Name: Lemon Blueberry Scones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/3 cup granulated sugar; 1/2 cup unsalted butter, cold and cubed; 1 cup fresh blueberries; Zest of 1 lemon; 1/2 cup heavy cream, plus more for brushing; 1 teaspoon vanilla extract; 1 large egg; For the glaze:; 1 cup powdered sugar; 2-3 tablespoons fresh lemon juice; Zest of 1 lemon

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These lemon blueberry scones are soft, tender, and bursting with juicy blueberries and fresh citrus flavor. With a sweet lemon glaze on top and a buttery, flaky texture inside, they’re the perfect treat for breakfast, brunch, or an afternoon snack.

Why You’ll Love This Recipe

I love how these scones strike the perfect balance between tart and sweet. The fresh blueberries add a juicy pop, while the lemon zest and glaze bring a refreshing brightness. They’re easy to make, look beautiful, and always impress whether I serve them at a brunch or enjoy one with my coffee. Plus, they freeze well—so I always make extra.

Ingredients

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

All-purpose flour
Baking powder
Salt
Granulated sugar
Unsalted butter (cold and cubed)
Fresh blueberries
Lemon zest
Heavy cream
Vanilla extract
Egg

For the glaze:

Powdered sugar
Fresh lemon juice
Lemon zest

Directions

I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.
In a large mixing bowl, I whisk together the flour, baking powder, salt, and sugar.
I cut in the cold butter using a pastry cutter or my fingers until the mixture looks like coarse crumbs.
Then I gently fold in the blueberries and lemon zest.
In a small bowl, I whisk the egg, cream, and vanilla extract, then pour it into the dry ingredients, stirring just until combined.
I turn the dough onto a floured surface, gently pat it into a circle about 1-inch thick, and cut it into 8 wedges.
I place the wedges onto the baking sheet and brush the tops with a little cream.
They bake for 18–22 minutes, or until the tops are golden.
Once cool, I drizzle them with the lemon glaze and finish with a sprinkle of lemon zest.

Servings and timing

This recipe makes 8 scones.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

I like to switch it up sometimes by using raspberries or blackberries instead of blueberries. When I want a slightly more indulgent version, I add white chocolate chips. And for a more rustic look, I sometimes shape the dough into a round disc and bake it whole, cutting it into slices afterward.

Storage/reheating

I keep the scones in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. For longer storage, I freeze them without glaze for up to 3 months. To reheat, I warm them in a 300°F oven for 5–7 minutes or microwave them for 20 seconds.

FAQs

How do I keep my scones from being dry?

I make sure not to overmix the dough and use cold butter to keep the texture tender and moist. Adding enough cream also helps keep them soft.

Can I use frozen blueberries?

Yes, I can use frozen blueberries, but I don’t thaw them. I add them straight into the dough to avoid too much juice leaking out and turning the dough purple.

Why didn’t my scones rise?

If the baking powder is expired or if I overworked the dough, the scones might not rise well. I always check that my leavening agent is fresh and mix the dough gently.

Can I make the dough ahead of time?

Yes, I sometimes make the dough, shape it, and refrigerate it overnight. Then I bake them fresh in the morning for a quick and easy breakfast.

What’s the best way to glaze the scones?

I let the scones cool completely before drizzling the glaze so it sets nicely and doesn’t melt into the pastry.

Conclusion

These lemon blueberry scones are a bright, flavorful way to start the day or treat myself any time. With their fresh citrus zing and juicy berries, I find myself coming back to this recipe again and again. Whether I enjoy them warm from the oven or save a few for later, they’re always a delight.

Lemon Blueberry Scones

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Author: Sue
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 8 scones
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Soft, tender lemon blueberry scones bursting with juicy blueberries and citrus zest, topped with a sweet lemon glaze. Perfect for breakfast, brunch, or a snack.

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
Gently fold in the blueberries and lemon zest.
In a small bowl, whisk the egg, heavy cream, and vanilla extract. Add to the dry ingredients and stir until just combined.
Turn the dough onto a floured surface, gently pat into a 1-inch thick circle, and cut into 8 wedges.
Place the wedges on the baking sheet and brush the tops with cream.
Bake for 18–22 minutes, or until golden brown.
Let cool, then drizzle with lemon glaze and sprinkle with lemon zest.