Lemon Blueberry Scones

4.97 from 56 votes

This recipe for lemon blueberry scones is the perfect treat to start your morning! These flaky scones are loaded with fresh blueberries and topped with a dreamy lemon glaze. Mouthwateringly delicious!

Blueberry scones on a black baking pan with a striped linen and bowl of lemon glaze.

Lemon Blueberry Scones Recipe

Years ago when I was studying abroad in Italy, my roommate made us fresh lemon blueberry scones all the time. I remember marveling over her ability to just whip together a batch of homemade scones like it was as easy as boiling a pot of pasta (which we did a lot of while studying abroad as broke college students — as you can imagine). 

It's no surprise that a recipe like this fruit salad with orange juice doesn't require a lot of skill in the kitchen. But over the years, I've realized that just because a recipe requires more attention to detail than others doesn't mean it's impossible to make. 

It used to intimidate me to make baked goods like these. These flaky and tender scones are really easy to make! In fact, scones are now in regular rotation for our breakfast-time choices. They are the perfect addition to a brunch, breakfast, or even the perfect afternoon treat.

It's obvious why I love these, right? I mean, c’mon. Easy lemon blueberry scones recipe is bursting with fresh, sweet blueberries, and tart fresh lemon. My mouth is already watering!

Lemon glaze drizzled over blueberry scones on a black baking pan.

Why You'll Love this Recipe

You'll love this easy lemon blueberry scone recipe because...

  • This easy lemon blueberry scones recipe makes the most beautiful bakery style scones that you would find in a coffee shop and "mom and pop" bakeries. They're the perfect treat!
  • The combination of lemon and blueberries is light and refreshing.
  • Lemon blueberry scones are an elegant addition to tea time or to pair with a hot cup of coffee.
Ingredients for lemon blueberry scones.


Here's what you'll need to make this recipe:

  • all purpose flour
  • blueberries
  • eggs
  • cold butter
  • whole milk
  • fresh lemon zest
  • fresh lemon juice
  • sugar
  • baking powder
  • salt
  • powdered sugar
  • heavy cream

Substitutions and Variations

You can use a gluten-free 1:1 flour substitute, such as King Arthur Measure for Measure Flour, to make this blueberry lemon scone recipe without gluten.

Feel free to swap out whatever type of berries that you want. Diced strawberries would be delicious, as well as blackberries!

To make these refined sugar free, use coconut sugar in this easy recipe. It will taste a little different, but it will still be perfectly delicious.

Whole milk can be replaced with a dairy-free substitute. Almond milk or coconut milk are the two best options.

blueberries in a colander next to whole lemons.

How to Make Lemon Blueberry Scones

Before you begin, place the butter into the freezer while you prep all of the rest of the ingredients.

In a large mixing bowl, mix together the all purpose flour, sugar, baking powder, salt, and zest from one medium lemon. Cut the cold butter into cubes.

Cubes of butter in flour.

Then, use a pastry blender to cut the butter into the dry ingredients. If you don’t have a pastry butter, you can use a metal fork to work the butter into the flour mixture. 

combining the dry ingredients.

Add the blueberries into the dry ingredients and toss gently. In a small bowl, whisk together the large eggs, milk, and lemon juice. 

pouring liquid into dry ingredients with blueberries mixed in.

Next, create a well in the center of the large bowl of dry ingredients. Pour the wet ingredients into the well and gently stir with a silicone spatula or wooden spoon to combine.

Hot Tip: If it becomes difficult to incorporate everything together with a spatula, feel free to use your hands. I often pour it out on the counter and gently fold over the scone dough until it's mostly incorporated.

Turn out the dough onto a clean work surface that is lightly floured. Using a bench scraper, flip the dough over and sprinkle more flour onto it. Then, use your hands to form the dough into a large disc.

Once the dough is formed into an even circle, use a pastry cutter, pizza cutter or sharp knife to evenly cut 10 scones.

a scone wheel on a pastry board.

Place the unbaked scones onto a baking pan. I used my Swiss Diamond Nonstick Double Burner Griddle. This pan should be placed in your oven while it is preheating so that it bakes the scones evenly. This pan is so easy to clean and helps the scones to bake evenly.

If you don't have one of these pans, a sheet pan will work! Line it with parchment paper or a baking mat and bake these homemade lemon blueberry scones on the middle oven rack.

Brush the top of the scones with heavy cream before baking.

Blueberry scones on a black baking pan with a striped linen and bowl of lemon glaze.

Place the blueberry lemon scones into the preheated oven and bake at 400° Fahrenheit for 16-18 minutes until golden brown.  If they are still pale and underbaked, continue baking and checking every 2 minutes. 

Lemon Glaze

Once baked, transfer scones to a wire cooling rack. While the scones cool, prepare the sweet lemon glaze. Add the confectioners' sugar, lemon juice, heavy cream, and lemon zest to a small bowl and mix together until smooth.

Drizzle the glaze over the slightly warm scones and allow to set.

Unbaked lemon scones on black baking pan, being brushed with cream.

