Lemon blueberry scones are made with blueberries, lemon juice, and lemon zest. It’s topped with lemon icing. This scone recipe is easy to make, flakey, and delicious.Jump to Recipe
How to make blueberry lemon scones?
I love the combination of lemon and blueberries! These scones are perfect to enjoy with your coffee in the morning, great for a brunch, perfect for a bridal shower, or anytime you want to make something special.
What You’ll Need to Make Lemon Blueberry Scones
There are no complicated ingredients needed to make scones. You might have most of these ingredients on hand right now.
- fresh blueberries
- baking powder
- lemon zest
- heavy cream
- lemon juice
- powdered sugar
Dry Ingredients for Lemon Blueberry Scones
In a bowl, combine your flour, sugar, baking powder, salt, and lemon zest. Whisk until combined and smooth.
Cut in Butter
Cut the chilled butter into half-inch cubes and add to the flour mixture. I like to use a pastry cutter to help break down the butter. I use a knife to scrape the butter off the cutter. Keep breaking down the butter until they are the size of peas. If you don’t have a pastry blender you can use two forks to break down the butter also.
Toss the Blueberries in Flour
After the butter is pea-sized, add your fresh blueberries. You want firm, not over-ripe blueberries when making scones. Gently toss the blueberries in the flour mixture until they are coated.
Add Wet Ingredients
Pour the heavy cream into the mixture. Add the lemon juice to give it some great fresh flavor. Use a spoon to gently mix the cream and lemon juice in. The dough will look very dry and flakey texture, this is normal.
Kneading and Forming Scones
I prep a baking sheet with parchment paper. Then I sprinkle a little flour onto the parchment paper to have a floured surface to knead the scone dough. Gently knead the dough, and fold it over on itself until it starts to stick together. You can use a bench scraper to help with your kneading.
Once it starts to stick together, I start to form the dough into a circle. My goal is to make a circle about 8 inches across. I will press down on the top and then round out the edges until I get the look I want.
Then I use a pizza cutter to divide my scone dough into 8 wedges. If you don’t have a pizza cutter, you could use a knife.
Finish the scone wedges with a brush of heavy cream. Then bake in your oven.
After the scones have baked and cooled I finish them with a drizzle of lemon glaze. Super easy to make with just powdered sugar and lemon juice.
Then finish with a sprinkle of lemon zest.
You can keep the scones in an airtight container at room temperature for up to 5 days or you can freeze them for up to 6 months.
Iced Lemon Blueberry Scones
- 2 cups flour
- ⅓ cup sugar
- 1 tbsp baking powder
- ½ tsp salt
- ¼ tsp lemon zest
- 6 tbsp unsalted butter chilled and cut into cubes
- 1 cup blueberries fresh and firm
- ½ cup heavy cream
- 1 tbsp lemon juice
- ⅓ cup powdered sugar
- 1 tbsp lemon juice
- Preheat your oven to 425. Place parchment paper on a cookie sheet.
- Combine your flour, sugar, baking powder, salt and lemon zest in a medium sized bowl. Whisk till combined.
- Add your chilled butter cubes into the flour mixture and use either 2 butter knives or a pastry cutter to cut the butter pieces till they are pea-sized.
- Add your fresh blueberries to the flour mixture and gently mix till they are coated with flour.
- Drizzle your cream and lemon juice into the flour mixture and stir till just combined.
- Sprinkle some flour onto your parchment lined baking sheet. Dump your combined mix onto a floured surface and knead a few times, just till it comes together.
- Press your dough into an 8″ circle and then use a pizza cutter or sharp knife to cut it into 8 pieces (like cutting a pizza).
- Brush the scone tops with some creamer. Bake for 15-18 minutes until golden brown.
- In a small bowl whisk with a fork the powdered sugar and lemon sugar until smooth. Drizzle the lemon icing over the cooled scones.