Lemon Blueberry Scones
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Brighten your breakfast or brunch with these Lemon Blueberry Scones! Bursting with fresh blueberries and zesty lemon flavor, these scones are the perfect blend of tart and sweet. They’re simple to whip up and will fill your kitchen with an irresistible aroma. Whether you’re enjoying them with your morning coffee or serving them to guests, these scones are sure to be a hit. Treat yourself to a little slice of sunshine with every bite!
If you’ve ever had a scone that was dry and flavorless, I truly sympathize. That scone was not a true representation of what these delightful treats can be. When made right, scones are an absolute joy. Perfect for breakfast, brunch, or an elegant afternoon tea, they can elevate any occasion.
You can get creative with their shape! Use a biscuit cutter for classic rounds, scoop and drop the dough for easy drop scones, or, my favorite way, shape the dough into a disc and cut it into wedges with a bench scraper. The possibilities are endless, and each method brings its own charm.
These lemon blueberry scones are a delightful treat that redefine your scone experience. Thanks to the buttermilk, they come out incredibly moist, while the baking powder keeps them light and fluffy—not dense like you might expect.
I love the beautiful combination of fresh blueberries and bright lemon zest that elevates these scones to another level. The sweetness of the blueberries paired with the zesty kick of lemon creates an irresistible flavor harmony. Each bite feels like a refreshing burst of sunshine, making this recipe a simple and delicious way to brighten your day.
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Flour: Make sure to measure the flour correctly so you don’t accidentally use too much and end up with dense, tough scones.
- Sugar
- Baking powder
- Baking soda
- Salt
- Lemon zest
- Blueberries: The scones will taste best with fresh blueberries that are in season.
- Butter: Use unsalted butter so you can control the amount of salt in the recipe.
- Cream cheese: I like adding a little cream cheese to enhance the tangy flavor of the lemon.
- Vanilla
- Buttermilk
- Fresh lemon juice
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Combine the dry ingredients with lemon zest in a large bowl.
- Cut the butter and cream cheese into the dry ingredients.
- Fold in the blueberries.
- Combine the buttermilk and vanilla. Add it gradually to the dry mixture, mixing just until the dough comes together.
- Shape the dough into a 7-inch rough circle and cut it into 8 wedges. Place the scones on a parchment-lined baking sheet and brush the tops with heavy cream.
- Bake until golden and cooked through.
- Mix powdered sugar with lemon juice to make a glaze. Drizzle the glaze over cooled scones.
Tips For Success
- Frozen blueberries can be used in place of fresh ones. There’s no need to thaw them.
- When adding the buttermilk, don’t add it all at once. You may not need to use all of it. Just add enough to get the dough to come together.
- Try to avoid overmixing the dough once the buttermilk is added. This will ensure the scones stay tender.
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Lemon Blueberry Scones
Ingredients
Scones
- 2 ¾ cups (357 g) all-purpose flour
- ⅓ cup (66 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 tablespoon lemon zest, from 1 lemon
- ¼ cup (56 g) unsalted butter, cold, cut into pieces
- 4 ounces (113 g) cream cheese, cold, cut into pieces
- ¾ cup (125 g) fresh blueberries, can also use frozen but do not thaw
- 1 tablespoon vanilla extract
- 1 cup (240 ml) buttermilk, cold
- 1 tablespoon heavy cream, or milk
Lemon glaze
- 1 cup (120 g) confectioners’ sugar
- 3 tablespoons fresh lemon juice
Instructions
Make the scones
- Position the oven rack in the center of the oven and heat to 400ºF. Line a baking sheet with parchment paper or a silicon mat.
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, and lemon zest together.
- Cut the butter and cream cheese into the flour using a pastry blender, 2 knives, or your fingertips. The mixture should look like coarse crumbs. Gently fold in the blueberries.
- Whisk the vanilla and buttermilk together and gradually add it to the flour mixture. Stir just until the dough comes together. You may not need all the buttermilk. Add a little at a time until the mixture is moist but not too wet. Do not over-mix the dough, or the scones will be tough.
- Transfer the dough to a lightly floured surface and gently knead the dough four or five times. Pat the dough into a 7-inch round circle. Cut the circle in half, then cut each half into four triangle-shaped wedges. Place the scones on the prepared baking sheet and brush the tops with cream.
- Bake for 12 to 20 minutes or until golden brown. Transfer to a wire rack to cool and drizzle with glaze.
Make the glaze
- Combine the powdered sugar and lemon juice in a small bowl and whisk until smooth.
Notes
- You can refrigerate the dough overnight then simply shape the scones and bake them the next day.
- You can keep leftover scones for up to 2 days in the refrigerator.
- Unglaze scones can be frozen for up to three months. Thaw in the refrigerator overnight then reheat and glaze before serving.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.