Easy Lemon Blueberry Scones Recipe

Lemon blueberry scones are the kind of bakery-style treat you’ll be proud to pull out of your own oven.

Golden, tender, and bursting with bright citrus flavor, this delicious scones recipe taste as if they came straight from a café display case.

Learn how to get that perfect balance of buttery richness and juicy berries while keeping the texture light and flaky.

Whether you’re planning a weekend brunch, need a sweet pick-me-up for your morning coffee, or want to impress guests with a homemade pastry, this recipe will quickly become your go-to favorite.

How to Make Lemon Blueberry Scones

• Start by combining flour, sugar, lemon zest, baking powder, baking soda, and salt, then cut in cold butter until the mixture looks crumbly.
• Stir in blueberries along with a mixture of cream and vanilla, gently mixing until a shaggy dough forms. A shaggy dough makes the softest scones, so don’t overmix, it will make them dense.
• Shape the dough into a disk, cut into 8 wedges, and place on a prepared baking sheet.
• Brush with cream, sprinkle with sugar, and bake until golden. Look for a lightly browned top to know they’re ready.
• Let cool slightly and enjoy warm. You can add a quick lemon glaze (powdered sugar + lemon juice).

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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

Make bakery-style lemon blueberry scones at home with this easy recipe. Fluffy, flavorful, and a family favorite for brunch or anytime. 

Print Pin Rate

Course: Breakfast

Cuisine: english

Keyword: Lemon blueberry scone recipe, lemon blueberry scones

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 8

Author: momma lew

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

Store scones in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. For longer storage, freeze baked or unbaked scones for up to 3 months and reheat before serving.