Lemon Blueberry Scones

  • These Lemon Blueberry Scones are tender on the inside with a lightly golden and crunchy top. Bursting with sweet blueberries and slightly tart from the lemon!

    Scones are a wonderful breakfast treat! But they are perfect for bridal showers, tea parties, and so much more! Looking for more brunch ideas try these: Lemon Muffins, Lemon Blueberry Cheesecake Crescent Rolls, or Double Chocolate Strawberry Muffins.

    Top down view of lemon blueberry scones with slices of lemons for garnish.

    *Originally published April 2014. Photos, recipe, and text updated.*

    Ahhhh, scones….they can be either really good or really bad. So, what is a scone anyway and how do I make sure they are really good??

    Well, a scone is a baked good, usually made with wheat or oatmeal. They are slightly sweet and sometimes have a glaze on top. Their place of origin is the United Kingdom and they are served at afternoon tea.

    Top down view of ingredients for the scones.

    Not your average scone!

    Typically scones are round, plain, crumbly, and dense. They are also lightly sweetened.

    I decided to go against the grain and add some flavor as well as a little moisture.

    These scones are lighter and fluffier on the inside than a traditional scone and are bursting with blueberries and bright lemony flavor making them extra tasty!

    Two pictures showing the butter cut into the flour and then adding the dry ingredients.

    Can these be made ahead?

    Yes they can! And here are several make-ahead options!

    • Freeze the scone dough– After you have cut the scones into triangles place on a lined baking sheet with about 1/2″ of space between each scone. Place in the freezer until firm then remove from the baking tray and place in a freezer safe container or bag. Freeze for up to 3 months. To bake place frozen scones on baking sheet 1/2″ apart and bake according to directions adding a little extra baking time.
    • Freeze baked scones– Cool baked scones completely then place in a freezer safe container or bag and freeze for up to 3 months. Thaw and gently reheat in a 300 degree F oven for 8-10 minutes.
    • Place in the refrigerator– Make the scones according to the directions but instead of baking them place them in the refrigerator overnight. Then in the morning bake them according to the directions adding on a little extra bake time.
    Two pictures showing the blueberries being added to the scones then on a baking sheet cut and topped with sugar.

    How to store leftovers?

    If you happen to have some leftover scones simply cover them well or place in an airtight container. They can stay on the counter for up to 2 days or place in the refrigerator for 3-4 days. If you want you can gently reheat in a 300 degree F oven for a few minutes or even in the microwave for a few seconds.

    A scone broke open to show the blueberries.

    So, if you are needing a little cheering up these days I promise these lemon blueberry scones will do the trick! Light and fluffy with a slightly crunchy exterior + loads of blueberries and lemon flavor, what’s not to love?!

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    4.8 from 5 votes
    A scone broke open to show the blueberries.
    Lemon Blueberry Scones
    Prep Time
    20 mins
    Cook Time
    20 mins
    Total Time
    40 mins

    These Lemon Blueberry Scones are tender on the inside with a lightly golden and crunchy top. Bursting with sweet blueberries and slightly tart from the lemon!

    Course: Bread
    Cuisine: American
    Keyword: blueberry lemon scones, lemon blueberry scones
    Servings: 8
    Calories: 484 kcal
    Author: Malinda Linnebur
    • cups (305g) all purpose flour
    • ½ cup (110g) granulated sugar
    • 2 teaspoon baking powder
    • ¼ teaspoon salt
    • ½ cup (113g) butter, cold and cut into small pieces
    • 1 large egg
    • ½ cup (120ml) heavy cream, cold (plus more for brushing the tops)
    • zest and juice of 1 small lemon
    • 1 teaspoon vanilla
    • 1 cup (145g) fresh or frozen blueberries (don't thaw)
    • optional: coarse sugar for topping
    1. Preheat oven to 350. Line a baking sheet with parchment paper; set aside.

    2. In a large bowl combine the flour, sugar, baking powder, and salt. Cut in the butter using a pastry blender or two knives. Or freeze the butter and grate it into the flour mixture. Toss to coat it in the flour.

    3. Add egg, cream, lemon zest and juice, and vanilla. Mix until almost combined (there should still be some dry patches of flour in the bowl). Add the blueberries and mix until ingredients are combined and flour is moistened.

    4. Pour onto prepared baking sheet and using your hands form the dough into an 8" round disk. Cut into 8 wedges. Separate wedges slightly leaving about ½" between each. Brush each scone with a little extra heavy cream and if desired sprinkle with coarse sugar.

    5. Bake for 15-20 minutes or until lightly golden on top.

    Recipe Notes
    1. Be sure your butter and cream are very cold or the scones will spread too much. If your dough is warm place in the refrigerator for 15 minutes before baking. 
    2. Nutrition facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate.
    Nutrition Facts
    Lemon Blueberry Scones
    Amount Per Serving (1 scone)
    Calories 484 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 9g56%
    Cholesterol 64mg21%
    Sodium 170mg7%
    Potassium 214mg6%
    Carbohydrates 71g24%
    Fiber 3g13%
    Sugar 14g16%
    Protein 8g16%
    Vitamin A 633IU13%
    Vitamin C 3mg4%
    Calcium 71mg7%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
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