Blueberry Lemon Scone Recipe: Buttery and Perfect for Brunch

There’s something irresistible about the combination of juicy blueberries and bright lemon zest baked into buttery, tender scones. These Blueberry Lemon Scones strike the perfect balance between sweet, tangy, and rich making them a crowd favorite for breakfast, brunch, or an elegant afternoon snack. Their crumbly texture, golden tops, and zingy lemon icing make them a go-to treat whether you’re baking for guests or just craving a cozy homemade indulgence.

You don’t need to be a professional baker to get bakery-style results at home. This recipe uses simple ingredients and clear steps, and the results are downright irresistible especially with a light lemon glaze drizzled on top.

Want more citrus-infused bakes? You’ll also enjoy the Lavender Lemon Cake a floral, elegant dessert with a similar zingy profile.

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Table of Contents

Ingredients for Blueberry Lemon Scone Recipe

These scones come together with simple pantry staples and a few fresh ingredients for big flavor and a soft, flaky texture.

Dry Ingredients

• 2 cups (250g) all-purpose flour (plus extra for hands and surface)
• 6 tablespoons (75g) granulated sugar
• 1 tablespoon fresh lemon zest
• 2½ teaspoons baking powder
• ½ teaspoon salt

Fat and Liquid

• ½ cup (113g) unsalted butter, frozen and grated
• ½ cup (120ml) heavy cream, cold (+1 tbsp for brushing tops)
• 1 large egg, cold
• 1½ teaspoons pure vanilla extract

Add-Ins

• 1 heaping cup (140g) blueberries, fresh or frozen (do not thaw if frozen)

For Brushing

• 1 tablespoon water
• Optional: Coarse sugar for topping before baking (adds crunch)

Lemon Icing (Optional but Recommended)

• 1 cup (120g) confectioners’ sugar
• 2–3 tablespoons fresh lemon juice, adjusted for desired consistency

These ingredients create soft, buttery scones with pops of juicy berries and a refreshing citrus glaze!

If you love fruit-forward treats, check out the Strawberry Crunch Cake—it’s fruity, creamy, and topped with a nostalgic crumble.

Step-by-Step Instructions for Blueberry Lemon Scone Recipe

Follow these simple steps to make perfectly flaky and flavorful Blueberry Lemon Scone Recipe with golden edges, tender centers, and a refreshing lemon glaze.

1. Preheat and Prepare

• Preheat your oven to 400°F (200°C).
• Line a baking sheet with parchment paper or a silicone baking mat.

2. Mix Dry Ingredients

• In a large mixing bowl, whisk together:
  • 2 cups flour
  • 6 tablespoons sugar
  • 1 tablespoon lemon zest
  • 2½ teaspoons baking powder
  • ½ teaspoon salt

3. Cut in the Butter

• Grate the frozen butter using a box grater (or cube it small).

• Add it to the dry ingredients and use a pastry cutter or your fingers to mix until the texture resembles coarse crumbs.
• Place the bowl in the fridge while you prep the wet ingredients to keep it cold.

4. Combine Wet Ingredients

• In a small bowl, whisk together:
  • ½ cup heavy cream
  • 1 egg
  • 1½ teaspoons vanilla extract

5. Mix Dough Gently

• Pour the wet ingredients into the dry mixture.
• Add the blueberries (fresh or frozen, unthawed).
• Stir gently with a spatula or wooden spoon until a shaggy dough forms.
• Do not overmix. It’s okay if it looks slightly messy.

6. Shape the Dough

• Turn the dough out onto a lightly floured surface.
• With floured hands, gently press and fold into a disc about 8 inches wide and 1 inch thick.
• Cut into 8 wedges using a sharp knife or bench scraper.
• Transfer to your baking sheet, spacing slightly apart.

7. Brush and Bake

• Brush tops with a mix of 1 tablespoon cream + 1 tablespoon water.
• Optional: Sprinkle with coarse sugar for crunch.
• Bake for 20–22 minutes or until the tops are lightly golden and firm.
• Let cool for 10–15 minutes before glazing.

8. Make the Lemon Icing

• Whisk 1 cup confectioners’ sugar with 2–3 tablespoons lemon juice until smooth.
• Drizzle over slightly cooled scones and let set before serving.

Tips for Perfect Blueberry Lemon Scone Recipe

1. Keep Ingredients Cold

• Use frozen butter and cold cream/egg to ensure the butter stays solid in the dough—this creates steam as it bakes, resulting in flaky layers.

2. Don’t Overmix

• Stir the dough just until combined. Overworking develops gluten, which leads to dense, tough scones.

3. Handle Dough Gently

• Press, don’t knead. Handle the dough as little as possible to maintain tenderness.

4. Chill Before Baking (Optional Tip)

• After shaping, place scones in the fridge or freezer for 15 minutes before baking to enhance flakiness and help them hold their shape.

5. Fresh or Frozen Berries Work

• Don’t thaw frozen blueberries—they’ll bleed into the dough. Add them straight from the freezer.

