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.
This blueberry scones recipe is loosely based off of my master scones recipe and adapted from my very popular strawberry scones. We love them so much – tender, flaky, melt in your mouth amazing!
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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:
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!
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!
Reader Questions and Reviews
Super easy and fun to make! Made them for my boyfriends mother (for her birthday!) Can’t wait to make more!
Being a 2nd generation baker’s daughter, I know good when I taste it. I don’t have the bakers gene. I need simple & quick. This recipe has both of those in spades. Everything is in balance flavor wise. This is going to be my go to recipe. My dad (the baker) agreed it’s a keeper. Thank you so much for posting this recipe. The notes helped a lot too.
These were wonderful!! Will definitely make again.
So tender, full of flavour and will be making these again. I used my food processor and gentle pulsed the dry ingredients, then I used a cheese grater to grate the frozen butter into the processor. Pulsed a couple times and slowly added the liquid which I only used lactose free 2% milk. (Can’t have cream). Then I slowly pulsed in the blueberries last so they didn’t get cut or crushed up. I always add a dash of cinnamon too, just brightens the flavours. The rest went great, dough was a bit wet but I did add a bit more flour and had to bake 5 mins longer. I do live in Canada so altitude?
Everyone loves them
Double batch next time.
Great recipe! I used BLEACHED all purpose to make them even lighter. (It’s a chemical reaction that makes bleached a good option)
The scones came out delicious! I was looking for a recipe low in sugar and came across your scones. I did not add the frosting and still found them to be absolutely delicious!
I’m so sorry. This recipe is sooooo good, I can’t even get them to the freezer to have later. I’ve made 3 batches at a time, cutting them into 8 for each. They are gone! Even those I know who have had ‘real scones’, they say these are the best. I don’t overdo the sugar and maybe mine are larger than others make but they are delicious. Because they might be a little larger, I keep my eyes on them. Every batch has been perfect. Great hostess gifts if you’re staying somewhere overnight. Or even a great surprise for a B and B you’re staying at. We can all give. Write out the recipe and gift with your scones. Add some great packaging and you will be a hit.
These lemon blueberry scones are so delicious! I’ve made them several times now and they are a big hit with my family.
Very tasty (and easy)…I needed about half of the glaze.
These were great. Made half a batch. Yum. It’s a keeper.
This scone recipe was soo good and turned out just right!! Thanks so much for the easy recipe.
Enjoyed making these lemon blueberry scones with my kids today. They were delicious. Thanks!
Turned out great! I did add a little more half&half. I brushed with butter when it came out and drizzled the glazed later. Delicious!
These were delicious and I don’t like scones!! My husband and I ate all of them.
I swapped orange for lemon and used unsweetened almond/coconut creamer for half and half. People loved it!
THIS WAS MY FIRST TIME MAKING AND EATING SCONES AND IT WAS ABSOLUTLEY MOUTH WATERING! I NOW HAVE A NEW FOUND LOVE FOR SCONES!
Saturday morning and still stuck inside so looking to use up the blueberries in the fridge. Wow! Very good. I did have an oops and put all the lemon zest in the dough. No half and half or cream in the house so I mixed 1/2 c Greek yogurt with 1/4 c water. Will definitely keep this recipe.
OMG…day 23 of self quarantine during Covid-19 pandemic. When life hands you lemons…and blueberries…you bake. These were amazing. I didn’t have parchment paper, just sprayed my baking sheet. Didn’t have 1/2 and 1/2 so just used equal parts heavy whipping cream and milk. They were amazing and my family scarfed them down as soon as I had them glazed. Next time, I am going to add orange zest and craisins instead of lemon and blueberries. So good! Thank you for the recipe.
Made this recipe and received great response! I did add the juice of 1/2 lemon to glaze and think it gave a brightness to the dish. Will definitely make again
Has anyone tried to make this gluten/dairy free with a different type of flour and coconut milk?!? Wondering if it would be worth trying?
I just picked fresh blueberries 2 weeks ago and froze them. What do you think of frozen blueberries? How would they work or change the baking time?
You really don’t want the added liquid they’ll release, but it should be ok. Gently toss the blueberries in a little flour before adding them to the mixture – the flour should absorb some of the liquid.
Made these yesterday – best scone recipe EVER. Cannot wait to try your strawberry ones!
Thanks for your recipe. I’m gluten free and I made these with GF flour, AMAZING! love the glaze on top.
Absolutely delicious! My husband and I thoroughly enjoyed these, and I’ll definitely be making them again.
I never leave comments when I make recipes, but I just had to tell you how much I loved this recipe- thank you for posting!
I’m glad you took the time, thank you Katie! So glad you loved them.
