lemon blueberry scones close up

Lemon Blueberry Scones

Course Breakfast
Cuisine American
Keyword Scones
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 6
Author Wendie


  • 2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold butter and cut into small cubes
  • 1 large egg
  • 3/4 cup heavy cream +2 tablespoon
  • 3 tablespoon lemon juice
  • 2 teaspoons vanilla
  • 1 tablespoon lemon zest
  • 1 1/4 cup fresh blueberries

For the glaze

  • 1 cup confectioner sugar
  • 2-3 teaspoons lemon juice


  1. Preheat oven to 400 degrees. Place a baking pad or parchment paper on a baking sheet.
  2. In a large bowl whisk flour, sugar, baking powder and salt. Add in cold butter cubes and using a fork, or pastry cutter work the flour mixture.

  3. Fold in blueberries and lemon zest and set aside.

  4. In a small bowl add 3/4 cup heavy cream, lemon juice, egg and vanilla whisk until combined.
  5. Pour wet mixture into dry mixture and using a spoon mix just until combined.

  6. Sprinkle some flour on a surface and lay out dough. Gently form into an 8 inch disk. Using a sharp knife cut the disk into 6 wedges. Place on baking sheet.

  7. Brush the top with the 2 tablespoons heavy cream

  8. Bake 18-20 minutes

  9. Remove from oven and drizzle with lemon glaze

For the glaze

  1. In a small bowl add the sugar, lemon juice and whisk.