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Home » Food » Recipes » Breakfast » Lemon Blueberry Scones Recipe

Lemon Blueberry Scones Recipe

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Lemon Blueberry Scones

These homemade lemon blueberry scones are the perfect treat for tea time or anytime you need a delicious treat.

lemon blueberry scones on a cooling rack

Made with fresh blueberries, cold butter, and a dreamy lemon glaze, these scones are a classic favorite that everyone will love. This easy recipe comes together quickly and is perfect for both beginner and experienced bakers.

Note: This post contains Amazon affiliate links. See my full affiliate disclosure policy here.

How to Make Lemon Blueberry Scones

First, gather your ingredients.

Ingredients

For best taste, always use the highest quality ingredients you have access to.

Ingredients with label text on white surface

To make these Lemon Blueberry Scones, you will need the following ingredients:

  • all-purpose flour
  • granulated sugar
  • baking powder
  • Pinch of salt
  • unsalted butter – cold and cut into small cubes or grated
  • fresh squeezed lemon juice + lemon zest
  • frozen wild blueberries – you can also use fresh
  • heavy cream
  • egg
  • vanilla extract
  • Raw sugar – optional for topping

For the lemon glaze:

  • powdered sugar
  • fresh lemon juice

Making the dough

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Set aside.

In a medium-size mixing bowl combine the flour, sugar, baking powder, and salt.

mixed dry ingredients

Add the cubes of butter and mix them into the flour mixture using a pastry cutter, fork, or your hands, pinching the butter between the flour as you mix it in until the butter is the size of peas.

Add the lemon zest and the blueberries and gently mix them into the flour mixture.

In a separate medium-sized bowl, combine the lemon juice, heavy cream, egg, and vanilla.

Wet ingredients mixed in mixing bowl-2

Mix until smooth then pour the mixture into the bowl with the dry ingredients.

Mixed scone dough in mixing bowl-2

Mix until everything is combined then turn the dough onto a lightly floured surface. It will be crumbly so you will need to use your hands to form the dough into a disc that is about 6 inches wide and 1.5 inches thick.

lemon blueberry scones dough cut into pieces

Then use a bench scraper or butter knife to cut the dough into 8 equal wedges.

Baking lemon blueberry scones

Place the scones onto the prepared baking sheet about 1-2 inches apart in a single layer.

Brush each one with some heavy cream and sprinkle with raw sugar, if desired.

unbaked lemon blueberry scones on a baking sheet lined with parchment

Bake the scones in the preheated oven for 17-19 minutes, rotating the pan halfway through cooking until they are golden brown and cooked through. Then remove them from the oven, transfer them to a wired cooling rack and let them cool for a few minutes.

Lemon Blueberry Scones

Mix up the glaze by whisking the powdered sugar and lemon juice together in a small bowl until fully combined.

lemon glaze in a bowl with spoon

Drizzle the sweet lemon glaze over the warm scones, serve and enjoy!

spooning glaze on lemon blueberry scones

Leftovers

These Lemon Blueberry Scones can be stored in an airtight container at room temperature for up to 2-3 days. They can also be frozen for up to 1 month, making them a great make-ahead option.

These scones are perfect for serving at brunch, as a midday snack, or for enjoying with a hot cup of coffee or tea. The combination of juicy blueberries and fresh lemon flavor make them a delicious and refreshing treat.

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lemon blueberry scones on a cooling rack
5 from 1 vote
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Lemon Blueberry Scones

These homemade lemon blueberry scones are the perfect treat for tea time or anytime you need a delicious treat.

Course Breads, Breakfast, Brunch, Dessert
Cuisine American
Keyword lemon blueberry scones, lemon blueberry scones recipe
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 8 scones
Calories 394 kcal
Author Marjorie @APinchOfHealthy

Ingredients

For the scones

  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • Pinch of salt
  • ½ cup unsalted butter – cold and cut into small cubes or grated
  • 1 and ½ tablespoons fresh squeezed lemon juice + 1 teaspoon lemon zest
  • 1 cup frozen wild blueberries – you can also use fresh
  • ½ cup heavy cream – plus more for brushing on the top of the scones
  • 1 large egg
  • 1 and ½ teaspoons vanilla extract
  • Raw sugar – optional for topping

For the lemon glaze

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice

Instructions

  1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Set aside.
  2. In a medium size mixing bowl combine the flour, sugar, baking powder, and salt.
  3. Add the cubes of butter and mix them into the flour mixture using a pastry cutter, fork, or your hands, pinching the butter between the flour as you mix it in until the butter is the size of peas.
  4. Add the lemon zest and the blueberries and gently mix them into the flour mixture.
  5. In a separate medium-sized bowl, combine the lemon juice, heavy cream, egg, and vanilla. Mix until smooth then pour the mixture into the bowl with the dry ingredients.
  6. Mix until everything is combined then turn the dough onto a well-floured surface. It will be crumbly so you will need to use your hands to form the dough into a disc that is about 6 inches wide and 1.5 inches thick. Then use a bench scraper or butter knife to cut the dough into 8 equal wedges.
  7. Place the scones onto the lined baking sheet about 1-2 inches apart in a single layer.
  8. Brush each one with some heavy cream and sprinkle with raw sugar, if desired.
  9. Bake the scones in the middle rack of the preheated oven for 17-19 minutes, rotating the pan halfway through cooking until they are golden and cooked through. Then remove them from the oven, transfer them to a wired cooling rack and let them cool for a few minutes.
  10. Mix up the glaze by whisking the powdered sugar and lemon juice together in a small bowl until fully combined.
  11. Serve warm drizzled with the lemon glaze and enjoy!

Recipe Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

Nutrition Facts
Lemon Blueberry Scones
Amount Per Serving
Calories 394 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 68mg23%
Sodium 16mg1%
Potassium 182mg5%
Carbohydrates 55g18%
Fiber 1g4%
Sugar 30g33%
Protein 5g10%
Vitamin A 613IU12%
Vitamin C 5mg6%
Calcium 66mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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  1. Tino james says

    May 5, 2023 at 5:54 am

    5 stars
    Amazing blog thanks for sharing with us keep sharing

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I am a home cook, recipe developer, coffee drinker and mom of two. My recipes are simple and tasty. I enjoy lots of fresh, healthy food, plus full treats without guilt. Thanks so much for stopping by! Read more here.

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