Blueberry Lemon Scones

filed under: Bread · Breakfast · Dessert on October 17, 2019

These scones are bursting with blueberries and a touch of lemon flavor to make this my favorite scone I have made! I’ll share every detail in how to make sure your scones turn out perfect and make you the star of the day!

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! For example, I have Lemon Blueberry Sweet Rolls, Lemon Blueberry Cupcakes with Zucchini, and Blueberry Lemon Heaven Dessert, to name a few. Okay, I digress. The point I am trying to make it that it made perfect sense to add a Blueberry Lemon Scone to my list of blueberry lemon recipes.

Plate of Blueberry Scones

Blueberry Lemon Scones Recipe

The secret to the perfect scone is the COLD grated butter and freezing the scone dough before you bake them. Once I figured out these tricks, I couldn’t stop making scones! And, they turned out every time! I had used the frozen butter trick on my homemade buttermilk biscuits, and I was happy to learn that it worked just as well here!

Overhead view of Plated Blueberry Scones


Dough Ingredients

  • Flour–For gluten-free scones, simply substitute gluten-free flour for all-purpose flour. I have also used Bread Flour in this recipe and quite frankly, I prefer it. However, bread flour is not a common ingredient in most kitchens and also changes the texture of the scones, making them a bit lighter. This might confuse someone who is used to the traditional version of scones, so I only recommend trying it after you have mastered this recipe!
  • Sugar–granulated
  • Salt
  • Baking powder–Fresh is best.
  • Butter–This no-fail approach to baking scones is easy to do and a MUST! 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 pop in the freezer. Grated butter only needs a few minutes in the freezer to firm up, so it really makes prep time much easier. You can also take a big block of butter and freeze portions so you always have some cold, grated butter for your next recipe, like my buttermilk biscuits recipe! The frozen butter stays cold until baking time, which will keep the scones from spreading out, which makes them lose that flaky and moist texture.
  • Eggs–This is one recipe that I will not be reminding you to use room temperature eggs; just use the eggs straight out of the refrigerator. 
  • Lemon extract– can also use lemon zest or fresh lemon juice. See this post for detailed substitutions, look under “Lemon Extract”.
  • Heavy Whipping Cream–You can also use half & half or whole milk in a pinch.
  • Frozen blueberries (sprinkled with flour)

Topping Ingredient

  • Heavy whipping cream–Cold!

Grabbing a Blueberry Scones with Hand

How to Make Blueberry Lemon Scones

Before you begin, 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. And, remember to grate your butter and then freeze it for a few minutes to ensure it will do its job in the dough! And, be sure to handle the delicate scone dough with care.

Chill Out!

As well as freezing your grated butter, you need to freeze the scone dough for the perfect Blueberry Lemon Scone. After you have prepared your dough, there are a couple of things you need to do before freezing it. First, scoop the contents of the dough onto a parchment-lined baking sheet.  Be sure to add some flour to your hands so they don’t stick to the dough! Use your flour-covered hands to make a circle of dough that is about 3/4 inch thick. Put it in the freezer for AT LEAST 30 minutes (I recommend chilling it for 60 minutes). That gives you more time to do your thing, whatever that may be! Be sure to preheat the oven to 425° if you are planning to bake the scones after the chilling time.

Once the scone dough has been chilling for about an hour, take the dough out of the freezer, get out your trusty tools, and get ready to bake the scones. First, cut the dough into 6-8 wedges with a bench scraper or a sharp knife. I recommend a bench scraper, and you can learn all about this dough-cutting tool, and which is best for your needs, here, on Amazon’s site. Another tool I recommend is a pastry brush to brush the whipping cream over each scone and all the sides.

Why Freeze the Dough?

Why freeze, you ask? Even if you weren’t wondering, I am going to tell you why you need to freeze the scone recipe dough. Freezing relaxes the gluten in the flour, which makes the scones rise higher. Remember the flat scones you may have ordered at your local coffee shop? Freezing also chills the fat which gives the scones their signature flaky texture. The nice thing about freezing the dough is that you don’t have to bake the scones after the 60 minutes if you changed your mind or just wanted to be prepared. In fact, once the dough has chilled for 60 minutes, put it 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. Pretty cool (get it?), huh?!

You are going to have a delicious scone with a moist, flaky crumb. Scones are best served warm, and if they have been sitting out for a while, bake them for about 10 minutes at 350°F. Be sure to cover them lightly with tin foil when reheating them.

