Lemon Blueberry Scones.’

Lemon Blueberry Scones recipe is the perfect blend of tart and sweet, loaded with fresh blueberries and a hint of citrus in every bite, and topped with a sweet glaze.

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Blueberries are great in so many breakfast and brunch recipes, like Blueberry French Toast Casserole and Sour Cream Blueberry Muffins. Tender pops of blueberries really makes these the perfect start to any day.

Table of Contents

• Why This Scone Recipe Works
• Gather the ingredients
• How to make these blueberry scones

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Why This Scone Recipe Works

There’s nothing quite like the combination of bright lemon and juicy blueberries in a warm, flaky scone to start your day on a sweet note. 

Soft on the inside with a golden with crumbly exterior and a sweet lemon glaze, these scones are easy to make and pair wonderfully with a cup of coffee or tea. 

Gather the ingredients

• Flour: I have only tested this recipe using all purpose flour.
• Sugar: granulated sugar and powdered sugar
• Baking powder & salt:
• Lemon: lemon juice and lemon zest
• Fresh blueberries: you could use frozen blueberries as long as they’re still frozen.
• Large egg:
• Dairy: heavy cream and cold butter.
• Vanilla extract

How to make these blueberry scones

• Step 1: Combine flour, sugar, baking powder, and salt together in a large bowl. Add cold butter pads to the dry ingredients and work together using a fork or pastry cutter. 
• Step 2: Use wooden spoon or spatula to fold in the blueberries and lemon zest. Set aside. 
• Step 3: Add heavy cream, lemon juice, egg and vanilla extract to a small bowl and whisk together. 
• Step 4: Pour wet ingredients into the dry ingredients with the blueberry mixture. Use a wooden spoon to mix until just combined.

• Step 4: Transfer dough from your large mixing bowl to your lightly floured work surface. 
• Step 5: Using your hands, gently form the dough into an 8-inch disk.
• Step 6: Use a knife to cut the disk into 6 triangle wedges. 
• Step 7: Line a sheet pan with parchment paper or a baking mat. Carefully transfer dough pieces to your prepared baking sheet, brush unbaked scones with heavy cream and bake.

• Step 9: While the scones are baking, make the lemon glaze. In a small bowl, whisk sugar and lemon juice together. 
• Step 10: Use a spoon to drizzle lemon glaze over cooled, tender scones. 

Recipe Tips

• You can swap the glaze out for some sprinkled coarse sugar or a dollop of lemon curd as a topping instead on these homemade scones.
• Use a sharp knife or a bench scraper to cut the scone dough cleanly.
• When storing scones in an airtight container, I try not to layer them so they don’t smush together or mess up the glaze. If I need to layer them, I use a piece of wax paper or parchment paper in between layers. 
• Always use fresh lemon juice. Don’t try to skimp and use the bottled juice, it won’t bring the same bright lemon flavor to the scones and the glaze that you expect and it usually tastes too much like chemicals. Plus if you use the bottled stuff, you don’t get the bright lemon zest to bring even more delicious lemon flavor.
• Be sure to measure your flour properly using the spoon and sweep off method so you don’t overpack the measuring cup and use too much flour which will change the texture of your scones.