This Lemon Blueberry Scones recipe is a delightful addition to any breakfast or brunch! Fresh blueberries and loads of lemon zest add an irresistible freshness to these easy to make scones. Serve with lemon curd and cream for an afternoon tea experience everyone will love!
Need more ideas for breakfast? Makes sure to try me legendary Buttermilk Pancakes, Waffles and Biscuits!
Lemon Blueberry Scones
You may have had a scone in the past and thought it dry and tasteless. I’m sorry. That scone lied to you. Scones are delightful when made properly. They are perfect for breakfast, brunch, of afternoon tea if you’re feeling fancy.
You can shape them however you prefer – cut them into circles using a biscuit cutter, turn them into drop scones by simply scooping some of the scone dough out and dropping onto a baking sheet, or, my preferred method, shaping the dough into a disc and using a bench scraper to cut into wedges.
My lemon blueberry scones are fantastically moist due to the heavy cream and egg. Thanks to the baking powder, they are lighter and not so dense as you might expect from a scone.
I’ve added one of my favorite combos in the form of blueberries and lemon zest that make an undeniably delicious partnership in this simple and easy scone recipe. I think the fresh blueberries and bright lemon zest really wake up this blueberry scones recipe and makes you take notice.
What should I serve with scones?
Scones are typically served with an assortment of jams and either clotted or Devonshire cream. You can usually find these at your grocery store. I’ve included a quick recipe for Devonshire cream below if you’d like to make your own!
For this particular recipe, I made my lemon curd (in the microwave folks!) because it goes so beautifully with the flavor of these scones. I mean, let’s be real, I could eat lemon curd by the spoonful. It has such a bright and irresisitble flavor and it truly is the perfect complement to these lemon blueberry scones.
My advice? Just slather it on. Be generous!
What is the difference between biscuits and scones?
When I think of scones, I think of English tea (although scones originated in Scotland) and when I think of biscuits, I think of a Saturday morning breakfast. Scones are typically served room temperature or slightly warm whereas biscuits are served hot – and best when covered in sausage gravy 🙂 (Love biscuits too? Make sure to give these homemade biscuits a try – HEAVENLY!)
While I am most assuredly not an authority on the matter, I’ve definitely eaten my fair share of both 😉 The differences that I have noticed are in preparation, flavor, and texture.
Scones, like this blueberry scone recipe, are most often prepared with cream instead of the milk or buttermilk that biscuit recipes generally call for. Scones are also sweeter than biscuits and like mine, sometimes have sanding sugar sprinkled on top to enhance both flavor and presentation.
How To Make Devonshire Cream in Just 5 Minutes
If you’re wanting to serve a cream with your scones and can’t find clotted cream of just don’t want to run to the store, this Devonshire cream is a lovely alternative. It’s heavy cream, sweetened with powdered sugar and thicken with either mascarpone cheese or sour cream – your choice.
Ingredients:
- 1⁄2 cup heavy whipping cream – very cold
- 2 tablespoons powdered sugar – use a bit more if you like it sweeter
- 3⁄4 cup mascarpone cheese sour cream
Directions:
- Pour cold cream into a large bowl and beat with a hand mixer or stand mixer using the whisk attachment until soft peaks form.
- Add the powdered sugar and continue beating until incorporated, about a minute or so.
- Spoon in the mascarpone cheese or sour cream and continue beating until well-combined.
- Serve immediately. Refrigerate leftovers in an airtight container.
Makes 1 1/2 cups.
What You’ll Need to Make Blueberry Scones
- A large baking sheet that can handle the size of the scones.
- Parchment paper makes removal of the scones painless and ensures they come off in one piece.
- A pastry cutter makes quick work of cutting the butter into the flour. Two knives or forks will also work.
- A pastry brush to brush on the heavy cream.
- Sanding sugar to sprinkle on top of the scones. While completely optional, I love the look it gives to these scones.
- A bench scraper or large knife to cut the disc into wedges.
More Breakfast Favorites
- Hashbrown Breakfast Casserole
- Cinnamon Roll Layer Cake
- Strawberry Banana Smoothie
- Lemon Zucchini Muffins
- Sheet Pan Pancakes
How To Make Lemon Blueberry Scones
Lemon Blueberry Scones
Ingredients
- 2 cups all purpose flour
- ¼ cup granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon table salt
- 6 tablespoons unsalted butter very cold, cut into small cubes
- 1 cup blueberries
- 3 tablespoons lemon zest
- ¾ cup heavy cream very cold
- 1 egg large
- 2 teaspoons vanilla extract
- 1 tablespoon heavy cream very cold
- 2 tablespoons sanding sugar optional
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together flour sugar, baking powder and salt.
