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!
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.
- 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
- 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
- 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
- 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.