How to Store Leftover Scones

Allow leftovers to completely cool to room temperature and then place into an airtight container and store a room temperature for 1-2 days. Alternatively, you can place them in the refrigerator and store for up to a week.

Scones also freeze really well! Place them in an airtight container with sheets of parchment paper between layers. Freeze for up to 3 months. Thaw one whenever you get a craving for a fresh scone!

To reheat you baked goods, place a scone in the toaster oven, microwave, or oven until warmed through.

Blueberry scones on a black baking pan with a striped linen and bowl of lemon glaze.

Tips for Success

  • Add the blueberries into your dry ingredient mixture before the liquid ingredients. If you don’t, they’ll get pretty squished and that will make the dough too wet and soggy.
  • When mixing your dry ingredients together, add the lemon zest. It will mix more thoroughly throughout the scone batter.
  • Cold butter is my most important tip ever! Layering cold butter into these beautiful traditional scones is what makes them so flaky and tender. This is an especially important tip if you're making scones in a warmer climate.
Halved lemon next to striped linen napkin.


Why do you brush scones with milk?

Brushing scones with milk gives them a lovely golden brown color. You can also each scone in an egg wash of eggs and a splash of water. Egg wash will gives the tops of the scones a little shine.

Should I grate my cold butter into the scone mixture?

Cold cubed butter works perfectly fine, but you can absolutely grate your butter instead! You'll still need to make sure you work it into the flour mixture really well.

Lemon Blueberry Scones

Lemon blueberry scones recipe are a refreshing sweet treat for summer time! Make them for breakfast or as a simple dessert.
4.97 from 56 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 10 scones
Author: Madison | A Joyfully Mad Kitchen


lemon blueberry scones

  • 2 ½ cups all-purpose flour
  • 4 tablespoons sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • zest from 1 medium lemon
  • ½ cup cold unsalted butter cut into cubes
  • juice from ½ a lemon
  • 2 eggs
  • ¾ cup fresh blueberries
  • ½ cup heavy cream

lemon glaze

  • ¼ cup powdered sugar
  • 1 tablespoon heavy cream
  • zest from ½ lemon
  • juice from ½ lemon


For the blueberry scones:

  • Preheat the oven to 400°F.
  • In a medium bowl, whisk together your dry ingredients.
  • Cube cold butter. Use a pastry blender to cut butter into pea-sized pieces mixed throughout the dough. 
  • Gently toss in fresh blueberries.
  • Whisk together liquid ingredients in a small mixing bowl or glass measuring cup.
  • Create a well in the center of your bowl. Pour in liquid ingredients and gently stir to combine.
  • If you have trouble incorporating everything together, you can gently use your hands to mix the dough together.
  • Form the dough into a disc about an inch tall.
  • Once the dough is formed into a disc, use a pastry blender, pizza cutter or sharp knife to cut 10 scones out of the disc evenly. 
  • Move scones to a baking sheet and brush tops with milk.
  • Bake at 400°F for 16-18 minutes or until tops are golden brown.
  • When scones are fully cooked, let cool on baking pan for 2 minutes, then move to a wire cooling rack and make your glaze.

For the lemon glaze:

  • Whisk together ingredients. Consistency should be like thin pancake batter.
  • Drizzle over cooled scones.


If you live in a warm climate, cut your butter and place it in the freezer while you prep the rest of the ingredients.
Frozen blueberries can also be used, but do not thaw first.

If the dough is too wet?

Sprinkle a bit of flour over the dough, flip it over and repeat. Then you should be able to form the dough into a disc by hand.


Serving: 1scone | Calories: 278kcal | Carbohydrates: 32g | Protein: 5g | Fat: 14.8g | Saturated Fat: 8.8g | Cholesterol: 75mg | Sodium: 79mg | Sugar: 6.7g
4.97 from 56 votes (56 ratings without comment)

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  1. I have found it difficult to find a good scone recipe, but these were perfect. Tender and not too dry. This will be my new go-to recipe for sure. The flavor combo of lemon and blueberry is perfect.

  2. My mom and I loved this recipe! The blueberry and lemon combo is perfect and delicious. A new favorite for our weekend breakfasts. Thanks for sharing this yummy recipe!

  3. This was my first time making scones, and I just followed the instructions and the results were phenomenally delicious!! Will definitely make this again.

  4. These lemon blueberry scones are a slice of nostalgia for me! Back in Italy, my roommate used to whip up a similar delight effortlessly, making it feel like a daily indulgence. Thanks for demystifying the process—I never thought baking these flaky, tender scones could be so easy.

  5. These lemon blueberry scones are absolutely delicious! The combination of tart lemon and sweet blueberries is perfect, and the scones are so flaky and tender. I loved the lemon glaze on top, which added a touch of sweetness and creaminess. I highly recommend this recipe!

  6. I made these lemon blueberry scones for breakfast and they were amazing! They were also very easy to make, even for someone like me who has no skills in the kitchen. I just followed the simple instructions and they came out perfectly. I will definitely make them again! Thank you for this wonderful recipe!

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