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.
Kari says
I love lemon anything…so this recipe looks divine. I don’t have
any blueberries, but I do have frozen saskatoon berries. I will
thaw and dry before using. And the Devonshire Cream looks
so good as well. I will make it with sour cream which is all I
have. Taking to the out/in-laws tomorrow.
Thanks so much for sharing.
Susie says
I have done these scones many times and they are amazing. The only thing I do different is I add the juice of the lemon because I love the taste of lemon. I saw the video on your sweet potato scones and I am trying that next. Thank you!!
Trish - Mom On Timeout says
More lemon flavor is ALWAYS a good idea!
audrey sevilla says
what would happen if I used salted butter instead of unsalted butter
Trish - Mom On Timeout says
Just reduce the salt to 1/4 teaspoon.
Susie says
These scones are amazing. I have done them so many times and they are perfect. The only change is that I add the juice of the lemon to make them more lemony. I just saw your video for your sweet potato scones and I will be trying them next. Thank you!!
audrey sevilla says
so I ran out of butter and only used 5 tablespoons instead of 6 I need to use recipe again if i use 6 instead of 5 how much will that effect it.
Kathy says
My now go-to blueberry scones recipe. Very easy to make and turns out great every time.
Trish - Mom On Timeout says
Wonderful to hear Kathy! Thank you for giving them a try!
Wanda says
You may have outdone yourself on this recipe!! It’s superlative! The lemon really makes the flavors sing, and this recipe makes a light flaky scone. NOT a heavy leaden one like I frequently see.
(If this were paper and pen, you would likely see scone crumbs on the page as I scarf down these wonders and write at the same time! )
The only challenge I had was transferring the scones to the baking paper. Might try placing the whole disc of dough on the parchment, then cut turn and spread out to bake. But even though they’re a tad uneven in shape it won’t matter because they won’t last long enough to get seen!!! Lol
Delicious!!
Trish - Mom On Timeout says
Thank you so much Wanda!!
Judy says
Best scones ever. better than Panera or any bakery, even the petite scones from Starbucks ( oops don’t know if I can say that). brought them to a friend who was just out of hospital and she loved them! so did my husband will definitely make again.. used the recipe for verbatim except didn’t have the coarse sugar will get that next time
Trish - Mom On Timeout says
WOW!! Thank you so much Judy!
Heather says
Amazing recipe!! Turned out buttery, flaky, and moist thanks to the addition of fresh blueberries. Like other scones, they don’t keep very long, not that these need to – my roommates devoured a double batch in ten minutes flat 🙂
Trish - Mom On Timeout says
New record there lol! Thanks Heather!
Catherine says
Love this recipe. Easy to make. Delicious!!! Served with the cream recipe and lemon curd. Will definitely make again.
Cynthia says
Can this recipe do without the lemon zest?
Trish - Mom On Timeout says
It can! You’ll just lose the lemon flavor is all.
Betty F. says
Trish,
Your recipes are ALL excellent. Thank you soooo much for sharing them with us. Keep ‘um coming. Merry Christmas to you and your family.
Heather Lanclos says
Have made this and it’s so good! I am using frozen Blueberries, I’m wondering if I prepared the dough and put in freezer if it’ll still bake up good? Would I need to thaw before baking? Please let me know. Thanks for the wonderful recipe.
Trish - Mom On Timeout says
I haven’t tried freezing the dough first but I think it would be fine. Definitely let it thaw before baking though. Let me know if you give it a try!
Lori says
Hi these scones look awesome! I don’t use a lot of heavy cream in my cooking but I was wondering if you think milk would work. I know the texture would be different but just wondering if it would still be good.
Trish - Mom On Timeout says
Yes, it will definitely still work!
Carmen says
I enjoyed the lemon blueberry scones, very much as a baker, in my opinion ,these where spot on this recipe will definitely be a go to and the curd ,wonderful thank you for sharing.