How to Make Delicious Blueberry Lemon Scones

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Blueberry lemon scones are layers of buttery pastry and bursting with fresh blueberries and lemon zest flavor making them the BEST blueberry scone you will ever eat!

Blueberry Lemon Scone on parchment paper

 

When searching for the perfect blueberry scone that is full of flaky layers of pastry, butter, and fruit, you will find THIS is the BEST recipe you will ever make. No need for a glaze on top- you can certainly add a glaze if preferred, but this scone is so moist you won't need it! 

What Can You Add to Scones

When creating these delicious lemon blueberry scones, there are some options you can add to make them really tasty. 

  • Fresh Blueberries are best, but be sure to fold gently into the dough so they do not break. 
  • Dried blueberries can be added too. Our tip is to soak dried berries in hot water for 5-10 minutes before adding to your dough. This ensures they will be soft for baking. 
  • Lemon is really the perfect flavor pairing with blueberries. If you do not have a fresh lemon, you could use a tiny amount of lemon juice. I would suggest just a 1/4 teaspoon is all you would need. 

How to Make Delicious Blueberry Lemon Scones

Scones are our favorite thing to bake and to eat! Nothing beats a warm pastry fresh from the oven served with a favorite cup of tea or coffee. This scone recipe is pretty special too because it creates a very soft, moist scone, not the hard, break-your-teeth kind! 

Some helpful tips for recipe success:

  • Number one tip: DO NOT use room temperature butter. Only use chilled butter. This ensures you will have a flaky, layered scone. The less you handle the butter, the better. 
  • Many recipes will have you use buttermilk or heavy cream, but I have found using 1/2 and 1/2 works really well. 
  • When making scones, I like to prepare my baking sheet with parchment paper so the dough doesn't stick and the bottoms bake to golden brown perfection. 

lemon blueberry scone dough disc

Helpful Tools to Make Lemon Blueberry Scones

When baking in the kitchen, it's important to have the proper tools for recipe success. These are some really helpful tools to have on hand not just for this recipe, but for many other sweet treats too. 

Pastry Blender is a must-have baking tool when it comes to making scones, quickbreads, and cookies. If you do not have one yet, you can also use two butter knives to cut in butter to flour mixture. But, a pastry blender is a tool you didn't know you needed until you have it. 

Microplane is a tool used for zesting. They come in many different sizes and can be used for cheese, fruit skins, chocolate and more. Be sure to look at the label to see what your Microplane size can be used for. 

Bench Scraper is also a must-have tool for any baker. This tool does exactly what the name implies it scrapes flour or dough off the working surface. You can also use this to cut or score dough as well. 

Blueberry Lemon Scones on cooling rack

Steps to Perfect Scones

Preheat your oven to 425 degrees. While this is heating, you can get your dough ready. 

In a mixing bowl, make your flour mixture by whisking together flour, sugar, baking powder & salt.

Cut in cold butter with a pastry blender or two knives until the mixture resembles coarse crumbs.

Now you will stir in 2/3 cup half-and-half until everything is just moistened and comes together in a nice ball of dough. If you want to gently knead one or two times with hands, that is ok. 

Gently fold in fresh blueberries. This will be tricky because blueberries tend to break open, so if a few do so, that is ok. Add lemon zest. 

Turn dough onto a  lightly floured surface, and knead gently 5 to 10 times. Pat into a 1-inch thick round disc.  Cut into 8 wedges with your bench scraper or knife.

Blueberry Lemon Scone

Carefully place on a prepared baking sheet about 2 inches apart. Now you will want to brush the tops generously with half & half or heavy cream and sprinkle each wedge with a pinch of sugar. 

Bake until tops of the scones are golden brown, which should be about 12 to 15 minutes.

Let cool on wire rack.

Some FAQ that we are asked:

How Many Calories in a Blueberry Scone?

With normal scone recipes, the calorie count can be around 380 calories per pastry. With using half & half and less sugar, these blueberry scones calculate out to be around 229 calories per serving. 

Can You Substitute Milk for Heavy Cream in Scones?

You can substitute milk for heavy cream in scones! What is wonderful about this recipe is it is very forgiving. I like to use half & half, but you can use whole, 1% or 2%, or skim milk. Just know that skim milk will add more sugars to your recipe. You can also substitute buttermilk if you prefer. 

How Do You Store Blueberry Scones?

Blueberry scones should be enjoyed as soon as possible after baking. To keep them fresh, place in a Ziplock bag or airtight container for 1-2 days. 

If you are looking for more blueberry recipes, try this delicious Keto Blueberry Lemon Mug Cake on our other site Eat Picks! 

If you are looking for a tasty treat to send as a gift, we love the idea of mail order scones! What a wonderful surprise to send to someone special! 

 

If you love this recipe for Blueberry Lemon Scones, please be sure to share it on Pinterest or on Facebook! Tag us @TheSconeBlog so we can see your creations! 

blueberry lemon scone recipe

How to Make Delicious Blueberry Lemon Scones

How to Make Delicious Blueberry Lemon Scones

Yield: 8
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes

Blueberry Lemon Scones are bursting with fresh blueberries and lemon zest! Perfect for breakfast or brunch and to enjoy with afternoon tea or coffee.

Ingredients

  • 2 Cups all-purpose flour
  • 5 Tbsp sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 6 Tbsp chilled unsalted butter, cut into small pieces
  • 2/3 C half-and-half, plus 1 tbsp.
  • 1/2 cup fresh blueberries, drained on paper towels
  • 1 Tbsp lemon zest

Instructions

  1. Preheat oven to 425 degrees.
  2. In a bowl, whisk together flour, baking powder, sugar, and salt. 
  3. Cut in butter with a pastry blender or two knives until the mixture resembles coarse crumbs.
  4. Stir in 2/3 cup half-and-half until just moistened. 
  5. Gently fold in blueberries and lemon zest.
  6. On a lightly floured surface, knead dough gently 5 to 10 times.
  7. Pat into a 1-inch-thick round.
  8. Cut into 8 wedges; place on a prepared baking sheet, 2 " apart.
  9. Brush tops with 1 Tbsp half-and-half, sprinkle each with sugar.
  10. Bake until golden brown, 12 to 15 minutes.
  11. Let cool on wire rack.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 229Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 331mgCarbohydrates: 34gFiber: 1gSugar: 9gProtein: 3g

If you happen to try the mail order scones, let us know that too! We love them and have sent them as Thank You gifts. Unique and fun don't you think? 

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