Lemon Blueberry Scones

These Lemon Blueberry Scones are tender, buttery pastries studded with juicy blueberries and brightened with fresh lemon zest. Finished with a tangy-sweet lemon glaze, they make a delightful breakfast, brunch centerpiece, or afternoon teatime treat.

Why You’ll Love This Recipe

These scones strike the perfect balance of flavors—sweet, tart, and buttery—while offering a soft, flaky texture. The combination of blueberries and lemon creates a refreshing, vibrant taste, and the easy glaze adds an extra layer of citrus brightness. They’re simple to make, bake in under 20 minutes, and can be enjoyed warm from the oven or later in the day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Scones:
2 cups all-purpose flour
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
6 tablespoons cold butter, cut into small cubes
1 ¼ cups fresh blueberries
1 tablespoon lemon zest
1 large egg
¾ cup heavy cream, plus 2 tablespoons for brushing
1 ½ tablespoons lemon juice
2 teaspoons vanilla extract

For the Glaze:
1 cup confectioners’ sugar
1 tablespoon lemon juice

Directions

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

2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

3. Gently fold in blueberries and lemon zest.

4. In a small bowl, whisk together ¾ cup heavy cream, lemon juice, egg, and vanilla extract.

5. Pour wet mixture into dry ingredients, stirring just until combined.

6. On a floured surface, shape dough into an 8-inch disk. Cut into 8 wedges and place on the prepared baking sheet.

7. Brush tops with the remaining 2 tablespoons heavy cream.

8. Bake for 18–20 minutes, or until golden brown.

9. In a small bowl, mix confectioners’ sugar and lemon juice until smooth. Drizzle glaze over cooled scones before serving.

Servings and timing

Servings: 8
Prep Time: 15 minutes
Cooking Time: 18 minutes
Total Time: 33 minutes
Calories: 246 kcal per serving

Variations

• Substitute raspberries or blackberries for the blueberries.

• Add ½ teaspoon almond extract for a subtle nutty flavor.

• Sprinkle coarse sugar on top before baking for extra crunch.

• Use orange zest and juice for an orange-berry twist.

• Swap heavy cream with half-and-half for a slightly lighter version.

Storage/Reheating

Store scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze unglazed scones for up to 2 months. Reheat in a 325°F (165°C) oven for 8–10 minutes, then glaze before serving.

FAQs

Can I use frozen blueberries?

Yes, keep them frozen until adding to the dough to prevent excess bleeding of color.

How do I keep my scones from being dense?

Avoid overmixing the dough and handle it gently to keep the texture light.

Can I make these ahead?

Yes, shape the dough, cut into wedges, and refrigerate overnight before baking the next day.

Do I have to glaze them?

No, they’re delicious plain, but the glaze adds extra lemon flavor and sweetness.

Can I use buttermilk instead of heavy cream?

Yes, buttermilk will give the scones a slightly tangier flavor and softer crumb.

How do I keep the blueberries from sinking?

Coat them lightly in flour before folding into the dough.

Can I make them smaller?

Yes, shape into a larger disk and cut into 12 wedges; reduce baking time slightly.

How do I know when they’re done?

They should be golden on top and firm to the touch.

Can I freeze the dough before baking?

Yes, freeze shaped wedges on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes.

What’s the best way to serve them?

They’re best slightly warm, either plain or with a bit of butter or clotted cream.

Conclusion

Lemon Blueberry Scones bring together the bright zestiness of lemon and the sweet juiciness of blueberries in a buttery, tender pastry. Easy to make and beautiful to serve, they’re perfect for breakfast, brunch, or an afternoon treat that feels both fresh and indulgent.

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