If there’s one cozy treat I look forward to making any time I have fresh berries and a spare lemon on hand, it’s Lemon Blueberry Scones. These delightfully tender pastries combine bursts of juicy blueberry with bright citrusy flavor, all wrapped up in a golden, buttery exterior. Whether you’re baking for a leisurely weekend brunch, a special breakfast, or just for the sheer joy of enjoying homemade scones with your favorite cup of tea, this recipe will have you reaching for seconds and sharing smiles all around.

Lemon Blueberry Scones Recipe - Recipe Image

Ingredients You’ll Need

Let’s celebrate how just a handful of everyday ingredients come together to create something truly special! Each item in the list below brings its own magic to the taste, texture, or color of these Lemon Blueberry Scones, turning your kitchen into a bakery and every bite into an experience to remember.

All-purpose flour: Serves as the versatile base, keeping these scones light while providing structure for tender crumb.
Granulated sugar: Adds sweet balance without overpowering the natural flavors of the berries and citrus.
Baking powder: Gives the scones that beautiful rise and classic fluffiness.
Salt: Just a touch enhances every flavor and brings harmony to the sweetness.
Lemon zest: The star of our citrus show, infusing the scones with refreshing brightness in every bite.
Cold unsalted butter: Essential for flakiness—working its magic by melting during baking to leave pockets of air.
Fresh blueberries: Offer juicy pops of sweetness and a burst of vibrant color; frozen work too, just don’t thaw them first!
Heavy cream: Adds richness and moisture, ensuring every scone is deliciously tender.
Large egg: Holds everything together while adding a subtle richness to the dough.
Vanilla extract: Rounds out the flavors for that subtle, fragrant sweetness in the background.
Optional glaze (powdered sugar and lemon juice): A glossy, tangy finish that makes each bite feel a little extra special.

How to Make Lemon Blueberry Scones

Step 1: Prep Your Oven and Baking Sheet

Start by setting the stage for success: preheat your oven to 400°F and line a baking sheet with parchment paper. This helps ensure your Lemon Blueberry Scones bake up evenly golden and are easy to remove—no sticking, just perfection.

Step 2: Combine Your Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and lemon zest. Whisking not only mixes but also aerates the flour, which means lighter, fluffier scones—and the lemon zest gets distributed from the very start.

Step 3: Cut in the Butter

Take your cold, cubed butter and work it into the flour mixture using a pastry cutter or your fingers. You want to stop when you see pieces no bigger than little peas—the result should look like coarse crumbs. This step is key for creating those irresistible flaky layers.

Step 4: Fold in Blueberries

Gently add the fresh (or still-frozen) blueberries to the flour and butter mixture. Stir carefully so the berries don’t burst, which helps keep that gorgeous distinction of blue throughout the scones.

Step 5: Mix the Wet Ingredients

In a separate, smaller bowl, whisk the heavy cream, egg, and vanilla extract together. This luscious mixture brings moisture and flavor, and is what ties the dough together without overworking it.

Step 6: Bring It All Together

Pour the wet ingredients into the dry mixture, then stir with a spoon or spatula until just combined. Don’t worry if it looks a bit shaggy or there are some dry spots; overmixing is the enemy of tender Lemon Blueberry Scones!

Step 7: Shape and Cut

Press the dough onto a lightly floured surface and gently knead it two or three times—just enough to bring it together. Pat it into an 8-inch circle, then use a sharp knife to cut into eight wedges. The rustic shape is all part of the scone’s charm.

Step 8: Bake!

Transfer the wedges to your prepared baking sheet with a little space between each, and brush the tops with extra cream for a beautiful golden finish. Bake for 18 to 22 minutes, until the tops are golden and a toothpick comes out clean from the center.

Step 9: Glaze and Enjoy

Let the scones cool slightly (if you can wait!), then drizzle them with an easy lemon glaze made from powdered sugar and lemon juice. This final touch amplifies the citrus zing and gives your Lemon Blueberry Scones a glossy, bakery-worthy finish.

How to Serve Lemon Blueberry Scones

Lemon Blueberry Scones Garnishes

For an extra flourish, sprinkle some fresh lemon zest or a few extra blueberries on top after glazing. A light dusting of powdered sugar gives them a beautiful snowy look, and edible flowers add a whimsical touch for special occasions.

Side Dishes

These scones pair delightfully with clotted cream, lemon curd, or a dollop of whipped vanilla mascarpone. For a more substantial brunch, serve alongside a fresh fruit salad or a simple scrambled egg dish. A good cup of Earl Grey or your favorite morning coffee is the ultimate finishing touch.

Creative Ways to Present

If you’re hosting, arrange your Lemon Blueberry Scones in a neat circle on a pretty cake stand with lemon wedges and extra blueberries scattered in the center. Individual serving baskets lined with linen napkins are perfect for a cozy breakfast in bed or an impressive brunch spread.

Make Ahead and Storage

Storing Leftovers

If you happen to have any scones left (which is rare in my house!), let them cool completely and then store in an airtight container at room temperature for up to 2 days. A quick warm-up will bring back that fresh-from-the-oven softness.

Freezing

To enjoy Lemon Blueberry Scones any time, freeze unbaked wedges on a tray until solid, then transfer to a zip-top bag. Bake straight from frozen, adding a couple of extra minutes to the bake time, or freeze baked scones and reheat as needed for instant bakery bliss.

Reheating

For that just-baked experience, warm the scones in a 300°F oven for 5–10 minutes or pop them in the microwave for about 20 seconds. If glazed, wait to warm until after reheating so the glaze stays shiny and delicious.

FAQs

Can I use frozen blueberries for Lemon Blueberry Scones?

Yes! Frozen blueberries work beautifully—use them straight from the freezer without thawing to prevent excessive juice from tinting the dough. You may just need to add a minute or two to the baking time.

What’s the secret to flaky scones?

The magic is all in the butter: keeping it cold and cutting it in just until pea-sized. Overmixing melts the butter, so handle everything gently and stop mixing as soon as your dough comes together.

Can I make Lemon Blueberry Scones dairy-free?

Absolutely—substitute non-dairy butter and plant-based cream (such as coconut or almond creamer). The results are slightly different but still tender and bursting with flavor.

How do I keep the scones from spreading too much?

If your kitchen is warm or your dough gets a bit soft, pop the shaped wedges in the fridge for 10–15 minutes before baking. This helps the butter stay cold until they hit the oven, resulting in taller, fluffier scones.

Is it okay to skip the glaze?

Of course! The glaze adds tang and flair, but the Lemon Blueberry Scones are perfectly tasty on their own. You can also opt for a dusting of powdered sugar for a more subtle finish.

Final Thoughts

Baking Lemon Blueberry Scones is the sort of kitchen magic that turns an ordinary morning into something memorable. Invite friends, treat your family, or simply enjoy a quiet moment with a warm, citrus-scented scone—your taste buds will thank you! Give this recipe a try and watch these golden beauties disappear faster than you can say, “save me another!”