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Best Blueberry Lemon Scones

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These are the Best Blueberry Lemon Scones! Combining my base scone recipe with fresh lemon juice and zest, and lots of fresh blueberries, make these unbelievably tasty. A perfect spring scone!

We LOVE our morning treats, especially scones. For a more classic recipe, check out my Mini Chocolate Chip Scones. Or for my hubby’s fav that incorporates oatmeal and pecans, give my Maple Nut Scones a try!

Closeup of some glazed blueberry lemon scones.

Welcome to #LemonWeek 2021 hosted by Lynn from Fresh April Flours!  What better way to welcome summer than with over 50 recipes featuring bright and sunny lemons? Come join me and my fellow Lemon Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts!

Blueberry Lemon Scones

I’m not sure about you, but blueberries and lemon spells SPRINGTIME. Gimme all the Blueberry Muffins, amazing Lemon Cupcakes, Blueberry Smoothie Bowls (all day, every day!), my “just lemon” Petite Lemon Scones, and Lemon Sugar Cookies.

These scones are crumbly, buttery, and full of fresh flavors. They are also super easy to make, even for novice bakers. Trust me.

Coffee and scones just go tighter. I love having my cold brew coffee on hand AT ALL TIMES (true statement!) but I also enjoy making a caramel latte for a special treat!

A plate of blueberry lemon scones, with a blue and white napkin.

Ingredients needed for blueberry lemon scones:

  • The Dry Ingredients – All-purpose flour, sugar, baking powder, salt, and fresh lemon zest.
  • Butter – Cubed butter and FROZEN. It’s important to keep the butter very cold before adding to the dry mix.
  • Blueberries and Lemon – The KEY ingredients for these scones.
  • The Wet Ingredients – Heavy cream, egg, and vanilla (plus lemon juice and blueberries).
  • The Glaze – A quick mixture of fresh lemon juice and powdered sugar.

How to make the BEST scones:

There is no reason to fear scone making. I recently taught my sister over FaceTime, and she did GREAT! You can do it too, and you’ll find that despite my lengthy explanation, they are simple to make. Trust me!

  1. Prep butter (ahead of time). Slice (or grate) your butter into small little cubes or pieces. Place in a container and place in your freezer for at least 30 minutes. I usually do this the day before.
  2. Prep oven. Preheat oven to 400 degrees, and prepare two baking sheets with parchment paper.
  3. Mix wet ingredients. In a small bowl, beat egg, and add heavy cream, vanilla, and fresh lemon juice. Place in the refrigerator to keep it very cold.
  4. Mix dry ingredients. In a large mixing bowl, combine the flour, sugar, baking powder, salt, and lemon zest. Mix well.
  5. Cut in butter. Use a pastry cutter and cut the butter into the dry ingredients. You can also use your hands to blend it together.
  6. Add wet ingredients. Then pour in the wet ingredients, and stir with a large spoon until the mixture roughly comes together in a ball. You may need to add a bit of extra cream to get it to stay together.
  7. Form the scone shapes. On a baking mat, add a sprinkling of flour, and pour dough on top. Then use your hands to press it into a large circle or square, at about 1/2 inch thickness. Then slice the dough into shapes and sizes of your choosing. Carefully place the scone shapes on two prepared baking sheets.
  8. Add topping. Brush the tops of the scone shapes with a bit of cream, and then add a sprinkle of fine sugar to the top.
  9. Bake. Bake in preheated oven for about 15-18 minutes, or until the tops and bottoms of the scones are golden brown. Set on a cooling rack to cool.
  10. Glaze. Mix the lemon juice and powdered sugar, and when you reach your desired consistency, drizzle it over the cooled scones.
A baking rack of scones.

Scone Making Tips:

  1. Make sure you have everything out on your kitchen counter and ready to go before the step where you add the butter.
  2. The butter should be COLD when you cut it in with your pastry cutter. I usually cube the butter (tiny cubes) and then stick it in the freezer while I’m getting everything else ready to go.
  3. Use a sturdy pastry cutter to mix the butter in. Or use your hands, which is the what I usually do after using the pantry cutter.
  4. When you mix the wet ingredients with the dry, be careful to add JUST enough so that the dough is somewhat dry. If your dough is too wet, the scone will not be crumbly. It will be more like a muffin.
  5. If the dough gets too wet, add more flour. If the dough is too dry and won’t stay together, add more cream VERY slowly.
  6. Use flour on your mat to prevent the dough from sticking to it.
  7. Bake the scones until they are browning on both the tops and bottoms.
Overhead shot of some blueberry lemon scones.

