Blueberries, freshly squeezed lemons, and cold butter are the key ingredients to this deliciously light and fluffy blueberry scones recipe. You'll love the sweet and tangy flavor combination.
You'll also love our blueberry muffins, white chocolate raspberry scones, or copycat Maggiano's lemon cookies.
There's nothing better than a warm home-baked pastry on a Saturday morning. I love comfort foods, especially this time of year. Blueberry scones are the perfect blend of sweet and tangy.
Why I Like This Recipe
- Light and buttery scones. I never cared for scones until I started making them myself. They always seemed so dry! These blueberry lemon scones are flaky and delicious.
- Lemon glaze. Not only is there lemon zest inside the scones, but they are also drizzled in the most delicious lemon icing. I highly recommend not skipping the icing.
- Wonderful base scone recipe. I use this same scone base for my raspberry scones and cranberry orange scones. It's a fantastic base recipe that can be customized for numerous variations.
What Others Are Saying
Made these today....my husband loved them. They are much more moist than the traditional scone. Will definitely make again! Thank you.---Wendy
Oh my gosh! I made these scones early this afternoon and my husband and I LOVE them! My son is visiting from out of town and said they were soooo delicious.---Sherrie
This is the BEST Scone recipe I have ever made....thank you so much!!!,YUMMY---Maureen
Jump to:
Tips and Tricks
- Cold or frozen butter. The key to a perfect scone recipe is all in the butter. Grate your COLD butter with a cheese grater before adding it to the mixing bowl. This allows the butter to disperse throughout the dough instead of melting into it. As the scones bake, the butter melts and makes delicious flaky pockets throughout.
- Fold blueberries into dry ingredients. I always fold the blueberries into the dry ingredients when I make scones or muffins so that they get coated in sugar and flour. This helps the berries not bleed juice into the batter.
- Do not add extra flour. The mixture will be sticky — this is what you want. If you add too much flour, the scones will be dense. Just flour your hands and work surface liberally with flour, but don't knead it into the dough. A bench scraper makes transferring the scones from your work surface to a baking pan a breeze.
Ingredients
- Flour
- Sugar
- Baking powder, baking soda and salt: For flavor and leavening.
- Lemon zest and lemon juice: Lemon zest and juice add a fantastic flavor to baked goods. Lemon juice is also used in the icing.
- Butter: Most of the time, you need softened butter for baked goods. Not for scones, make sure the butter is nice and cold, even frozen. You will also need a small amount of melted butter to brush over baked scones.
- Blueberries: Fresh or frozen blueberries both work great.
- Egg
- Milk: You can use any kind of milk that you'd like.
- Powdered sugar: This is used to make a yummy lemon icing to drizzle over the scones.
- Honey: I use a small amount of honey in the icing. It gives it a creamy texture.
See the recipe card for full information on ingredients and quantities.
How To Make Blueberry Scones
Step 1: Combine flour, sugar, baking powder, salt and baking soda in a large bowl. Add lemon zest. Set aside.
The key to perfect scones is all in the butter. Grate your COLD butter with a cheese grater and add it to your flour mixture.
Step 2: Mash with a pastry cutter or fork until it resembles coarse crumbs. Fold in blueberries.
Step 3: Beat egg, milk, and lemon juice with a fork in a small bowl. Stir into the flour/blueberry mixture.
Step 4: Gently turn out dough on a floured surface and roll into a 12″ round disc with a rolling pin. You don’t need to knead or work the dough. The less you handle the dough, the better. Flour your hands or rolling pin if you need to since it is a sticky dough.
Step 5: Slice into 8 triangles. Place on a parchment paper-lined baking sheet.
Bake at 400 degrees for 20-25 minutes on parchment lined baking sheet.
Step 6: Brush with melted butter.
Allow scones to cool for 15 minutes.
Step 7: Combine ingredients and whisk until smooth and creamy.
Step 8: Drizzle icing over cooled scones.
Store scones at room temperature in an airtight container or plastic bag up to 3 days.
Scones FAQs
You can use salted or unsalted butter, but the most important aspect is to make sure that the cutter is cold or frozen. You do not want the butter melting while preparing the scones, only while baking.
You can use fresh or frozen blueberries in scones. If using frozen berries, do not thaw them; simply add them to the dry ingredients while frozen.
Store scones at room temperature in an airtight container or plastic bag up to 3 days.
More Blueberry Recipes To Make
MADE THIS RECIPE AND LOVED IT? 💛 Please leave a STAR rating and COMMENT below! Post it to Facebook or Pinterest to easily share with friends!
