Lemon Blueberry Scones – Zesty, Sweet, and Flaky

A close-up of lemon blueberry scones, golden brown, topped with a glaze and fresh blueberries.

Lemon blueberry scones are a perfect combination of zesty lemon and sweet, juicy blueberries, all wrapped up in a flaky, buttery scone. The scones are lightly glazed for extra sweetness and are perfect for breakfast, brunch, or as an afternoon treat with tea or coffee.

This simple recipe for lemon blueberry scones will help you create delicious, bakery-style scones at home. The burst of lemon flavor pairs perfectly with the natural sweetness of blueberries, making these scones irresistible.

Introduction

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Lemon blueberry scones are a light, fluffy pastry that is a great addition to any breakfast or brunch spread. The scones are made with fresh lemon zest, plump blueberries, and a touch of cream for richness. A simple glaze on top adds just the right amount of sweetness. The scones are easy to make, and the combination of flavors is sure to impress.

These scones are a great way to use fresh or frozen blueberries, and they can be made in advance for busy mornings or special occasions.

Why You’ll Love Lemon Blueberry Scones

Flaky and buttery: The scones have a tender, flaky texture thanks to the butter and heavy cream.
Fresh and zesty: The lemon zest gives the scones a fresh, citrusy flavor that pairs perfectly with blueberries.
Easy to make: The recipe is simple, and the scones come together quickly.
Great for any occasion: Serve them for breakfast, brunch, or as a snack.
Glazed for extra sweetness: A light glaze on top adds just the right amount of sweetness.

Ingredients for Lemon Blueberry Scones

Overhead view of ingredients for making lemon blueberry scones — Gather ingredients like flour, blueberries, butter, and lemon zest for these delightful scones

For the Scones

All-purpose flour (2 1/2 cups): The base of the scone dough.
Granulated sugar (1/4 cup): Adds sweetness to the scones.
Baking powder (1 tablespoon): Helps the scones rise.
Salt (1/2 teaspoon): Balances the flavors.
Unsalted butter (1/2 cup, cold and cubed): The butter gives the scones a rich, flaky texture.
Heavy cream (1/2 cup): Adds richness and helps bind the dough together.
Egg (1 large): Binds the dough and helps with texture.
Lemon zest (2 teaspoons): Adds a fresh, zesty lemon flavor.
Fresh or frozen blueberries (1 cup): The perfect burst of sweetness in every bite.

For the Glaze

Powdered sugar (1/2 cup): Sweetens the glaze.
Lemon juice (1-2 tablespoons): Adds a fresh lemon flavor to the glaze.
Milk (1 tablespoon, optional): For a thinner glaze.

Lemon Blueberry Scones Recipe Step-by-Step

Four-panel collage showing the process of making lemon blueberry scones — Prepare the dough, add blueberries, shape into scones, bake, and top with glaze

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 scones

1. Preheat the oven. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Prepare the dough. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold, cubed butter and use a pastry cutter or your hands to cut it into the flour until the mixture resembles coarse crumbs.
3. Add the wet ingredients. Stir in the egg, heavy cream, and lemon zest until just combined. Be careful not to overwork the dough.
4. Fold in the blueberries. Gently fold the blueberries into the dough, being careful not to crush them.
5. Shape the scones. Turn the dough out onto a lightly floured surface and shape it into a round disk. Cut the disk into 8 wedges and place them on the prepared baking sheet.
6. Bake the scones. Bake for 18-20 minutes, or until the scones are golden brown on top and cooked through.
7. Make the glaze. While the scones are baking, whisk together the powdered sugar and lemon juice to make the glaze. If the glaze is too thick, add a little milk to thin it out.
8. Glaze and serve. Once the scones are out of the oven, drizzle the glaze over the top. Serve warm or at room temperature.

Reader Review: These scones are so flavorful – the lemon glaze really takes them to the next level!

Tips for Perfect Lemon Blueberry Scones

Use cold butter: Cold butter is key to making flaky scones, so don’t skip this step.
Don’t overmix the dough: Overworking the dough can result in dense scones, so mix until just combined.
Chill the dough: If the dough is too sticky, refrigerate it for 10-15 minutes before shaping the scones.

Variations & Substitutions

Other berries: Use raspberries, blackberries, or strawberries in place of blueberries.
Vegan version: Use non-dairy milk and butter for a vegan version.
Gluten-free version: Use a gluten-free flour blend to make the scones gluten-free.

Make-Ahead & Freezing

Make ahead: You can prepare the dough up to 1 day in advance and store it in the fridge. Bake when ready.
Freezing: These scones freeze well for up to 1 month. Store them in an airtight container and thaw at room temperature before serving.
Reheat: Reheat in the oven at 350°F for 5-7 minutes if you prefer warm scones.

Serving Suggestions & Pairings

For breakfast or brunch: Serve these scones with a cup of tea or coffee.
For dessert: These scones also make a great dessert, especially with a drizzle of lemon glaze.
For gatherings: Bring these scones to a brunch or picnic for a crowd-pleasing treat.

If you make these lemon blueberry scones, let me know how they turned out! Did you try any fun variations?