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
Sharon@bluewillowhouse says
Your blueberry scones look wonderful. Thank you for sharing your recipe at the Snickerdoodle Create~Bake~Make link party!
iamzoewatson says
I just bought some blueberries. What a wonderful way to be able to use them. And the tea looks amazing too. I love Bigelow! Thanks so much for posting this.
#trafficjamweekend
Keri says
I love blueberry scones! Thanks so much for sharing the recipe!!
April J Harris (@apriljharris) says
There really is nothing like a hot pastry and a warm drink to warm the soul - and Bigelow's teas are so lovely! Your Blueberry Scones with Lemon Icing look absolutely lovely too. Pinning. If you have time, please do share this wonderful recipe at the Hearth and Soul Link Party, live on my blog now. Visiting from Miz Helen's Full Plate Thursday. Have a lovely day!
DearCreatives (@DearCreatives) says
These scones look so good! Love blueberry & homemade yum, yum! Thanks for sharing at the Inspiration Spotlight party. Pinned & sharing. Theresa @Dearcreatives
Demi says
These scones look just amazing and delicious!! Excellent choice of flavors!
Demi (visiting from made by you Monday)
Angela M (@GardenTeaCakes) says
These sound delightful and I love the drizzle of icing to top them off.
#Cooking&CraftingwithJ&J
Angela - Garden Tea Cakes and Me
JESS44903 says
These sound so delicious!
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Eileen says
I just made these delicious blueberry lemon scones. They taste wonderful.But, mine did not rise. I did the recipe exactly as written and checked my temperature gage. My butter was frozen and grated and all ingredients were as you instructed. I also checked and my soda and powder are not expired but new. I’m at a loss on what I could have done. Any suggestions? Thank you
Brandy says
Hi Eileen! Hmm, the only thing that I can think is to not handle the dough too much, but I'm sure you just patted the out and sliced. I'm not sure what else could have been done! I'm glad they were delicious, but sorry they weren't fluffier for you!
midlifeblogger says
That's funny, I just settled into my chair with a cup of hot tea and some warm banana bread, and started perusing the Dishing It and Digging It Linkup. Your post was the first one I clicked on. I love scones! We have several blueberry bushes and I would love to make your scones with my blueberries! Thanks for this wonderful-looking recipe.
Brandy says
Ooo, hot tea and banana bread sounds amazing right now!
Julie Christiansen says
I love scones- but I've never had a blueberry one! I can't wait to try it. (The bonus is the lemon frosting. I LOVE lemon frosting!)
Charlie says
These look delicious!
Mary L says
Wis the recipe was print friendly.
Brandy says
Hi Mary! Scroll down to the end of the post and click "print & pdf" then select "remove images" and you have a perfect text copy to print! Hope that helps!
Karen says
Oh these look so good. Going to try making them. Stopping by from #SITSSaturdaySharefest
Julie says
ooo, scones, so quick and easy to make it makes me wonder why I don't do them more often. I think a little weekend baking is in order. Thanks
courtneycal says
I totally agree on scones looking fancy and am so excited to make these because they seem so doable! Delicious recipe. Scones are perfect to have with tea. Thanks for sharing! #client