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This Lemon Blueberry Scones recipe with juicy blueberries and tons of lemon flavor is a wonderful addition to any breakfast or brunch menu!
Looking for the perfect brunch menu? Seve these scones alongside sticky buns and a frittata to impress your guests.
This is my favorite blueberry scones recipe. Made with sweet, juicy blueberries, fresh lemon zest, and a drizzle of lemon cream cheese icing, They’re simply perfection! They turn out crisp on the outside yet tender and moist in the center. Scone perfection!
Why This Recipe Works
- Heavy cream and eggs make these scones delightfully moist and tender.
- Baking powder gives them a light and airy texture
- Fresh blueberries and lemon zest give the scones a delectable bright freshness that makes the recipe.
- The cream cheese icing is the perfect topping for these delightful treats.
How To Make Lemon Blueberry Scones
In a large bowl, sift together the flour, sugar baking powder, and salt.
Cut the butter into the flour mixture until it resembles coarse bread crumbs.
To do this by hand, add the cubed butter into the flour mixture, coat and work into the flour by rubbing between your palms to flatten the butter into the flour until it resembles large crumbs.
In a separate bowl, whisk together, the cream, lemon zest, and egg. Then add to the bowl with the flour mixture.
Stir in the wet ingredients until combined then add the blueberries and fold them into the mixture.
Line a baking sheet with parchment paper or nonstick foil and sprinkle with a little flour. Scrape the dough onto the floured pan, and work it into a ball. Then flatten it into a disc (about 7 inches in diameter), and cut it into 8 equal-sized pieces.
You can either separate them with a little space between them or leave them as is.
Place the baking sheet in the freezer for 5-10 minutes so that the dough is thoroughly chilled.
Brush the tops with a little heavy whipping cream. Then, place them in the oven and bake until they’re lightly browned and golden on top.
Prepare the icing glaze.
Drizzle with the icing and serve. I like them best warm, but they are really good at room temperature too.
Tips For Best Results
- Start with cold butter, cream, and eggs. Using cold ingredients stops the butter from melting too soon, allowing it to melt as it bakes, creating a super-flaky scone
- Leave some larger pieces of butter throughout the dough. This will give a flakier result.
- Don’t overmix. This overdevelops the gluten in the flour, resulting in a tougher scone. If in doubt, once you add the milk, stir the dough with a wooden spoon just enough to combine, then switch to using your hands to gently knead the ingredients together and shape the into a disk. It may seem too crumbly at first, but it will come together fine.
- For a golden finish, brush the scones with cream or an egg wash.
- Frozen blueberries can be used in place of fresh, no need to defrost, just throw them in.
Overnight Scones
Overnight Instructions: Prepare scones through step six. Then cover and refrigerate overnight. Continue with the recipe from step 7 in the morning.
Freezing and Storing Scones
- To Freeze Before Baking: Freeze the dough wedges on a plate until frozen, then place them in a freezer-safe bag or container. Bake from frozen, by adding a few minutes to the baking time.
- Freeze After Baking: Allow the baked scones to cool completely then freeze (before adding the icing) in a freezer-safe bag or container. To thaw, leave at room temperature for a few hours. Then warm in the microwave for 20-30 seconds or on a baking sheet in a 300°F oven for 10 minutes.
- To Store Leftover glazed or un-glazed scones: Store at room temperature in an airtight container for 2 days or in the refrigerator for 5 days.
Other Great Breakfast Ideas
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Recipe
Lemon Blueberry Scones
Ingredients
For the scones:
- 3 cups all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 4 oz cold butter ((½ cup, 1 stick, 8 tablespoons), cut into small cubes)
- 1 cup cold heavy cream (or whipping cream, plus extra for brushing)
- 2 large eggs
- the zest of ½ lemon
- 1 cup fresh blueberries
For the glaze:
- 2 tablespoons butter (melted)
- 1 cup powdered sugar
- the zest of ½ lemon
- 3–5 tablespoons freshly squeezed lemon juice
Instructions
- Preheat the oven to 375°F/190°C
- If not using a good quality non-stick pan, line a cookie sheet with parchment paper and sprinkle with a dusting of flour. Set aside.
- In a large bowl, sift together the flour, sugar baking powder, and salt.
- Add the cubed butter into the flour mixture, coat, and work into the flour by rubbing between your palms to flatten the butter into the flour until it resembles large crumbs then mix in blueberries.
- In a separate bowl, whisk together, the cream, lemon zest, and eggs. Gently stir in the wet ingredients until combined. If it’s too sticky, add a little more flour. If the mixture seems too dry add more cream until the dough comes together. Then and work it together in a ball, then flatten into a 7-inch circle. Cut the dough into 8 equal-sized pieces and place them on the prepared baking sheet, making sure to leave a little room between each one.
- Place the baking sheet in the freezer for 10 minutes (or fridge for 15 minutes) or until the scones are chilled. You can even refrigerate overnight for a quick breakfast in the morning.
- Brush the tops of the scones with cream (or an eggwash for an extra golden finish).
- Bake the scones for about 20 minutes until lightly browned. Allow the scones to cool for at least 10 minutes before adding the glaze.
For the glaze:
- In a mixing bowl whisk together 2 tablespoons of the juice, the melted butter, and powdered sugar.
- Add in more juice as needed 1 teaspoon at a time until it is the desired consistency.
- Drizzle with the scones with the glaze and serve.
Tips
- Start with cold butter, cream, and eggs. Using cold ingredients stops the butter from melting too soon, allowing it to melt as it bakes, creating a super-flaky scone
- Leave some larger pieces of butter throughout the dough. This will give a flakier result.
- Don’t overmix. This overdevelops the gluten in the flour, resulting in a tougher scone. If in doubt, once you add the cream, stir the dough with a wooden spoon just enough to combine, then switch to using your hands to gently knead the ingredients together and shape them into a disk. It may seem too crumbly at first, but it will come together fine.
- For a golden finish, brush the scones with cream or an egg wash.
Freezing And Storing
- Frozen blueberries can be used in place of fresh, no need to defrost, just throw them in.
- To Freeze Before Baking: Freeze the dough wedges on a plate until frozen, then place them in a freezer-safe bag or container. Bake from frozen, by adding a few minutes to the baking time.
- Freeze After Baking: Allow the baked scones to cool completely then freeze (before adding the icing) in a freezer-safe bag or container. To thaw, leave at room temperature for a few hours. Then warm in the microwave for 20-30 seconds or on a baking sheet in a 300°F oven for 10 minutes.
- To Store Leftover glazed or un-glazed scones: Store at room temperature in an airtight container for 2 days or in the refrigerator for 5 days.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.This recipe was originally published in 2015 but was updated with new photos and tips in 2020.
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