These Lemon Blueberry Scones are super tender, loaded with juicy blueberries, and finished with a sprinkle of crunchy sugar on top. Made with heavy cream and fresh lemon zest, they've got the perfect texture and plenty of citrus pop. Great for a laid-back weekend breakfast or a cozy afternoon snack with tea.
Got a bunch of lemons to use up? Check out our full collection of lemon recipes - everything from savory chicken and pasta to breads and sweet treats!
Don't let these scones fool you. It took many batches to reach the perfect bakery-style treat. When made properly, scones are a tender and flavorful mix with an amazing texture - soft on the inside with a slightly flaky edge.
These lemon blueberry scones are perfect for brunch or tea time, bursting with citrusy zing and juicy berries. Similar to our apple scones with maple glaze and our lemon glazed scones, just with a fruity pop in each bite.
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Why this recipe is great
- This recipe uses a few top tips: super cold butter, barely touching the dough after the liquid goes in, and all cream-basically the formula for the most tender scones ever.
- Using a food processor or stand mixer makes the whole thing come together fast. No need to hand grate the butter!
- Fresh juicy blueberries and lemon are great all year.
- The crunchy sugar on topping sends them over the top.
Ingredients for lemon blueberry scones
This recipe only requires a few ingredients! Specific quantities are in the recipe card below, but here are a few noteworthy tips.
- Flour: All purpose flour has the perfect amount of gluten for both structure and softness.
- Sugar: Granulated white sugar provides a nice clean sweetness.
- Baking powder: Really fresh baking powder that is aluminum free is a must for the best fluffiness without any metallic background flavor.
- Heavy cream: The fat in heavy cream creates a tender crumb and an intense softness. There is no good substitute for this.
- Vanilla: Pure vanilla extract provides a well-rounded flavor.
- Butter: Really cold butter provides amazing flavor.
- Salt: Just a bit of kosher salt is our go-to.
- Lemons: The most flavorful part of a lemon comes from the essential oils in the skin. Choose lemons with healthy looking skin for the best results.
- Blueberry: Firm, fresh blueberries are best.
- Sparkling sugar: While optional, the crunchy texture of sparkling sugar can't be beat.
Helpful kitchen tools
How to make soft and tender blueberry lemon scones
Start by cutting the butter into small cubes and place it in the freezer for 10 minutes. Really cold butter creates a more tender scones.
Place the flour, baking powder, sugar, and salt in the bowl of a food processor. Add in the lemon zest and the cold butter straight from the freezer.
Pulse mixture until it turns into damp sand texture. You are looking for a mostly uniform texture.
Pour mixture out into a large bowl. Gently mix in the berries. Then pour in the cream and vanilla and mix until the dough just begins to come together. It will still be a bit shaggy in this step.
Place dough from the bowl onto a clean, floured work surface. Carefully fold the dough onto itself until it comes together. This isn't kneading, just gently folding.
Shape the dough into a circle that is 7.5 inches wide and about ¾ of an inch tall. Cut into 8 even pieces with a sharp knife or bench scraper.
Place each triangle on a parchment paper lined sheet pan. Refrigerate the scones for 15 minutes. While the scones are in the refrigerator, preheat the oven to 425ºF.
Working quickly, pull the scones out of the refrigerator and brush with heavy cream and either sanding sugar or homemade lemon sugar. Bake for 13-15 minutes or until they begin to turn golden brown on the top and bottom.
Hint: To get the texture that is shown in these photos, mix two tablespoons of sanding sugar with a teaspoon or two of lemon zest.
Substitutions and variations:
- Top with lemon glaze for an even stronger lemon finish.
- Replace the lemon with lime zest.
- Raspberries or blackberries make the dough too wet and streaky.
- Drizzle with white chocolate for more of a dessert scone.
- Orange zest with cranberries would be perfect!
How to make ahead
To make these scones the day before, make all the way though cutting them. Then place in the refrigerator overnight covered tightly with plastic wrap to prevent the dough from drying out. When it is time to bake brush with the cream and sprinkle with sugar. Bake immediately.
To freeze: Do as above, making all the way thorough the cutting into 8 pieces. Then place on a cookie sheet and in freezer for an couple hours. Then wrap in plastic wrap and place in a freezer bag. The goal here is get as much air off of them as possible because they will get freezer burn. Store up to 3 months. When it is time to bake remove from freezer, brush with cream, sprinkle with sugar and bake. They might need an extra minute or two.
FAQs
Scones have the best texture when made in single batches. It is hard to keep the tenderness when the dough is large in quantity. Better to make 2-3 single batches. If waiting to bake, make sure they are covered with plastic wrap in the refrigerator in order to keep the dough moist.
Scones are really best when eaten the day they are baked, but they will last for a day or two in an airtight container at room temperature.
In all of our testing, frozen berries proved to be problematic. In our opinion, the way to ensure that they turn out perfectly baked and uniform looking, use fresh berries.
Tips & tricks
- You don't exactly knead, because that smushes the berries. You just work the doubt until it all comes together.
- Be very careful not to overwork the dough or they will be tough.
More berry recipes
Looking for other recipes like this? Try these:
Recipe
Tender Lemon Blueberry Scones Recipe (Easy!)
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ cup sugar
- ½ teaspoon salt
- 1 tablespoon lemon zest 1-2 lemons
- 5 tablespoon butter very cold and cut into ¼ inch cubes
- ¾ cup fresh blueberries
- 1 cup heavy cream + 2 tablespoon more to brush the tops
- 1 teaspoon vanilla
- 2 tablespoon sanding sugar or lemon sugar
Instructions
- Start by cutting up the butter and placing it in the freezer for 10 minutes.
- In a food processor (or stand mixer), combine the dry flour, baking powder, sugar, and salt. Add the cold butter and lemon zest pulse (or mix on medium-low) until the mixture resembles damp sand.2 cups all-purpose flour, 1 tablespoon baking powder, ¼ cup sugar, ½ teaspoon salt, 1 tablespoon lemon zest, 5 tablespoon butter
- Pour the mixture into a large bowl (or leave in the stand mixer bowl). Stir in the berries. Then add the cream and vanilla and mix with a rubber spatula until the dough begins to form. It will look dry and shaggy, but will come together in the next step.¾ cup fresh blueberries, 1 cup heavy cream , 1 teaspoon vanilla
- Transfer the dough onto a lightly floured surface. Work the dough for 5-10 seconds, or until the dough fully comes together.
- Pat the dough into a circle that is about ¾ inch thick and 7.5 inches wide. Cut into 8 even wedges.
- Refrigerate the scones for 15 minutes. Meanwhile, preheat the oven to 425°F. Line a cookie sheet with parchment paper.
- After refrigerating, brush the tops with about 2 tablespoons of heavy cream and sprinkle with sanding sugar or lemon sugar.2 tablespoon sanding sugar
- Bake for 13-15 minutes, or until golden brown. Cool on the pan for 10 minutes.
Notes
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- You don't exactly knead, because that smushes the berries. You just work the doubt until it all comes together.
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- Be very careful not to overwork the dough or they will be tough.
- If you want to glaze the scones, make up a lemon glaze. Drizzle on lightly cooled scones and serve.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Danielle says
These scones are great for a special breakfast or a fun midday treat!