Lemon Blueberry Scones Recipe
Lemon blueberry scones are the bakery treat you can make at home in about 40 minutes.
This scone recipe gives you a buttery, flaky crumb, bright lemon zest, and juicy blueberries in every bite.
They’re easy enough for a weekday morning and pretty enough for brunch with guests.
The dough comes together in one bowl with simple pantry staples, and the secret to tall, tender scones is keeping everything cold and not overmixing.
Serve recipe warm with coffee or tea, or add a quick lemon glaze. They also freeze beautifully, so you can save some for busy mornings.
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Why You’ll Love This Lemon Blueberry Scones Recipe
- Bakery-style texture: cold butter and a shaggy dough give you tender, flaky layers.
- Bright flavor: fresh lemon zest balances the sweet blueberries.
- Simple ingredients: pantry staples plus one lemon and a cup of berries.
- Make-ahead friendly: freeze the unbaked wedges and bake when you want fresh scones.
How to Make Lemon Blueberry Scones
- Mix the flour, sugar, lemon zest, baking powder, baking soda, and salt.
- Use cold butter. Keep it in the fridge until the moment you use it. This is key to flaky scones.
- Cut in the cold butter until crumbly.
- Stir in the blueberries and cream until a shaggy dough forms.
- Shape into a disk, cut into 8 wedges, then brush with cream and sprinkle with sugar.
- Bake and then pull them when the tops are golden.
- To make the lemon glaze, whisk 1 cup powdered sugar with 1–2 tablespoons fresh lemon juice until smooth and pourable. Drizzle over cooled scones. Add the lemon juice a little at a time so the glaze doesn’t get too thin.
Yes. Don’t thaw them. Add them straight from the freezer so they don’t bleed into the dough.
Yes. Freeze baked scones once cooled, or freeze the unbaked wedges and bake from frozen, adding a few extra minutes.
Usually too much flour or too long in the oven. Spoon and level the flour, and take them out as soon as they’re golden.
The butter was too warm or the dough was overmixed. Keep everything cold and stir only until combined.
Fold them in last and gently. Frozen berries added straight from the freezer bleed less.
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Cuisinart CTG-00-DB Dough Blender,Black
Decymis Cooling Rack and Baking Rack with Stainless Steel, 2 – Pack 10 x 15 Inches Heavy Duty Cooling Racks for Cooking and Baking, Sturdy Cookie Cooling Rack, Easy to Clean Oven & Dishwasher Safe
If you love this lemon blueberry scones recipe, be sure to check out these other great ideas too!
- Fresh blueberry recipes are perfect for making the most of seasonal berries.
- Lemon blueberry recipes bring together the ultimate sweet and tangy flavor combo.
- Brunch recipes add variety and fun to your weekend spread with both savory and sweet options.
Lemon Blueberry Scones Recipe
Ingredients
- 2 ½ cups all purpose flour set some extra aside for dusting
- 7 tablespoons sugar divided
- 2 teaspoons fresh lemon zest 1 large lemon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 stick butter cold
- 1 cup blueberries fresh
- ¾ cup heavy whipping cream
- 4 teaspoons vanilla extract
- 2 tablespoons light brown sugar
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- For flaky scones, ensure your butter and milk are cold before incorporating them into the dough.
- Zest your lemon using a zester or small cheese shredder until you have 2 teaspoons.
- In a large mixing bowl, combine flour, 5 tablespoons sugar, lemon zest, baking powder, baking soda, and salt.
- Chop the cold butter into pea sized bits using a pastry blender and introduce the butter to the flour mixture. Incorporate it by whisking.
- In a separate bowl, whisk together the wet ingredients – heavy cream minus 1 tablespoon and vanilla.
- Add the blueberries and cream mixture to the flour then gently stir with clean hands or a wooden spoon until combined. Do not overwork the dough or burst the berries. Your dough should be shaggy as it produces the lightest, fluffiest scones.
- Transfer the dough onto a lightly floured surface. Shape it into a ball and lightly flatten it into a 7-inch disk with your hands.
- Divide the scone dough into 8 wedges. Transfer the wedges to the prepared baking sheet, leaving about 1 inch of space between each of the unbaked scones.
- Mix the remaining sugar with the brown sugar.
- Brush the tops of the scones with the remaining cream and sprinkle them with the sugar mixture.
- Bake at 400°f for 20-25 minutes or until they turn golden brown.
- When done, let your homemade scones rest until they are cool enough to handle. For the best taste, serve warm.
Notes
Variations
- Extra-lemony: add the zest of a second lemon, or brush the warm scones with lemon glaze.
- Mini scones: cut the disk into 16 small wedges and bake 12–15 minutes.
- Drop scones: skip the shaping and scoop the dough onto the pan.
Storing and Freezing
- Room temperature: airtight container, up to 2 days.
- Fridge: up to 5 days.
- Freezer: baked or unbaked, up to 3 months. Bake unbaked wedges straight from frozen and add a few minutes.
I Love Lemon anything
Could I sub butter and whipping cream to make it more heart healthy
I usually use applesauce in place of butter and could I use silken tofu?
Thanks for any suggestion
I’m sorry but I really wouldn’t know as I never have used these items in this recipe. Experiment and let us know!