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This is my go-to scone recipe packed with blueberries and topped with sweet lemon icing. These lemon blueberry scones are crumbly, yet moist and perfect for brunch, tea parties, bridal showers, Mother’s Day, Father’s Day, and so much more!

overhead image of glazed lemon blueberry scones

Welcome back to an overdose on scones.

It’s only been a couple years since my scone love affair began. Before that, scones were nothing more than a dry crumbly triangle. I mean sure, scones are meant to be dipped into (insert hot beverage of choice here) but a pastry reminding me of cardboard never quite did it for me. Meh.

How appetizing has my writing been so far? Let me switch gears.

What I’m trying to say is: not all scones are created the same and with the right recipe, scones easily compete with muffins, quick breads, and even cinnamon rolls. These are the most delicious breakfast pastries!

glazed lemon blueberry scones on a blue plate

All of my scone recipes begin with the same master recipe for scones. A few ingredients change based on flavor, but the process remains the same. This a careful formula brings us chocolate chip scones, blueberry scones, pumpkin scones, and so many more. It promises the BEST flavor and texture.

These Lemon Blueberry Scones Are:

  • Sweet with crumbly edges
  • Packed with juicy blueberries
  • Filled with fresh lemon zest
  • Crunchy golden brown on top
  • Soft & moist in the centers
  • Topped with lemon icing

Trust me, this recipe will turn you into a scones enthusiast too.

Scones

How to Make Lemon Blueberry Scones

These lemon blueberry scones are actually pretty easy. First, mix the dry ingredients together. You need flour, sugar, baking powder, salt, and fresh lemon zest. Second, cut cold butter into the dry ingredients. You can use a pastry cutter, 2 forks, or your hands. A food processor works too, but it often overworks the scone dough. We want to avoid that.

Next, whisk the wet ingredients together. You need heavy cream, 1 egg, and vanilla extract. Pour the wet ingredients into the dry ingredients, add the blueberries, then gently mix together. You can use fresh or frozen blueberries– if using frozen, do not thaw. Form the dough into a disc on the counter, then cut into 8 wedges. Before baking, brush the scones with heavy cream and sprinkle with coarse sugar. This is one of my little scone tricks. These extras add a bakery-style crunch and beautiful golden sheen. 🙂

To obtain a flaky center and a crumbly exterior, keep scone dough as cold as possible. I highly recommend chilling the shaped scones for at least 15 minutes prior to baking. You can even refrigerate overnight for a quick breakfast in the morning!

After that, bake the scones until golden brown.

Video Tutorial

If you’re interested, I have a 5 minute video demonstrating the scone recipe. I’m making blueberry scones in this video, but the base recipe and process is the same.

Frozen butter shreds

Frozen Grated Butter

Frozen grated butter is key to scone success. As with pie crust, work cold butter into the dry ingredients. The cold butter coats the flour, creating tons of flour coated butter crumbs. When these crumbs melt as the scones bake, they release steam which creates all the scone flakiness we love. The exterior becomes crumbly, crunchy, and crisp.

Refrigerated butter might melt in the dough as you work with it, but frozen butter will hold out until the oven. And the finer the pieces of cold butter, the less the scones spread and the quicker the butter mixes into the dry ingredients. I recommend grating the frozen butter with a box grater.

2 images of lemon blueberry scones before and after baking on a silpat baking mat

The lemon icing is even easier than the scones. Sifted confectioners’ sugar + lemon ju… I’m sorry, have I lost your attention? Is that pile of grated butter up there too beautiful to handle? 😉

Lemon juice and confectioners’ sugar produce a sinfully sweet & tangy lemon icing. The icing seeps into the tops of the scones making these summer-y treats almost more than you can handle. They’re so good!!! Vanilla icing or lemon curd would be equally fabulous topping choices, too.

glazed lemon blueberry scones on a white serving tray

More Lemon Recipes

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glazed lemon blueberry scones on a white serving tray

Lemon Blueberry Scones

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 8 large scones 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

These lemon blueberry scones are bursting with juicy blueberries and delicious lemon zing! They’re buttery and moist with crisp crumbly edges and soft flaky centers. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.


Ingredients

Scale
  • 2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
  • 6 Tablespoons (75g) granulated sugar
  • 1 Tablespoon fresh lemon zest (about 1 lemon)
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick; 115g) unsalted butter, frozen
  • 1/2 cup (120ml) heavy cream (plus 2 Tbsp for brushing)
  • 1 large egg
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1 heaping cup (180g) fresh or frozen blueberries (do not thaw)
  • for topping: coarse sugar

Lemon Icing

  • 1 cup (120g) confectioners’ sugar
  • 3 Tablespoons fresh lemon juice (about 1 large lemon)

Instructions

  1. Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
  2. Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.
  3. Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
  4. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
  5. Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
  6. Meanwhile, preheat oven to 400°F (204°C).
  7. Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
  8. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with lemon icing.
  9. Make the icing: Whisk the icing ingredients together. Drizzle over warm scones.
  10. Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

Notes

  1. Special Tools: Glass Mixing Bowls, Box Grater, Pastry Cutter, Baking Sheet, Silpat Baking Mat, Pastry Brush, Citrus Zester
  2. Sugar: These scones are sweet, but feel free to increase to 1/2 cup (100g) of granulated sugar for sweeter scones.
  3. Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time. Or thaw overnight, then bake as directed.
  4. Freeze After Baking: Freeze the baked and cooled scones before topping with icing. I usually freeze in a freezer-friendly bag or container. To thaw, leave out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes.
  5. Overnight Instructions: Prepare scones through step 4. Cover and refrigerate overnight. Continue with the recipe the following day.
  6. Over-spreading: Start with very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into its triangle shape (or whatever shape) using a rubber spatula.

