prep Time: 12 Minutes
  • Cook Time: 16 Minutes
  • Total Time: 28 Minutes
  • Yield: 8 Scones 1x

Description

This is the best recipe for blueberry scones! They’re tender, flaky and super scrumptious. The addition of lemon zest in the dough, and the optional vanilla glaze bring these delicious baked goods to the next level!


Scale

Ingredients

LEMON BLUEBERRY SCONES

  • 2 cups all-purpose flour (plus extra for dusting)
  • 1/3 cup granulated sugar
  • 21/2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • Zest of one large lemon
  • 1 stick butter (8 tablespoons), frozen
  • 1/2 cup heavy whipping cream, very cold
  • 1 large egg, very cold
  • 2 teaspoons vanilla extract
  • 3/4 cup fresh blueberries, rinsed and very well dried

OPTIONAL: VANILLA GLAZE

  •  1 cup powdered sugar (confectioners sugar)
  • 2 tablespoons vanilla extract
  • 1 tablespoon lemon juice

Instructions

LEMON BLUEBERRY SCONES

  1. Adjust oven rack to the center position. Preheat oven to 375 degrees F.
  2. In a large bowl, mix flour, sugar, baking powder, salt, and lemon zest.
  3. Grate the frozen butter. Add it to the mixing bowl. Use either a pastry cutter or a Danish dough whisk to cut the wispy flakes of butter into the dry ingredients. The mixture should resemble coarse meal.
  4. In a small bowl, whisk together the heavy cream, egg and vanilla. Add this wet mixture to the dry ingredients. Gently mix until everything comes together nicely. The dough will be thick and slightly sticky. Don’t over-mix!
  5. Add the blueberries (make sure they are completely dry, no moisture!) to the dough. Flour your clean hands. Gently, slowly, carefully fold the blueberries into the dough, trying your best not to pop them. An excessive amount of popped blueberries will cause the scones to become soggy.
  6. Form the dough into a ball. Transfer it to a lightly-floured board. Gently pat down and shape the dough into an 8-inch wide disk. With a lightly-floured bench scraper (or a large, very sharp kitchen knife), cut the disk into 8 even pieces. Place the wedges on a lined baking tray. Leave enough space between each.
  7. Bake for 16-18 minutes. Remove the scones from the oven as soon as they become just barely golden! Don’t over-bake them or they’ll become hard and dry. Allow the scones to cool on the baking tray for 5 minutes before glazing and serving.

OPTIONAL: VANILLA GLAZE

  1. Whisk together: powdered sugar, lemon juice, vanilla
  2. With a small spoon, drizzle the glaze over the top of each warm scone.

Notes

EXPERT TIPS FOR THE BEST SCONES

    • HOW TO MAKE FLAKY SCONES: The butter, milk and eggs must all be very cold! Cold fat is essential for making flaky scones. If time allows, place the tray of unbaked scones in the freezer for 25-30 minutes before baking. The chilled fat will help produce a batch of nice flaky scones!
    • HOW FREEZING BUTTER MAKES A FLAKIER DOUGH: Adding delicate flakes of frozen, grated butter to the flour mixture makes it fast and easy to cut the butter into the dry ingredients. Those light wispy flakes also create dozens of tiny pockets that allow the dough to puff up while baking. This easy expert tip produces insanely flaky scones!
    • CAN LOW-FAT DAIRY BE SUBSTITUTED FOR HEAVY CREAM? Always use heavy cream. If you use a lower-fat dairy option as a substitute, there won’t be enough fat to produce soft tender scones. The result will be disappointing!
    • HOW TO PREVENT SCONES FROM BECOMING TOUGH: When combining the wet and dry ingredients, don’t over-mix the dough! When baking the scones, remove them from the oven when they become just a tad lightly brown. Over-baked scones will be hard and dry.
    • HOW TO PREVENT SOGGY SCONES: Make sure your washed fruit is completely dry before adding it to the dough.
    • HOW TO MAKE SOFT-SIDED BLUEBERRY SCONES: Place scones very close together on the baking tray, or transfer the entire (sliced) disk of dough onto to your cookie sheet as one piece.
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: scones, blueberry scones, lemon blueberry scones

Gold Line: Sprinkles of Inspiration | confettiandbliss.com

SCONE RECIPE > JOIN THE CONVERSATION

Do you love blueberry scones? What do you think about this easy scone recipe? Join the conversation in the comments below!

42 thoughts on “Lemon Blueberry Scones”

  1. This brings a whole new meaning to my daughter and I’s blueberry dates. We eat blueberries in the mornings together and call it a date because we are the only two who eat them!

  2. I haven’t tasted scones before, it’s not that popular here. I am now so curious of the taste because it looks so good!

  3. Looks so delicious and yummy thanks for sharing this great recipe, Kids definitely love this for sure.

  4. These look delicious! We do not do big breakfasts during the week but have started slowing down our morning routines on weekends to have a nicer breakfast. This is something I want to make for sure!

  5. Scones? Oh wow! Sounds interesting. It really looks so tasty! It would be great if I will prepare this for snack time.

  6. I love scones. These would be perfect to bake and eat on a warm Sunday morning with my family. It is such a perfect flavour combo!

  7. I just love scones. It’s been ages since I’ve had one, so I need to make these. What a delicious combo. I’m a huge fan of blueberries and lemon.

  8. I feel like running to the grocery store to make this. My kiddos are home this week for Spring Break and I know they would love this.

  9. Those scones look amazing. I have not seen fresh blueberries but when they come out I will try this recipe and scones are good at any meal.

  10. i admit ive always been nervous to make scones but this recipe looks SO ummy and easy to do! might be adding it to make this weekend!

  11. Thanks for sharing the recipe, it was delicious. We tried it last weekend with my daughter, and the result was incredible. They didn’t look as good as yours, but they were delicious.

  12. They look so beautiful and colorful!!!!! And with the blueberries and other fruit – I bet these are good – I pinned this recipe for later…. and I, too, just love love the smell of citrus! (When buying home candles my favorites are always lemon and citrus)!

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