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Lemon Blueberry Scones

By Amy Flanigan

Published Apr 9, 2026

Read 113 Reviews

Prep 15 minutes mins

Cook 18 minutes mins

Servings 6 servings

By Amy Flanigan

Published Apr 9, 2026

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These Lemon Blueberry Scones are tender and flaky, filled with juicy fresh blueberries and finished with a bright, sweet lemon glaze. If you’ve never made homemade scones before, they’re easier than you might think and taste far better than anything you’ll find at a coffee shop. They’re buttery, lightly crisp on the edges, and soft in the center with bursts of blueberry and lemon in every bite.

When I make homemade scones, I follow a few techniques that help them turn out tender, flaky, and perfect every time. I start with very cold butter, which helps create those flaky layers as the scones bake. Fresh lemon zest adds bright citrus flavor, and I gently fold in the blueberries so they stay whole and juicy. The dough is mixed just until it comes together, then shaped and cut into wedges so the scones stay soft instead of dense. I use the same method when I make my strawberry scones, and it consistently gives me tall, tender scones with crisp golden edges.

Helpful Tips

• Measure the flour accurately. Spoon and sweep when measuring your flour. Don’t scoop, or you could end up with excess flour, which results in a dry, crumbly scone.
• Use very cold butter. Cold butter is essential for flaky scones. When the small pieces of butter melt in the oven, they create steam that forms the light, tender layers.
• Do not overmix the dough. Mix just until the dough comes together and no dry white patches of flour remains. The dough should look slightly rough and shaggy before shaping. Overmixing can make the scones dense instead of tender.
• Handle the blueberries gently. Fold the blueberries in carefully so they stay mostly whole. If they burst while mixing, the dough can become wetter and turn purple.
• Flour the surface, not the dough. If the dough feels sticky while shaping, lightly flour your work surface or hands instead of mixing extra flour into the dough, which can make the scones dry.
• Use fresh lemon zest for the best flavor. Fresh lemon zest gives the dough its bright citrus flavor. Bottled lemon juice won’t provide the same aromatic lemon taste.

5 from 113

Lemon Blueberry Scones

Prep: 15 minutes mins

Cook: 18 minutes mins

Total: 33 minutes mins

Servings: 6 servings

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These Lemon Blueberry Scones are tender and flaky, with fresh blueberries throughout and a dreamy lemon glaze!

Step-by-step photos can be seen below the recipe card.

Ingredients 

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• ▢ 2 cups all-purpose flour, spooned and leveled
• ▢ 1 tbsp baking powder
• ▢ 3 tbsp granulated sugar
• ▢ ½ tsp coarse kosher salt
• ▢ 2 tbsp lemon zest, divided
• ▢ 6 tbsp chilled unsalted butter, cut into small cubes
• ▢ 1 cup fresh blueberries*
• ▢ ¾ cup half and half**

For The Glaze

• ▢ 1 cup powdered sugar
• ▢ 2 tbsp half and half
• ▢ 1 tsp lemon juice
• ▢ lemon zest

Instructions 

• Preheat oven to 400°F. Line a baking sheet with parchment paper.
• In a large mixing bowl, whisk together the flour, baking powder, sugar, salt, and 1 tablespoon of the lemon zest. Add chilled butter and press into different sections of the flour (using your hands or a pastry blender) until the mixture resembles fine crumbs.
• Add blueberries and toss to coat lightly with the flour mixture.
• Pour in the half-and-half and gently combine until the mixture just begins to come together and form a soft dough. It will be wet. (Do not knead or over mix the dough.)
• Turn dough out onto a floured surface and gently pat into a 1-inch thick circle. (If dough is very sticky, sprinkle the top with just a hint of flour.)
• Using a sharp knife or bench scraper, cut into 6 equal wedges.
• Place scones on the prepared baking sheet and bake for about 16 minutes or until no longer wet, golden on the bottoms, and cooked through. (All ovens run differently.)
• Place a sheet of parchment on a work surface, then place a cooling rack over top of parchment. Remove scones from pan to cooling rack. Cool about 10-15 minutes.
• In the meantime, make glaze by whisking together powdered sugar, half and half, lemon juice, and the remaining tablespoon of lemon zest until smooth. (If glaze is too thick, add a bit more half-n-half. If it’s too thin, add more powdered sugar. It should be thick, but pourable.)
• Gently dunk or drizzle the scones with glaze. Letting excess run off and place back onto the rack. (Alternatively, you can drizzle it on top if you want less.) The glaze will dry and firm up once the scones are completely cool. Eat and enjoy!

Video

Notes

*Fresh blueberries are ideal for these scones, but frozen can be used, thawed, and drained of any excess liquid.

