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Home / Recipes
40 minutes
4.47 from 96 votes
70 Comments

Lemon Blueberry Scones

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  • 1378
by: Joanna Cismaru
08.03.22

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pin for lemon blueberry scones.

These Lemon Blueberry Scones are light and fluffy, sweet and tangy, but most of all, simply delicious. So easy to make, perfect for breakfast or a great treat.

lemon blueberries scones scattered on a table with some blueberries in between.
Table of Contents Open
  • 1 Easy Lemon Blueberry Scones Recipe
  • 2 Why We Love These Lemon Scones
  • 3 Ingredients You’ll Need
    • 3.1 For Scones
    • 3.2 For Glaze
  • 4 How To Make Lemon Blueberry Scones
    • 4.1 Prep And Make Dough
    • 4.2 Cut Into Scones And Bake
  • 5 What Are Scones
  • 6 What Else Can I Add To My Scones?
  • 7 How Do I Get Fluffy, Flaky Scones?
  • 8 Can I Use Frozen Blueberries?
  • 9 Expert Tips
  • 10 Storing Lemon Blueberry Scones
  • 11 Can You Freeze Scones
  • 12 Other Scone Recipes To Try
  • 13 Lemon Blueberry Scones
    • 13.1 Equipment
    • 13.2 Ingredients
    • 13.3 Instructions
    • 13.4 Video
    • 13.5 Recipe Notes
    • 13.6 Nutrition Information:

Easy Lemon Blueberry Scones Recipe

I, for one, love scones. Savory, sweet, it doesn’t matter! There’s nothing better than these delicious Lemon Blueberry Scones fresh out of the oven. Enjoying one with a hot cup of coffee on any morning, is pure bliss. If you haven’t made scones yourself, I strongly urge you to give them a try. With my straightforward recipe, you don’t have to be scared, they are so quick and simple to make!

Lemons and blueberries are a match made in heaven. I simply love the combination of blueberries and lemon together, so refreshing. The scones themselves only have lemon zest in them, but I made this lemon glaze to go on top of the scones which is to die for! You must have these with this lemon glaze. They’re simply delicious, light and fluffy, sweet and tangy, one of my favorite scones.

Why We Love These Lemon Scones

  • Simple Ingredient List
  • Easy, Straightforward Recipe
  • Perfect For Breakfast, Brunch & Coffee
  • Comes With A Lemon Glaze

Ingredients You’ll Need

ingredients needed to make lemon blueberry scones.

For Scones

  • Milk – I used 2%, use your preference! Dairy or non dairy.
  • Eggs – You will need fresh large eggs that are at room temperature. 
  • Lemon Zest – Fresh from one lemon.
  • Vanilla – Use pure vanilla extract for the best flavor.
  • Flour – Simple all-purpose flour is all you need for these lemon blueberry scones.
  • Baking Powder – This is used as a leavening agent that helps the scones rise in the oven as they bake.
  • Salt – An important ingredient in baking. Salt balances the sweetness of the sugar as well as boosts the flavor.
  • Butter – Unsalted, cold, cut into cubes or shredded on a box grater.
  • Blueberries – Fresh blueberries are a must!
  • Egg White – Beaten for brushing over the scones.
ingredients needed to make icing for lemon blueberry scones.

For Glaze

  • Powdered Sugar – Also known as confectioner’s sugar or icing sugar. It sweetens the ganache and creates a smooth texture.  
  • Milk – Any milk will do, or sub with heavy cream.
  • Vanilla Extract – You’ll need pure vanilla for best tasting glaze.
  • Lemon Juice – Freshly squeezed.

How To Make Lemon Blueberry Scones

process shots showing how to make dough for lemon blueberry scones.

Prep And Make Dough

  1. Prep the oven and baking sheets. Preheat the oven to 400°F. Line 2 baking sheets with parchment paper. As I said this recipe will make lots of scones for everybody.
  2. Mix all the wet ingredients together, such as the milk, eggs, vanilla, lemon zest and sugar.
  3. Mix all the dry ingredients together; the flour, baking powder and salt.
  4. Combine flour mixture with butter. Use a pastry blender or 2 forks to cut the butter into the flour mixture until the size of large peas. Add the wet ingredients and mix until just combined.
  5. Fold in blueberries. Sprinkle a bit of flour over the blueberries, this will prevent them from sinking to the bottom of the scones. Fold them into the dough.
process shots showing how to cut lemon blueberry scones dough and prep it for baking.

