These Lemon Blueberry Scones are the perfect treat to serve with coffee and tea. They are crumbly, tart, and slightly sweet. Basically the perfect scone.
Delight your guests with scones made from scratch
This blueberry lemon scone recipe makes me daydream an elegant tea party with friends. They are so delicious and decadent while also refreshing.
I love to make these in the summer with fresh blueberries, but you can make them all year long by using frozen blueberries. The addition of the lemon and lemon zest makes them super bright and tart.
It is easier than you might think to make this blueberry scone recipe. The most important part is to make sure that the butter you are using is nice and cold. They are not super sweet on their own so layer a good amount of the homemade lemon glaze on top for sweetness.
- Microplane for zesting
- Cheese graters
- Mixing bowls
- Whisk and silicone spatula
- Measuring spoons and measuring cups
- Liquid measuring cup
- Baking sheet and parchment paper
How to serve
Like I said, these scones remind me of an afternoon tea. They are truly a perfect afternoon pick me up. I like to serve them with with a honey vanilla iced shaken espresso drink.
- All purpose flour
- Rolled oats
- Baking soda
- Salted butter
- Lemon – zest and juice
- Heavy cream
- Powdered sugar
I like to make these blueberry lemon scones in the summer with fresh blueberries, BUT you can definitely make them all year round by using frozen blueberries. If you use frozen blueberries, look for wild blueberries which tend to be sweeter frozen.
If you do not have rolled oats you can replace them with an extra 1/2 cup of all purpose flour. For a more savory scone, skip the glaze on top and serve them fresh out of the oven.
How to make Lemon Blueberry Scones
Step 1: Mix dry ingredients and grate butter
Using a cheese grater, grate cold butter directly into the mixing bowl. Mix together with clean hands until just combined
Step 2: Mix dough and shape scones
Next, mix the blueberries into the large mixing bowl. In a separate bowl, whisk together egg, heavy cream and lemon juice. Add wet ingredients to the dry bowl and combine with a silicone spatula.
Then, turn dough out on a floured surface and shape into a circle that is about 1 inch thick and 12 inches in diameter. Cut into 6 even triangles.
Step 3: Bake scones and drizzle with lemon glaze
Next, place on the parchment lined baking sheet with some space between each scone. Bake at 400F for 16-18 minutes, until golden brown on top.
Once fully cooled, whisk glaze ingredients together and drizzle a generous amount of the glaze over the scones
I prefer to store these scones in the fridge in an airtight container. They will stay good for up to 1 week in the fridge.
If you want to reheat the scones before serving, simply warm in a toaster oven or oven at 325F until the scone is just warmed through. Should be about 5 minutes.
Check out these other sweet breakfast treats
- Mini Chocolate Chip Banana Muffins
- Healthy Double Chocolate Muffins
- Healthy Carrot Cake Muffins
- Cinnamon Swirl Banana Bread
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
- 2 cups all purpose flour (scooped and leveled with spoon and knife)
- 1/2 cup rolled oats
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 stick salted butter (very cold)
- Zest from one lemon – about 1 tbsp
- 1 cup fresh blueberries
- 3/4 cup heavy cream
- 1 egg
- 2 tbsp lemon juice
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tbsp heavy cream
- Preheat oven to 400F and line a baking sheet with parchment paper
- Mix flour, oats, sugar, baking powder, salt and lemon zest together in a large mixing bowl. Using a cheese grater, grate cold butter directly into the mixing bowl. Mix together with clean hands until just combined
- Mix the blueberries into the large mixing bowl. In a separate bowl, whisk together egg, heavy cream and lemon juice. Add wet ingredients to the dry bowl and combine with a silicone spatula.
- Turn dough out on a floured surface and shape into a circle that is about 1 inch thick and 12 inches in diameter. Cut into 6 even triangles.
- Place on the parchment lined baking sheet with some space between each scone. Bake at 400F for 16-18 minutes, until golden brown on top.
- Once fully cooled, whisk glaze ingredients together and drizzle a generous amount of the glaze over the scones
- You can use frozen blueberries in place of fresh
- Recipe makes 6 large scones – cut each in half before baking for 12 smaller scones and bake for 13-14 minutes instead
- For a more savory scone, skip the lemon glaze