Lemon Blueberry Scones

A Sweet Memory Baked with Lemon Blueberry Scones

Recipe Guide

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When I first made these lemon blueberry scones, I wasn’t looking to recreate a memory — I just had a few lemons, some fresh blueberries, and a quiet morning to myself.

But one bite in, and I was back in my aunt’s sunny kitchen, flour dust dancing in the air, the scent of lemon zest brightening the room. It’s the kind of recipe that whispers comfort, family, and slowing down.

Lemon Blueberry Scones

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These buttery, flaky lemon blueberry scones are bursting with juicy blueberries and bright citrus flavor. Perfect for breakfast, brunch, or an anytime treat, they come together in under 30 minutes with simple pantry staples.

• Total Time: 40 minutes
• Yield: 8 scones

Ingredients

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Dry Ingredients:

• 2 cups (250g) all-purpose flour (spooned & leveled)

• 6 tablespoons (75g) granulated sugar

• 1 tablespoon fresh lemon zest

• 2½ teaspoons baking powder

• ½ teaspoon salt

Cold Ingredients:

• ½ cup (113g) unsalted butter, frozen and grated

• ½ cup (120ml) heavy cream, cold

• 1 large egg, cold

• 1½ teaspoons pure vanilla extract

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

Brushing:

• 1 tablespoon (15ml) heavy cream

• 1 tablespoon (15ml) water

• Optional: coarse sugar for topping

Lemon Icing:

• 1 cup (120g) confectioners’ sugar

• 2–3 tablespoons (30–45ml) fresh lemon juice

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Instructions

• Preheat & Prepare:
  Preheat oven to 400°F (204°C). Line a baking sheet with parchment or silicone mat.

• Mix Dry Ingredients:
  In a large bowl, whisk together flour, sugar, lemon zest, baking powder, and salt.

• Cut in Butter:
  Grate frozen butter and mix it into the flour mixture using a pastry cutter, two forks, or your hands until crumbly. Chill the bowl in the freezer for 5–10 minutes.

• Combine Wet Ingredients:
  In a separate bowl, whisk together cream, egg, and vanilla extract.

• Form Dough:
  Pour the wet mix over the dry. Add blueberries and gently fold until just combined. Do not overmix.

• Shape Scones:
  Turn dough onto a lightly floured surface. Press into a round 8-inch disc, about 1 inch thick. Cut into 8 wedges using a sharp knife or bench scraper.

• Chill:
  Place wedges on the lined sheet and refrigerate for 15–30 minutes.

• Brush & Sprinkle:
  Mix 1 tbsp cream with 1 tbsp water and brush over the tops. Sprinkle with coarse sugar if using.

• Bake:
  Bake for 22–25 minutes or until edges are golden. Cool for 5–10 minutes.

• Glaze:
  Whisk lemon juice with confectioners’ sugar and drizzle over cooled scones.

Notes

• Use cold ingredients to maintain flakiness.

• Don’t thaw frozen blueberries; they’ll bleed color into the dough.

• For extra lemon punch, double the zest or add lemon extract.

• Freeze unbaked wedges to enjoy later—just bake from frozen and add a few extra minutes.

• Author: Evelyn
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Brunch, Baked Goods
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

You deserve this kind of peace — and with this simple, bakery-style recipe, you’re only 30 minutes away from it.

Looking for inspiration? Try our Strawberry Sugar Cookies if you’re in the mood for more nostalgic sweetness.

Why Lemon Blueberry Scones Are a Perfect Anytime Treat

What Makes Lemon Blueberry Scones So Special?

Lemon blueberry scones are more than just a breakfast pastry — they’re a comforting bite of sweetness that brings together the tart brightness of lemon with the juicy pop of blueberries. Unlike muffins or biscuits, scones carry a rich, crumbly texture that feels indulgent but is surprisingly simple to make.

This delightful contrast between soft, airy inside and slightly crisp golden edges is what keeps bakers coming back to this recipe. Whether enjoyed with morning coffee, afternoon tea, or as a midnight snack, lemon blueberry scones never feel out of place.

Their versatility also makes them perfect for gatherings, brunch spreads, or holiday mornings. They’re quick, freezer-friendly, and incredibly customizable.

Fresh vs Frozen Blueberries: Does It Matter?