With these steps and tips, you’ll make bakery-worthy blueberry lemon scones that are crisp on the outside, tender inside, and bursting with fruit and citrus flavor!

For more expert baking tips, explore the Chocolate Chip Cookies Without Brown Sugar recipe, an example of how small changes affect texture and flavor.

Delicious Variations for Blueberry Lemon Scone Recipe

Want to mix things up? These Blueberry Lemon Scone Recipe variations offer fun twists to suit different diets or flavor preferences—without sacrificing texture or taste.

1. Gluten-Free Blueberry Lemon Scones

• Swap the all-purpose flour with a 1:1 gluten-free baking flour blend (with xanthan gum).
• Ensure baking powder and vanilla are certified gluten-free.
• Result: Light, fluffy scones with the same sweet-tart flavor.

2. Vegan Blueberry Lemon Scones

• Use plant-based butter and unsweetened coconut cream or oat cream in place of dairy.
• Replace the egg with a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water, let sit 5 min).
• Use maple syrup in the glaze if preferred.

3. Raspberry Lemon Scones

• Swap blueberries for fresh or frozen raspberries (do not thaw).
• Slightly more delicate to handle but offer a tart, bold fruit flavor.

4. Lavender Lemon Scones

• Add ½ to 1 teaspoon culinary lavender buds to the dry ingredients.
• Use alongside or instead of lemon zest for a more floral, aromatic treat.
• Optional: Infuse your glaze with a few crushed lavender buds for a beautiful finish.

These variations let you personalize your scones while keeping the core elements of flakiness, richness, and zesty lemon flavor intact.

Want something even more indulgent? These Chocolate Pumpkin Cupcakes are rich and perfect for a fall twist.

Lemon Glaze for Blueberry Lemon Scone Recipe

A simple glaze that adds sweet-tart shine and flavor—drizzled on warm scones, it’s the perfect finishing touch.

Ingredients

• 1 cup (120g) confectioners’ sugar
• 2–3 tablespoons fresh lemon juice (adjust to preferred consistency)

Instructions

1. Sift the confectioners’ sugar into a bowl to remove lumps.
2. Whisk in lemon juice one tablespoon at a time until smooth and pourable.
3. If too thick, add a few drops of water or more lemon juice.
4. If too thin, add more sugar.
5. Drizzle over cooled or slightly warm scones and let set.

Pro Tip: Add a touch of lemon zest to the glaze for extra citrus kick and texture. Let the icing fully dry if storing or packing the scones.

How to Store and Freeze Blueberry Lemon Scone Recipe

Blueberry Lemon Scone Recipe is best enjoyed fresh, but they also store and freeze beautifully with just a few simple tricks.

Storing Fresh Scones

• Store cooled scones in an airtight container at room temperature for up to 2 days.
• For longer storage, refrigerate for up to 5 days, but be aware they may lose a little moisture.
• Reheat gently in the oven at 300°F (150°C) for 5–7 minutes to refresh texture before serving.

Freezing Baked Scones

• Let scones cool completely (without glaze).
• Wrap individually in plastic wrap or foil, then store in a zip-top freezer bag for up to 3 months.
• To reheat, bake from frozen at 325°F (160°C) for 10–15 minutes, or thaw overnight and warm briefly.

Freezing Unbaked Scones

• After cutting dough into wedges, freeze on a baking sheet until solid.
• Transfer to a freezer-safe bag or container.
• Bake directly from frozen at 400°F (200°C), adding 2–3 minutes to the usual bake time.

Similarly, the Cinnamon Roll French Toast Bites are a freezer-friendly breakfast option that reheats beautifully.

FAQs about Blueberry Lemon Scone Recipe

Can I Use Frozen Blueberries?

Yes!

• Use them straight from the freezer—do not thaw.
• Toss lightly in flour before adding to the dough to prevent color bleeding.

Can I Use Milk Instead of Cream?

Yes, but with some differences.

• Whole milk or buttermilk can be used in place of heavy cream.
• The result will be slightly less rich and tender, but still delicious.
• Avoid low-fat milk for best texture.

How Do I Prevent Soggy Scones?

• Keep ingredients cold (especially butter and cream) to ensure a crisp, flaky texture.
• Don’t overmix the dough—it should be shaggy and just combined.
• Cool scones on a wire rack, not in the pan, to avoid steam buildup underneath.
• If using juicy fruit like fresh berries, gently pat them dry before adding.

Conclusion

These Blueberry Lemon Scones bring together the perfect mix of tender crumb, juicy berries, and zesty lemon flavor, finished with a sweet drizzle of citrus glaze. Whether you’re serving them for brunch, gifting them to a friend, or baking just because, they’re sure to impress and satisfy.

With simple ingredients, flexible variations, and make-ahead options, this recipe is both beginner-friendly and bakery-worthy. So preheat your oven, grab some blueberries and lemon zest, and bake a batch to share or savor them all yourself. Once you’ve had one warm out of the oven, you’ll know why this recipe is a keeper!