Best Lemon Blueberry Scones

I’ve dedicated countless hours to perfecting the craft of baking tall, flaky, bakery-style lemon blueberry scones so you can skip the trial and error. With my easy-to-follow recipe and insider tips, you’ll breeze through the process effortlessly.

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Baking scones in your own kitchen can pose challenges, often resulting in dry, flat scones. But fear not, because I’ve navigated those issues and tweaked my recipe and methods until it became fail-proof.

One of the biggest parts of making great scones is mastering the technique of dough lamination (that’s fancy for folding), and freezing or chilling the dough prior to baking. My recipe uses the perfect ingredient ratios and all my tips and tricks to make lemon blueberry scones that rival any bakery.

Excellent recipe! Flaky, delicious, + perfect for having with a cup of tea or cocoa! I added extra lemon juice for more tartness a couple times too. Love it!

-Celanie

Lemon Blueberry Scone Ingredients

• flour: flour is necessary to build structure
• granulated sugar: adds sweetness and flavor
• baking powder: helps to leaven and lift the dough
• salt: just a pinch to balance the sweetness and enhances the other flavors
• zested lemons: adds authentic lemon flavor
• cold unsalted butter: cold butter helps to produce a flaky scone
• buttermilk: makes the scones extremely moist, tender, fluffy, adds a bit of tang
• vanilla extract: adds flavor
• egg: binds the batter together by providing structure
• blueberries: I recommend fresh blueberries. I have not tried frozen blueberries

How to Make the Best Lemon Blueberry Scones

1. Combine the flour, granulated sugar, baking powder, salt and lemon zest. 
2. Add in the cold, cubed butter and use your hands or a pastry cutter to cut in the butter until pea sized amounts of butter remain.
3. Create a well in the center and add the buttermilk, vanilla extract, and egg. Use a spatula to gently combine until the dough is thick and sticky. Gently fold in the blueberries.
4. Gently knead the dough and form into a 7-8 inch disc that is about 1 inch tall. Press the remaining blueberries on the outside of the dough. Use a knife to cut the scones into 8 equal wedges.
5. Place the scones 2-3 inches apart on a baking sheet that’s lined with a silicone mat. 
6. Refrigerate the scones for 20 minutes. 
7. Optional: brush the tops of the scones with buttermilk, heavy cream or an egg wash. Add course sugar if desired.
8. Bake for 16-24 minutes or until the scones are lightly golden. 

How to make Lemon Glaze for Lemon Blueberry Scones

I love to drizzle these scones with lemon glaze. The glaze adds fresh lemon tartness. To make the glaze, combine 1 cup powdered sugar with 2 tbsp fresh lemon juice. Stir until thick. Add more lemon juice if needed. Drizzle over the scones. 

Lemon and Blueberry Scones Recipe Tips

• Use cold butter and cut the butter in with your fingers or pastry cutter
• Mix the dough gently – over mixing can lead to dense scones
• Use a ruler to measure an 7-8 inch disc, about 1 inch tall
• Refrigerate scones for 20 minutes before baking
• You can substitute the buttermilk for heavy cream

Why Chill the Dough

Keeping the butter cold and the dough cold is the secret to making flaky, fluffy scones. The dough will warm up while mixing it with your hands, so it’s critical to refrigerate the scones for 20 minutes before baking. 

When to Chill the Dough?: Cut the scones into wedges and separate on a baking sheet, then refrigerate. If adding course sugar, an egg wash or heavy cream wash, do that right before the scones go into the oven. 

Your scones might appear small in size when they are just dough. They will expand greatly while baking because of the high amount of baking powder. 

How to make this Lemon Blueberry Scone Recipe Gluten Free

I’ve made these scones with both regular and gluten free flour with awesome results on multiple occasions. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.

How to store the Best Lemon Blueberry Scones

To store scones, first make sure they cool completely. If you seal them up in a container while still warm, the condensation can make them soggy. Once completely cooled, store the scones in an airtight container or ziploc bag in a cool, dry place at room temperature for 1-2 days. Avoid refrigerating as they can dry out the scones. If you need to store them for longer, you can freeze them for up to one month. Just thaw them at room temperature before serving.

More Baked Goods

• Peanut butter banana bread
• Chocolate chip muffins
• Bakery style banana muffins
• Blueberry Muffins

4.16 from 19 ratings

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Lemon Blueberry Scone

By: Beth

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 8 scones

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Make flaky and tender lemon blueberry scones with our easy to follow tips! These buttermilk scones are fluffy, bursting with blueberries and ready in 1 hour. Definitely the best blueberry scone recipe for summer!

Ingredients

• ▢ 2 ¼ cups all purpose flour, 270 grams
• ▢ ⅓ cup granulated sugar
• ▢ 1 tbsp baking powder
• ▢ ½ tsp salt
• ▢ 3 lemons, zested
• ▢ 1 stick cold unsalted butter, cubed, 1/2 cup
• ▢ ½ cup buttermilk
• ▢ 1 tsp vanilla extract
• ▢ 1 large egg
• ▢ ¾ cup blueberries – divided

Instructions 

• In a large mixing bowl combine the flour, granulated sugar, baking powder, salt and lemon zest. Add in the cold, cubed butter and use your hands or a pastry cutter to cut in the butter until pea sized amounts of butter remain.
• Create a well in the center of the flour mixture. Add the buttermilk, vanilla extract, and egg. Use a spatula to gently combine until the dough is thick and sticky.
• On a silicone mat or kitchen counter, gently knead the dough, until all the flour is incorporated. Add 1/2 cup of blueberries, gently folding them in to incorporate. 
• Form the dough into a 7-8 inch disc that is about 1 inch tall. Press the remaining 1/4 cup blueberries on the outside of the dough. Use a knife to cut the scones into 8 equal wedges.
• Place the scones 2-3 inches apart on a baking sheet that’s lined with a silicone mat. 
• Refrigerate the scones for 20 minutes. The last 5 minutes, preheat the oven to 375º F. 
• Optional: brush the tops of the scones with buttermilk, heavy cream or an egg wash. Add course sugar if desired.
• Bake for 16-24 minutes or until the scones are lightly golden. Allow the scones to cool. Drizzle with lemon glaze before serving if desired. 

Notes

I love to drizzle these scones with lemon glaze. The glaze adds fresh lemon tartness. To make the glaze, combine 1 cup powdered sugar with 2 tbsp fresh lemon juice. Stir until thick. Add more lemon juice if needed. Drizzle over the scones. 

I’ve made these scones with both regular and gluten free flour with awesome results on multiple occasions. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.

Nutrition

Calories: 316kcal | Carbohydrates: 45g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 332mg | Potassium: 142mg | Fiber: 3g | Sugar: 12g | Vitamin A: 428IU | Vitamin C: 23mg | Calcium: 130mg | Iron: 2mg

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

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