This is one of the most common questions, and the answer is — both work great, but the technique matters. If you’re using fresh blueberries, gently fold them into the dough at the very end to avoid bursting. Their firmness gives the scones a clean, bright flavor and natural sweetness.

Frozen blueberries, however, are ideal when fresh ones are out of season. Do not thaw them before use. Add them straight from the freezer to keep the dough from turning purple. They may create more moisture, so using a little extra flour can help balance the texture.

Don’t miss our Mini Pancake Cereal if you’re looking for another quick-and-easy brunch option!

Ingredients Breakdown — What You Need and Why It Matters

The Key Ingredients for Perfect Lemon Blueberry Scones

When it comes to baking soft and flaky lemon blueberry scones, using the right ingredients—and treating them properly—can make all the difference. Let’s take a closer look at what goes into making this comforting treat.

Looking for inspiration? Try our Peach Pie Cruffins for another fruit-filled delight.

Why Cold Butter Makes or Breaks a Scone

Cold, even frozen, butter is non-negotiable when it comes to making classic scones. As the butter melts in the oven, it releases steam, creating tiny pockets in the dough that give you those irresistible flaky layers. That’s why the recipe suggests grating frozen butter directly into the flour—it helps distribute it evenly while keeping it cold.

Pro Tip: Stick the bowl of flour and butter mixture in the freezer for a few minutes before adding wet ingredients. It gives the dough a better shot at holding its shape and lifting during baking.

Customizing Your Scones with Add-ins

Though we love the tart-sweet duo of lemon and blueberries, this base scone dough welcomes all sorts of creative twists. Consider these swaps or additions:

• Swap blueberries for raspberries or chopped strawberries
• Add chopped white chocolate for extra richness
• Mix in slivered almonds or pistachios for crunch
• Use lavender with lemon zest for a floral note

Don’t miss our Heavenly Summer Peach Bars for another seasonal, fruity dessert idea!

How to Make Lemon Blueberry Scones Step by Step (With Pro Tips)

Step-by-Step Instructions for Foolproof Lemon Blueberry Scones

Making lemon blueberry scones from scratch may sound like a weekend project, but the process is surprisingly simple and quick when broken down into steps. Here’s how to do it right:

Step 1: Combine Dry Ingredients and Grate Butter

Start by whisking together:

• 2 cups all-purpose flour
• 6 tablespoons granulated sugar
• 1 tablespoon lemon zest
• 2½ teaspoons baking powder
• ½ teaspoon salt

Grate frozen unsalted butter using a box grater and toss it into the dry mix. The butter should look like small pebbles or coarse crumbs. This is the secret to flaky scones.

Pro Tip: Stick this whole bowl in the freezer while you prepare the wet mix. Cold is key.

Step 2: Mix Wet Ingredients

In a separate bowl or measuring cup, whisk together:

• ½ cup heavy cream (cold)
• 1 large egg (cold)
• 1½ teaspoons vanilla extract

This trio forms the rich, creamy binder that brings the dough together.

Step 3: Combine and Add Blueberries

Take your chilled dry mix from the freezer and gently drizzle in the wet ingredients. Fold the mixture gently with a spatula, then carefully add your 1 heaping cup of blueberries.

Be gentle. You don’t want mashed berries or overmixed dough. The result should look slightly shaggy and moist—but not wet.

Step 4: Shape and Slice the Dough

On a lightly floured surface, transfer the dough and press it gently into an 8-inch round disc about 1 inch thick. Use a sharp knife or bench scraper to cut it into 8 even wedges.

If it’s too sticky, dust your hands and counter with more flour. If it’s too dry, add a tablespoon or two of extra cream.

Step 5: Chill the Dough (Optional but Recommended)

Place the scones on a baking sheet lined with parchment and chill in the fridge for 15–30 minutes. This helps firm the butter again and prevents spread in the oven.

Bonus: Brush & Bake

Before baking, mix:

• 1 tablespoon cream
• 1 tablespoon water

Brush the tops of the chilled scones and sprinkle with coarse sugar for crunch. Bake at 400°F (204°C) for 22–25 minutes until golden brown.

Let them cool for 5 minutes before drizzling with lemon icing.

Don’t miss our Butter Board if you love rustic-style serving ideas to go with these fresh-baked scones.

