These homemade lemon blueberry scones are the perfect treat for tea time or anytime you need a delicious treat.
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.
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How to Make Lemon Blueberry Scones
First, gather your ingredients.
Ingredients
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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.
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.
Mix until smooth then pour the mixture into the bowl with the dry ingredients.
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.
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.
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.
Mix up the glaze by whisking the powdered sugar and lemon juice together in a small bowl until fully combined.
Drizzle the sweet lemon glaze over the warm scones, serve and enjoy!
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
These homemade lemon blueberry scones are the perfect treat for tea time or anytime you need a delicious treat.
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
- 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.
- 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. Mix until smooth then pour the mixture into the bowl with the dry ingredients.
- 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.
- Place the scones onto the lined 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.
- 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.
- Mix up the glaze by whisking the powdered sugar and lemon juice together in a small bowl until fully combined.
- Serve warm drizzled with the lemon glaze and enjoy!
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
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