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.
Pat says
Can I use frozen blueberries?
Trish - Mom On Timeout says
You sure can!
char says
Delicious! I have made these a number of times and each time they have received great reviews. I serve them with homemade lemon curd. They are a favorite of my family.
Nicole Prato says
Very east recipe. Made 6 large scones. BUT was not sweet enough to counter the lemon (and my blueberries were a tad tart). I’d make again with more sugar.
Susan says
These scones were fabulous. However, not sure if the amount of lemon zest (3 tbsp) is accurate. I used a large lemon and had about 1 tbsp of zest. I used that amount and felt it worked out fine. I think another 2 tbsp of zest would have overwhelmed the scones with too much lemon flavour.
Susan Owen says
I use 3 tablespoons of zest, 2 large lemons, and they are delicious!
Maureen says
I use lemon zest as called for and these are the best scones I have ever had…
Maria says
My first scones and they turned out delicious! Will make them again. My husband said better than Panera!
Trish - Mom On Timeout says
Wow! Thank you so much Maria!
Cheryl says
Can I use peaches in this recipe instead of blueberries and lemon zest?
Trish - Mom On Timeout says
Yes but you would want to make sure they are patted dry before using. Fresh would be better than canned for sure.
Kristine says
My first try at scones. A huge success. Easy and so delicious. I can’t wait to try the orange cranberry ones. Can I substitute dries cranberries? I can’t find fresh or frozen.
MARGORY J EVERY says
This recipe is very close to mine. I have a 90 year old neighbor that request them often. They are scrumptious! I glaze mine with lemon juice, zest and confectioners sugar.
FYI they freeze very well too.
Charlotte Hicks says
I made these scones for Easter and my family loved them! They are easy to make, not too sweet, flavorful, and most importantly, not too dry.
Cathy Villett says
Could you use better milk instead of heavy cream?
Trish - Mom On Timeout says
I haven’t tried it with buttermilk but my guess is yes, it would be fine. Tangier but they would still turn out.
Kel says
These turned out great! Can use the same dough recipe and just sub in choc chips or cinnamon chips and the consistency would be the same?
Trish - Mom On Timeout says
You sure can!
Jen says
I followed the recipe exactly and made absolutely delicious scones! Has anyone used lemon juice or lemon extract instead of zest? I know zest gives great flavor but I don’t often have lemons on hand.
Lorraine Jones says
Just made some, didn’t have any lemon but still they are delicious, easy to make and turned out perfect, my go to recipe from now on 👍🏼
Joe says
These were delicious. I ended up with much more dough than the video shows. I had enough for 12 scones when I formed the dough about 1.5 inches thick. I used frozen blueberries and it worked out fine
Anna says
I just put these in the oven. They smell like heaven. I can hardly wait to try one !!!