Name: Lemon Blueberry Scones
Prep time: 10 min
Cook time: PT-485272H30M37S
Total time: PT-485272H30M37S
Cuisine: American
Ingredients: 2 cups all-purpose flour; ¼ cup granulated sugar; 2 teaspoons baking powder; ½ teaspoon table salt; 6 tablespoons unsalted butter, very cold, cut into small cubes; 1 cup blueberries; 3 tablespoons lemon zest; ¾ cup heavy cream, very cold; 1 large egg; 2 teaspoons vanilla extract; 1 tablespoon heavy cream, very cold (for brushing tops); 2 tablespoons sanding sugar (optional)

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These lemon blueberry scones are soft, flaky, and bursting with bright citrus flavor and juicy blueberries. I love how quick they are to make and how they instantly elevate any breakfast or afternoon tea.

Why You’ll Love This Recipe

I love this recipe because it combines the tart zing of lemon with the sweet burst of blueberries in every bite. The texture is rich and tender thanks to heavy cream and just the right amount of butter. I also appreciate that these scones are versatile—I can shape them into wedges, circles, or even drop scones depending on how much time I have. They’re perfect for a weekend treat, a brunch centerpiece, or simply a cozy snack with a cup of tea.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
¼ cup granulated sugar
2 teaspoons baking powder
½ teaspoon table salt
6 tablespoons unsalted butter, very cold, cut into small cubes
1 cup blueberries
3 tablespoons lemon zest
¾ cup heavy cream, very cold
1 large egg
2 teaspoons vanilla extract
1 tablespoon heavy cream, very cold (for brushing tops)
2 tablespoons sanding sugar (optional)

Directions

I start by preheating my oven to 400°F (200°C) and lining a baking sheet with parchment paper.
In a large bowl, I whisk together the flour, sugar, baking powder, and salt.
I cut in the cold butter using a pastry cutter or my fingers until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.
I gently fold in the blueberries and lemon zest so the berries are evenly coated in the flour mixture.
In a separate bowl, I whisk together the cream, egg, and vanilla extract.
I pour the wet mixture into the dry ingredients and stir just until a shaggy dough forms.
On a lightly floured surface, I pat the dough into a 6-inch disc and cut it into 6 wedges.
I place the wedges on the prepared baking sheet, brush the tops with heavy cream, and sprinkle with sanding sugar if I’m using it.
I bake the scones for 16 to 19 minutes, rotating the pan halfway through, until they’re golden brown.
I let them cool slightly before serving warm or at room temperature.

Servings and Timing

Servings: 6 scones
Prep time: 10 minutes
Cook time: 16–19 minutes
Total time: 26–29 minutes

Variations

I sometimes add a lemon glaze on top for extra sweetness and citrus flavor.
Instead of blueberries, I’ve used raspberries or chopped strawberries with great results.
For a heartier texture, I swap out half the all-purpose flour for whole wheat flour.
I like experimenting with flavor by adding a pinch of cinnamon or nutmeg to the dough.
When I want a richer scone, I use sour cream or Greek yogurt in place of some of the heavy cream.

Storage/Reheating

I keep leftover scones in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. When I want to reheat them, I warm them in a 300°F (150°C) oven for 5–10 minutes, or microwave them for about 20 seconds until they’re just warmed through.

FAQs

Can I use frozen blueberries?

Yes, I use frozen blueberries straight from the freezer to avoid them bleeding into the dough.

How do I make my scones more tender?

I make sure not to overwork the dough and always use cold butter and cream to keep the texture light and flaky.

Can I make the dough ahead of time?

Yes, I often shape the scones and refrigerate them overnight, then bake them fresh in the morning.

What can I use instead of heavy cream?

If I’m out of heavy cream, I’ve used whole milk or a mixture of milk and sour cream, but the texture may be slightly less rich.

How do I know when my scones are done?

I look for golden tops and firm edges, and I use a toothpick to make sure the center comes out clean.

Conclusion

These lemon blueberry scones are everything I want in a homemade baked good—easy to make, full of fresh flavor, and satisfying without being too heavy. Whether I’m baking for a special brunch or just treating myself on a quiet morning, they always hit the spot. I love serving them with tea and a bit of lemon curd or clotted cream for an extra indulgent touch.

Lemon Blueberry Scones

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Author: Sue
Prep Time: 10 minutes
Cook Time: 16–19 minutes
Total Time: 26–29 minutes
Yield: 6 scones
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

These lemon blueberry scones are soft, flaky, and bursting with bright citrus flavor and juicy blueberries—perfect for breakfast or afternoon tea.

Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
Gently fold in blueberries and lemon zest.
In a separate bowl, whisk together cream, egg, and vanilla extract.
Pour wet ingredients into dry and stir until a shaggy dough forms.
Pat dough into a 6-inch disc on a floured surface and cut into 6 wedges.
Place wedges on prepared sheet, brush with cream, and sprinkle with sanding sugar.
Bake for 16–19 minutes, rotating halfway through, until golden brown.
Let cool slightly before serving warm or at room temperature.