- Using a pastry cutter, cut the butter into the flour mixture until only a handful of small, pea-sized pieces of butter remain.
- Add blueberries and lemon zest and stir to combine, just until blueberries are coated with flour mixture.
- In a separate bowl, whisk together the cream, egg, and vanilla extract.
- Pour cream mixture into flour mixture and stir with a fork until just combined.
- Turn dough out onto a lightly floured surface and pat into a disc about 6 inches across.
- Use a large knife or bench scraper to cut into 6 wedges. Transfer to prepared baking sheet.
- Brush the tops of the scones with heavy cream. Sprinkle with sanding sugar if desired.
- Bake for 16 to 19 minutes or until golden brown and cooked through, rotating baking sheet halfway through.
- Serve warm or room temperature. Store leftovers in an airtight container. Best enjoyed the day they are baked.
Debbie says
Excellent recipe! Easy and tasty! Would like to know how many calories per serving..
Trish - Mom On Timeout says
I just added the nutrition information to the recipe Debbie – thank you! (It’s right at the bottom.)
Deni says
These taste like they’re from a bakery. Easy recipe for such reward.
Trish - Mom On Timeout says
Thank you so much Deni!!
Amy says
Newest favorite scone recipe! I love lemon blueberry scones! Thanks for including the lemon curd & cream recipes-very nice addition to the delightful scones.
Trish - Mom On Timeout says
Yay! I’m so glad you enjoyed the recipe Amy!
KJR says
Love these lemon blueberry scones – so easy and great to use up leftover blueberries! And the lemon curd was wonderful too! Yum! Thank you!
Ann Rowe says
May frozen blueberries be used?
Trish - Mom On Timeout says
Yes, frozen blueberries are fine in this recipe.
Nancy Wasson says
Just made these yummy scones!! The recipe was very easy to follow just had to get the cream and find the sanding sugar .. everything else I had at home …I spread the dough a little bigger and made smaller scones 2-3 “ in size. They smell
amazing can’t wait to try them. Also giving some as a gift !!
Amanda says
Can these be made with whole milk instead of heavy cream?
Trish - Mom On Timeout says
The sure can Amanda!
Shannon says
Top notch recipe! Word of warning to the amateur baker – make sure not to grate your lemons to the white pith. This will add some undesirable bitterness to your scones. The recipe is really wonderful though.
Mia says
I am going to make these today. The recipe looks fabulous! I was wondering whether the I could freeze the unbaked scones (so cut them out and bag them in freezer bags before baking). I would love to be able to make up several dozen and pop a few into the oven for “fresh” scones everyday.
Trish - Mom On Timeout says
You can absolutely do that! I haven’t tried baking from frozen though, I always thaw overnight in the fridge and then bake.
Bobbi says
I just made the lemon and blueberry scones. They taste amazing and the recipe tastes like something from a high end bakery. And easy to make. This will become one of my “go to” recipes from now on!
Trish - Mom On Timeout says
Thank you so much Bobbi! They’re pretty darn easy, right? Have a great weekend!
T says
Can dough be refrigerated overnight?
Trish - Mom On Timeout says
It sure can but you will likely need to add a few minutes to the baking time.
Liza says
These are delicious! Made them 3x now, thank you for the great recipe!
Do you think this would work with fresh cranberries instead of blueberries?
Trish - Mom On Timeout says
You are so welcome Liza! I have to say, I think I’m going to need to try them with cranberries and maybe orange zest? I think they will work but they won’t be as sweet of course. You may see a new scone recipe coming soon 🙂
Joan says
Oh my gosh!!! These lemon blueberry scones are so delicious!!! And now I can’t wait to try cranberry orange scones!! Thank you for a fabulous, easy recipe! I served these with the lemon curd & clotted cream and everyone raved about them!!! ?
Trish - Mom On Timeout says
Yay! These scones are really amazing and I think the possibilities are endless as far as combinations. I can’t wait to try a few more myself 🙂
Lana Entwistle says
I have the recipe for the scone but how do you make the lemon curd? Is it just lemon pudding?
Trish - Mom On Timeout says
Here you go! https://www.momontimeout.com/homemade-microwave-lemon-curd/
Salem Embers says
This is the best scone recipe hands down! I grew up eating scones like these. My boyfriend who swore up and down that he hated scones loved these. My go to base from now on!
Rae Spowart says
Can’t wait to try them. I bought all of the ingredients to make them this weekend. I’ve always been intimidated by baking but your video makes it look achievable 🙂 Thanks!
Trish - Mom On Timeout says
They really are incredibly easy Rae and once you get this recipe down, feel free to experiment with other flavors. You’re going to love them!