Blueberry Lemon Scones Recipe

These homemade Blueberry Lemon Scones are buttery, flaky, and bursting with fresh blueberries and vibrant lemon zest.

Lightly sweet with a tender crumb, they’re perfect for breakfast, brunch, or afternoon tea.

Made with cold shredded butter and rich whipping cream, these bakery-style British scones are easy to make at home and taste like a special treat every time.

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What Are Scones?

Scones are a traditional baked good that originated in Scotland in the early 1500s. Originally made with oats and cooked on a griddle, scones evolved over time as wheat flour became more widely available. Today, scones are most closely associated with British Afternoon Tea, where they’re served with jam and clotted cream.

Modern scones, especially in North America, are typically baked, slightly sweet, and enriched with butter, cream, and eggs. Fruit-filled versions like Blueberry Lemon Scones are especially popular, combining a tender crumb with bright, fresh flavours.

Why You’ll Love Blueberry Lemon Scones

• Buttery and flaky texture
• Bright lemon flavour that balances sweetness
• Packed with juicy fresh blueberries
• Bakery-quality results at home
• Perfect for brunch, tea, or gifting

How To Make Blueberry Lemon Scones

1. Mix dry ingredients: In a large bowl, whisk together flour, sugar, lemon zest, baking powder, and salt.
2. Add butter: Gently fold in the frozen, grated butter until evenly distributed.
3. Combine wet ingredients: In a separate bowl, whisk whipping cream, egg, and vanilla extract.
4. Bring dough together: Stir wet ingredients into dry just until combined, then gently fold in fresh blueberries.
5. Shape and chill: Pat dough into a circle, cut into wedges, and chill briefly to keep the butter cold.
6. Brush and bake: Brush tops with milk and bake until golden and set.

Tips For Perfect Scones

• Keep everything cold: Cold butter is key to flaky scones.
• Don’t overmix: Overworking the dough leads to tough scones.
• Use fresh blueberries only: Frozen berries bleed and make the dough wet.
• Chill before baking: A short chill helps scones hold their shape and rise higher.
• Optional Glaze: For extra brightness, drizzle the cooled scones with a simple lemon glaze made from powdered sugar and fresh lemon juice. This optional step adds a sweet-tart finish that pairs beautifully with the blueberries.

Serving Suggestions

• Serve warm with butter or clotted cream
• Pair with coffee or tea for brunch
• Add lemon curd or berry jam on the side
• Enjoy as a make-ahead breakfast or afternoon snack

Other blueberry recipes you may enjoy…

• Blueberry Almond Cake
• Blueberry Lemon Muffin Tops
• Blueberry Lemon Ricotta Cheese Muffins
• Mini Blueberry Muffins
• Blueberry Lemon Curd Ice Cream
• High Fiber Blueberry Banana Muffins
• Dairy & Gluten Free Blueberry Banana Muffins
• Blueberry Mango Crepes
• Blueberry Earl Grey Muffins
• Blueberry Cream Cheese Earl Grey Ice Cream

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Blueberry Lemon Scones

These easy homemade blueberry lemon scones are buttery, flaky, & filled with fresh blueberries. Serve with pot of tea, lemon curd and jam.

Prep Time30 minutes mins

Cook Time22 minutes mins

Total Time1 hour hr

Course: Bread, Breakfast

Cuisine: American

Keyword: Blueberry Lemon Scones

Servings: 8

Calories: 328kcal

Equipment

• measuring cups
• measuring spoons
• Mixing bowls
• Grater
• Pastry brush
• baking sheet

Ingredients

• 2 cups All Purpose Flour
• 6 tbsp White Sugar
• 1 tbsp Lemon Zest
• 2 1/2 tsp Baking Powder
• 1/2 tsp Kosher Salt
• 8 tbsp Unsalted Butter frozen
• 1/2 cup Whipping Cream
• 1 Large Egg
• 1 1/2 tsp Vanilla Extract
• 1 cup Fresh Blueberries
• 2 tbsp Milk

Instructions

• In a large bowl, whisk the flour, sugar, lemon zest, baking powder, and salt. Using the large holes of a box grater, shred the frozen butter. Add the butter to the flour mixture and use a pastry blender to combine until the mixture comes together in pea-sized crumbs. Place the bowl in the freezer for 5 minutes before continuing.
• In a small bowl, whisk 1/2 cup of cream, the egg and vanilla. Remove the flour mixture from the freezer. Drizzle the cream mixture over the flour mixture and add the blueberries. Gently mix with a spatula or wooden spoon until everything appears moistened and ingredients are just combined.
• Pour crumble mixture onto a lightly floured surface and with lightly floured hands, work the dough into a ball. The dough should be sticky and shaggy. If it's too sticky, sprinkle a little more flour on top. Press the dough into an 8 inch disc, about 1 inch thick. Use a sharp knife or a bench scraper to cut the disc into 8 wedges.
• Arrange the scones 2-3 inches apart on a prepared baking sheet. Using a pastry brush, brush the milk over the scones. Cover lightly and refrigerate for 15 minutes.
• Preheat oven to 400 F. Bake for 22 to 25 minutes or until lightly brown don top and golden around the edges. Let rest on a cooling rack for 5 minutes before serving.

Nutrition

Calories: 328kcal | Carbohydrates: 38g | Protein: 5.3g | Fat: 17.6g | Saturated Fat: 10.7g | Cholesterol: 70mg | Sodium: 255mg | Potassium: 183mg | Fiber: 1.3g | Sugar: 12.4g | Calcium: 92mg | Iron: 2mg

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