Blueberry Scones With Lemon Icing
Ingredients
- 2 ¼ cup all purpose flour
- ¼ cup sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 zest of a lemon
- ½ cup COLD butter 1 stick
- 1 cup blueberries
- 1 egg
- ¾ cup milk
- 1 Tbsp. fresh squeezed lemon juice
- 2 Tbsp. butter melted
Icing
- ¼ cup lemon juice fresh squeezed
- 1 ¼ cup powdered sugar sifted
- 1 teaspoon honey
Instructions
- Combine flour, sugar, baking powder, salt and baking soda in a large bowl. Add lemon zest. Set aside.
- The key to perfect scones is all in the butter. Grate your COLD butter with a cheese grater and add it to your flour mixture.
- Mash with pastry cutter or fork until it resembles coarse crumbs.
- Fold in blueberries.
- Beat egg, milk, and lemon juice with a fork in a small bowl. Stir into flour/blueberry mixture.
- Gently turn out dough on a floured surface and roll into a 12″ round disc with a rolling pin. You don’t need to knead or work the dough. The less you handle the dough, the better. Flour your hands or rolling pin if you need to since it is a sticky dough.
- Slice into 8 triangles.
- Bake at 400 degrees for 20-25 minutes on parchment lined baking sheet.
- Brush with melted butter.
- Cool 15 minutes before drizzling with lemon icing.
- For the icing: Combine ingredients and drizzle over scones.
Notes
Nutrition
Jeannie says
Can these be made without the blueberries?
Brandy says
Yes
Phil says
Recipe was easy, however I had to add 1/4 milk to dough cause it was very dry. While mixing the dough I thought it would come together better, but after turning onto floured surface I still had to add more milk. The dough came together by the unbaked scones were heavy and dense. Hopefully they’ll rise while baking. I’m sure the flavor will be amazing
Brandy says
That’s so odd! The dough is a sticky dough, if anything you should have had to add a little flour to your hands to work with it. I’m so sorry! I hope they still taste amazing!
Wendy says
Made these today....my husband loved them. They are much more moist than the traditional scone. Will definitely make again! Thank you.
Brandy says
So glad to hear!! 🙂
Diana says
Hello! I want to make this recipe and was wondering if I can use frozen blueberries instead of fresh ones?
Brandy says
You totally can!
Sherrie Johnson says
Oh my gosh! I made these scones early this afternoon and my husband and I LOVE them! My son is visiting from out of town and said they were soooo delicious. I do have one question. Don't know if there's any difference in the butter measurement, but...does the recipe call for 1/2 cup (one whole stick) of cold butter, grated? Or 1/2 cup of grated cold butter? I would think that 1/2 cup grated would be different than a stick of cold butter (equaling 1/2 cup in wrapper) that would then be grated. I grated about 1/2 of the stick of butter and it equaled approximately 1/2 cup after grated. Either way, I followed the ingredients and amounts exactly...including the way you've simply patted the dough out on a floured surface. I'm so pleased with how they've turned out. I'm hoping to make some and give as gifts throughout the year. Thanks so much for such a yummy recipe!
Brandy says
Good question and I'll go back and clarify in the recipe. I grate an entire stick (1/2 cup). So glad you liked them!!
Maureen Prosser says
This is the BEST Scone recipe I have ever made....thank you so much!!!,YUMMY
Brandy says
Yay! This made my day. So glad you liked them!
Sandy Decker says
These scones were so good. I'm wondering if you could swap chocolate chip for blueberries?
Brandy says
I've made them with white chocolate chips and raspberries. Delish! You could totally make them with chocolate chips!
Joyce says
Never tried this recipe before, but will pin this to try soon! Thank you for sharing.
Pat Pendleton says
I made these scones and they are in the oven. I have to say it's one of the worst messes I've ever cooked. I'd sayd wayyyyyyyyyyyyyyyy tooooooooo much liquid.
Brandy says
Hi Pat! I'm sorry to hear that it made a mess for you! The dough is definitely much more wet than a biscuit dough would be. I generously flour my work surface and hands, pat the dough down, then roll it to the circle shape. Sometimes I put a little flour on the rolling pin if it needs it. Then I transfer the scones to a baking sheet with a metal spatula. Seems to eliminate a lot of the mess. I hope they still taste delicious for you!
Miz Helen says
We will love your Blueberry Scones, they look delicious. Hope you are enjoying your day and thanks so much for sharing your awesome post with us at Full Plate Thursday!
Come Back Soon
Miz Helen
Living 4 Today!! says
Oh my... they look delicious! I've made scones but not blueberry yet (surprisingly) and never with icing. I'm going to have to try those. Oh and I see your drinking one of my favorite teas... bigelow's mint tea! My 3 and 4 yr olds actually like the mint too...surprised me!
Colleen says
These sounds absolutely lovely...perfect for tea time!