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.
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.
How To Make Lemon Blueberry Scones
Lemon Blueberry Scones
Ingredients
- 2 cups all purpose flour
- 1/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp table salt
- 6 tbsp unsalted butter very cold, cut into small cubes
- 1 cup blueberries
- 3 tbsp lemon zest
- 3/4 cup heavy cream very cold
- 1 egg large
- 2 tsp vanilla extract
- 1 tbsp heavy cream very cold
- 2 tbsp sanding sugar optional
Instructions
- Preheat oven to 400F. 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.
Video
Notes
Nutrition
Breakfast time!
Peanut Butter Stuffed French Toast
Blueberry Breakfast Parfait Pops
Strawberry Cheesecake French Toast Casserole
Peanut Butter Banana Chocolate Chip Muffins
For all breakfast recipes, go HERE.
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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!
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.
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!