Lemon Blueberry Scones

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Lemon Blueberry Scones

Bursting with fresh blueberries and bright lemon zest, these tender scones are topped with a tangy-sweet lemon glaze—perfect for breakfast, brunch, or an afternoon treat.

Prep Time: 15 minutes
Cook Time: 18–20 minutes
Total Time: 33–35 minutes
Servings: 8 scones
Calories per serving: 246 kcal

Why You’ll Love This Recipe

These Lemon Blueberry Scones are a delightful balance of sweet and tart. The rich cream and butter give them a moist, flaky texture, while juicy blueberries and fresh lemon zest make every bite refreshing. Whether you’re hosting brunch or just craving a cozy treat, these scones deliver bakery-style flavor right from your kitchen.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt

Butter & Fruit

  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 1¼ cups fresh blueberries
  • 1 tablespoon lemon zest (from about 1 large lemon)

Wet Ingredients

  • 1 large egg
  • ¾ cup heavy cream, plus 2 tablespoons for brushing
  • 1½ tablespoons fresh lemon juice
  • 2 teaspoons vanilla extract

Lemon Glaze

  • 1 cup powdered sugar
  • 1 tablespoon fresh lemon juice (plus more as needed to thin)

Instructions

1. Prep the Oven and Baking Sheet

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.

2. Make the Dough

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold cubed butter and use a pastry cutter or fork to work it into the dry ingredients until the mixture resembles coarse crumbs.

Gently fold in the blueberries and lemon zest.

In a separate bowl, whisk together the egg, ¾ cup of heavy cream, lemon juice, and vanilla until smooth. Pour the wet mixture into the flour mixture and stir gently with a spoon or spatula until just combined. Do not overmix—the dough should be a bit shaggy but hold together.

3. Shape and Cut the Scones

Lightly flour your work surface and turn out the dough. Gently shape it into a round disk about 8 inches in diameter and 1 inch thick. Using a sharp knife or bench scraper, cut the disk into 8 equal wedges.

Carefully transfer each wedge to the prepared baking sheet, spacing them a little apart.

4. Bake

Brush the tops of the scones with the remaining 2 tablespoons of heavy cream. Bake for 18 to 20 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.

Transfer the scones to a wire rack and allow them to cool slightly.

Make the Lemon Glaze

While the scones are cooling, whisk together the powdered sugar and lemon juice in a small bowl until smooth. If the glaze is too thick, add a few more drops of lemon juice. Drizzle the glaze over the warm (not hot) scones.

Storage Tips

These scones are best enjoyed fresh the same day, but you can store leftovers in an airtight container in the refrigerator for up to 3–4 days. To refresh, warm them briefly in the oven or microwave before serving.

Helpful Tips

  • Use cold butter to ensure flaky scones. If the butter melts before baking, the scones will be dense.
  • Fresh blueberries are ideal, but you can use frozen. If using frozen, do not thaw them before adding to the dough.
  • Don’t overmix the dough, as it can result in tough scones. Mix until just combined.
  • For an extra zing, add more lemon zest to the glaze or dough.

 

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