Lemon Blueberry Scones

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Lemon Blueberry Scones recipe is the perfect blend of tart and sweet, loaded with fresh blueberries and a hint of citrus in every bite, and topped with a sweet glaze.

blueberry scones on a baking sheet with lemon slices.

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Blueberries are great in so many breakfast and brunch recipes, like Blueberry French Toast Casserole and Sour Cream Blueberry Muffins. Tender pops of blueberries really makes these the perfect start to any day.

Why This Scone Recipe Works

There’s nothing quite like the combination of bright lemon and juicy blueberries in a warm, flaky scone to start your day on a sweet note.

Soft on the inside with a golden with crumbly exterior and a sweet lemon glaze, these scones are easy to make and pair wonderfully with a cup of coffee or tea.

Gather the ingredients

All the ingredients needed for these scones.

Flour: I have only tested this recipe using all purpose flour.
Sugar: granulated sugar and powdered sugar
Baking powder & salt:
Lemon: lemon juice and lemon zest
Fresh blueberries: you could use frozen blueberries as long as they're still frozen.
Large egg:
Dairy: heavy cream and cold butter.
Vanilla extract

How to make these blueberry scones

Blueberry scones dough being made in a bowl.

Step 1: Combine flour, sugar, baking powder, and salt together in a large bowl. Add cold butter pads to the dry ingredients and work together using a fork or pastry cutter.
Step 2: Use wooden spoon or spatula to fold in the blueberries and lemon zest. Set aside.
Step 3: Add heavy cream, lemon juice, egg and vanilla extract to a small bowl and whisk together.
Step 4: Pour wet ingredients into the dry ingredients with the blueberry mixture. Use a wooden spoon to mix until just combined.

Dough placed on a cutting board and shaped into scones.

Step 4: Transfer dough from your large mixing bowl to your lightly floured work surface.
Step 5: Using your hands, gently form the dough into an 8-inch disk.
Step 6: Use a knife to cut the disk into 6 triangle wedges.
Step 7: Line a sheet pan with parchment paper or a baking mat. Carefully transfer dough pieces to your prepared baking sheet, brush unbaked scones with heavy cream and bake.

Icing made in a bowl and drizzled on top.

Step 9: While the scones are baking, make the lemon glaze. In a small bowl, whisk sugar and lemon juice together.
Step 10: Use a spoon to drizzle lemon glaze over cooled, tender scones.

Recipe Tips

You can swap the glaze out for some sprinkled coarse sugar or a dollop of lemon curd as a topping instead on these homemade scones.
Use a sharp knife or a bench scraper to cut the scone dough cleanly.
When storing scones in an airtight container, I try not to layer them so they don't smush together or mess up the glaze. If I need to layer them, I use a piece of wax paper or parchment paper in between layers.
Always use fresh lemon juice. Don't try to skimp and use the bottled juice, it won't bring the same bright lemon flavor to the scones and the glaze that you expect and it usually tastes too much like chemicals. Plus if you use the bottled stuff, you don't get the bright lemon zest to bring even more delicious lemon flavor.
Be sure to measure your flour properly using the spoon and sweep off method so you don't overpack the measuring cup and use too much flour which will change the texture of your scones.

Recipe Faq's

What is the secret to making good scones?

Getting that good scone texture is key and can be done by making sure you use super cold butter and cream. The cold butter mixes with the flour then when the butter starts to melt, it creates steam and makes those pockets in the scone dough as the scones bake which, in turn gives the scones that flaky, tender, and crumbly desired texture. I keep my butter and cream in the fridge, but you could even use grated frozen butter if you have it.

Why do you brush the cream on scones before baking?

Brushing the tops of the scones with some heavy cream before baking helps keep these homemade blueberry scones moist while helping them get the perfect golden brown color on the outside while baking.

Can I freeze these scones?

You can freeze scones for up to 3 months to enjoy again later. Let your warm scones cool to room temperature before transferring to a freezer-safe bag for storage.

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