**For the best tender and flakiest results, use half-and-half for this recipe, which is simply equal parts whole milk and heavy cream. Avoid using skim milk or almond milk.

Nutrition

Serving: 1scone | Calories: 416kcal | Carbohydrates: 64g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 42mg | Sodium: 220mg | Potassium: 320mg | Fiber: 2g | Sugar: 30g | Vitamin A: 489IU | Vitamin C: 6mg | Calcium: 139mg | Iron: 2mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

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How to Make Lemon Blueberry Scones Step by Step

Gather the ingredients: Gather all the ingredients together. Preheat the oven to 400°F and line a baking sheet with parchment paper.

Mix the dry ingredients and cut in the butter: In a large mixing bowl, whisk together 2 cups spooned and leveled all-purpose flour, 1 tbsp baking powder, 3 tbsp granulated sugar, ½ tsp coarse kosher salt, and 1 tbsp of the lemon zest until evenly combined. Add 6 tbsp cubed chilled unsalted butter, and use your fingers or a pastry blender to press the butter into the flour mixture. Continue working it in until the mixture resembles fine crumbs with a few pea-sized pieces of butter remaining.

Add the blueberries and liquid: Gently stir in 1 cup fresh blueberries, tossing them lightly in the flour mixture so they are coated and evenly distributed. Pour in ¾ cup half-and-half and gently stir with a spatula just until the mixture begins to come together into a soft, shaggy dough. The dough will look slightly wet and rough. Do not knead or overmix.

Shape the dough: Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle. If the dough feels very sticky, sprinkle the top lightly with flour and pat it gently into shape.

Cut the scones: Using a sharp knife or bench scraper, cut the dough circle into 6 equal wedges.

Bake the scones: Transfer the wedges to the prepared baking sheet, spacing them slightly apart. Bake for about 16 minutes, until the tops look dry, the bottoms are lightly golden, and the scones are cooked through. Place a sheet of parchment paper on your work surface and set a cooling rack on top. Transfer the scones to the rack and let them cool for 10-15 minutes.

Make the glaze: In a small bowl, whisk together 1 cup powdered sugar, 2 tbsp half-and-half, 1 tsp lemon juice, and the remaining 1 tbsp lemon zest until smooth. The glaze should be thick but pourable. If it’s too thick, add a splash more half-and-half. If it’s too thin, whisk in a bit more powdered sugar.

Glaze the scones: Gently dunk the tops of the scones into the glaze, letting the excess drip off before returning them to the cooling rack. (Alternatively, drizzle the glaze over the tops if you prefer a lighter coating.) Let the glaze set until it firms up slightly, then serve and enjoy.

Serving Suggestions

Blueberry lemon scones are something I love serving for weekend brunches, spring gatherings, or slow Sunday mornings with coffee. They’re especially nice when served warm with simple accompaniments like butter or lemon curd, and a handful of fresh berries on the side. Around Easter, I’ll often add a slice of carrot cake to the table for a sweet spring dessert spread. They’re also delicious paired with a piece of baklava and a hot cup of coffee or tea.

How to Store Leftovers

• Fridge: These blueberry scones will keep at room temperature for a day. After that, they need to be refrigerated in an airtight container and will keep for another 3 days.
• Freeze: Allow baked scones to cool completely, and freeze before topping with icing. Transfer to a freezer-safe bag and freeze for up to 2 months. Thaw overnight in the refrigerator. Warm in the microwave for about 20 seconds or on a baking sheet, tented with foil, in a 325°F oven for 5-10 minutes. Allow to cool, then top with icing.
• Make ahead: You can form the dough, cover it, and then place it in the refrigerator the night before baking.

More Sweet Breakfast Bakes

• Orange Creamsicle Scones: If you love bright citrus flavors in baked goods, these Orange Creamsicle Scones are another must-try. They’re tender and flaky with fresh orange zest throughout and finished with a sweet citrus glaze that gives them that nostalgic creamsicle flavor.
• Blueberry Muffins: These easy one-bowl Blueberry Muffins are packed with juicy blueberries and come together quickly with minimal cleanup. They’re a great option when you’re craving the same sweet blueberry flavor as these scones but want a softer, fluffy breakfast bake.
• Morning Glory Muffins: These morning glory muffins are as if an apple cake and carrot cake got married, filled with so many goodies, they certainly are a fantastic way to start the day!
• Lemon Sweet Rolls: Our lemon sweet rolls are soft, fluffy, and filled with bright lemon curd for a sweet breakfast that feels made for spring.

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

My Lemon Blueberry Scones recipe was originally published 5/6/22. It was retested and republished to be better than ever 4/9/26.