Cut Into Scones And Bake

  1. Cut into scones. Transfer the dough to a lightly floured surface and cut it into 2 pieces. Gently roll out each piece of dough into a disc, taking care not to burst the blueberries. Fold the dough over itself and repeat 4-5 times. Depending on the shape you want your scones, roll out your dough into an 1-inch thick disc or rectangle. Cut the dough into wedges (if shaped into a disc), or squares (if shaped into a rectangle), or cut out with a biscuit cutter. Repeat with the other piece of dough. Transfer scones to a baking sheet and brush with egg white.
  2. Bake. Transfer the baking sheets to the oven and bake for 18 to 20 minutes or until golden brown.
  3. Make glaze and drizzle over scones. While the scones are baking make the glaze by whisking all the glaze ingredients together. Drizzle the scones with the glaze and serve.
drizzling icing on lemon blueberry scones.

What Are Scones

Scones are a British baked good, biscuit-like cake and it can be made savory or sweet. They also come in different shapes and sizes, they can be triangles like these scones, square or round. Totally up to you how you make them.

What Else Can I Add To My Scones?

Feel free to incorporate what you see fit! Whether it be adding spices or subbing the blueberries for the fruit of your choice. Chocolate Chips, oats or nuts could be added to the scones as well.

How Do I Get Fluffy, Flaky Scones?

Make sure you’re using fresh baking powder, one that has been opened less than 6 months ago! Also, if you knead the dough too much, the scones won’t rise as tall and the butter will melt. Knead gently, and just enough to bring the dough together.

Can I Use Frozen Blueberries?

I prefer using fresh, but if you choose to use frozen fruit, add it at the last minute (just before you cut the scones) to prevent the juices from melting before they get into the heat of the oven!

lemon blueberry scones cooling on a white rack.

Expert Tips

  1. The Butter: Scones are all about the butter! Make sure your butter is really cold right out of the fridge. You could even freeze your butter before adding it to the flour.
  2. If using frozen butter, it might be easier to grate it instead of cutting it in with a pastry blender. The cold butter is what contributes to your scones being crisp and crumbly on the outside.
lemon blueberries scones scattered on a table with some blueberries in between.

Storing Lemon Blueberry Scones

Store these scones in an airtight container at room temperature for 1 to 2 days or in the fridge for up to 3 days.

Can You Freeze Scones

This recipe also makes 16 scones, so there will be plenty to share, if you choose. They also freeze well, for those who don’t want to share.

To freeze, wrap each scone individually in plastic freezer wrap or in a heavy duty freezer bag for up to 3 months.

lemon blueberry scones arranged beautifully in a basket.

Other Scone Recipes To Try

  • Ricotta Drop Scones
  • Lemon Buttermilk Scones with Lemon Glaze
  • Strawberry Scones
  • Apple Cinnamon Scones
  • Banana Buzz Scones
  • Irish Scones
  • Chocolate Chip Scones

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

lemon blueberries scones scattered on a table with some blueberries in between.

Lemon Blueberry Scones

4.47 from 96 votes
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Author: Joanna Cismaru
Serves: 16
Print Pin Rate
These Lemon Blueberry Scones are light and fluffy, sweet and tangy, but most of all, simply delicious. So easy to make, perfect for breakfast or a great treat. 

