Blueberry Lemon Scones

These Blueberry Lemon Scones are delicately sweet and loaded with fresh blueberries and lemon zest. Finished with an irresistible lemon glaze, these tender and light scones are perfect for breakfast or afternoon tea with friends!

scones with blueberries and lemon glaze on parchment paper with blueberries in white bowl

I don’t know about you, but I am particularly fond of scones. When made right, they are tender and light.

And when you load them up with fresh blueberries and lemon zest, nothing beats a homemade scone.

I took some inspiration from Alice’s Tea Cup and created this blueberry lemon scone recipe that is simply irresistible.

My kids love them for breakfast or dessert, but they make a wonderful afternoon snack. Perfect with a fresh cup of tea.

Ingredients

The ingredients for these delectable blueberry scones are divided into the scone dough and lemon glaze.

scones with blueberries and lemon glaze on parchment paper with blueberries in white bowl

For the scones, you will need all-purpose flour, sugar, baking soda, baking powder, kosher salt, cold unsalted butter, fresh blueberries, lemon zest, buttermilk, vanilla, heavy cream and sanding sugar.

Butter. Cold, unsalted butter is the key to producing scones that are light and cake-like in texture. Make sure the butter is cold when cut into the dry ingredients. If salted butter is all you have on hand, reduce the salt to 1/2 teaspoon.

Blueberries. If it is the spring and summer season, fresh blueberries are best since they are in season. However, frozen blueberries can be used. If you use frozen, make sure to thaw completely and dry with a paper towel. If you find yourself short on time, frozen blueberries can also be incorporated into the batter right from frozen.

Buttermilk. I like to think of buttermilk as the secret ingredient. Slightly tangy, the buttermilk adds moisture and flavor.

If regular milk is all you have on hand, measure out 1 1/4 cups milk, then remove 1 Tablespoon + 1 teaspoon and replace it with an equal amount of white vinegar or lemon juice. Allow it to sit for 10 minutes before mixing.

For the lemon glaze, simply gather together powdered sugar, juice from one lemon (the one you zested) and vanilla extract.

How To Make // The Steps

The blueberry scones and lemon glaze come together in a few simple steps. The trick is to chill the scones for 30 minutes in the fridge prior to baking. This way, the chilled butter creates steam and results in light and fluffy blueberry lemon scones. Simply:

blueberry lemon scones on white plate with fresh blueberries in white bowl
  1. Whisk the dry ingredients. In a large bowl, mix together flour, sugar, baking soda, baking powder, and salt. 
  2. Cut in the butter. With a pastry cutter, cut in butter until it resembles fine breadcrumbs. Make a well in the center of the ingredients. 
  3. Pour in the wet ingredients. Add blueberries, lemon zest, buttermilk, and vanilla into the center of the well. Gently combine until the ingredients are combined and wet, being careful to not overwork or pop the blueberries.
  4. Cut and chill. Turn dough out onto a floured surface and pat into a disk about 1 1/2 inches thick. Cut into 12 triangles. Place the scones on a parchment-lined baking sheet and chill for 30 minutes. 
  5. Preheat the oven, then prepare the scones for baking. While the dough is chilling, preheat the oven to 400°. When ready, brush the tops of the scones with heavy cream and sprinkle with sugar. 
  6. Bake for 12 minutes, or until lightly browned. Transfer to a rack to cool. 
  7. Make the lemon glaze. In a small bowl, whisk powdered sugar, lemon juice and vanilla until smooth. Add more water or powdered sugar as needed to get the right consistency for glazing. 
  8. Drizzle and enjoy! Gently drizzle the lemon glaze over cooled scones and serve.

Alternatively, use the food processor, just be careful not to overwork the dough.

What Makes These Lemon Blueberry Scones So Good?

I don’t know about you, but waking up to a batch of freshly baked scones is reason enough to jump out of bed in the morning. These lemon blueberry scones are so good because:

  • Blueberries add pop of color and sweetness
  • Tang from the buttermilk and lemon balance the sweetness from the sugar
  • Chilling the butter and dough creates a delicately tender, cake-like texture
blueberry lemon scones on white plate with fresh blueberries in white bowl and mug of tea

Swap Out The Berries

This simple scone recipe is a perfect blank canvas when you want to switch up the flavor profile.

Feel free to swap out the blueberries with an equal amount of raspberries, blackberries or strawberries instead.

Make-Ahead Instructions

I like to make the scones the night before, then leave them in the fridge to chill overnight. I wake up, preheat the oven, garnish the scones and bake. Nothing like a fresh batch of scones in the morning!

