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!
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!
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
If you can’t get enough of my lemon blueberry muffins, you’ll definitely love these scones also!
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.
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 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.
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.
How lovely would a plate of these flavorful scones look on your table of Easter Brunch recipes, or with your Mother’s Day spread?
More Lemon Recipes
- Lemon Blueberry Cake
- Creamy Lemon Pie
- Lemon Blueberry Cupcakes
- Strawberry Lemon Poppy Seed Scones
- Lemon Bars
- Homemade Lemon Cupcakes
- Lemon Meringue Pie
- Lemon Crinkle Cookies
Lemon Blueberry Scones
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 8 large scones
- Category: Breakfast
- Method: Baking
- Cuisine: American
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.
- 2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
- 6 Tablespoons (75g) granulated sugar
- 1 Tablespoon fresh lemon zest
- 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 Tablespoons 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
- 1 cup (120g) confectioners’ sugar
- 3 Tablespoons fresh lemon juice
- 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.
- 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.
- 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.
- 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.)
- Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
- Meanwhile, preheat oven to 400°F (204°C).
- 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).
- 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.
- Make the icing: Whisk the icing ingredients together. Drizzle over warm scones.
- Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
- Special Tools: Glass Mixing Bowls, Box Grater, Pastry Cutter, Baking Sheet, Silpat Baking Mat, Pastry Brush, Citrus Zester
- Sugar: These scones are sweet, but feel free to increase to 1/2 cup (100g) of granulated sugar for sweeter scones.
- 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.
- 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.
- Overnight Instructions: Prepare scones through step 4. Cover and refrigerate overnight. Continue with the recipe the following day.
- 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 Comments & Reviews
This is my 3rd time making these! They’re such a crowd pleaser, and super easy to put together
I absolutely loved this recipe! The texture is absolutely perfect. The lemon glaze gives it a nice tart sweetness on top. I couldn’t believe how easy it all came together! Sally is always my go-to for delicious recipes!
Oh boy! I have NO idea what I did wrong! Let me preface this by saying it tastes incredible and everyone loved them. The problem is I made a new dessert that didn’t turn out to be your delicious scones. I’ve made scones before (and I’ve followed your basic scone recipe before with amazing results) and they were crumbly, buttery, and light. These turned into more of a biscotti texture… like a Bis-scone if you will. Don’t know if it’s because I doubled the recipe or if it was something else. Don’t get me wrong they still tasted absolutely wonderful and everyone loved them as a tea-time snack.
Hi Angie! Was the dough quite wet? Did they spread? The key to reduce spreading is VERY cold scone dough. Make sure your butter is frozen (if it is too warm it will melt into the dough before baking), and if you need, stick the dough back in the refrigerator throughout the process if it starts to warm up too much. We do recommend making separate batches for best results instead of doubling. Thanks for giving these a try!
Yeah, everything was super cold. I even stuck the dough in the freezer for a bit before baking. I did use heavy whipping cream instead of heavy cream, I’m wondering if that could be the issue? Either way, they tasted great so no complaints. Next time I will definitely try making two batches instead of doubling thanks!
I’ve just made these with Bob Red Mill’s Gluten free 1 to 1 baking flour and silk original coconut milk (I didn’t have any heavy cream or normal milk on hand) and it worked perfectly! The centre is soft and flaky just as it’s supposed to be. I couldn’t be more pleased! Absolutely delicious.
best scones ever. i made 16 minis. mom said they were paris bakery quality.
I was worried because of some substitutions but they came out PERFECT! I used bread flour because I was out of all purpose flour and had to use powdered buttermilk because I didn’t have cream on hand. I mixed up buttermilk and added a tablespoon of sour cream to make up the amount needed in the recipe. I also didn’t have blueberries, so I decided to make lemon ginger scones instead. I substituted about 2/3 cup of candied ginger bits for the blueberries and added a little lemon extract along with vanilla extract. Made them, brushed them with some of the buttermilk, sprinkled sugar and refrigerated overnight. Baked in the morning and drizzled with lemon glaze and took them to work. Rave reviews!
The first time I made these I was obsessed. They are so yummy . Now I double the recipe as its now our favorite and don’t last long, and always more drizzle then the recipe calls for lol ..Definitely my go to recipe
These were so good, even the pickiest family member ate them up!
I love a pop of lemon flavor. I’m wondering about substituting lemon extract for the vanilla, or just adding a teaspoon or so of lemon extract to the recipe. Has anyone tried that? Other ways to increase the lemon burst?
(We loved them the way they were.)
Hi Nana Jo, We are so happy your family enjoyed the scones. You can try substituting a small amount of the vanilla extract for lemon extract (start small as it’s strong). You can also add more lemon zest without making any other changes. Let us know what you try!
Just made these for my Mother in Law for Mother’s Day. She said they were the best scones she ever had. I have to say they were absolutely delicious! Recipe was very easy. Total keeper! Thank you so much for sharing this amazing recipe.
Thank you I love these scones! The lemon zest and everything is perfecto! I look for your recipes and know that they will be good!
Another great recipe Sally! I used gluten free flour and monk fruit sweetener. I made small ones so I’d have more. Baked them for 16 minutes and they came out beautifully! I had to add a little more cream so they’d come together. They are perfect!
I use 1T lemon juice in place of the lemon zest in the first part and they are more moist.
I’ve made a few times now and they have haven’t come together well and are super crumbly? I’ve added extra heavy cream but there is still quite a bit of crumbly flour bits. Wondering if I’m doing something wrong
Hi Joanna, How are you measuring your flour? Make sure you are Properly Measuring your Ingredients, especially your flour. Spoon and level instead of scooping or you will end up with too much which will dry out your dough. Hope this helps for next time!
Try substituting 1T lemon juice for the lemon zest in the first part.
Can I substitute buttermilk for heavy cream?
Hi Natalie! You could use buttermilk instead – same amount.
Made first time and they were wonderful. Had used frozen blueberries. Second time, mistakenly used half and half but dough ball looked normal until I added berries. they split and made dough purple! This was for a church tea party of 50 so I was very dissapointed. Have you had this happen?
Hi Melissa! It’s normal for blueberries to burst. Were you working with a large quantity of scone dough? It’s best to make multiple batches instead of multiplying so you can be more gentle with the blueberries. Just be as careful as possible when mixing them in!