These Lemon Blueberry Scones are tender and flaky, with fresh blueberries throughout and a dreamy lemon glaze!
If you’ve never made homemade scones before, they’re easier than you might think and so much better than anything you’ll get at a coffee shop.
Easy Blueberry Scone Recipe
You don’t need to be a professional baker to make these homemade blueberry scones – it’s so easy! Bake your way to the best pastry, perfect for a weekend brunch or get together.
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Lemon Blueberry Scones Ingredients
Here’s what you’ll need to make this lemon blueberry scones recipe:
(Scroll below to the printable recipe card for details and measurements.)
- Blueberries – Fresh blueberries are ideal, but frozen can be used, thawed, and drained of any excess liquid.
- All-purpose flour – Spooned and leveled, don’t scoop when measuring or you could end up with excess flour which results in a dry, crumbly scone.
- Baking powder – Helps the scones rise.
- Granulated sugar – For sweetness.
- Kosher salt – For flavor
- Unsalted butter – This is what makes the scones nice and flaky. It should be very well chilled and cut into a bunch of small cubes (or grated.) We prefer unsalted butter to control the saltiness of the overall scone.
- Half and half – This is simply equal parts heavy cream and whole milk. The best tender scones are made with a thick liquid like heavy cream or half n half.
- Lemon zest and juice – For a light, bright citrusy flavor.
- For the glaze – Powdered sugar, half-n-half, lemon juice and zest
How to Make Blueberry Scones
These scones are super easy to make in only a few steps. Here’s a brief summary:
(Scroll to the bottom for our easy printable recipe with the complete directions, and don’t miss the video below.)
- Combine dry ingredients. Whisk together the dry ingredients and half the lemon zest until blended.
- Cut in the chilled butter. Using a pastry blender (or your hands!) cut in the chilled butter until mixture resembles fine crumbs.
- Add the blueberries. Toss in blueberries and coat lightly with the flour mixture.
- Mix in the half-n-half. Add half and half and fold together gently until the mixture just begins to come together and forms a soft dough. It will be wet. (Do not knead or over mix the dough.)
- Form the dough. Turn dough out onto a floured surface and pat into a 1-inch thick circle, without kneading. (If dough is very sticky, sprinkle with just a hint of flour.) Using a sharp knife or bench scraper, cut into 6 (or 8) triangles.
- Bake. Place scones on a parchment-lined baking sheet and bake in a 400 degree F preheated oven. They bake for approximately 16-18 minutes or until no longer wet, and golden on top and bottom.
- Cool and glaze. While they cool, make the glaze. Then you can either gently dunk them or drizzle the icing on top.
Tips for Success
To ensure your homemade scones come out perfectly, follow these simple tips:
- Measure the flour accurately. Spoon and sweep when measuring your flour, don’t scoop.
- Have your refrigerated items well chilled. Cold ingredients are key.
- Use small pieces of butter. Cut the butter into tiny cubes (or grate the butter). Don’t use large cubes or slices.
- Avoid thin liquids. Using water or fat-free milk will result in dry, flat baked scones. Half-n-half or cream is best.
- Don’t overwork the dough. Kneading or handling the dough too much will result in a rock hard scone.
How to Store Blueberry Scones
- How long do blueberry scones last? 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.
- Can you freeze blueberry scones? Yes! 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 degrees F oven for 5-10 minutes. Allow to cool, then top with icing.
- Can I make the dough ahead of time? Yes. You can form the dough, cover them, and then place in the refrigerator the night before baking.
Video: How to Make Lemon Blueberry Scones
More Scones Recipes:
Lemon Blueberry Scones
- 2 cups all-purpose flour , spooned and leveled
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- zest from two lemons (about 2 tablespoons), divided
- 6 tablespoons chilled unsalted butter , cut into small cubes
- 1 cup fresh blueberries (*see note)
- 3/4 cup half and half (*see note)
For The Glaze
- 2 cups powdered sugar
- 1/3 cup half and half
- 1/2 teaspoon lemon juice
- lemon zest
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine flour, baking powder, sugar, salt, and half of the lemon zest. Add butter and cut in with a pastry blender (or your hands) until mixture resembles fine crumbs.
- Toss in blueberries and coat lightly with the flour mixture. Add half and half and fold together gently 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 pat into a 1-inch thick circle. (If dough is very sticky, sprinkle with just a hint of flour.)
- Using a sharp knife or bench scraper, cut into 6 (or 8) equal triangles.
- Place scones on prepared baking sheet and bake 16-18 minutes or until no longer wet, golden, 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 minutes.
- In the meantime, make glaze by whisking together powdered sugar, half and half, lemon juice, and the remaining lemon zest until smooth. (If glaze is too thick, add a bit more cream. If it’s too thin, add more powdered sugar.)
- Generously drizzle scones with the glaze. (Glaze will firm up when scones are completely cool.) Eat and enjoy!