Frequently Asked Questions:

  • Can I use frozen blueberries instead of fresh? You can. But I find that using fresh is easier and the berries don’t bleed all over when working the dough. Both methods will taste great, however.
  • How do I make crumbly scones? To make scones crumbly, you need to be careful to use JUST ENOUGH wet ingredients to the dry. Using too much will create more of a muffin texture which is good, but not crumbly. It’s also important to keep the ingredients cold. My suggestion is to place the prepped scones in the refrigerator for an hour or more (I often refrigerate overnight) before baking.
  • Can I freeze scones? You can freeze the baked scones for a couple of months. Add the glaze later.
A hand holding a blueberry scone.

Kitchen Tools Used: (affiliate links)

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

Closeup of some glazed blueberry lemon scones.

Best Blueberry Lemon Scones

These are the Best Blueberry Lemon Scones! Combining my base scone recipe with fresh lemon juice and zest, and lots of fresh blueberries, make these unbelievably tasty. A perfect spring scone!
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Course: Breakfast, Dessert
Cuisine: American
Keyword: best scones, blueberry lemon scones
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 12 scones
Calories: 306kcal
Author: Sue Ringsdorf

Ingredients

For the scones:

  • 2 ½ cups all-purpose flour
  • 1/3 cup sugar
  • 1 ½ Tablespoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 Tablespoon lemon zest – from about one lemon
  • 3/4 cup unsalted butter – cut into small cubes and frozen
  • 1 large egg
  • 2/3 cup heavy cream – plus possible a bit more if needed
  • 1 Tablespoon fresh lemon juice
  • 2 teaspoons vanilla
  • 1 cup blueberries – fresh or frozen

For the glaze:

  • 2 Tablespoons fresh lemon juice
  • 2/3 cup powdered sugar – plus 2 Tablespoons or so

Instructions

  • Slice (or grate) your butter into small little cubes or pieces. Place in a container and place in your freezer for at least 30 minutes. I usually do this the day before.
  • Preheat oven to 400 degrees, and prepare two baking sheets with parchment paper.
  • In a small bowl, beat egg, and add heavy cream, vanilla, and fresh lemon juice. Place in the refrigerator to keep it very cold.
  • In a large mixing bowl, combine the flour, sugar, baking powder, salt, and lemon zest. Mix well.
  • Use a pastry cutter and cut the butter into the dry ingredients. You can also use your hands to blend it together.
  • Then pour in the wet ingredients, including the blueberries, and stir with a large spoon until the mixture roughly comes together in a ball. You may need to add a bit of extra cream to get it to stay together.
  • On a baking mat, add a sprinkling of flour, and pour dough on top. Then use your hands to press it into a large circle or square, at about 1/2 inch thickness. Then slice the dough into shapes and sizes of your choosing. Carefully place the scone shapes on two prepared baking sheets.
  • Brush the tops of the scone shapes with a bit of cream, and then add a sprinkle of fine sugar to the top.
  • Bake in preheated oven for about 15-18 minutes, or until the tops and bottoms of the scones are golden brown. Set on a cooling rack to cool.
  • Mix the lemon juice and powdered sugar, and when you reach your desired consistency, drizzle it over the cooled scones.

Notes

For best results, prep butter ahead of time (slice into tiny cubes) and freeze. You want the butter to be frozen before adding to the dry ingredients.
The other tip is to prep the scones and place on baking sheet. Then refrigerate for an hour or so before baking to get them really cold. This will help to prevent them from spreading.

Nutrition

Calories: 306kcal | Carbohydrates: 35g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 112mg | Potassium: 213mg | Fiber: 1g | Sugar: 14g | Vitamin A: 579IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 1mg

Thursday #LemonWeek Recipes

2 Comments

  1. Sorry, no rating yet because I haven’t finished making them. This is my very first time making scones, so I have no experience to rely on. I read through the recipe several times and cannot find at what point you add the blueberries. Into the dry mixture? Into the wet mixture? Into the dough once it is mixed? How do you do that without smashing the blueberries? You provided lots of good tips, but I really would appreciate knowing how to handle the blueberries.

    1. Suebee Homemaker says:

      Sorry about that, Kathy. You add the blueberries in immediately after the wet ingredients.

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