Lemon Icing and Toppings — Sweeten Your Scones the Right Way

How to Make the Perfect Lemon Icing for Your Scones

A lemon blueberry scone is already delicious on its own—but a tangy lemon glaze takes it from great to unforgettable. It balances the sweet scone with a citrusy punch that lingers on the palate, elevating every bite.

Here’s the simple lemon icing recipe:

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

Whisk until smooth. Start with 2 tablespoons of lemon juice and add more only if needed for your desired drizzle consistency. The icing should be thick but pourable.

Want your scones Instagram-worthy? Use a spoon or piping bag to drizzle diagonally across the tops once they’ve cooled for at least 5 minutes.

Optional But Irresistible: Coarse Sugar & Garnishes

Before baking, a quick brush of cream + water and a generous sprinkle of coarse sugar gives your lemon blueberry scones that golden, bakery-style finish.

Other topping ideas:

• Candied lemon peel: adds a pop of elegance
• Crushed dried blueberries: intensifies the fruity color
• Toasted sliced almonds: adds crunch and contrast
• Lavender petals: for a floral touch (use sparingly)

Pro Tip: Always add toppings like icing or lemon zest after baking to avoid burning or bitterness.

If you love fruity combinations with texture, check out our Violet Oreo Cheesecake for another flavor-forward dessert.

Flavor Variations to Explore

Once you’ve mastered the glaze, it’s easy to switch things up:

• Swap lemon juice for orange juice for a citrus twist
• Add vanilla bean paste for warmth
• Mix a pinch of cardamom into the icing for depth

These little tweaks make your lemon blueberry scones uniquely yours while keeping the essence of the original recipe intact.

Tips for Perfect Texture — Soft Inside, Crisp Outside

Secrets to Getting the Right Texture in Lemon Blueberry Scones

If you’ve ever bitten into a dry, crumbly scone and thought, this isn’t what I signed up for, you’re not alone. The magic of lemon blueberry scones lies in their texture — crisp edges with a soft, moist center that holds juicy blueberries in every bite.

Here’s how to guarantee bakery-quality results every single time.

Keep It Cold — The Golden Rule of Scones

From your butter to your heavy cream, everything should be cold — even your mixing bowl if possible. Cold butter means the fat stays solid until it hits the oven, where it bursts into steam, creating flaky, airy layers. Without that, you’ll get flat, greasy scones.

For lemon blueberry scones, this step is even more critical because blueberries add moisture. If the dough is too warm, you risk soggy bottoms and spreading during baking.

Quick Tip: Stick your shaped dough triangles in the fridge for 30 minutes before baking to lock in structure.

Don’t Overmix the Dough

Once you add the wet ingredients and blueberries, stir just until the dough comes together. Overmixing will develop gluten and turn your lemon blueberry scones into tough little rocks. Use a spatula, and once you see no dry flour, stop.

A little messiness here is good. A rough dough means flakier results.

Thickness = Lift

Roll or press the dough into a circle at least 1 inch thick. Thin dough means flat scones. Your lemon blueberry scones need that extra height to rise into golden, buttery wedges.

Want picture-perfect results? Reshape your triangles with a bench scraper just before baking.

The Oven Must Be HOT

A hot oven (400°F/204°C) is critical for lemon blueberry scones. It activates the baking powder quickly and lifts the dough. Always preheat your oven fully before the scones go in.

Storing, Freezing & Reheating Lemon Blueberry Scones

How to Store Lemon Blueberry Scones to Keep Them Fresh

One of the best things about lemon blueberry scones is how well they hold up over time—if stored correctly. Whether you’re baking ahead for a weekend brunch or saving leftovers, the right storage method keeps them soft and flavorful.

Room Temperature: Store your lemon blueberry scones in an airtight container at room temperature for up to 2 days. They’ll stay tender and slightly crumbly.

Refrigeration: If your kitchen runs warm or humid, pop them in the fridge. Stored in a sealed container, they’ll last up to 5 days without drying out.

Pro Tip: Add a piece of paper towel inside the container to absorb excess moisture and prevent sogginess.

How to Freeze Lemon Blueberry Scones (Before or After Baking)

These scones are incredibly freezer-friendly — both before and after baking.

Freezing Before Baking

1. After cutting the dough into wedges, place the unbaked scones on a tray.
2. Freeze for 1 hour until solid.
3. Transfer to a freezer-safe bag or container.

