Lemon Blueberry Scones

There is something about homemade scones fresh from the oven that makes any morning feel like a special occasion. I started making these lemon blueberry ones a few years ago and they have become an absolute staple, especially for weekend mornings when I want something a little more put together than toast but I do not want to spend all morning in the kitchen. They come together so quickly and smell incredible while they bake.

The lemon glaze on top is non-negotiable in my house. It adds this bright, sweet-tart finish that takes the whole thing from good to absolutely can-not-stop-eating. These are the scones I bring to weekend gatherings, make for brunch with friends, and leave on the counter as a little surprise for my family on a random Tuesday.

Lemon Blueberry Scones

Tender, flaky scones bursting with fresh blueberries and bright lemon zest, finished with a simple lemon glaze that makes them completely irresistible.

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Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Servings: 8 scones

Course: Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tbsp lemon zest
• 6 tbsp cold unsalted butter, cubed
• 1/2 cup cold heavy cream, plus more for brushing
• 1 large egg
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1 cup powdered sugar for glaze
• 2 tbsp fresh lemon juice for glaze

Method

 

1. Preheat oven to 400F and line a baking sheet with parchment.
2. Whisk flour, sugar, baking powder, salt, and lemon zest in a large bowl.
3. Cut in cold butter until mixture resembles coarse crumbs.
4. Whisk cream, egg, and vanilla. Pour over flour and stir until just combined.
5. Fold in blueberries gently.
6. Pat into 1-inch thick circle and cut into 8 wedges.
7. Brush with cream and bake 16 to 18 minutes until golden.
8. Cool 10 minutes then drizzle with lemon glaze.

Notes

Keep butter very cold for flaky layers. Do not over-mix the dough.

What You’ll Need

Cold butter is the absolute key to flaky scones. Cube your butter and pop it in the freezer for 10 minutes before you start. The tiny pieces of cold butter create steam pockets as they bake which gives you those beautiful flaky layers. Fresh blueberries are wonderful but frozen ones actually work great here because they bleed less into the dough. And use real lemon zest, not lemon extract, for that bright fresh flavor.

Tips for Making This

The most common scone mistake is over-working the dough. You want to mix it until it just barely comes together, some shaggy bits are totally fine. Over-kneading develops gluten and gives you dense, tough scones instead of tender flaky ones. Work fast once you start because you want all those butter pieces to stay cold until they hit the oven. If your kitchen is warm, chill the formed scones in the fridge for 15 minutes before baking.

The Final Word

Lemon blueberry scones are the kind of baking project that pays off big. They look bakery-level beautiful, they taste even better than they look, and they will make your whole house smell like the best morning ever. Bake a batch this weekend.

So glad you are here. Pam