I can’t resist a bakery-style scone with flaky edges, a tender lemony center, bursts of juicy blueberries, and a glossy tart-sweet glaze. These lemon blueberry scones are the kind of homemade treat that makes breakfast or brunch feel instantly special.

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I’m obsessed with these lemon blueberry scones because they hit that sweet-tart spot without trying too hard. I get tender, flaky edges, a soft middle, and bursts of blueberries in every bite.

The lemon zest keeps everything bright, then that glossy glaze sinks into the craggy tops just enough to make me go back for another. And another.

No polite nibbling here. I love how they feel bakery-level but still homemade in the best way, with crumbs on the plate and sticky fingers as proof.

But the real win? They taste as good for breakfast as they do sneaked after lunch.

Ingredients

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Flour gives the scones their soft, crumbly backbone without making them cakey.
Sugar adds just enough sweetness, but these still feel breakfast-friendly.
Baking powder and baking soda help them puff up nicely.
Salt keeps the lemon and berries from tasting flat.
Cold butter makes those tender, flaky pockets everyone wants.
Lemon zest brings bright, real lemon flavor without extra tartness.
Lemon juice adds a fresh little zing you’ll notice right away.
Egg helps hold everything together and gives a richer bite.
Cream or buttermilk keeps the crumb soft, moist, and not dry.
Vanilla rounds things out so the lemon doesn’t get too sharp.
Blueberries burst into jammy bites, fresh or frozen both totally work.
Coarse sugar adds sparkle and a tiny crunch on top.
Powdered sugar makes the glaze sweet, smooth, and bakery-style.
Plus, lemon glaze is the tangy finish that makes them feel special.
Basically, extra zest on top makes them look cute and taste brighter.

Ingredient Quantities

2 cups (250 g) all purpose flour

1/4 cup (50 g) granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

6 tablespoons (85 g) cold unsalted butter, cut into small cubes

Zest of 1 large lemon (about 1 tablespoon)

1 tablespoon fresh lemon juice

1 large egg

1/2 cup (120 ml) heavy cream or buttermilk, plus 1 to 2 tablespoons for brushing

1 teaspoon vanilla extract

1 to 1 1/4 cups fresh or frozen blueberries (about 150 to 175 g)

1 to 2 tablespoons coarse sugar or turbinado sugar for sprinkling, optional

For the lemon glaze: 1 cup (120 g) powdered sugar

For the lemon glaze: 2 tablespoons fresh lemon juice, plus 1 teaspoon milk or cream if needed to thin

For the lemon glaze: pinch of lemon zest for finishing, optional

How to Make this

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1. Preheat oven to 400F (200C) and line a baking sheet with parchment paper.

2. Whisk together 2 cups (250 g) all purpose flour, 1/4 cup (50 g) granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt in a large bowl.

3. Add 6 tablespoons (85 g) cold unsalted butter, cut into small cubes, and work it into the dry ingredients with a pastry cutter or fingertips until mixture resembles coarse crumbs with pea sized pieces of butter remaining.

4. Stir in zest of 1 large lemon and 1 to 1 1/4 cups fresh or frozen blueberries, coating the berries lightly with flour to prevent sinking or bleeding.

5. In a separate bowl whisk together 1 large egg, 1/2 cup (120 ml) heavy cream or buttermilk, 1 tablespoon fresh lemon juice, and 1 teaspoon vanilla extract.

6. Pour the wet ingredients into the dry ingredients and gently fold until just combined; do not overmix. If dough feels very dry add up to 1 tablespoon more cream.

7. Turn dough onto a lightly floured surface, pat into a 7 to 8 inch round about 1 inch thick, then cut into 8 wedges or use a 2 1/2 inch cutter for rounds. Transfer scones to the prepared baking sheet.

8. Brush tops with 1 to 2 tablespoons cream or buttermilk and sprinkle with 1 to 2 tablespoons coarse sugar or turbinado sugar if using. Bake until golden and a toothpick inserted in the center comes out clean, about 18 to 22 minutes. Cool on a wire rack.

9. While scones cool, whisk together 1 cup (120 g) powdered sugar and 2 tablespoons fresh lemon juice, adding 1 teaspoon milk or cream if needed to reach a pourable glaze consistency.

10. Drizzle glaze over cooled scones and finish with a pinch of lemon zest if desired. Serve and enjoy.

Equipment Needed

1. Oven
2. Baking sheet lined with parchment paper
3. Large mixing bowl
4. Measuring cups and spoons
5. Whisk
6. Pastry cutter or clean fingertips and a bench scraper
7. Zester or microplane and a small knife for lemon
8. Rolling pin or your hands to pat dough and a 2 1/2 inch round cutter or sharp knife to cut wedges
9. Pastry brush and wire cooling rack

FAQ

Q: Can I use frozen blueberries instead of fresh? A: Yes. Keep them frozen and fold in gently to avoid breaking. You may need an extra minute or two of baking time; watch for a light golden top and a toothpick that comes out mostly clean.

Q: How do I prevent the scones from becoming soggy from the blueberries? A: Toss berries lightly in 1 tablespoon of flour before folding into the dough to absorb excess moisture and help even distribution.

Q: Can I substitute buttermilk for heavy cream? A: Yes. Buttermilk adds a slight tang and works well. If using regular milk, add 1 tablespoon lemon juice or vinegar to 1/2 cup milk and let sit 5 minutes to mimic buttermilk.

Q: How should I store leftover scones and how long will they keep? A: Store at room temperature in an airtight container for up to 2 days. For longer storage, freeze cooled scones in a sealed bag for up to 2 months; reheat from frozen in a 325 F oven for 10 to 15 minutes.

