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Bright, buttery lemon blueberry scones bursting with fresh blueberries and zesty lemon flavor. These tender, bakery-style scones are easy to make at home and perfect for breakfast, brunch, or a sweet treat with tea.
Why You’ll Love This Recipe
If you love the combination of sweet and citrus, these lemon blueberry scones are going to be a favorite. Juicy fresh blueberries paired with a bright lemon glaze create the perfect balance of flavors in every bite.
These scones bake up soft, tender, and perfectly flaky on the inside, with a beautiful golden crust on the outside thanks to a brush of whipped cream before baking. They look just as good as they taste!
And there’s nothing better than enjoying one warm from the oven. Whether you’re serving them for breakfast, brunch, afternoon tea or a cozy treat with your morning coffee, these scones feel just a little extra special without being complicated to make.
Ingredients Needed
- Fresh Blueberries
- All Purpose Flour
- Butter, salted
- Sugar
- Heavy Whipping Cream
- Baking Powder
- Salt
- Lemon, juice and zest
- Powdered Sugar
How to Make Lemon Blueberry Scones
- Mix together flour, baking powder, salt and sugar in a large bowl.
- Cut in the cold butter with a pastry cutter or two forks until it looks like coarse crumbs.
- Add in heavy cream and stir gently to incorporate. Do not overwork the dough.
- Fold in blueberries.
- Press dough onto a lightly floured surface. Form into a 10 x 3 x 1.25 inch rectangle.
- Cut the rectangle in half crosswise, then cut each of those pieces into four scones. You can also cut them into wedges if you prefer.
- Place scone dough on a parchment lined baking sheet and brush with cream.
- Bake at 400 degrees F for 15-20 minutes until golden brown.
- Cool on baking rack.
- Make glaze by mixing together lemon juice, powdered sugar and lemon zest until smooth.
- Drizzle glaze over cooled scones.
Tips from leigh Anne
- Use cold ingredients. Keep your butter and cream nice and cold. This helps create those tender, flaky layers that make a perfect scone.
- Don’t overmix the dough. Mix just until the dough comes together. Overworking it will make your scones dense instead of light and flaky.
- Toss blueberries in a little flour. This helps keep them from sinking and prevents too much moisture from bleeding into the dough.
- Handle the dough gently. Pat (don’t roll) the dough into shape and avoid pressing too hard. Gentle handling = softer scones.
- Brush with cream for a golden top. A quick brush of whipped cream before baking gives you that beautiful golden, slightly crisp crust.
- Cut cleanly for better rise. Use a sharp knife or bench scraper and cut straight down—don’t twist—to help the scones rise evenly.
- Bake until just golden. Keep an eye on them—overbaking will dry them out. You want lightly golden edges and a soft center.
- Glaze after slightly cooling. Let the scones cool for a few minutes before adding the lemon glaze so it sets nicely instead of melting right off.
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes! Use them straight from the freezer—don’t thaw them first or they’ll bleed into the dough and turn it purple.
Can I make the dough ahead of time?
Yes, you can prepare the dough, shape the scones, and refrigerate them for a few hours before baking. You can also freeze them and bake straight from frozen—just add a couple extra minutes to the bake time.
What’s the best way to get flaky scones?
Use cold ingredients and handle the dough as little as possible. Small pieces of cold butter in the dough create those flaky layers as they bake.
How do I store leftover scones?
Store them in an airtight container at room temperature for 1–2 days. For longer storage, freeze them and reheat gently before serving.
What is the best way to reheat lemon blueberry scones?
Yes! Warm them in the microwave for about 10–15 seconds or in a low oven to bring back that fresh-from-the-oven texture.
There’s just something special about a warm, homemade scone, and these lemon blueberry scones deliver every time. With their soft, flaky texture, bursts of juicy berries, and that bright lemon glaze, they feel both comforting and a little bit bakery-worthy. Whether you’re serving them for a cozy breakfast, a weekend brunch, or an afternoon treat with a cup of tea, this is one recipe you’ll find yourself coming back to again and again
Check out more of my favorite scone recipes:
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Lemon Blueberry Scone Recipe
Ingredients
- 2 cups all purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 2 Tbsp sugar
- 5 Tbsp butter, cold
- 1 cup heavy whipping cream and 1 Tbsp for brushing
- 1 cup fresh blueberries
Lemon Glaze
- 1/4 cup lemon juice
- 1 1/2 cups powdered sugar
- zest of one lemon
Instructions
- Preheat oven to 400 degrees F. Mix together flour, baking powder, salt and sugar.
- Using a pastry blender, cut in the butter until it looks like coarse crumbs.
- Add in cream and stir gently to incorporate. Do not overwork the dough. Fold in blueberries.
- Press dough onto a lightly floured surface. Form into a 10 x 3 x 1.25 inch rectangle. Cut the rectangle in half crosswise, then cut each of those pieces into four pieces.
- Place on a parchment lined baking sheet and brush with cream. Bake for 15-20 minutes until golden brown. Cool.
- Mix together lemon juice, powdered sugar and zest of one lemon. Mix until smooth without any lumps. Drizzle over cooled scones. I like to drizzle them 2-3 times.
Tips & Notes:
- Use cold ingredients Keep your butter and cream nice and cold. This helps create those tender, flaky layers that make a perfect scone.
- Don’t overmix the dough Mix just until the dough comes together. Overworking it will make your scones dense instead of light and flaky.
- Toss blueberries in a little flour This helps keep them from sinking and prevents too much moisture from bleeding into the dough.
- Handle the dough gently Pat (don’t roll) the dough into shape and avoid pressing too hard. Gentle handling = softer scones.
- Brush with cream for a golden top A quick brush of whipped cream before baking gives you that beautiful golden, slightly crisp crust.
- Cut cleanly for better rise Use a sharp knife or bench scraper and cut straight down—don’t twist—to help the scones rise evenly.
- Bake until just golden Keep an eye on them—overbaking will dry them out. You want lightly golden edges and a soft center.
- Glaze after slightly cooling Let the scones cool for a few minutes before adding the lemon glaze so it sets nicely instead of melting right off.
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Nutrition Facts:
Jill Holgate says
Exce!!ent Better than any store restaurant bought scones!.
Dianne says
I made this recipe recently and was impressed with how great they are. I am wondering about how your glaze looks so smooth if you are using lemon zest … I didn’t use zest last time because I didn’t want tiny pieces in the glaze. But I’d like to try it, so am curios if you have advice about getting it so smooth with zest included. Thanks.
Leigh Anne Wilkes says
It is in there, I have a pretty fine microplanner that I use for the zest. So glad you enjoyed them!
Diane says
Thanks! Best I have is just a box grater :/ but I’ll give it a try!
Rita Hale says
Thanks – my family and friends all really enjoyed the recipes I have tried from your website.
Leigh Anne says
I am so glad!
Rita says
Ready to try the Lemon Blueberry scones and noticed there were no eggs in the recipe. Is this correct?
Leigh Anne says
Rita. The recipe is correct as written. This is a cream scone (uses whipping cream) and they don’t have eggs.
Betty Nelson says
Your recipes get better all the time! This one is a must try TODAY. I have plenty of lemons on hand. Thank you so much for all the “good things” you offer.
Leigh Anne says
Betty, I’m so glad you enjoy the recipes!! I appreciate you following along.