Feel free to also freeze the scone dough. Simply add a few minutes to the baking time.

How To Store Blueberry Scones

These scones store best in an airtight container on the kitchen counter for up to 3 days or in the fridge for 5 days.

For longer storage, once cooled and the glaze is completely set, place in a plastic freezer storage bag, seal tight, label, date and freeze for up to 1 month.

Defrost in the fridge overnight. Heat in the microwave on HIGH for 30 seconds or in 350 degree oven for 5-8 minutes.

blueberry scones with lemon glaze on parchment paper

Share these delicious scones with somebody you love. You cannot let them go to waste.

More Blueberry Recipes //

Originally published in March 2010, updated May 2020 with updated images and updated recipe card.

If you make this recipe, I’d love to know how it goes! Be sure to follow me on Facebook, Instagram and Pinterest, too!

blueberry lemon scones on white plate with fresh blueberries in white bowl and mug of tea

Blueberry Lemon Scones

Yield: 12
Prep Time: 15 minutes
Cook Time: 12 minutes
Additional Time: 30 minutes
Total Time: 57 minutes

These Blueberry Lemon Scones are delicately sweet and loaded with fresh blueberries and lemon zest. Finished with an irresistible lemon glaze, these tender and light scones are perfect for breakfast or afternoon tea with friends!

Ingredients

Blueberry Lemon Scones

  • 3 cups flour
  • 1/3 cup sugar
  • 1/2 teaspoon baking soda
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 3/4 cup cold unsalted butter, cut into small pieces
  • 1 1/2 cups fresh blueberries
  • zest from one lemon
  • 1 1/4 cups buttermilk
  • 1 teaspoon vanilla
  • 1/4 cup heavy cream
  • 1/4 cup sanding sugar

Lemon Glaze:

  • 1 1/2 cups powdered sugar
  • juice from one lemon
  • 1 teaspoon vanilla

Instructions

  1. In a large bowl, mix together flour, sugar, baking soda, baking powder, and salt. 
  2. With a pastry cutter, cut in butter until it resembles fine breadcrumbs. Make a well in the center of the ingredients. 
  3. Add blueberries, lemon zest, buttermilk, and vanilla into the center of the well. Gently combine until the ingredients are combined and wet, being careful to not overwork or pop the blueberries. 
  4. Turn dough out onto a floured surface and pat into a disk about 1 1/2 inches thick. Cut into 12 triangles. Place the scones on a parchment-lined baking sheet and chill for 30 minutes. 
  5. While the dough is chilling, preheat the oven to 400°. Brush the tops of the scones with heavy cream and sprinkle with sugar. 
  6. Bake for 12 minutes or until lightly browned. Transfer to a rack to cool. 
  7. To make the glaze, whisk powdered sugar, lemon juice, and vanilla until smooth. Add more water or powdered sugar as needed to get the right consistency for glazing. 
  8. Drizzle lemon glaze over cooled scones and serve.

Notes

You can use frozen berries, be sure to thaw them completely and dry them with a paper towel.

You can make these in the food processor, just be careful to not overwork the dough. 

You can use any kind of berry you like, raspberries and strawberries are delicious in these scones. 

I like to make the dough the night before and chill them in the fridge until the morning. I wake up, preheat the oven, and bake them off. You can also freeze these as well, add a few extra minutes to the baking time. 

This recipe is adapted from Alice's Tea Cup. 

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 361Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 351mgCarbohydrates: 56gFiber: 2gSugar: 29gProtein: 5g

All information and tools presented and written within this site are intended for informational purposes only.

Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 34 Comments

  1. Deanna

    I love scones and I’ve been looking for a good base recipe to use for a savory scone. I wonder if this one would work.

    (Side note: It was so nice to meet you today at the seminar. Enjoy the rest of your trip!)

    1. bakedbree

      It was nice to meet you also. Yes, this is a great scone base. I think that it would be a good savory base as it has very little sugar. If not, Ina has a few savory scone recipes floating around. I think that there is a Cheddar Dill one that I saw too.

  2. Memoria

    Oh, Bree, I will forever love you!! Your photos always look amazing even when they’re blurry haha. I love how these scones almost look like they were made out of laminated dough. YUM!!

  3. Corey

    I was lucky enough to taste this batch of glazed heaven. They are the best scones I’ve ever had. I don’t think I can even justify purchasing a scone after eating these. MMMMMMMM

  4. Linda

    Trader Joe’s sells dried strawberries. If you go to the one on Sunrise, they are on the bottom shelf where the nuts are. I just made scones the other day, wish I had this recipe. However, I served mine with lemon curd which was so yummy!

