The Best Blueberry Lemon Scones - Here’s our favorite scone recipe loaded with blueberries and drizzled with a sweet lemon glaze. These lemon blueberry scones are wonderfully crumbly but still moist, making them ideal for brunches, tea parties, bridal showers, mid-day snack, anytime really.
Scones can be tricky. Most people associate them with just these dry, crumbly triangles. Yes, they’re supposed to be enjoyed by dunking them into your favorite hot beverage such as coffee or tea, but honestly, most we've had just didn't taste good and certainly were not worth the calories.
However, there are scones out there that are perfectly baked and are absolutely delicious and these blueberry lemon scones are it.
Here is what you will love about these Blueberry Lemon Scones:
- They are deliciously sweet with a crumbly texture
- They are loaded with plump blueberries and infused with zesty lemon flavor. A winning combination!
- They are perfectly golden and crunchy on the outside and soft and moist in the middle, as scones are meant to be.
- And, lastly, they are drizzled with a tangy lemon icing.
How to Make Blueberry Lemon Scones:
You will need the following ingredients:
Ingredients for the scones:
- 2 cups all-purpose flour - plus more for hands and work surface
- 6 tablespoons granulated sugar
- zest of one lemon
- 2 and ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, frozen
- ½ cup heavy cream (plus extra for brushing the top of the scones)
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 heaping cup fresh or frozen blueberries (if using frozen, do not thaw)
Ingredients for the icing:
- 1 cup powdered sugar
- 3 tablespoons fresh lemon juice
Directions for baking blueberry lemon scones:
- In a big bowl, mix together flour, sugar, lemon zest, baking powder, and salt. Grate the frozen butter using a box grater and add it into the flour mix. Use a pastry cutter, two forks, or your fingers to blend it until you get crumbly bits about the size of peas. Put the mixture in the fridge or freezer.
- In a small bowl, whisk together ½ cup of heavy cream, egg, and vanilla extract. Drizzle this over the flour mix, add in the blueberries, and stir until everything is feels moistened.
- Place the mixture onto a floured surface and, using floured hands, shape it into a ball. The dough will be sticky, so if it’s too much, sprinkle in a bit more flour. If it feels dry, add a tablespoon or two of heavy cream.
- Flatten it into an 8-inch disc and cut it into 8 wedges with a sharp knife or bench scraper.
- Brush the scones with the leftover heavy cream. You can do this step before or after chilling them.
- Place the scones on a plate or a lined baking sheet and chill for at least 15 minutes.
- While the scones are chilling, preheat your oven to 400°F.
- Line a large baking sheet with parchment paper or a silicone mat. Space the scones about 2-3 inches apart on the prepared sheet.
- Bake for 22-25 minutes until they’re golden brown on the edges and lightly browned on top.
- Take them out of the oven and let them cool for a few minutes before drizzling with lemon icing.
- To make the icing, whisk the ingredients together and drizzle it over the warm scones.
Any leftover scones, whether iced or not, will stay fresh at room temperature for 2 days or in the fridge for up to 5 days.
Flavor Variations
If you make this blueberry lemon scone recipe and love the texture, you can use the same base and swap out the blueberries and lemon for cranberries and orange for a festive holiday scone. Or, eliminate the blueberries and lemon altogether and add chocolate chips. Either way, we hope you enjoyed this recipe!
You may also love our Quick Blueberry Muffins recipe. Also, give our Pineapple Bundt Cake recipe a try, it is made from scratch and it super simple and divine!
