Blueberry Lemon Scones are bursting with blueberries and a touch of lemon flavor to make this my favorite scone I have made! Be sure to try my White Chocolate Raspberry Scone or Caramel Apple Pecan Scone for other delightful scones!

Blueberry Lemon Scones

I am definitely on a scone kick! And, since I figured out some tricks to make a no-fail scone with the perfect crumb and golden-brown top, I am adding ingredients to make a variety of scones. Blueberries have always been a favorite fruit of mine, and I love using them in sweet recipes, like my Blueberry Crisp. And, if you look at my blueberry recipes, I see a theme of blueberry and lemon recipes galore! It made perfect sense to add a Blueberry Lemon Scone to my list of blueberry lemon recipes.

Plate of Blueberry Scones


Blueberries: I used frozen blueberries in this recipe. Be sure to coat the frozen blueberries with flour and store them in the freezer until you incorporate them into the dough at the last minute.

Butter: The secret to the scone’s success is using cold, grated butter. Use the fine side of the grater and grate over a plate. Be sure to spray the grater with non-stick spray before grating. Then transfer the butter to the freezer, where it only needs a few minutes to firm up. The frozen butter stays cold until baking time, which will keep the scones from spreading out and losing that flaky and moist texture.

Heavy Cream: You will notice I use heavy cream in both the dough and brush over the top of the dough. Using cream adds more moisture and flavor to the scones.

Lemon extract– can also use lemon zest or fresh lemon juice. See this post for detailed substitutions, look under “Lemon Extract”.

Turbinado Sugar: Turbinado Sugar is a sugar that would fall between white sugar and light brown sugar in both color and flavor. It has a yellowish-brown color and with some molasses content left in the turbinado sugar (which gives it the color), it will provide a slight butterscotch flavor. If you don’t have turbinado sugar, you could use granulated sugar.

Overhead view of Plated Blueberry Scones

Why Freeze the Dough

You will notice that once the dough has been pressed out, it needs to be chilled in the freezer for at least half an hour, up to an hour. The dough should be chilled completely and hold its shape. Freezing the dough relaxes the gluten in the flour, which makes the scones rise higher. Freezing also chills the fat which gives the scones their signature flaky texture. So, it is an important step that should not be skipped.

Grabbing a Blueberry Scones with Hand

Can I Make Blueberry Lemon Scones Ahead of Time?

Sure! If you decide not to bake the scones after the dough has been chilled in the freezer, just leave it in there! After 60 minutes of chilling time, put the dough in a sealable freezer bag and store it for up to a month! Then, just bake as directed, from the freezer, with maybe a few minutes added to the bake time. 

How to Store Scones

Once baked, scones are best stored at room temperature and covered. They will last up to 2-3 days. To reheat the room-temperature scones, just bake them, covered with aluminum foil, in the oven for about 10 minutes at 350°F. Scones can also be frozen for up to 3 months.

Bite taken out of Blueberry Scone

More Scone Recipes

4.94 from 15 votes

Blueberry Lemon Scones

Prep Time 10 minutes
Cook Time 18 minutes
Chill 1 hour
Total Time 1 hour 28 minutes
Bursting with blueberries and a touch of lemon, Blueberry Lemon scones will be your new favorite breakfast treat!



  • 1 cup frozen blueberries, sprinkled with flour
  • 2 ½ cups (313 g) all-purpose flour
  • ½ cup (100 g) granulated sugar
  • ¾ teaspoon kosher salt
  • 1 tablespoon baking powder
  • ½ cup (113 g) cold butter, grated
  • 2 large eggs
  • 1 teaspoon lemon extract
  • ½-⅔ cup (113 g-152 g) heavy cream


  • 2 tablespoons heavy cream, brushed on
  • 2 tablespoons turbinado sugar


  • Sprinkle the frozen blueberries with flour and put them back in the freezer until you incorporate them into the mixture.
  • In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
  • Work in the butter just until the mixture is unevenly crumbly; it's okay for some larger chunks of butter to remain unincorporated.
  • In a separate mixing bowl, whisk together the eggs, lemon extract, and heavy cream.
  • Add the liquid ingredients to the dry ingredients and stir until all is moistened and hold together.
  • Gently incorporate the frozen blueberries, folding the dough 3-4 times.
  • Line a baking sheet with parchment paper. Sprinkle a bit of flour onto the parchment or pan.
  • Scrape the dough onto the floured parchment or pan and make a circle. The circle should be about 1-inch thick with an 8-inch diameter.
  • Place the pan of scones in the freezer for 30-60 minutes, uncovered.
  • Preheat the oven to 425°F.
  • After chilling, using a knife or bench scraper that you have run under cold water and dried, slice each circle into 6-8 wedges.
  • Carefully pull the wedges away from the center to separate them just a bit; there should be about a ½-inch space between them, at their outer edges.
  • Brush chilled scones with heavy cream, making sure to cover all exposed edges. Sprinkle with turbinado sugar.
  • Bake the scones in the upper part of your oven for 18-23 minutes, or until they are a light golden brown. When you pull one away from the others, it should look baked all the way through. (If there is wet batter but the scones are golden brown, feel free to cover with foil and continue baking.)
  • Remove the scones from the oven, and cool briefly on the pan. Serve warm or at room temperature.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Wow, amazing scone recipe. They have turned out incredible and SO big. I cut them into 8 and they are very generous wedges. Waiting patiently for them to cool slightly. Got to post and boast in my insta feed.😊

  2. Yeah, not my favourite. All the different stages were time consuming. Using lemon essences is not what I like to do in recipes. I do like to use freshly squeezed lemon juice and zest of lemon. We cannot buy “Heavy Cream” in Alberta, western Canada. I went hunting for it in all of our grocery stores in our town, and could not find it anywhere. I decided to make my own, which also didn’t turn out well. I then used whipping cream from a carton. Bringing dough together after adding liquids to dry ingredients was not conducive to adding blueberries. I had visions of blueberries being mushed in and turning scone dough blue. I assembled and baked with the lemon flavoring.. 425 degrees, top shelf, I put in for 19 minds. Then looked white and were starting to burn underneath.
    That was not working for me either. I lowered the shelve in oven, turned temp down to 350 baked for another 12 mins and they came out baked, not brown and crusty on top. At the moment they are waiting to cool. They do smell good and lemony, but I will not be cooking these again, and will stick to my Gran-ma’s Irish recipe…

    1. Just curious why you opted to try a recipe that you don’t like any single part of and weren’t able to use the correct ingredients for.

    2. If you had your so called grandmas recipe just make that one I don’t see the problem. Why are you making it seem like it was the recipes fault you messed it up, when you didn’t correctly follow the recipes instructions. I understand you don’t have heavy cream, the average smart person would find a recipe that did not need heavy cream. And for the part where you said it took too much time, yeah, that’s what makes scones good.

  3. This is my go-to scone recipe. I make them the night before and take them out of the freezer to thaw a bit before baking. It’s my coffee clan’s favorite!

  4. I made this today and added chocolate chips — they came out great!! The only difference is that I had to lower my oven to 400C (had something to do with elevation and where I live). Thank you so much for sharing the recipe.

  5. I made these this morning because it’s -43° celsius and I needed comfort food! Easy and quick recipe where I learned about grating the butter…. so much better! The only substitutions I made were whole milk for the heavy cream and lemon zest for the extract, as I don’t have those items. Also, I was impatient and didn’t place the dough in the freezer to chill but they turned out amazing! Crunchy outside, crumbly inside with pops of blueberries and lemony-ness. Worried they won’t last the day with kids home!

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