Equipment

  • Pastry Cutter

Ingredients

Lemon Blueberry Scones

  • 1 cup milk I used 2%
  • 4 eggs lightly beaten
  • 2 teaspoon vanilla extract
  • 2 tablespoon lemon zest from 1 lemon
  • ½ cup sugar
  • 4 cups all-purpose flour
  • 2 tablespoon baking powder
  • 1 teaspoon salt
  • 1½ cup butter unsalted, cold, cut into cubes
  • 2 cups blueberries fresh
  • 1 tablespoon all-purpose flour
  • 1 egg white beaten

Lemon glaze

  • 3 cups powdered sugar
  • 6 tablespoon milk
  • 1 teaspoon vanilla extract
  • 2 tablespoon lemon juice freshly squeezed
US Customary – Metric

Instructions

  • Preheat oven and prepare baking sheets: Preheat your oven to 400°F. Line 2 baking sheets with parchment paper and set aside.
  • Mix wet ingredients: In a medium size bowl, whisk together the milk, eggs, vanilla extract, lemon zest and sugar. Set aside.
  • Mix dry ingredients: In a large mixing bowl, combine the flour with the baking powder and salt together. 
  • Cut the butter with the flour: Cut the butter into the dry ingredients until the size of large peas, using a pastry cutter. Stir in the wet ingredients, and mix until just combined. 
  • Fold in blueberries: Sprinkle about 1 tbsp of flour over the blueberries and gently fold them in to the dough. The flour will prevent the blueberries from sinking to the bottom.
  • Shape scones: Transfer the dough to a lightly floured surface. Cut the dough in 2 pieces. Gently roll out each piece of dough into a disc, taking care not to burst the blueberries. Fold the dough over itself and repeat 4-5 times. Depending on the shape you want your scones, roll out your dough into an 1-inch thick disc or rectangle. Cut the dough into wedges (if shaped into a disc), or squares (if shaped into a rectangle), or cut out with a biscuit cutter. Repeat with the other piece of dough. Transfer scones to a baking sheet and brush with egg white.
  • Bake: Transfer the baking sheets to the oven and bake for 18 to 20 minutes, or until the scones are golden brown and do not fall apart when nudged. Immediately transfer from the baking sheets to cooling racks.
  • Make lemon glaze: Meanwhile, in a medium bowl, mix together the powdered sugar, milk, 1 teaspoon vanilla, and lemon juice. Stir until the mixture is smooth and runny. If too thick add more milk; if too thin add more powdered sugar.
  • Drizzle scones with glaze and serve: While scones are still warm, drizzle lemon glaze over each scone. Allow scones to stand for a few minutes until the glaze forms a crust, then serve and enjoy.

Video

Recipe Notes

  1. The Butter: Scones are all about the butter. Make sure your butter is really cold right out of the fridge. You could even freeze your butter before adding it to the flour. If using frozen butter, it might be easier to grate it instead of cutting it in with a pastry blender. The cold butter is what contributes to your scones being crisp and crumbly on the outside.
  2. Storage: Store in an airtight container at room temperature for 1 to 2 days or in the fridge for up to 3 days. To freeze, wrap each scone individually in plastic freezer wrap or in a heavy duty freezer bag for up to 3 months.
  3. Nutrition: Nutritional information is for 1 scone with lemon glaze. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Serving: 1sconeCalories: 424kcal (21%)Carbohydrates: 57g (19%)Protein: 5g (10%)Fat: 19g (29%)Saturated Fat: 11g (69%)Cholesterol: 88mg (29%)Sodium: 178mg (8%)Potassium: 250mg (7%)Fiber: 1g (4%)Sugar: 31g (34%)Vitamin A: 635IU (13%)Vitamin C: 3.5mg (4%)Calcium: 107mg (11%)Iron: 1.9mg (11%)
Course:Breakfast
Cuisine:American
Keyword:blueberry, breakfast, lemon, scones
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Originally published July 2013, recipe updated with photos and video.

  • 1378
  • 2

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Sidonie says

    May 23, 2020 at 3:22 pm

    Can I use salted butter instead of unsalted?

    Reply
    • jo says

      May 23, 2020 at 7:16 pm

      Sure!

      Reply
  2. Maddie says

    May 18, 2020 at 7:18 pm

    5 stars
    I made these scones and I loved them! They were eaten up in less than 2 days! Awesome recipe

    Reply
  3. Jordyn says

    May 18, 2020 at 2:33 pm

    Could I just half all of the ingredients if I only wanted to serve 8 instead of 16?

    Reply
    • Jo Cooks Team says

      May 19, 2020 at 9:50 am

      Yes you can!

