These Blueberry Lemon Scones are delicately sweet and loaded with fresh blueberries and lemon zest. Finished with an irresistible lemon glaze, these tender and light scones are perfect for breakfast or afternoon tea with friends!
I don’t know about you, but I am particularly fond of scones. When made right, they are tender and light.
And when you load them up with fresh blueberries and lemon zest, nothing beats a homemade scone.
I took some inspiration from Alice’s Tea Cup and created this blueberry lemon scone recipe that is simply irresistible.
My kids love them for breakfast or dessert, but they make a wonderful afternoon snack. Perfect with a fresh cup of tea.
The ingredients for these delectable blueberry scones are divided into the scone dough and lemon glaze.
For the scones, you will need all-purpose flour, sugar, baking soda, baking powder, kosher salt, cold unsalted butter, fresh blueberries, lemon zest, buttermilk, vanilla, heavy cream and sanding sugar.
Butter. Cold, unsalted butter is the key to producing scones that are light and cake-like in texture. Make sure the butter is cold when cut into the dry ingredients. If salted butter is all you have on hand, reduce the salt to 1/2 teaspoon.
Blueberries. If it is the spring and summer season, fresh blueberries are best since they are in season. However, frozen blueberries can be used. If you use frozen, make sure to thaw completely and dry with a paper towel. If you find yourself short on time, frozen blueberries can also be incorporated into the batter right from frozen.
Buttermilk. I like to think of buttermilk as the secret ingredient. Slightly tangy, the buttermilk adds moisture and flavor.
If regular milk is all you have on hand, measure out 1 1/4 cups milk, then remove 1 Tablespoon + 1 teaspoon and replace it with an equal amount of white vinegar or lemon juice. Allow it to sit for 10 minutes before mixing.
For the lemon glaze, simply gather together powdered sugar, juice from one lemon (the one you zested) and vanilla extract.
How To Make // The Steps
The blueberry scones and lemon glaze come together in a few simple steps. The trick is to chill the scones for 30 minutes in the fridge prior to baking. This way, the chilled butter creates steam and results in light and fluffy blueberry lemon scones. Simply:
- Whisk the dry ingredients. In a large bowl, mix together flour, sugar, baking soda, baking powder, and salt.
- Cut in the butter. With a pastry cutter, cut in butter until it resembles fine breadcrumbs. Make a well in the center of the ingredients.
- Pour in the wet ingredients. Add blueberries, lemon zest, buttermilk, and vanilla into the center of the well. Gently combine until the ingredients are combined and wet, being careful to not overwork or pop the blueberries.
- Cut and chill. Turn dough out onto a floured surface and pat into a disk about 1 1/2 inches thick. Cut into 12 triangles. Place the scones on a parchment-lined baking sheet and chill for 30 minutes.
- Preheat the oven, then prepare the scones for baking. While the dough is chilling, preheat the oven to 400°. When ready, brush the tops of the scones with heavy cream and sprinkle with sugar.
- Bake for 12 minutes, or until lightly browned. Transfer to a rack to cool.
- Make the lemon glaze. In a small bowl, whisk powdered sugar, lemon juice and vanilla until smooth. Add more water or powdered sugar as needed to get the right consistency for glazing.
- Drizzle and enjoy! Gently drizzle the lemon glaze over cooled scones and serve.
Alternatively, use the food processor, just be careful not to overwork the dough.
What Makes These Lemon Blueberry Scones So Good?
I don’t know about you, but waking up to a batch of freshly baked scones is reason enough to jump out of bed in the morning. These lemon blueberry scones are so good because:
- Blueberries add pop of color and sweetness
- Tang from the buttermilk and lemon balance the sweetness from the sugar
- Chilling the butter and dough creates a delicately tender, cake-like texture
Swap Out The Berries
This simple scone recipe is a perfect blank canvas when you want to switch up the flavor profile.
Feel free to swap out the blueberries with an equal amount of raspberries, blackberries or strawberries instead.
I like to make the scones the night before, then leave them in the fridge to chill overnight. I wake up, preheat the oven, garnish the scones and bake. Nothing like a fresh batch of scones in the morning!
Feel free to also freeze the scone dough. Simply add a few minutes to the baking time.
How To Store Blueberry Scones
These scones store best in an airtight container on the kitchen counter for up to 3 days or in the fridge for 5 days.
For longer storage, once cooled and the glaze is completely set, place in a plastic freezer storage bag, seal tight, label, date and freeze for up to 1 month.
Defrost in the fridge overnight. Heat in the microwave on HIGH for 30 seconds or in 350 degree oven for 5-8 minutes.
Share these delicious scones with somebody you love. You cannot let them go to waste.
More Blueberry Recipes //
- Blueberry Pancake Muffins with Maple Glaze
- Blackberry and Blueberry Pandowdy
- Blueberry Thyme Lemon Jam
- Blueberry Pecan Granola
- Gluten Free Blueberry Crisp
- Lemon Ricotta Thyme Pancakes with Blueberry Sauce
- Lemon Blueberry Tea Cake
- Blueberry Cheesecake Bars
- Peach and Blueberry Galette
- Blueberry Sauce
Originally published in March 2010, updated May 2020 with updated images and updated recipe card.
Blueberry Lemon Scones
- 3 cups flour
- 1/3 cup sugar
- 1/2 teaspoon baking soda
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 3/4 cup cold unsalted butter, cut into small pieces
- 1 1/2 cups fresh blueberries
- zest from one lemon
- 1 1/4 cups buttermilk
- 1 teaspoon vanilla
- 1/4 cup heavy cream
- 1/4 cup sanding sugar
- 1 1/2 cups powdered sugar
- juice from one lemon
- 1 teaspoon vanilla
- In a large bowl, mix together flour, sugar, baking soda, baking powder, and salt.
- With a pastry cutter, cut in butter until it resembles fine breadcrumbs. Make a well in the center of the ingredients.
- Add blueberries, lemon zest, buttermilk, and vanilla into the center of the well. Gently combine until the ingredients are combined and wet, being careful to not overwork or pop the blueberries.
- Turn dough out onto a floured surface and pat into a disk about 1 1/2 inches thick. Cut into 12 triangles. Place the scones on a parchment-lined baking sheet and chill for 30 minutes.
- While the dough is chilling, preheat the oven to 400°. Brush the tops of the scones with heavy cream and sprinkle with sugar.
- Bake for 12 minutes or until lightly browned. Transfer to a rack to cool.
- To make the glaze, whisk powdered sugar, lemon juice, and vanilla until smooth. Add more water or powdered sugar as needed to get the right consistency for glazing.
- Drizzle lemon glaze over cooled scones and serve.
You can use frozen berries, be sure to thaw them completely and dry them with a paper towel.
You can make these in the food processor, just be careful to not overwork the dough.
You can use any kind of berry you like, raspberries and strawberries are delicious in these scones.
I like to make the dough the night before and chill them in the fridge until the morning. I wake up, preheat the oven, and bake them off. You can also freeze these as well, add a few extra minutes to the baking time.
This recipe is adapted from Alice's Tea Cup.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 361Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 351mgCarbohydrates: 56gFiber: 2gSugar: 29gProtein: 5g
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