These are buttery, tender, and bursting with juicy blueberries and fresh lemon flavor – perfect for breakfast or brunch!

The Best Lemon Blueberry Scone Recipe!

One of my favorite memories is taking cooking classes with a few girlfriends – we had such a great time! They were taught by some of the best chef’s in our area and their food did not disappoint. It sounded like we were watching a fireworks show with every bite we took! It was so good and flavorful that we chewed as slow as we could to savor the taste!

I was so inspired to try new things and get creative in the kitchen, starting with these Blueberry Lemon Scones!

If you love bakery-style buttery scones as much as I do, then you should try making Chocolate Chip Scones and Strawberry Scones, too!

What You’ll Love About this Recipe:

• Simple, But Special – Easy enough to make, impressive enough to serve.
• Comforting With a Fresh Twist – Familiar, cozy, and uplifting all at once.
• Bakery Treat at Home – Soft, buttery, and just fancy enough without being complicated!
• Berries in Every Bite – Little bursts of sweetness that make them extra satisfying.
• Not Just for Breakfast!

Ingredients You’ll Need for the Dough:

• 2 cups + 2 tbsp Flour
• 1/4 cup Sugar
• 1 tbsp Baking Powder
• 1/2 tsp Salt
• 1 tbsp Lemon Zest
• 1/2 cup Butter, Cold & Cubed
• 1 Egg
• 1/4 cup Heavy Whipping Cream
• 1/4 cup Sour Cream
• 1 tbsp Lemon Juice
• 1/2 tsp Vanilla
• 3/4 cup Blueberries

And the Glaze:

• 1 – 1 1/2 cups Powdered Sugar
• 2-3 tbsp Lemon Juice
• 1 tsp Lemon Zest, Optional

How to Make the Best Blueberry Lemon Scones

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
• In a large bowl, whisk together 2 cups + 2 tbsp flour, 1/4 cup sugar, 1 tbsp baking powder, 1/2 tsp salt, and 1 tbsp lemon zest.
• Once combined, cut in 1/2 cup cold & cubed butter with a fork until the mixture resembles coarse crumbs.
• In a separate bowl, whisk together 1 egg, 1/4 cup heavy whipping cream, 1/4 cup sour cream, 1 tbsp lemon juice, and 1/2 tsp vanilla until just combined.
• Fold in 3/4 cup blueberries until just combined.
• Turn the dough out onto a floured surface and pat into a 1″ thick circle. Cut into 8 triangles.
• Brush the tops of each scone with a little bit of heavy cream.
• Bake for 15 minutes.
• While the scones are cooling, whisk together 1 cup powdered sugar, 2 tbsp lemon juice, and 1 tsp lemon zest (if desired) to make the glaze. If the icing seems too thin, add in the last 1/2 cup of powdered sugar. If it seems too thick, add in the last tbsp of lemon juice.
• Drizzle glaze over the scones.

FREQUENTLY ASKED QUESTIONS:

How Do You Keep Scones Light and Flaky?

Use cold butter, handle the dough gently, and avoid overmixing. Cold ingredients and minimal handling are key to flaky scones.

Why Are My Scones Dry?

Dry scones are usually caused by too much flour or overbaking. Measure flour carefully and remove scones as soon as they’re lightly golden.

Can I Substitute Another Berry?

Yes! Raspberries, strawberries, or blackberries work well, but blueberries pair especially nice with lemon.

Can You Freeze Blueberry Lemon Scones?

Yes. Freeze baked scones in a freezer safe bag or container for up to 3 months.

More Breakfast Sweets:

• Strawberries & Cream French Toast Bake
• Apple Fritter Monkey Bread
• Easy Strawberry Cream Cheese Strudel
• Apple Fritter Cinnamon Roll Bake
• S’mores Overnight French Toast Bake
• Cinnamon Sugar Donut Muffins
• Baked Mini-Cinnamon Sugar Donuts
• Powdered Sugar Canned Biscuit Donuts
• Cinnamon Roll Peach Cobbler
• Easy Crepes
• Strawberry Scones
• Quick Cherry Coffee Cake
• Blueberry Cream Cheese Danish
• Scones
• Raspberry Coffee Cake
• Crescent Roll Cheese Danish