My kitchen smells like a bakery every time I make this Lemon Blueberry Scones recipe.
Bright lemon zest and juicy blueberries turn a basic weekend breakfast into something worth waking up for.
I started making these scones years ago when I had a carton of blueberries about to turn and half a lemon sitting in the fridge.
One batch later, they became a permanent fixture in my weekend baking rotation.
These scones are tender on the inside with a craggy, golden top that catches just enough sugar to crunch. A quick lemon glaze on top ties the whole thing together.
You do not need any advanced baking skills to pull this off. Just cold butter, a light hand, and about 40 minutes from start to finish.
If you love the citrus side of this recipe, you will also want to try my lemon scones for a simpler, single flavor version.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 18 minutes |
| Total Time | 38 minutes |
| Servings | 8 scones |
| Difficulty Level | Easy |
Why You’ll Love This Lemon Blueberry Scones Recipe
Homemade scones taste nothing like the dry, sandy version from a coffee shop counter.
This lemon blueberry scones recipe delivers a soft, buttery crumb every single time.
- Ready in under 40 minutes with no mixer required
- Bursting with juicy blueberries and bright lemon flavor in every bite
- Freezer friendly, so you can bake a fresh batch anytime
- Made with simple pantry staples and no hard to find ingredients
- Finished with a sweet lemon glaze that makes them bakery worthy
Another favorite: Blueberry Scones Recipe
Ingredients
This recipe uses simple, easy to find ingredients that come together into a rich, buttery scone dough studded with fresh fruit.
Measure the flour carefully and keep your butter cold for the best results.
- 2 1/2 cups all purpose flour
- 1/2 cup granulated sugar, plus extra for topping
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, very cold and cubed
- 1 cup fresh blueberries
- 1 tablespoon lemon zest
- 3/4 cup cold heavy cream, plus extra for brushing
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Turbinado sugar, for sprinkling on top
- 1 cup powdered sugar, for the glaze
- 2 to 3 tablespoons fresh lemon juice, for the glaze
I learned this lemon and cream base while developing my lemon blueberry bread, and it works just as well folded into a scone dough.
Kitchen Equipment Needed
A short list of basic baking tools makes this recipe simple to pull together. None of these are specialty items you would only use once.
- Large mixing bowl
- Pastry cutter
- Bench scraper
- Half sheet baking pan
- Parchment paper
- Microplane zester
- Digital kitchen scale
- Silicone pastry brush
- Wire cooling rack
- Sharp chef’s knife or bench knife for cutting wedges
Read Also: Lemon Blueberry Cookies
Recommended Products for This Recipe
These are a few products I personally use and recommend after making this lemon blueberry scones recipe more times than I can count.
None of these are required, but they make the process smoother and the results more consistent.
1. Microplane Zester
A sharp, fine zester lifts just the fragrant lemon oil from the peel without any of the bitter white pith underneath.
It makes a noticeable difference in how bright and fresh the lemon flavor tastes in the finished scone.
2. Half Sheet Baking Pan
A heavy, warp resistant pan bakes scones evenly so the bottoms do not scorch before the centers finish.
I have used the same pan for years and it still bakes as evenly as the day I bought it.
3. Wild Maine Blueberries
Small wild blueberries hold their shape better than the large cultivated kind and distribute more evenly through the dough.
They also tend to bleed less color into the crumb, which keeps the scones looking bakery fresh.
4. Glass Mixing Bowl Set
A nesting set of glass bowls is handy for keeping your dry ingredients, wet ingredients, and glaze separate while you work.
Glass also stays cooler than plastic, which helps when you are trying to keep the butter cold.
This pairs beautifully with the technique I use for my strawberry lemon poppy seed scones, which relies on the same cold butter method.
Step-by-Step Instructions: How to Make Lemon Blueberry Scones
1. Prep your station and dry ingredients
- Preheat your oven to 400 degrees Fahrenheit and line a half sheet baking pan with parchment paper.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- Set the bowl aside and grab your cold butter from the refrigerator right before you need it.
2. Cut the cold butter into the flour
- Cube the cold butter into small pieces and add it to the flour mixture.
- Use a pastry cutter, or two forks, to work the butter into the flour until the mixture looks like coarse crumbs with some pea sized pieces of butter remaining.
- Keep the mixture moving quickly so the butter does not soften from the warmth of your hands.
3. Add the blueberries and lemon zest
- Gently fold the fresh blueberries and lemon zest into the flour and butter mixture.
- Toss lightly so the blueberries get a light coating of flour, which helps keep them from sinking or bursting too early.
4. Mix the wet ingredients
- In a separate bowl, whisk together the cold heavy cream, egg, fresh lemon juice, and vanilla extract until smooth.