Although I shouldn’t have been in the kitchen baking as I am sick and that’s usually a recipe for disaster because I don’t pay attention to what I am doing and I have never made scones…. these turned out perfectly!! It took longer as I had to stop and take breaks but it was worth it. I have my grandmothers biscuit cutter which is the kind that has a knob on top and you have to shake the biscuit dough out of after cutting (some may remember those) anyway I used that to press my scone dough into and made my scones round. I will be back for more scone recipes!!!!
Made these this week and my family loved them!
Can i use whole milk instead of half & half
Yes, but not with optimal results. I suggest you make some half and half – it’s just equal parts whole milk and heavy cream.
My first lemon blueberry scones. Will not be my last. Delicious!
Delicious! Used lemon juice instead of half and half in the icing – highly recommend.
My son and husband Loved these. I had one when it first came out of the oven ( made them in the evening). When I came home they were almost gone. Need to make more.
I am looking forward to making these different scones.
These tasted quite delicious. My 14 year old son loves scones so this was the recipe he picked for our test kitchen. We followed the recipe carefully except we used frozen blueberries that we slightly thawed. Blueberries and lemons!!! Yum!
Hi I’m going to try these TODAY ? but what does anyone think about using lemon juice instead of half n half for the glaze. ? I think more flavor.
Note from me ( 40 yr cook)
When working with flour and moisture the humidity has a lot to do with it. That’s why homemade pasta is best make in the dry heat of a winter kitchen. This has happened with recipes a lot. Many recipes even here on Pinterest Scones call for 1/2 to 3/4 cup heavy cream or 1/2 & 1/2 so I wouldn’t hesitate to just put 1/2. These turned out well for me. Today I made the orange cranberry scones and they are fantastic. Try those too!
What recipe did you use for the orange cranberry scones?
Hm. I’ve got Orange Creamsicle Scones, here https://bellyfull.net/2018/07/21/orange-creamsicle-scones/
and Cranberry Orange Hand Pies, here
Not entirely sure which one she’s referring to.
First time making homemade scones and these were a home run. Thank you for such a wonderful recipe!
Made these for a brunch today and everyone begged for the recipe. Scone perfection! Thank you!
I made them and they were divine, I’m going to try the strawberry ones today. Many thanks for the recipe
I was wondering what do you use for half and half? Is it cream or sour cream and milk? And I’m from Australia I don’t understand what do you mean by All Purpose Flour does it mean plain flour?
Thank you ?
Hi Melony – yes, plain flour. Half and half is just equal parts heavy cream and whole milk. Enjoy!
Made these for the first time tonight. Super easy and delicious.
I used the lemon zest and also a squirt of lemon juice in the glaze. These were outstanding!
There is waaaaaay too much glaze for this recipe. I mean I like glaze but only so much can fit in a scone and I’m not into wasting.
It’s actually the perfect amount if you coat the entire tops, instead of a little drizzle, which is what I did. These were so good! Will definitely make again.
I completely coated the tops twice and I had a bunch on the counter and a bunch left over to eat with a spoon.
Can I use frozen blueberries instead of fresh blueberries?
It should be ok. Gently toss the blueberries in a little flour before adding them to the mixture. The flour absorbs some of the liquid and will help distribute the the berries more evenly and prevent them from sinking to the bottom. You might also need to increase your baking time by a few minutes, but be careful – you don’t want the scones to turn out dry. Just a few extra minutes can make a big difference in baked goods.
Can you freeze these scones??
Hi Karen – instructions for that are in the full article. Thanks!
Made these today. My wife said they are better than Cob’s Bread scones. Thanks
I made these today. My husband and I love scones and he said they are the best I ever made! I agree. Like a few others I added a squirt of lemon juice to the glaze along with the lemon zest. Glaze recipe makes more than you need.
I’m making my 1st batch right now and planning my next batch before I even taste these! All of the ingredients I had on hand ? I love scones!!
I would love to try these scones but halfandhalf is hard to source in the caribbean is there a substitute I can use or how do I make it ?
Half and half is just equal parts heavy cream and milk.
I don’t know if you can get canned Evaporated Milk (not the sweetened, condensed milk). It works well. I have made scones with whole milk and they were wonderful.
For us german people: what does “half and half” mean?
Hi Fela – half and half is equal parts heavy cream and milk
Yummy! Can not wait to try!
Sounds Delicious! Will try soon.
These look perfect! And it’s always encouraging when a recipe is liked so much that they ask for it over and over again. Means it’s a really good one! :)
Love all of your recipes! Keep it up!
I thought scones have eggs and biscuits don’t.
Yay more time for breakfast!! Summer break is the best. And why NOT make these 3 days in a row??