You can bake lemon blueberry scones directly from frozen—just add 2–3 extra minutes to the baking time. No need to thaw.

Freezing After Baking

1. Let scones cool completely (no icing yet).
2. Wrap each scone in plastic or foil.
3. Place in a freezer bag and label with the date.

Frozen baked lemon blueberry scones will last up to 3 months and reheat beautifully.

How to Reheat Scones the Right Way

When you’re ready to enjoy your lemon blueberry scones again, avoid the microwave if possible. Instead:

• Oven: Bake at 300°F (149°C) for about 10 minutes
• Microwave (in a pinch): Heat on 50% power for 30 seconds, then rest 1 minute

After reheating, drizzle fresh icing for the perfect finish.

Are Lemon Blueberry Scones Healthy? What You Should Know

Let’s Be Honest: Are Lemon Blueberry Scones a Healthy Choice?

If you’re wondering whether lemon blueberry scones can fit into a balanced diet, the answer is: yes—when enjoyed mindfully. Like many homemade baked goods, these scones offer room for customization and smarter ingredient swaps.

Each lemon blueberry scone delivers about 250–300 calories (depending on portion size and toppings), and thanks to the blueberries, you get a good dose of antioxidants, fiber, and Vitamin C.

Learn more about the health benefits of blueberries from Medical News Today, including how they support heart and brain health.

Remember: what makes scones feel “unhealthy” is often store-bought versions loaded with preservatives and excess sugar. When you make lemon blueberry scones at home, you control everything—from portion size to ingredients.

What’s Inside? Breaking Down the Nutrition

Bonus: using fresh, whole ingredients makes lemon blueberry scones a cleaner choice than processed bakery items.

Easy Ingredient Swaps for a Lighter Scone

Want to lighten things up without losing that buttery flavor? Try these healthier adjustments for your next batch of lemon blueberry scones:

• Swap heavy cream for full-fat Greek yogurt or coconut cream
• Use whole wheat flour for added fiber
• Reduce sugar slightly, or use a natural sweetener like honey or maple syrup
• Try avocado oil butter or a plant-based option for dairy-free diets

According to Harvard Health Publishing, healthy fats in moderation can support energy levels, brain function, and cell health.

Bottom line: lemon blueberry scones can definitely be part of a wholesome routine when made with care and enjoyed in moderation.

Creative Ways to Serve Lemon Blueberry Scones (Beyond Breakfast)

Lemon Blueberry Scones Aren’t Just for Breakfast Anymore

Sure, we all love a freshly baked lemon blueberry scone with a hot cup of coffee—but these golden treats go way beyond the breakfast table. With their flaky texture and citrusy bite, they’re a versatile choice for any time of day.

So let’s break the rules a little, shall we?

1. Afternoon Tea Pairings

Level up your tea time by serving warm lemon blueberry scones alongside:

• Earl Grey or lavender tea
• Lemon curd and clotted cream
• Fresh strawberries or raspberry preserves

Hosting friends? Cut your scones smaller before baking and serve them as minis on a tiered platter. They’ll look elegant and feel light.

2. Dessert Plating Like a Pro

Want to turn your lemon blueberry scones into a plated dessert? Try this:

• Warm the scone
• Add a scoop of vanilla bean ice cream
• Drizzle with extra lemon glaze or blueberry sauce
• Garnish with mint leaves or a lemon twist

This dessert feels gourmet but takes just minutes to pull together.

3. Brunch Boards & Buffets

Add lemon blueberry scones to your next brunch board with:

• Cheese cubes
• Fresh fruits (grapes, melon, orange slices)
• Mini muffins
• Jam jars and whipped honey butter

Don’t miss our Strawberries & Cream Sandwiches if you’re building a full brunch spread!

4. Gift or Meal Prep Idea

Wrap individual lemon blueberry scones in parchment, tie with twine, and gift them in a small basket. They make lovely homemade gifts for:

• Teachers
• Neighbors
• Baby showers
• Holiday gatherings

Or prep a batch on Sunday, freeze half, and have fresh treats ready all week. Few things beat homemade lemon blueberry scones when you need a little moment of joy.

