Best Blueberry Scones (with Video)

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A decadent, buttery, melt-in-your-mouth scone that will satisfy even the most discerning pastry fan, these Lemon Blueberry Scones are quite possibly the best blueberry scones you will ever taste!

    Buttery, crumbly lemon-vanilla scones with fresh bursts of blueberries throughout and a delightful tang from fresh lemon zest. These scones strike that perfect balance between a light, bright summer flavor and comforting moorishness.  

Lemon Blueberry Scones Recipe

For our Downton Abbey movie night party, I prepared a high-tea inspired menu featuring high-tea inspired treats, from scones and old-fashioned gingerbread cake to savory Yorkshire puddings stuffed with roast beef and homemade herb and garlic cream cheese. One of the first thing to disappear from the party spread were these tender, melt-in-your-mouth lemon blueberry scones.

Just looking at these blueberry scone pictures is making my mouth water all over again.

Buttery, crumbly lemon-vanilla scones with fresh bursts of blueberries throughout and a delightful tang from fresh lemon zest. These scones strike that perfect balance between a light, bright summer flavor and comforting moorishness. Unlike most scones, they can be enjoyed plain, but I wouldn’t begrudge you if you wanted to slather these in butter, jam or lemon curd.

If desired, you can add a drizzle of royal icing or cream cheese frosting overtop to make them more like Starbucks scones, but I really don’t think they need them.

These lemon blueberry scones make a great addition to a brunch spread, but I think they are perfect for serving in the afternoon with a cup of coffee or tea. Just a little bit of high tea decadence to break up the day.

What is the difference between scones and biscuits? Scones are sweeter, denser and more cake-y than biscuits, which tend to have flaky layers from kneading. With scones, you want to avoid over-working the dough as it will result in tough, dry scones instead of tender, crumbly bites of heaven.

Can I freeze these lemon blueberry scones? Yes, these scones can be prepared ahead of time and frozen before baking. To freeze, prepare the scones right up until the point that you need to brush them with heavy cream and sprinkle with sugar. Simply cut into wedges and freeze on a baking sheet. Then remove from the freezer and place the individual wedges in an airtight ziptop freezer bag or your favorite freezer container. (This set of freezer containers is a crazy bargain.)

When ready to bake, remove from the freezer and place on a baking sheet until thawed. Brush with butter or cream before baking as directed. (You may need to bake a bit longer if they are not fully thawed.)

More Scrumptious Scone Recipes

More Blueberry Recipes:

Check out our quick video to see how to make our blueberry scones recipe – and then don’t forget to scroll down to grab your free printable recipe card:

Blueberry Scones Ingredients

Tip: swap out the vanilla extract for almond extract, or do half and half for even more depth of flavor.

Tip #2: I really love how tender heavy cream makes these scones, but you can use milk or half and half cream, if desired.

Kitchen Tools You May Find Helpful

  • Measuring cups and spoons
  • Mixing Bowl 
  • Whisk
  • Pastry Cutter <– can use a large fork
  • Cheese grater
  • Pizza Cutter or Sharp Kitchen Knife
  • Baking Sheet
  • Silicone Baking Mat

How to Make Lemon Blueberry Scones

Preheat oven to 400ºF.

Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

In a large bowl, whisk together the 2 cups flour, sugar, baking powder and salt until well-combined.

Add the cold butter and use a pastry cutter or fork to combine with flour mixture until small pea-sized pieces of butter remain.

In a small bowl, toss the blueberries in the 2 teaspoons of remaining flour. This will prevent them from bleeding into the rest of the scone recipe and turning the dough purple.

Gently stir the blueberries and lemon zest into the flour mixture.

Stir in 3/4 cup heavy whipping cream, egg and vanilla extract until a cohesive but not sticky dough forms.

Fold the dough out onto a floured cutting board and form into a large circle, about 1” thick.

You want the dough to be sticking together but avoid the urge to overknead or overwork the dough.

Slice the circle into 8 equal triangles using a pizza cutter.

Place the scones on the prepared, lined baking sheet. Brush with the remaining heavy whipping cream and sprinkle with raw or coconut sugar.

Bake for 22-25 minutes until scones are lightly golden.

 

 

Pin this Best Ever Blueberry Scone recipe for the next time you’re craving an old-fashioned tea:

How to make the best ever blueberry scones - tender, light and bursting with a fresh lemon blueberry flavor. These buttery scones are super easy to make at home and rival anything you can buy at a coffeeshop

Grab your free printable recipe card for our blueberry scone recipe:

Yield: 8 Scones

Best Blueberry Scones

Best Blueberry Scones

Buttery, crumbly lemon-vanilla scones with fresh bursts of blueberries throughout and a delightful tang from fresh lemon zest. These scones strike that perfect balance between a light, bright summer flavor and comforting moorishness.

Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes

Ingredients

  • 2 cups all-purpose flour PLUS 2 teaspoons
  • 1/2 cup white sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, COLD and cut into small pieces
  • 1 cup blueberries
  • Zest of one lemon
  • 3/4 cup heavy cream PLUS 1 Tablespoon
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 Tablespoons raw sugar or coconut sugar

Instructions

  1. Preheat oven to 400ºF.
  2. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  3. In a large bowl, whisk together the 2 cups flour, sugar, baking powder and salt until well-combined.
  4. Add the cold butter and use a pastry cutter or fork to combine with flour mixture until small pea-sized pieces of butter remain.
  5. In a small bowl, toss the blueberries in the 2 teaspoons of remaining flour. This will prevent them from bleeding into the rest of the scone recipe and turning the dough purple.
  6. Gently stir the blueberries and lemon zest into the flour mixture.
  7. Stir in 3/4 cup heavy whipping cream, egg and vanilla extract until a cohesive but not sticky dough forms.
  8. Fold the dough out onto a floured cutting board and form into a large circle, about 1” thick.
  9. You want the dough to be sticking together but avoid the urge to overknead or overwork the dough.
  10. Slice the circle into 8 equal triangles using a pizza cutter.
  11. Place the scones on the prepared, lined baking sheet. Brush with the remaining heavy whipping cream and sprinkle with raw or coconut sugar.
  12. Bake for 22-25 minutes until scones are lightly golden.

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I hope you love these blueberry scones as much as we did! All 8 disappeared in less than 24 hours!

Check out our other Breakfast Recipes here:

For more delicious baked goods or bread recipes, check out our full collection here:

And for more decadent desserts, check out our full collection here:

 

 

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