Q: Can I make the dough ahead of time? A: Yes. Shape the dough into a disk, wrap tightly, and refrigerate up to 24 hours. Bake straight from chilled, adding a minute or two to baking time. You can also freeze unbaked cut scones for up to 2 months and bake from frozen with a few extra minutes.

Q: How do I get tender, flaky scones instead of dense ones? A: Keep butter very cold and work quickly. Use a light touch when mixing and folding in wet ingredients. Do not overwork the dough; stop when it just comes together with visible pea sized butter bits.

Lemon Blueberry Scones Recipe Substitutions and Variations

All purpose flour
- 1-to-1 gluten free flour blend, measure cup for cup and add 1 teaspoon xanthan gum if blend lacks it
- Whole wheat pastry flour, use same volume but expect slightly denser texture
- Pastry flour, for a more tender crumb, substitute cup for cup
Cold unsalted butter
- Cold vegan/baking margarine, use in equal measure and keep very cold
- Coconut oil, solid and chilled, use slightly less by volume (about 10 percent less)
- Cold lard or vegetable shortening, use equal measure for flakier scones
Heavy cream or buttermilk
- Whole milk plus 1 tablespoon lemon juice or vinegar, rest 5 minutes to thicken (for buttermilk substitute)
- Plain yogurt thinned with a little milk or water to match 1 2/3 cup consistency, use same volume
- Sour cream thinned with milk, for tang and richness, use same volume
Large egg
- Flax egg: 1 tablespoon ground flaxseed plus 3 tablespoons water, let sit until gelled
- Chia egg: 1 tablespoon chia seeds plus 3 tablespoons water, strained for smoother texture if desired
- Unsweetened applesauce, 3 tablespoons, for a mild binder and moisture

Pro Tips

1. Keep everything cold and work quickly: chill the butter and handle the dough lightly so those pea sized butter pieces stay solid. That trapped cold butter creates the flaky lift you want. If your kitchen is warm, pop the mixed dough in the fridge for 10 to 15 minutes before shaping.

2. Coat the berries and fold with care: toss the blueberries in a little flour before adding them, and fold them in gently at the end. Overmixing or rough handling will bruise the berries and turn your dough purple.

3. Watch your thickness and bake time: pat the dough to about 1 inch thick for tender, tender centers. If you pat thicker the exterior can overbrown before the center bakes, so check around 18 minutes and use a toothpick to test doneness. Rotate the pan halfway if your oven has hot spots.

4. Finish and store smartly: brush with cream right before baking for a pretty golden top, then cool completely before glazing so the icing does not melt away. Leftover scones keep well wrapped at room temperature for a day or frozen, individually wrapped, for up to 1 month; rewarm them briefly in a low oven to revive freshness.

Lemon Blueberry Scones Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

347

kcal

Equipment: 1. Oven
2. Baking sheet lined with parchment paper
3. Large mixing bowl
4. Measuring cups and spoons
5. Whisk
6. Pastry cutter or clean fingertips and a bench scraper
7. Zester or microplane and a small knife for lemon
8. Rolling pin or your hands to pat dough and a 2 1/2 inch round cutter or sharp knife to cut wedges
9. Pastry brush and wire cooling rack

Ingredients

2 cups (250 g) all purpose flour
1/4 cup (50 g) granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
6 tablespoons (85 g) cold unsalted butter, cut into small cubes
Zest of 1 large lemon (about 1 tablespoon)
1 tablespoon fresh lemon juice
1 large egg
1/2 cup (120 ml) heavy cream or buttermilk, plus 1 to 2 tablespoons for brushing
1 teaspoon vanilla extract
1 to 1 1/4 cups fresh or frozen blueberries (about 150 to 175 g)
1 to 2 tablespoons coarse sugar or turbinado sugar for sprinkling, optional
For the lemon glaze: 1 cup (120 g) powdered sugar
For the lemon glaze: 2 tablespoons fresh lemon juice, plus 1 teaspoon milk or cream if needed to thin
For the lemon glaze: pinch of lemon zest for finishing, optional

Directions

Preheat oven to 400F (200C) and line a baking sheet with parchment paper.
Whisk together 2 cups (250 g) all purpose flour, 1/4 cup (50 g) granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt in a large bowl.
Add 6 tablespoons (85 g) cold unsalted butter, cut into small cubes, and work it into the dry ingredients with a pastry cutter or fingertips until mixture resembles coarse crumbs with pea sized pieces of butter remaining.
Stir in zest of 1 large lemon and 1 to 1 1/4 cups fresh or frozen blueberries, coating the berries lightly with flour to prevent sinking or bleeding.
In a separate bowl whisk together 1 large egg, 1/2 cup (120 ml) heavy cream or buttermilk, 1 tablespoon fresh lemon juice, and 1 teaspoon vanilla extract.
Pour the wet ingredients into the dry ingredients and gently fold until just combined; do not overmix. If dough feels very dry add up to 1 tablespoon more cream.
Turn dough onto a lightly floured surface, pat into a 7 to 8 inch round about 1 inch thick, then cut into 8 wedges or use a 2 1/2 inch cutter for rounds. Transfer scones to the prepared baking sheet.
Brush tops with 1 to 2 tablespoons cream or buttermilk and sprinkle with 1 to 2 tablespoons coarse sugar or turbinado sugar if using. Bake until golden and a toothpick inserted in the center comes out clean, about 18 to 22 minutes. Cool on a wire rack.
While scones cool, whisk together 1 cup (120 g) powdered sugar and 2 tablespoons fresh lemon juice, adding 1 teaspoon milk or cream if needed to reach a pourable glaze consistency.
Drizzle glaze over cooled scones and finish with a pinch of lemon zest if desired. Serve and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.