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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.

Four Blueberry Lemon Scones on a wire rack.

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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.

Ingredients to make blueberry lemon scones set out on the counter.
  • 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. 

Flour, baking powder, salt, sugar, and cold butter in a food processor.
Egg added to flour and butter mixture in a bowl.

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. 

Cream, lemon juice, zest and lemon extract added to dry ingredients in a bowl.
Blueberries are added to the scone dough in the bowl.

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. 

Blueberry Lemon Scone dough cut into wedges on parchment paper.
Blueberry Lemon Scones are on a baking sheet, ready for the oven.

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. 

Lemon glaze in a bowl.
Baked blueberry lemon scones with a lemon glaze on a baking sheet.

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.

Glazed blueberry lemon scones on a wire rack.

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.

Can I make the dough ahead of time and bake it later?

Yes, you can prepare the dough ahead of time, shape it, and freeze it. When ready to bake, simply thaw in the refrigerator overnight and bake as usual.

What if I don't have lemon extract?

If you don't have lemon extract, you can use lemon juice or substitute with vanilla extract for a different but still delicious flavor.

Blueberry lemon scone on a plate.

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!

Blueberry Lemon Scones recipe on a wire rack.

Blueberry Lemon Scones Recipe

Author: Judy Wilson
These Blueberry Lemon Scones are the most delicious and beautiful treat! They are crumbly on the outside and super soft on the inside. 
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Bread, Breakfast
Cuisine American
Servings 8
Calories 290 kcal


  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 4 Tablespoons cold butter
  • 1 egg
  • ½ cup cream
  • ½ teaspoon lemon extract
  • 2 Tablespoons lemon juice
  • ¾ cup blueberries
  • zest from one lemon


  • 1 cup powdered sugar
  • 2 Tablespoons lemon juice


  • Preheat oven to 350ºF.
  • Combine flour, baking powder, salt, and sugar in a bowl or food processor.
  • Cut butter into the flour mixture or pulse in a food processor until it resembles crumbs.
  • Make a well in the center and add egg, whisk lightly.
  • Add cream, lemon juice, zest, and extract and stir until combined.
  • Add the blueberries and stir until blueberries are incorporated.
  • Turn onto a lightly floured surface and work into a ball, pressing any blueberries that fall back into the dough.
  • Flatten into a circle one inch thick.
  • Cut into eight wedges.
  • Place wedges onto an ungreased or parchment-lined baking sheet.
  • Bake for 18-20 minutes until the bottoms and edges begin to brown and the scones are cooked through.
  • Remove from oven and allow to cool.
  • Whisk icing ingredients together and drizzle over scones.


Frozen blueberries can be used. You can work the dough harder without crushing them if they’re frozen. On the other hand, fresh blueberries tend not to turn your dough purple.
Store any leftover Blueberry Lemon Scones in an airtight container at room temperature for up to two days.


Calories: 290kcalCarbohydrates: 42gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 52mgSodium: 230mgPotassium: 76mgFiber: 1gSugar: 17gVitamin A: 431IUVitamin C: 4mgCalcium: 35mgIron: 2mg
The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.
Did You Make This Recipe? Please Rate, Comment & Share. Thank you!
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Recipe Rating

Julie Briones

Sunday 17th of March 2024

Scones are one of my fave baked goods, and your recipe looks amazing! Thanks for sharing at Tuesday Turn About! Pinned, and I'm happy to be featuring your post at this week's party!

Estelle Forrest

Tuesday 12th of March 2024

Lemon and blueberry is one of my favorite flavor combos. Thanks for sharing on SSPS, I hope to see you again next week. I will be featuring your post.

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