Lemon Blueberry Scones

Lemon Blueberry Scones

Lemon Blueberry Scones are perfect for breakfast, brunch or tea. time.  The flavor combo has Spring written all over it.
Servings 8 pieces
Author Leigh Anne Wilkes


  • 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


  • 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.