Keywords: lemon blueberry scones

Reader Questions and Reviews

  1. Can substitute buttermilk for the heavy cream? I assume it would be a 1:1 ratio

    1. Hi Sarah, you could use buttermilk instead – same amount.

  2. Wonderful recipe! I made two batches today, put a little less sugar in the second batch. With the icing, the scones didn’t need to be so sweet. Lovely flavour and perfectly moist. Thank you for the recipe!

  3. Could I use this recipe base for other types of scones like peach scones?

  4. Hello, I’m making this recipe for a shower along with other many other items. Any recommendations to make them “petite” scones? Thank you!

    1. Hi Diane, you can follow the same shaping process from these rainbow scones for mini versions. Hope they’re a hit at your shower!

  5. Amazing scones! Crispy on the outside, moist and delicate on the inside and not too sweet. Love this recipe.

  6. I tried this recipe last week . My husband said they were the best I’ve ever made. They were super light on the outside with just the right amount of crustiness. I did, however, use whole milk because I did not have heavy cream. They turned out really well. I highly recommend

    1. This is the third time I’ve made them and family and friends live this recipe. I love the flavors as well as the light and fluffy texture. I’ve used Meyer lemons the last 2 times and it’s been a nice addition. Thank you for the wonderful recipe!

  7. Have made this recipe several times and it’s the best ! Friend’s and family love it!
    I’ve frozen them after cooking and cooling and with the glaze and not with the glaze.
    Delicious and perfect every time.
    Thank you

  8. This recipe was seriously amazing! I literally ate the whole batch in one sitting! A few days later, I made them with my friend and we had a picnic. THE WHOLE PARK SMELLED LIKE WARM BLUEBERRY LEMON SCONES.IT SMELLED SOOOOOO GOOOOOOD!

  9. This recipe was the best thing I have ever tasted in my whole entire life! I will definitely make this again since my husband already ate all the ones I made! He loved them soooooo much and so did I!

  10. Mine are currently in the oven and smell so good!! Wondering if they could go in a muffin tin and would baking take the same amount of time do you think?

    1. Hi Eve, we recommend a baking sheet for traditional scones. If you’re looking for a lemon blueberry muffin, we recommend using this blackberry lemon poppy seed recipe and adapting it to use blueberries. Hope you love the scones that you are baking now!

  11. Great recipe! For this recipe what could be a substitute for buttermilk. Thank you!

    1. Hi Melanie! This recipe doesn’t use buttermilk. Could you be thinking of another one?

  12. Hello, I have a family member who cannot have eggs. I usually sub with a 1/4 cup apple sauce. May I do the same for these scones?

    1. Hi Tammy, we haven’t tested the recipe with applesauce in place of eggs, but several readers have commented that they’ve had great success with using an egg substitute in these scones, either storebought or homemade. Hope this helps!

  13. I made the lemon blueberry scones this morning. My husband enjoyed them so much and thought they were the best ones he’s ever had. I was out of all milk products except a can of evaporated milk, but they still came out great! Can’t wait to try the orange cranberry recipe.

    1. Hi Jinal, we make mini scones often. Prepare the dough, cut it in half to make two smaller disks, then cut each disk into 8 mini scones to have 16 mini scones total. The bake time is a couple minutes shorter. You can see these rainbow sprinkle scones for detailed instructions. Enjoy!

  14. I need a gluten free scone recipe for a brunch. Can you substitute a one for one gluten free flour for the tradition flour in this recipe? Do you have any other suggestions to help them from being dried out?

    1. Hi Barbara, we haven’t tested these scones with GF flour, but other readers have reported good results using a 1:1 gluten free baking flour like Bob’s Reb Mill. Let us know if you give it a try!

  15. Hi. I would like to make mini scones. Can I just cut into 16 pieces? Any thoughts on how to adjust the bake time or temp? Thank you in advance.

  16. Followed this recipe exactly and am so pleased with the results- absolutely delicious!

  17. Such a delicious recipe! This is my go-to scone for when I have houseguests and they have never disappointed. Everyone loves them and most ask for them again the next day.

  18. It was my first time baking scones (I’m new to baking!) but omg! This recipe came out so perfectly heavenly! Why am I eating a whole scone at 10pm!! Can’t wait to take these tomorrow to work to share with my coworkers.

    I froze my dough for 2 hours before baking. And it was soooooo moist inside. Also used wild blueberry for higher density of berries. Lord, yes!!

    You can see my scone here: https://www.instagram.com/p/Chi2AGOsIUn/?igshid=YmMyMTA2M2Y=

  19. Hands down the best tasting, most tender, most delicious lemon blueberry scones I have ever made (or eaten at a bakery) in my life. I did toss in about 1/2 a cup more blueberries just because I love blueberries. Kudos to you ( Sally) your recipes are spot on. My company loved them too and immediately signed up to get your recipes too.

    1. Hi Natasha, you really need something thick and fatty like heavy cream for best results.

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