      Reply
  4. KLTL says

    April 20, 2020 at 12:23 am

    This is probably THE BEST scone I have ever had! THANK YOU for sharing your amazing recipe. I hope I can replicate how it turned out today.

    Reply
    • Marie says

      April 29, 2020 at 4:08 am

      If using frozen blueberries, would you recommend to lightly thaw it prior to folding into the dough?

      Reply
      • Jo Cooks Team says

        April 29, 2020 at 9:37 am

        It’ll work better to fold them in fully frozen!

  5. Sindhu says

    April 16, 2020 at 1:28 pm

    5 stars
    These scones were amazing! I used frozen blueberries – the recipe was so easy to follow and delicious. I never leave comments, but thank you for this recipe!!

    Reply
  6. Marie Benware says

    April 14, 2020 at 11:24 am

    5 stars
    Oh my! This recipe makes the most delicious scones! Fabulous! I love the combination of lemon and blueberry! Made them for a bridal tea and received many compliments on these scones.

    Reply
  7. Ali O says

    April 8, 2020 at 3:23 pm

    Fantastic recipe!

    Reply
  8. Sandra S. says

    February 27, 2020 at 3:08 pm

    These scones were amazing! I too found them really wet but added more flour.
    Although I love the glaze there was too much, so next time I’ll cut back on that. There will be a next time. 😊
    I used frozen berries and they worked just great.

    Reply
  9. Judy says

    July 14, 2019 at 11:49 am

    Anyone else find the dough too wet? I had to add extra flour because the dough would not hold its shape .
    Turned out great.

    Reply
    • Nicole Beaulieu says

      July 16, 2019 at 10:19 am

      Depending where you live humidity can play a role in how wet the dough turns out. You made the right fix, a sprinkle of extra flour should do the trick 🙂

      Reply
  10. Dayna says

    May 10, 2019 at 7:56 am

    5 stars
    These were wonderful!! Also did 1/2 sour cream, 1/2 milk. Recipe is definitely a keeper!!

    Reply
    • Joanna Cismaru says

      May 10, 2019 at 1:47 pm

      So glad you liked it!

      Reply
  11. Kathleen says

    March 10, 2019 at 2:18 pm

    5 stars
    Amazing recipe. Used 1/2 sour cream and 1/2 milk (grandma did it that way). Tender light and All tasters give rave reviews.

    Reply
  12. Laney says

    February 3, 2019 at 12:48 pm

    Does the recipe work if you half it?

    Reply
    • Nicole Beaulieu says

      February 4, 2019 at 10:41 am

      Yes for sure!

      Reply
  13. Harriet Cummings says

    February 1, 2019 at 10:24 am

    5 stars
    11/2 C butter is 3 sticks? 24 TBS. Right? I am very anxious to make these, but want to do it correctly. Love scones, especially blueberry with lemon glaze! Sounds yummy!

    Reply
    • Joanna Cismaru says

      February 1, 2019 at 10:55 am

      You are correct!! Let me know how they turn out!

      Reply
  14. Harriet Cummings says

    January 30, 2019 at 3:42 pm

    This sounds like a lot more butter than any other recipe I looked at, but I realize it is making more than 8 scones. Most called for 6 TBS butter for 8 wedges. Is 1 1/2 C correct?

    Reply
    • Nicole Beaulieu says

      January 31, 2019 at 10:22 am

      1/2 cup is 8 tbsp and this recipe makes 16 scones, so you’re actually ending up with less butter per scone than the other recipes you’re referring to!

      Reply
      • Harriet Cummings says

        February 1, 2019 at 10:00 am

        The recipe doesn’t say 1 and 1/2 C butter?

      • Joanna Cismaru says

        February 1, 2019 at 10:57 am

        Yes it does! It’s 1 1/2 cups of butter, or 3 sticks or 24 tbsp.

  15. Ariane says

    January 11, 2019 at 8:08 pm

    5 stars
    These turned out great! I found the dough quite sticky, so I added more flour to make it a bit easier to work with, but they were still quite ‘wet’ when I put them in the oven, so it was a bit worried. The scones were awesome nonetheless – moist, sticky, flavourful. I think lots of flour on prep area, tools etc. is key!

    Reply
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