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, they’re perfect for breakfast, brunch, or even as a snack!
Lemon Blueberry Scones
Ah, 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, round, plain, crumbly, and dense, and sometimes have a glaze on top. Their place of origin is the United Kingdom, and they are served at afternoon tea.
I decided to go against the grain and add some flavor as well as a little moisture. And so I created these lemon blueberry scones!
My blueberry lemon scone recipe will give you scones that are lighter and fluffier on the inside than traditional ones. They’re also bursting with blueberries and bright lemony flavor, making them extra tasty!
Scones make for such a wonderful breakfast treat! But they’re also great for bridal showers, tea parties, and so much more! If you’re looking for more brunch ideas, don’t miss my Lemon Muffins, Lemon Blueberry Cheesecake Crescent Rolls, or Double Chocolate Strawberry Muffins too.
Why You’ll Love Blueberry Lemon Scones
- Lemon and blueberry taste great together
- Super easy to make at home
- Much more affordable than a bakery
- Made with easy pantry ingredients
- Kid, husband, and family approved!
Key Ingredients to Make My Blueberry Lemon Scone Recipe
- ALL-PURPOSE FLOUR – The base of your blueberry lemon scones! Flour provides structure. Use all-purpose like I do, or your favorite 1:1 gluten-free option if needed.
- GRANULATED SUGAR – Adds sweetness to the scones, plus helps them turn golden brown when baked.
- BAKING POWDER – Your leavening agent that causes the scones to rise. Without it, they’d be super dense and hard as rocks!
- BUTTER – Provides flakiness. Make sure it’s very cold before you get started for the best results.
- EGG – Binds everything together and adds needed moisture.
- HEAVY CREAM – Also adds moisture, plus a healthy dose of richness and fat. You’ll want to keep it very cold, just like the butter.
- LEMON – Where you get that nice, lemon flavor from! You’ll need lemon zest and juice.
- BLUEBERRIES – The other star of this blueberry lemon scone recipe. I like to use fresh when I can find them, otherwise frozen would work.
- VANILLA – For a touch of warm, earthy flavor. It also complements the citrus really nicely.
- COARSE SUGAR – This is optional, but I love adding some turbinado sugar on top of the scones before baking for added sweetness and a slight crunch.
Instructions to Make My Lemon Blueberry Scone Recipe
RECIPE PREP: Preheat your oven to 350 degrees F and line a baking sheet with parchment paper. Set aside.
COMBINE DRY INGREDIENTS WITH BUTTER: Add the flour, sugar, baking powder, and salt to a large bowl and combine. Cut in the cold butter, then toss to coat it in the flour.
INCORPORATE THE WET INGREDIENTS: Add the egg, cream, lemon zest, lemon juice, and vanilla. Mix until just combined, then add the blueberries and mix again. The ingredients should be combined and the flour moistened.
CUT INTO WEDGES: Transfer the dough to the prepared baking sheet and use your hands to form an 8-inch round disk. Cut into 8 wedges and separate them slightly, leaving space between each out.
BAKE: Brush the lemon blueberry scones with a little extra heavy cream and sprinkle with coarse sugar. Bake for 15-20 minutes, or until lightly golden. Enjoy!
FAQ
The key is to gently fold them into the batter. Try not to overmix the dough as this will cause the berries to sink! Incorporate until just combined — the flour should be moistened but not totally wet.
Sure thing! Frozen blueberries will work great in this lemon and blueberry scone recipe. There’s no need to thaw before using, simply fold them into the batter as directed.
If you happen to have some leftover scones, simply cover them well or place them in an airtight container. Blueberry lemon scones can stay on the counter for up to 2 days, or you could store them 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 just in the microwave for a few seconds.
Lemon and Blueberry Scone Recipe Make Ahead Tips
There are several make-ahead options for blueberry lemon scones!
- Freeze the scone dough– After you have cut the scones into triangles, place them 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 a baking sheet 1/2″ apart and bake according to directions adding a little extra baking time.
- Freeze baked scones– Cool baked lemon blueberry 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. In the morning, bake them according to the directions, being sure to add on a little extra baking time.
More Scone Recipes To Try
- Pumpkin Scones
- Pumpkin Chocolate Chip Scones
- Banana Scones with Pecans and Caramel Icing
- Ham and Cheese Scones
Thanks so much for reading! Let me know what you think about this lemon blueberry scone recipe!
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Lemon Blueberry Scones
Ingredients
- 2¼ 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
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper; set aside.
- 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.
- 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.
- 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.
- Bake for 15-20 minutes or until lightly golden on top.
Notes
- 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.
- Nutrition facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate.
Was wondering if I can sub heavy cream with almond milk?
I haven’t tried this myself but I think it would work. Maybe use a little less since almond milk isn’t as thick as heavy cream.
Our house loves breakfast! We are always looking for new recipes, and found this one! Everyone loved it!
Thanks for sharing! So glad you liked the scones!
Love the sweet & tart flavors! Easy recipe, heavy cream really made it.
Thank you!
These were perfect for Sunday morning breakfast for our family. I made the dough ahead, put it in the fridge overnight and baked them before church in the morning. Such a simple grab and go breakfast for my kids. Very light and fluffy! We loved them!
So glad you liked them!! Thanks for sharing!
I love a good scone and these were just that! Blueberry and lemon together is one of my favorite flavor combinations, these were so perfect! I will be making these again for sure!
It’s my favorite combo too! So glad you liked them!
These are delicious! They worked out perfectly. Although mine are definitely not as pretty as the ones in the picture.
I’m so glad you liked them, Hallie!! Don’t worry about how they look, mine didn’t look pretty either until I made them a few times. 🙂
Hi,
Can I use red cherries instead of blueberries? Would it differ the taste much?
Thanks
Sure you can use cherries. It sounds like it would taste really good.