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!
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!
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.
Here's what you'll need to make this recipe:
- all purpose flour
- cold butter
- whole milk
- fresh lemon zest
- fresh lemon juice
- baking powder
- 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.
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.
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.
Add the blueberries into the dry ingredients and toss gently. In a small bowl, whisk together the large eggs, milk, and lemon juice.
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.
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.
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.
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.
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.
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.
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.
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.
Other Popular Breakfast Recipes
- Cranberry Orange Scones
- Blueberry Oatmeal Muffins
- Make Ahead Breakfast Frittata Muffins
- Orange Juice Fresh Fruit Salad
Lemon Blueberry Scones
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
- 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.
- 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.