Classic Lemon Blueberry Scones

Bright lemon zest, juicy blueberries, and a sweet-tart glaze make these scones an irresistible breakfast or brunch treat. Soft and tender inside, golden and slightly crisp outside—these will make your kitchen smell like a bakery.

What to Love About This Recipe

• Fresh, bright flavor – Lemon zest and juice give these scones a sunny citrus kick that pairs perfectly with blueberries.
• Bakery-style texture – Soft and moist inside, golden and slightly crisp on the outside.
• Simple ingredients – You probably have most of what you need in your kitchen already.
• Make-ahead friendly – These scones freeze beautifully for quick breakfasts later.
• Versatile – Swap blueberries for raspberries, blackberries, or even chopped strawberries.

I Love to Party

How's that for a lead-in? I love, love, love putting together themed parties. When I'm not busy writing books or recipes, I work with an inner city ministry and we're often baking up sweet treats for the ladies and the kids.

Lately I've been on a kick, hosting high teas and other fun, fancy events for the ladies. (Like our Mother's Day Tea, for instance.)

I've also been on a roll coming up with posts over on my author blog for themed literary parties, including the following:

• How to Host a Jane Austen-Inspired Tea Party (Pride & Prejudice Edition!)
• Clues, Cakes & Teacups: How to Host a Cozy Mystery Garden Gathering
• Hosting a Narnia Party Inspired by The Lion, the Witch and the Wardrobe
• How to Host a Book-Themed Party (with 5 Genre-Inspired Ideas)

You get the idea. All of these parties have one thing in common: Scones. Truly, the classic scone is a great fit, whether you're having a bridal shower luncheon, a mommy-to-be event, or a book-themed party.

What is a Scone?

Thanks for asking! A scone (in its most basic form) is kind of like a cross between a baking powder biscuit and a cookie. They are most often cut into triangles and baked up, then covered with a sweet glaze.

I've got a bunch of scone recipes already, including a Strawberry Lemon Creme version. And a Snickerdoodle version. And a chocolate chip.

But, tonight? I had a hankering for blueberries. A friend passed some blueberries my way and they needed to be used up quickly, and this just seemed like the perfect treat! (And hey, I didn't have a Classic Lemon Blueberry Scone on this blog yet, so it just made sense!)

These scones turned out great. I'll tell you more about that in a bit, but let's talk about what you'll need to make them.

Lemon Blueberry Scone Ingredients

You will find a full printable recipe card at the bottom of this post but here's a quick look at what you'll need. These are simple ingredients you probably already have in your kitchen.

Scones:

• 2 cups + 2 tablespoon all-purpose flour
• ¼ cup white sugar
• 1 tablespoon baking powder
• 1 tablespoon lemon zest
• ½ cup salted butter, cubed and cold
• 1 egg
• ⅓ cup heavy whipping cream (plus more for brushing)
• ¼ cup sour cream
• 1 tablespoon lemon juice
• ½ teaspoon vanilla extract
• ¾ cup blueberries

Lemon Glaze:

• 1 – 1 ½ cups powdered sugar
• 2–3 tablespoon lemon juice
• 1 teaspoon lemon zest (optional, but extra lemony!)

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How to Make Lemon Blueberry Scones

Prep the dry mixture – In a large bowl, whisk together flour, sugar, baking powder, and lemon zest.

Cut in the butter – Grate or cube the cold butter and cut it into the flour mixture using a pastry cutter, blending fork, or your hands until the texture is crumbly. You can add the zest at this same time.

Mix the wet ingredients – In a separate bowl, whisk heavy cream, sour cream, egg, and lemon juice until smooth.

Combine – Gently fold the wet ingredients into the dry until just combined.

Add blueberries – Carefully fold in the blueberries, trying not to crush them. (You'll have a dense dough, so this is a bit tricky.)

Shape the dough – Transfer dough to a floured surface, pat into a circle about 1 inch thick.

Cut – Slice into 8 equal wedges.

Prep for baking – Place on a parchment-lined baking sheet and brush tops with heavy cream.

Bake – Bake at 400°F (200°C) for 16–18 minutes, or until golden brown.

The bottoms should be a lovely golden color.

Make the glaze – While scones bake, mix powdered sugar, lemon juice, and zest until smooth.

Finish – Drizzle glaze over cooled scones.

Serve and enjoy!

How to Store Lemon Blueberry Scones

• Room Temperature: Keep in an airtight container for up to 2 days. For best texture, line the container with parchment paper and avoid stacking the scones directly on top of each other.
• Refrigerator: Store in an airtight container for up to 5 days. Let them come to room temperature before serving, or warm briefly in the microwave or oven.
• Freezer: Once completely cooled, wrap each scone individually in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or warm in a 300°F (150°C) oven for 10–12 minutes.

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What to Expect from These Scones

Friends, I always seem to say this, but these are just out of this world! I think they're incredibly delicious. These scones are light and flaky and the perfect combination of sweet and tart. I loved the little punch of lemon but my favorite part was the warm berries, which burst when cooking. Delicious!

If you're working the dough by hand you will get a bit of a workout, but it's worth it, I promise! In the end, the inside of this scone is almost cake-like, it's so light and airy! Perfection!

Variations on this Recipe

These are delicious, just as they are, but there are always ways to change them up. Here are a few suggestions:

Raspberries and White Chocolate Chips: I actually plan to make these next. ¾ cup raspberries and half a cup of white chocolate chips should suffice.

Peach-Caramel: Even as I type these words, I'm drooling. Finely chopped peaches (about ¾ cup) added to the batter, then drizzled with a caramel glaze? Yes, please!

Cranberry-Orange: Add orange zest and juice in place of lemon and use fresh cranberries. Delicious! (I have a cake mix version of this one and I love it!)

Blackberry-Lavender: Hear me out. For a fragrant twist, fold in ¾ cup fresh blackberries and 1–2 teaspoons dried culinary lavender (crushed lightly between your fingers to release the aroma). The floral notes pair beautifully with the berries for a bakery-worthy flavor. This is one combination your guests won't soon forget!

Other Scones from Out of the Box Baking

If you love scones, we've already got a variety! Here are some fan favorites:

Snickerdoodle Scones: Warm cinnamon and sugar notes? Yes, please!

Buttermilk Scones: The original. A classic!

Cake Mix Scones: If you're in a hurry, you'll love these!

Simple Chocolate Chip: If you love chocolate chip cookies you're going to flip over these.

Bisquick Scones: This one is super-quick and oh, so tasty!

Bacon Cheddar Scones: What's not to love here?!

Easy Gluten-Free Scones: Just because you're gluten-free doesn't mean you can't enjoy delicious treats!

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That’s it for this luscious scone post, friends! I hope you enjoyed this new recipe, perfect for your next big (or small) event. 

If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you're at it, go ahead and pin some photos to your Pinterest boards!

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🍋 Let’s Bake Together!

I’d love to hear from you—what twist would you put on these scones? Raspberries and white chocolate? Blackberry-lavender? Something completely unexpected?

Leave a comment below and share your delicious ideas! And if you make these, snap a photo and tag me on social media—I might just feature your creation in a future post. 💛

Happy baking, friends!
—Janice

About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 170 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.