Blueberry Lemon Scones

These Blueberry Lemon Scones are the most delicious and beautiful treat! They're not too sweet, not too tangy—just right. The scones are crumbly on the outside and super soft on the inside. 

The lemon glaze drizzled on top takes them to the next level. These scones are perfect for your morning coffee or tea as a special breakfast treat.

What's great about this blueberry lemon scone recipe is that you can use frozen blueberries if fresh is not available.

Frozen blueberries are firmer, so you don’t have to be as careful when folding them into the dough. But they might change the color of your dough, so if you don’t want purple scones, I would opt for fresh blueberries.

The best part is you can whip these up in about 30 minutes, and they're a hit for breakfast or a sweet snack.

I love serving them warm with a dollop of fresh whipped cream. These Glazed Blueberry Lemon Scones are a game-changer in the homemade treat department.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Flour: The main base that gives the scones their structure.
• Baking Powder: Adds a bit of lift and fluffiness to the scones.
• Salt: Enhances overall flavor and balances the sweetness.
• Granulated Sugar: Sweetens up the scones, making them just right.
• Cold Butter: Adds richness and that buttery goodness to the texture.
• Egg: Binds everything together, keeping the scones from falling apart.
• Cream: Makes the scones moist and tender.
• Lemon Extract: Infuses that lovely lemony flavor for a zesty kick.
• Lemon Juice: Adds tanginess to the scones and the lemon glaze.
• Lemon Zest: Intensifies the lemon flavor, making it pop.
• Blueberries: Bursting with juicy sweetness, a highlight of the scones.
• Powdered Sugar: Sweetens the icing for the perfect finishing touch.

How To Make Blueberry Lemon Scones

Start by preheating your oven to 350ºF. 

In a bowl or food processor, combine flour, baking powder, salt, and granulated sugar. Cut in the cold butter until it resembles crumbs. 

Make a well in the center, add the egg, and whisk lightly. 

Pour in cream, lemon juice, lemon extract, and zest. Give it a stir until it is mostly mixed. 

Next, add blueberries and stir gently, ensuring any loose blueberries are pressed back into the dough. 

Turn onto a floured surface. Shape into a 1-inch thick circle, cut into wedges, and place on a baking sheet. 

Bake for 18-20 minutes until golden. 

While the scones are cooling, work on the glaze. Whisk powdered sugar and lemon juice together in a small mixing bowl. Drizzle the simple glaze over the scones, and voila – your Blueberry Lemon Scones are good to go!

The icing drizzle on top is optional, but it takes these scones from good to gourmet without any extra fuss.

Variations For Scones

• Add nuts. Add a crunchy element with chopped nuts like pecans or almonds. About half a cup should do the trick.
• Add dried fruit. Mix in some dried cranberries or raisins for an extra burst of sweetness and chewiness.
• Swap the citrus. Experiment with different citrus fruits. Orange zest or even a bit of grapefruit can bring a unique twist to the flavor.
• Use buttermilk. Substitute the cream with buttermilk for a slightly tangier scone.

Storing and Freezing

Store: Store any leftover Blueberry Lemon Scones in an airtight container at room temperature for up to two days. If you want to keep them longer, toss them in the fridge for about a week.

Freeze: For freezing, wrap individual scones tightly in plastic wrap and then in a zip-top bag. They'll stay good in the freezer for about three months. When you're ready to enjoy them, let them thaw at room temperature or warm them up in the oven for a few minutes. 

Tips For Making Scones

• Make sure your butter is cold. It helps create that crumbly texture in the scones. Cut it into small pieces for easier mixing.
• When adding the wet ingredients to the dry ones, mix gently. Overmixing can result in dense scones. Stir until just combined.
• Keep an eye on the scones towards the end of the baking time. You want that golden-brown color with slightly browned edges for optimal flavor and texture.
•  Let the scones cool completely before drizzling with the icing. This ensures the icing sets nicely.
• If using frozen blueberries, you can work the dough a bit harder without crushing them. Fresh blueberries, on the other hand, won't bleed into the dough and turn it purple.

You might also like these delicious Peach Scones and Strawberries and Cream Scones.

For more blueberry recipes try these Lemon Blueberry Muffins, Homemade Blueberry Pie and Lemon Blueberry Donuts.

You'll love these Blueberry Lemon Scones because they're a perfect mix of sweet and tangy, with a soft inside and a golden-brown crust – a delicious treat for any occasion!