Description
Soft, buttery Lemon Blueberry Scones packed with fresh lemon zest and juicy blueberries—easy, bakery-style, and ready in under 40 minutes.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Zest of 1 lemon
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Optional Lemon Glaze: 1 cup powdered sugar
- Optional Lemon Glaze: 2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
- Cut the cold butter into the dry ingredients using a pastry cutter or your fingers until it resembles coarse crumbs.
- In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
- Pour wet ingredients into dry mixture and stir just until combined (do not overmix).
- Gently fold in blueberries, being careful not to crush them.
- Turn dough onto a lightly floured surface and shape into a 1-inch thick circle. Cut into 8 wedges.
- Place scones on the prepared baking sheet and bake 18–22 minutes, until lightly golden.
- Cool slightly. If using glaze, whisk powdered sugar and lemon juice and drizzle over cooled scones.
Notes
- Keep butter very cold for flaky, bakery-style layers.
- Mix just until the dough comes together—overmixing can make scones dense.
- If using frozen blueberries, do not thaw to reduce bleeding.
- Chill shaped wedges 10–15 minutes before baking for taller scones.
- Nutrition is an estimate and varies based on ingredients and glaze amount.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Brunch, Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Sugar: 15g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg