Why You’ll Love These Blueberry Lemon Scones

Oh, these Blueberry Lemon Scones are just pure sunshine on a plate! They’re surprisingly quick to whip up. Seriously, you can go from pantry to oven in no time.

They are so easy to make.
Fresh blueberries pop with every bite.
Zesty lemon brightens everything up.
They’re perfect for a weekend treat.
Your kitchen will smell amazing.

These little beauties are tender, moist, and have that delightful crumbly texture we all adore. Making them feels like a little act of self-care, just like my Sundays used to be.

Easy Blueberry Lemon Scones: 10 Minute Prep

Print Recipe

Whip up these delightful Blueberry Lemon Scones for a bright and flavorful homemade breakfast. They’re tender, bursting with juicy blueberries, and have a zesty lemon kick that’s perfect with your morning coffee.

Author: Chloe Thompson
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 8 scones
Category: Breakfast/Brunch
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups all-purpose flour
1/4 cup granulated sugar, plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into cubes
1 cup fresh blueberries
1 tablespoon lemon zest
1/2 cup heavy cream, plus more for brushing
1 large egg
1 teaspoon vanilla extract
Lemon glaze (optional): 1 cup powdered sugar, 2-3 tablespoons lemon juice

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Gently stir in the blueberries and lemon zest.
In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick disk.
Cut the disk into 8 wedges.
Place the wedges on the prepared baking sheet. Brush the tops with a little extra heavy cream and sprinkle with sugar.
Bake for 15-20 minutes, or until golden brown and cooked through.
Let the scones cool on a wire rack. If using, whisk together powdered sugar and lemon juice for the glaze and drizzle over the cooled scones.

Notes

For extra tender scones, ensure your butter is very cold.
You can substitute frozen blueberries, but don’t thaw them before adding to the dough.
If you don’t have heavy cream, whole milk can be used, but the scones may be less rich.