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.
Kathy says
Love these! Moist, light and fluffy, and easy to make. I’ll be making them again.
Amy says
I made lemon blueberry scones for a tea party they turned out great
Jaime says
I haven’t made these yet but I am going to attempt them today. I do have a quick question though: is it possible to cut these smaller or make them overall thinner to get more than 6 scones of out this size recipe? I would love to make them for my boyfriend to take to work and I believe there are 10 people. Sounds like an amazing recipe though, and can’t wait to give it a try!
Trish - Mom On Timeout says
Yes absolutely! If you do go thinner you will need to reduce the baking time though.
Samantha Duncan says
Loved these!! They were so easy. I only had 1/2 a cup of heavy cream so I filled the rest up with half and half. And brushed with half and half. So moist and delicious!
Trish - Mom On Timeout says
That’ll work Samantha! Thanks so much for stopping by!
Michelle says
I made these yesterday, instead of the sanding surga, I made a lemon glaze and drizzled it overtop once it was out of the oven. These were absolutely heavenly! Having them with jam is wonderful, and plain is also quite delightful, not too dry at all.
I’m wondering if the dough recipe would work for a cheese scone, though? I really enjoy the texture of these scones so I’m worried about trying out a different recipes. Would substituting the blueberries, fruit, and vanilla, for grated cheese work with this dough?
Trish - Mom On Timeout says
Hi Michelle! I think savory would be great. Maybe add the cheese and a little black pepper? Yum!
stacey says
Just made these for Saturday breakfast. Delicious! Very easy to make
, smelled yummy, tasted gourmet, almost ate the whole batch myself. Will definitely be making these again.
Trish - Mom On Timeout says
Thank you so much Stacey!
Rebecca J Keeney says
Oh do I love this recipe! I didn’t have enough lemon zest for the first batch I made so was sure to buy extra lemons when I made the second batch. My attempt turned out looking just like your pictures and the scones were so delicious. Thank you for such a great recipe. I will be making this recipe often. : )
Kathy Stonestreet says
I really liked these scones & enjoyed making them! I make scones all the time and was looking for lemon scones that actually have the taste of lemon and these hit the bill! Thank you so much.
Irena Waiss says
This is the best of the best scone recipe! Love it when everyone asks for the recipe as well!
Thankyou for sharing this great one.
Always look forward to making this one!
Mille grazie!
Jamie says
I have to say these are the best scones I’ve had. I have made this recipe a dozen times. one thing I do add sometimes is a glaze with lemon juice and powdered sugar. soon as they come out fo the oven I drizzle the glaze on it and it makes for a great pop to the scones. this is probably my first post on someones recipe so I wanted to just tell everyone try this one and you won’t be sorry. Ive done these a day ahead, put in the fridge overnight, and baked in the morning for that great fresh scone. enjoy and thanks for the recipe.
Trish - Mom On Timeout says
Thank you SO much Jamie! I love this recipe so much and it makes me so happy when others try it and love it just as much as I do. Thank you so much for stopping by – hope you have a lovely week!
Joanne Palczynski says
I bought a scone pan to make the scones.
I thought it was needed to form the scones but after watching how the scones are made I might not have had to buy the scone pan.
I paid $35.00 for it. It’s really really nice quality and it’s seperated into 8 sections.
Can I use this same recipe to put into the Scone Pan?
Trish - Mom On Timeout says
You can use the scone pan, sure!
Nancy Furstinger says
These were delish! I never dreamed scones would be so simple to bake:-) I used frozen blueberries and sprinkled with a touch of sugar=scrumptious! Thanks for the recipe.
Theresa Merkel says
Made these tonight along with the lemon curd. Soooooo good!
Thank you!
Erin says
These are awesome! I used whole milk but every else was on hand. I also use my ninja dough blender to mix in butter. My family ate the whole batch Sunday morning. Light and flavorful.
Trish - Mom On Timeout says
Yes! Great idea for the butter! You can also grate frozen butter to make it easier. So glad you enjoyed the recipe!
Nancy Clark says
I am not a baker but these were so easy to make. Made them for my husband this morning to have with his coffee on Valentines Day. This will be a “go to” recipe for my brunch parties!! Thanks
Trish - Mom On Timeout says
Wonderful Nancy! Thank you so much!