    1. bakedbree

      thanks Linda! I have hit or miss luck with Trader Joe’s it seems. I did get a good mixed berry blend though.

  5. Kathy

    I love blueberry and heavy cream. The shape of the biscuits are so cute, very interesting to eat. Making it glazed is really an appealing part of the recipe! Thank you for sharing it.

  6. Jessica

    Bree, I just made some of Ina’s scones last night (which is how I stumbled on your site!) and I just wanted to recommend the Dill Cheddar scones. They are PERFECT with a light chicken, tuna or pasta salad. Don’t ya just love Ina sometimes? I’m glad you experimented with the blueberry and lemon for these…I’ve been wanting to jazz things up a bit in the kitchen. Keep on bakin’!

    1. bakedbree

      I will try them. I really like a savory scone. I have a love/hate with Ina! her recipes are great, but she can drive me nuts!

  7. Liz

    What is the yield on this recipe??

    1. bakedbree

      About 6 scones, depend on how big you make them.

  8. Liz

    I just made these, and I was a tad dissapointed. They are supposed to be for an olympics party tonight, and since they were in London I was looking for a good scone recipe to go with the theme. The dough being sticky was an understatement. I also doubled the amount of sugar and they still only had a very slight hint of sweetness. I’m sure the glaze can make up for that though. I had to end up adding almost an entire cup more of flour before the dough was even workable, so that could be another reason they weren’t as sweet I suppose. I also could not taste lemon at all. It needs actual lemon juice in the recipe as well I think. Next time I will use WAY less cream and see how they turn out. Thanks for the post.

    1. bakedbree

      Well, for starters, when you play with the proportions, I cannot help the end result. Secondly, this is an Ina Garten recipe. Her recipes are foolproof and always perfect when followed. I am sorry that you were disappointed, but it happens sometimes.

      1. deb

        I thought the dough was pretty wet, too, and would have been fine when I put them on the floured surface.. but it was hot and I didn’t feel like it… so I got my large scoop and scooped them onto a cold stone, and then mashed them down with a spoon. They were still beautiful after I baked them…. and tasted wonderful! Thanks!

        1. bakedbree

          The wetter the scone dough, the lighter the scone I am finding.

          1. Caroline

            Would you recommend using fresh blueberries?

            1. bakedbree

              I’m sure that you could, but it might be wet.

  9. Laura

    I agree with Liz. These scones are insanely salty as the recipe is written. I love the idea of lemon and blueberry scones, but next time I will use half the salt, double the sugar and add lemon juice, adjusting the amount of cream accordingly.

    1. bakedbree

      Sorry!

  10. Kathy

    First of all scones are not cookies, they are a type if biscuit and not ment to be sweet. I made these as written and everyone I shared them with loved them. You are only limited by your own imagination. I do have a question, what can I substitute the lemon with if I am making peach scones? Maybe I should just leave the lemon in and make peach raspberry scones. I also want to know if after you have baked them did you ever freeze them, and if so how we’re they when you thawed them out?
    Thanks,
    Kathy

    1. bakedbree

      Peach and lemon go really well together, so I wouldn’t change it out. But you could add a little almond extract. Or leave it out altogether.

      1. Kathy

        The peaches made the dough to wet and the fruit did not get distributed even. Next time I would freeze the peaches first and use frozen raspberries and insert them after the dough is rolled out. I am hoping this will work better.

  11. Carrie

    Hi I’d like to try these… Can i use fresh blueberries in place of dried? Thanks!

    1. bakedbree

      I don’t see why not.

  12. lyra

    can i use fresh blueberries?

    1. bakedbree

      You can, but be careful it can make the scones watery.

  13. Kat

    I made these as is with fresh blueberries! Planned an evening bake and didn’t read dry blueberries until at home about to make them! I used a food processor with the bread blade! I’ve tried making pasta, biscuits to mixed results! First time making these and they are fantastic! My husband has begged for scones forever…. He is so happy the recipe makes way more than six though! Someone recommended Ina’s recipe and that’s how I got here! Thank you… What a discovery… Not too sweet – the pop of fresh blueberry is yummy too. Frosting drizzled adds the perfect amount of sweet!

    1. bakedbree

      I am so glad! It’s a great recipe. (Don’t tell, but I am also a huge fan of King Arthur Flour scone mix. It’s a cream scone, so it’s a different texture, but they are incredible!)

  14. Aprill H.

    Can you use frozen blueberries in this recipe?

    1. Bree Hester

      Yes, I would thaw them and dry them on a paper towel first before adding to the dough.

  15. Biff

    Your website stinks

    1. Bree Hester

      Thanks so much, have a great day!

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