Side view of blueberry lemon scones served with a lemon glaze

Lemon Blueberry Scones

Make simple and delicious blueberry lemon scones from scratch!!

Recipe By: Madeline
Prep: 10 minutesCook: 20 minutesTotal: 30 minutes
Servings: 12 servings 1x


Scone ingredients

  • 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

Glaze Ingredients

  • 1 cup powdered sugar
  • 2 tbsp lemon juice
  • 1 tbsp heavy cream


  1. Preheat oven to 400F and line a baking sheet with parchment paper
  2. 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
  3. 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.
  4. 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.
  5. 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.
  6. 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
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.