Common Mistakes to Avoid When Making Lemon Blueberry Scones

Avoid These Pitfalls for the Best Lemon Blueberry Scones Every Time

Even the most experienced bakers can run into trouble when making lemon blueberry scones. The recipe may seem simple, but the details matter — one small misstep, and you end up with dry, flat, or tough scones.

Here’s how to dodge the most common issues and get those bakery-perfect results every single time.

1. Using Warm Butter or Cream

We’ve said it before, and we’ll say it again — temperature is everything. Warm butter melts into the dough too early and ruins the flaky texture that makes lemon blueberry scones so irresistible.

Always use frozen butter
Keep cream, egg, and even your bowl chilled
Freeze the dough before baking for extra insurance

Warm dough = greasy mess. Cold dough = flaky success.

2. Overmixing the Dough

One of the biggest enemies of lemon blueberry scones is overworking the dough. Stir just until everything looks moistened. The dough should be shaggy, not smooth.

If you knead like you would with bread, gluten will develop and turn your scones tough — not tender.

3. Not Adjusting for Frozen Blueberries

Frozen blueberries are fantastic, but they bring extra moisture. To prevent sogginess or bleeding (that dreaded purple dough), do the following:

• Don’t thaw frozen berries
• Toss them lightly in flour before adding
• Add them after the wet ingredients to prevent breaking them down

4. Baking at the Wrong Temperature

Your oven needs to be hot and fully preheated. Lemon blueberry scones require a quick blast of heat (400°F/204°C) to rise properly. A lukewarm oven will leave them flat and underbaked.

Use an oven thermometer if you’re unsure — many ovens run hotter or cooler than the dial says.

5. Skipping the Chill

This is often overlooked, but chilling your scones for just 15 minutes before baking will help them:

• Hold their shape
• Get extra height
• Bake more evenly

It’s the simplest way to level up your lemon blueberry scones.

FAQs About Lemon Blueberry Scones

Can I use frozen blueberries in lemon blueberry scones?

Absolutely! Frozen blueberries work perfectly in lemon blueberry scones. Don’t thaw them before adding—this prevents the dough from turning purple or too wet. Just toss them in a little flour and gently fold them in at the end.

How do I keep my scones from getting dry?

To keep lemon blueberry scones moist and tender:

• Don’t overbake them
• Use cold ingredients
• Avoid overmixing the dough
• Brush with cream or milk before baking to lock in moisture
  Also, using heavy cream adds richness that helps them stay soft inside.

Why did my lemon blueberry scones turn out flat?

Flat scones are usually caused by:

• Warm butter melting before baking
• Skipping the chilling step
• Oven not preheated
  To fix this, ensure your butter is frozen, and refrigerate shaped dough before baking. Also, make sure your baking powder is fresh!

Can I make lemon blueberry scones dairy-free?

Yes! To make lemon blueberry scones dairy-free, swap:

• Butter with plant-based or avocado oil butter
• Heavy cream with full-fat coconut milk or almond creamer
• Milk-based icing with lemon juice + powdered sugar
  They’ll still bake beautifully with a tender texture.

Can I freeze lemon blueberry scones after baking?

Definitely. Allow them to cool completely, then wrap tightly and freeze in an airtight container for up to 3 months. For best results, reheat in a 300°F oven for 10 minutes and drizzle fresh icing afterward.

Are lemon blueberry scones good for breakfast?

They’re perfect for breakfast! These lemon blueberry scones offer a balance of carbs, fat, and a touch of fruit. Pair them with a protein-rich side like eggs or Greek yogurt, and they make a cozy, satisfying morning meal.

Lemon Blueberry Scones Are More Than a Recipe — They’re a Memory You Can Bake

Making lemon blueberry scones isn’t just about mixing flour, butter, and fruit. It’s about slowing down, savoring the moment, and filling your kitchen with the aroma of something warm and comforting. Whether you’re baking for yourself, your family, or a Sunday brunch crowd, these scones deliver the kind of joy that sticks with you.

Every time you pull a batch out of the oven—golden, crumbly, drizzled with lemon glaze—you’re baking more than a treat. You’re baking a feeling.

And maybe, just maybe, your version of lemon blueberry scones becomes someone else’s favorite memory too.

Looking for more comfort bakes? Don’t miss our Chocolate Cinnamon Rolls for your next indulgent kitchen moment.