- Pour the wet ingredients into the flour mixture.
5. Bring the dough together
- Use a rubber spatula or your hands to gently fold the wet and dry ingredients together just until a shaggy dough forms.
- Avoid overmixing, since too much handling develops gluten and leads to tough, dense scones instead of a tender crumb.
- Turn the dough out onto a lightly floured surface.
6. Shape and cut the scones
- Pat the dough into a circle about 8 inches wide and 1 inch thick.
- Use a sharp knife or bench scraper to cut the circle into 8 even wedges, like slicing a pizza.
- Transfer the wedges to the prepared baking pan, spacing them about 2 inches apart.
7. Add the finishing touches and bake
- Brush the top of each scone lightly with extra heavy cream using a silicone pastry brush.
- Sprinkle the tops generously with turbinado sugar for a crisp, sparkling crust.
- Bake for 16 to 18 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean.
8. Cool and glaze
- Let the scones cool on the pan for 5 minutes, then transfer them to a wire cooling rack.
- Whisk together the powdered sugar and fresh lemon juice until smooth to make the glaze.
- Once the scones have cooled to just warm, drizzle the lemon glaze generously over the top before serving.
You might also enjoy: Raspberry Scones Recipe
Tips for The Best Lemon Blueberry Scones
A few small details separate a good batch of scones from a great one. These tips come from years of trial and error in my own kitchen.
- Keep every ingredient cold, including the flour if your kitchen runs warm
- Grate frozen butter instead of cubing it for an even faster, flakier result
- Do not overwork the dough once the wet and dry ingredients meet
- Chill the shaped wedges for 15 minutes before baking for taller, less spread out scones
- Use fresh blueberries when they are in season for the best texture and flavor
I picked up this cold ingredient trick while testing my white chocolate raspberry scones, and it works just as well here.
Serving Suggestions
These scones are best served slightly warm, right after the glaze has set. They also make a lovely centerpiece for a weekend brunch spread.
- Pair with a hot cup of coffee or a pot of black tea
- Serve alongside fresh whipped cream and extra berries for a shortcake style plate
- Add a small dish of lemon curd for dipping
- Set out a platter with fresh fruit and yogurt for a full brunch spread
- Wrap individually for an easy grab and go breakfast
Another favorite: Chocolate Chip Scones
Variations of Lemon Blueberry Scones
Once you have the base recipe down, it is easy to swap in different flavors depending on what you have on hand or what is in season.
- Swap blueberries for raspberries or blackberries for a different berry profile
- Add 1/2 cup of white chocolate chips for a sweeter, richer scone
- Use orange zest and juice instead of lemon for a citrus twist
- Stir in 1/2 teaspoon of almond extract along with the vanilla for a bakery style flavor
- Top with a simple sugar glaze instead of lemon glaze for a milder finish
The same cold butter method works wonderfully in my apple cinnamon scones too.
Storage and Reheating
Lemon blueberry scones are best enjoyed the day they are baked, but they hold up well for several days when stored properly. A few minutes in the oven brings back that fresh baked texture.
- Store cooled, unglazed scones in an airtight container at room temperature for up to 2 days
- Refrigerate glazed scones in an airtight container for up to 4 days
- Freeze unglazed, unbaked scone wedges on a tray, then transfer to a freezer bag for up to 3 months
- Reheat in a 300 degree Fahrenheit oven for 8 to 10 minutes to restore the crisp exterior
- Avoid microwaving if possible, since it tends to make the crust soft and chewy
Read Also: Peach Scones Recipe
Nutritional Facts
These values are estimates for one glazed scone and will vary depending on the exact ingredients and portion sizes you use.
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 60mg
- Sodium: 220mg
- Total Carbohydrates: 44g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 5g
This flavor combination also shows up in my chai scones with maple chai glaze, if you are curious how the numbers compare.
Health Benefits of Key Ingredients
While these scones are a treat, a few of the ingredients bring some genuine nutritional value along for the ride.
Fresh fruit and dairy contribute more than just flavor here.
- Blueberries are rich in antioxidants and vitamin C
- Lemon juice and zest provide vitamin C and a bright dose of flavonoids
- Eggs contribute protein along with vitamin D and choline
- Butter and cream supply fat soluble vitamins like A and D
- Whole grain flour can be swapped in for added fiber if you prefer
Another favorite: Cheese Scones Recipe
FAQs About Lemon Blueberry Scones
1. Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well in this recipe.
Toss them into the flour mixture while they are still frozen and avoid thawing them first, since thawed berries release extra moisture and juice that can turn the dough purple and gummy.
2. Why did my scones turn out dry or crumbly?
Dry scones usually mean the dough was overmixed or too much flour was added during shaping.
