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Overhead of lemon blueberry scones.

Lemon Blueberry Scones

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!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8

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

Make ahead tip
  1. You can refrigerate the dough overnight then simply shape the scones and bake them the next day.
  2. You can keep leftover scones for up to 2 days in the refrigerator.
  3. Unglaze scones can be frozen for up to three months. Thaw in the refrigerator overnight then reheat and glaze before serving.