Lemon Blueberry Scones

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I have gone blueberry picking twice already this summer. The first time I picked two pounds. The second time I picked three and a half pounds. It’s always fun to find new ways to use the bounty that summers have to offer.

I make a blueberry galette that I will post at some point. I make blueberry muffins as well but I have never made scones so I thought I would give it a try for a change. They were delicious! This easy scones recipe includes the perfect combination of blueberry and lemon which I particularly love. Give this lemon blueberry scone recipe a try. It’s a very easy scone recipe to bake and the results are mouth watering.

How to Prepare Lemon Blueberry Scones

Ingredients for Lemon Blueberry Scones

  • 2 cups all-purpose flour
  • 4 tablespoons granulated sugar
  • 1 tablespoon leavening agent
  • 3/4 teaspoon fine sea salt
  • 6 tablespoons chilled butter, diced
  • 1 and 1/4 cups fresh blueberries
  • 1 teaspoon freshly grated lemon rind
  • 2 large eggs, whisked
  • 1/3 cup dairy cream, and a little extra for brushing
  • Crystal sugar, for dusting on top

Directions for Lemon Blueberry Scones

  1. Warm up the oven to 400°F. Arrange a baking tray with a parchment sheet or a non-stick mat.
  2. In a spacious bowl, whisk together the flour, granulated sugar, leavening agent, lemon rind, and salt.
  3. Using a pastry blender or two forks, work the cold diced butter into the flour mixture until it resembles coarse crumbs.
  4. Fold in the blueberries carefully.
  5. Mix the whisked eggs with the cream and incorporate into the dry mixture. Combine using a spatula until the dough comes together.
  6. Shift the dough to a floured surface and gently mold into a square. Slice into triangles and space them on the prepared tray.
  7. Lightly brush the scone tops with cream and dust with crystal sugar.
  8. Cook in the preheated oven for approximately 20 minutes or until they adopt a golden hue.

Can I use frozen blueberries?

Absolutely! If using frozen blueberries, do not thaw them. Directly fold them into the dough to prevent bleeding of colors.

How do I store leftover scones?

Store any remaining scones in an airtight container. They’ll remain fresh for up to 3 days at room temperature or a week when refrigerated.

Can I substitute the dairy cream?

Yes, you can use almond milk or oat milk as an alternative, but it might slightly alter the taste and texture.

How do I know when my scones are perfectly baked?

The scones should have a beautiful golden-brown appearance on top. A toothpick or skewer inserted in the center should come out clean or with just a few crumbs.

What can I serve with these scones?

They pair wonderfully with clotted cream, jam, or a drizzle of honey. A cup of Earl Grey tea or freshly brewed coffee complements their flavors.

Can I add other fruits to the mix?

Of course! While blueberries are a classic choice, feel free to experiment with raspberries, strawberries, or even blackberries for a unique twist.

Lemon Blueberry Scones


  • 2 cups flour
  • 4 tbsp sugar
  • 1 tbsp baking powder
  • 3/4 tsp kosher salt
  • 6 tbsp cold butter cut up
  • 1 1/4 cups blueberries
  • 1 tsp grated lemon zest
  • 2 eggs beaten
  • 1/3 cup half and half plus more for the top of scones
  • raw or granulated sugar for sprinkling scone tops.


  • preheat oven to 400 degrees F. Use a baking sheet covered with either parchment paper or silicone pad.
  • Combine flour, sugar, baking powder, lemon zest and salt in a medium sized bowl.
  • Cut the butter into the flour mixture with a pastry cutter or 2 knives.
  • stir in the blueberries.
  • Wisk eggs and cream together and add to flour and butter mixture. Mix with a spatula until combined and turn out onto a work surface and knead the mixture until is just holds together.
  • Form into a square and use a knife or dough cutter to divide scones into triangles and set them a few inches apart on the baking sheet.
  • Brush tops with half and half and sprinkle with sugar.
  • Bake for about 20 minutes until they are lightly browned.

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