Measure your flour carefully, handle the dough gently, and stop mixing as soon as it comes together.
3. Can I make the dough ahead of time?
You can shape the wedges and refrigerate them overnight on a covered tray, then bake straight from the fridge in the morning.
This also helps the scones hold their shape and rise a little taller in the oven.
4. What is the best way to keep the butter cold enough?
Cube the butter and place it back in the freezer for 10 minutes before you start mixing.
Working quickly and using a pastry cutter instead of your warm hands also helps keep everything cold.
5. Can I freeze lemon blueberry scones?
Yes, both baked and unbaked scones freeze well.
Freeze unbaked wedges on a tray before bagging them, or wrap baked and cooled scones tightly and freeze for up to 3 months.
I picked up this freezing trick while working on my ham and cheese scones, and it applies just as well to sweet versions like this one.
Lemon Blueberry Scones
Ingredients
- 2 1/2 cups all purpose flour about 300g
- 1/2 cup granulated sugar 100g, plus extra for topping
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter 113g, very cold and cubed
- 1 cup fresh blueberries about 145g
- 1 tablespoon lemon zest about 1 lemon
- 3/4 cup cold heavy cream 180ml, plus extra for brushing
- 1 large egg
- 2 tablespoons fresh lemon juice about 1 lemon
- 1 teaspoon vanilla extract
- Turbinado sugar for sprinkling on top
- 1 cup powdered sugar about 120g, for the glaze
- 2 to 3 tablespoons fresh lemon juice for the glaze
Equipment
- Large mixing bowl
- Pastry cutter or two forks
- Bench scraper
- Half sheet baking pan
- Parchment paper
- Microplane zester
- Digital kitchen scale optional
- Silicone pastry brush
- Wire cooling rack
- Sharp chef’s knife or bench knife for cutting wedges
Method
- Preheat oven to 400°F and line a half sheet baking pan with parchment paper.
- Whisk together flour, granulated sugar, baking powder, baking soda, and salt in a large bowl until combined.
- Cut cold cubed butter into flour mixture using pastry cutter until it looks like coarse crumbs with pea-sized butter pieces remaining.
- Gently fold blueberries and lemon zest into the flour mixture, tossing lightly to coat the berries.
- Whisk together heavy cream, egg, lemon juice, and vanilla in a separate bowl until smooth.
- Pour wet into dry and fold gently with a spatula just until a shaggy dough forms. Avoid overmixing.
- Turn dough onto a lightly floured surface and pat into an 8-inch circle about 1 inch thick.
- Cut circle into 8 wedges and transfer to prepared pan, spacing 2 inches apart.
- Brush tops with heavy cream and sprinkle generously with turbinado sugar.
- Bake 16-18 minutes until golden brown and a toothpick inserted in center comes out clean.
- Cool on pan for 5 minutes, then transfer to a wire rack. Whisk powdered sugar and lemon juice for glaze and drizzle over warm scones.
Nutrition
Notes
- Keep everything cold: Cold butter and cream are essential for flaky scones. Chill your flour too if your kitchen runs warm.
- Grate frozen butter: For even faster, flakier results, grate frozen butter instead of cubing it.
- Don’t overwork the dough: Mix just until the dough comes together. Overmixing develops gluten and makes scones tough.
- Chill before baking: Refrigerate shaped wedges for 15 minutes before baking for taller, less spread out scones.
- Fresh vs frozen berries: Use fresh when in season. If using frozen, keep them frozen and toss straight into the flour mixture to prevent bleeding.
- Make ahead: Shape the wedges and refrigerate overnight, then bake straight from the fridge in the morning.
- Freezing instructions: Freeze unbaked wedges on a tray, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 2-3 minutes to cook time.
- Storage: Store unglazed scones in an airtight container at room temperature for up to 2 days. Glazed scones keep in the refrigerator for up to 4 days.
- Reheating: Reheat in a 300°F oven for 8-10 minutes to restore crisp texture. Avoid microwaving as it makes the crust soft.
- Variations: Swap blueberries for raspberries or blackberries, add 1/2 cup white chocolate chips, or use orange zest and juice instead of lemon for a citrus twist.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This lemon blueberry scones recipe has earned a permanent spot in my weekend baking lineup.
It is simple enough for a lazy Sunday morning but special enough to serve when company comes over.
Give this batch a try this weekend and let the lemon glaze do the talking.
I would love to hear how yours turn out, so drop a comment below or share a photo if you give this recipe a try.
Recommended:
- Blueberry Lemon Cake Recipe
- Lemon Poppy Seed Muffins Recipe
- Blackberry Lemon Poppy Seed Muffins Recipe
- Lemon Bars Recipe
- Blueberry Cream Cupcakes Recipe
