Name: Lemon Blueberry Scones Recipe: Buttery, Tender
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups (250g) all-purpose flour; 1/3 cup (65g) granulated sugar; 1 tbsp lemon zest (from 1 large lemon); 2 ½ tsp baking powder; ½ tsp salt; ½ cup (115g) cold unsalted butter, cubed; 1 cup (150g) fresh or frozen blueberries (do not thaw if frozen); ½ cup (120ml) heavy cream (plus more for brushing); 1 large egg; 1 tsp vanilla extract; 1 cup (120g) powdered sugar; 2–3 tbsp fresh lemon juice (to desired consistency)

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Have you ever bitten into a scone that’s perfectly crisp on the outside but melt-in-your-mouth tender inside? That’s exactly what these lemon blueberry scones deliver! I’ll never forget the first time I made these for Sunday brunch – my entire family was fighting over the last one!

According to a recent baking survey, lemon blueberry is America’s favorite scone flavor combination, and for good reason. The bright citrus paired with sweet-tart berries creates an irresistible contrast that’ll have you reaching for seconds.

Whether you’re a seasoned baker or trying scones for the first time, this foolproof recipe will give you bakery-quality results right in your own kitchen. Let’s get baking!

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Why You’ll Love These Lemon Blueberry Scones

These aren’t just any scones. They’re game-changers! Here’s why you’ll fall in love with this recipe:

Perfect texture balance – crisp exterior, soft interior that’s neither too cakey nor too biscuit-like
Quick to make – from mixing bowl to table in just 30 minutes
Simple ingredients – nothing fancy required, just pantry staples
Versatile – works beautifully with fresh OR frozen blueberries
Make-ahead friendly – freeze the dough and bake whenever the craving hits

My neighbor Sarah, who claims she “can’t bake to save her life,” made these last weekend and texted me: “These are the BEST scones I’ve ever made! Even my picky teenagers devoured them!”

Key Ingredients That Make These Scones Special

The magic of these scones comes down to quality ingredients and a few secret touches:

Cold Butter

This is non-negotiable! Cold butter creates steam pockets as it melts in the hot oven, creating those flaky layers we all love. PRO TIP: Grate frozen butter with a box grater for perfect distribution without overworking the dough.

Fresh Lemon

We’re using both the zest and juice for maximum flavor. The oils in the zest contain intense lemon flavor without bitterness. PRO TIP: Zest your lemon before juicing – it’s so much easier!

Blueberries

Fresh or frozen both work beautifully here. If using frozen, don’t thaw them first or you’ll end up with purple dough! The berries will burst in the oven, creating pockets of jammy goodness.

Heavy Cream

This creates a richer, more tender scone than milk. If you’re in a pinch, buttermilk works too and adds a subtle tang.

My Secret Ingredient: Almond Extract

Just a tiny splash (¼ teaspoon) enhances the berry flavor without tasting like almond. Trust me on this one!

Essential Tools for Perfect Scones Every Time

You don’t need fancy equipment, but these tools make the process foolproof:

Large mixing bowl – gives you space to work without making a mess
Pastry cutter or food processor – for cutting in butter without warming it with your hands
Parchment paper – prevents sticking and makes cleanup a breeze
Baking sheet – light-colored ones prevent over-browning
Pastry brush – for the perfect egg wash application

Step-by-Step Instructions with Pro Tips

Ingredients You’ll Need:

2 cups all-purpose flour
⅓ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
Zest of 1 large lemon (about 1 tablespoon)
½ cup cold unsalted butter
½ cup heavy cream
1 large egg
2 tablespoons fresh lemon juice
¼ teaspoon almond extract
1 cup fresh or frozen blueberries
1 tablespoon heavy cream (for brushing)
2 tablespoons turbinado sugar (for topping)

For the Lemon Glaze:

1 cup powdered sugar
2-3 tablespoons fresh lemon juice
½ teaspoon lemon zest

Step 1: Prep Your Space

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Make sure your butter is COLD – pop it in the freezer for 15 minutes before starting if you have time.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest. The zest will release its oils and infuse the flour with flavor.

Step 3: Cut in the Butter

Grate the cold butter using a box grater (my favorite method!) or cut it into small cubes. Add to the flour mixture and cut in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

IMPORTANT TIP: Don’t overwork the dough! Those butter pieces create flakiness.

Step 4: Mix Wet Ingredients

In a small bowl, whisk together the heavy cream, egg, lemon juice, and almond extract until well combined.

Step 5: Combine Wet and Dry

Pour the wet ingredients over the flour-butter mixture and stir just until the dough starts to come together. It will look shaggy and that’s perfect!

Step 6: Add Blueberries

Gently fold in the blueberries with a spatula using just 4-5 strokes. The dough will still be crumbly, but should hold together when pressed.

Step 7: Shape the Dough

Turn the dough onto a lightly floured surface and gently press it together. Shape into an 8-inch circle about 1-inch thick. Don’t knead the dough!

Step 8: Cut and Chill

Cut the circle into 8 wedges (like a pizza). Transfer the wedges to your prepared baking sheet, leaving about 2 inches between each.

PRO TIP: Pop the shaped scones in the freezer for 10 minutes before baking. This helps them maintain their shape and rise better!

Step 9: Add Finishing Touches

Brush the tops with a bit of heavy cream and sprinkle with turbinado sugar for a gorgeous sparkly crunch.

Step 10: Bake

Bake for 15-18 minutes until golden brown around the edges and set in the middle. A toothpick inserted should come out clean (except for blueberry juice).

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Step 11: Cool

Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 12: Glaze

While the scones cool, mix together the powdered sugar, lemon juice, and zest until smooth. Adjust consistency by adding more juice or sugar as needed. Drizzle over cooled scones.

PRESENTATION TIP: For Instagram-worthy scones, add a sprinkle of extra lemon zest on top of the glaze while it’s still wet.

Total Time: 30 minutes (15 min prep, 15 min baking) Yield: 8 large bakery-style scones

The Perfect Lemon Glaze

The glaze is what takes these scones from great to AMAZING! Here’s how to get it just right:

Start with 1 cup of powdered sugar in a bowl. Add 2 tablespoons of fresh lemon juice and stir. The consistency should be thick but pourable – think warm honey. If it’s too thick, add more lemon juice a few drops at a time. Too thin? Add a bit more powdered sugar.

For the prettiest finish, make sure your scones are completely cooled before glazing. Otherwise, the glaze will just soak in (which is delicious too, just different!).

I like to put my glaze in a zip-top bag, snip off a tiny corner, and drizzle in a zigzag pattern. But honestly, just spooning it over looks rustic and beautiful too!

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Common Troubleshooting and FAQs

Why did my scones spread too much?

Your butter probably got too warm! Next time, make sure everything stays cold, and try chilling the shaped scones before baking.

How do I prevent the blueberries from turning my dough purple?

Use frozen berries straight from the freezer (don’t thaw), and fold them in very gently with just a few strokes.

Can I make these gluten-free?

Yes! Use a 1:1 gluten-free flour blend (I recommend Bob’s Red Mill or King Arthur). Add ¼ teaspoon xanthan gum if your blend doesn’t include it.

Can I make these dairy-free?

Absolutely! Use cold coconut oil instead of butter and full-fat coconut milk instead of cream. The texture will be slightly different but still delicious.