Bite taken out of Blueberry Scone

4.86 from 7 votes
Blueberry Lemon Scones
Prep Time
10 mins
Cook Time
18 mins
1 hr
Total Time
1 hr 28 mins

Bursting with blueberries and a touch of lemon, Blueberry Lemon scones will be your new favorite breakfast treat!

Course: Breakfast
Cuisine: American
Keyword: Blueberry Lemon Scones
Servings: 6
Calories: 360 kcal
Author: Amanda
  • 1 cup frozen blueberries, in flour
  • 2 1/2 cups (313g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 cup (113g) cold butter, grated
  • 2 eggs, large
  • 1 teaspoon lemon extract (see post for substitution instructions for lemon zest and juice)
  • 1/2-2/3 cup (113g-152g) heavy whipping cream
  • 2 tablespoons heavy whipping cream, brushed on
  • 2 tablespoons turbinado sugar, can use granulated
  1. Sprinkle the frozen blueberries with flour and put them back in the freezer until you incorporate them into the mixture.

  2. In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.

  3. Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.

  4. In a separate mixing bowl, whisk together the eggs, lemon extract, and heavy whipping cream.

  5. Add the liquid ingredients to the dry ingredients and stir until all is moistened and hold together.

  6. Gently incorporate the frozen blueberries, folding the dough 3-4 times.

  7. Line a baking sheet with parchment. Sprinkle a bit of flour atop the parchment or pan.

  8. Scrape the dough onto the floured parchment or pan, and make a circle. The circle should be about 3/4 inch thick.

  9. Place the pan of scones in the freezer for 30-60 minutes, uncovered. (Chilling the scones relaxes the gluten in the flour, which makes the scones more tender and allows them to rise higher. It also chills the fat, which will make the scones a bit flakier.)

  10. Preheat the oven to 425°F.

  11. After chilling, using a knife or bench scraper that you have run under cold water and dried, slice each circle into 6-8 wedges.

  12. Carefully pull the wedges away from the center to separate them just a bit; there should be about a 1/2 inch space between them, at their outer edges.

  13. Brush chilled scones with heavy whipping cream being sure to cover all exposed edges. Sprinkle with turbinado sugar.

  14. 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.)

  15. Remove the scones from the oven, and cool briefly on the pan. Serve warm.

Looking for More Blueberry Recipes?

Blueberry Lemon Skillet Rolls

Blueberry Lemon Soda Cake

Blueberry Cobbler

How to Extreme Cupcake

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  • Cecil hoover says:

    Could you make a chocolate scone with chocolate chips

    I’d like a cinnamon raisin scone
    White chocolate macadamian nut scone

  • Nancy says:

    I have a scone pan. Can I make this recipe in it and, if so, how long should they be baked?

  • Robin says:

    Can you use fresh blueberries?
    Thank you!

  • Robert Reents says:

    I may have messed up, doubled the recipe. They were nicely sweet (not too sweet) and flavorful, but a little on the dry side. I’m thinking I overworked the dough after adding the wet ingredients. Good reviews from the crew though.

  • Catherine says:

    I’m so excited to try. Love the way you talk through the directions. Makes me feel like you’re a friend in my kitchen.

    • Amanda Rettke says:


  • Catherine Bova says:

    I can’t seem to find the substitution for the lemon zest and/or fresh lemon juice. It said it was in the following post, but I can’t seem to find it. Help please! I’m making these tomorrow for brunch~

  • ED HAYWOOD says:

    There is a link near the top of this recipe that is for No Bake Lemon Cheesecake that has the “formula” in it. Here is the recipe.

  • Susan Kleinfeld says:

    Think your Recipes are awesome

  • Maria says:

    Probably the best scone recipe I’ve ever tried (and I’ve made many!) I used half and half because I didn’t have heavy cream and used fresh lemon juice (following your guideline). Also used the lemon zest because I love lemon and hated to waste it. Baked up 4 and froze the other 4 for another morning. Thank you.

    • Amanda Rettke says:

      Awesome to hear, Maria!

  • Irene says:

    Can I use gluten free flour? Wondering if they will be too dry.

  • Suzanne says:

    I made these today and the recipe was actually much easier than I expected. They came out perfect!! My baking powder wasn’t fresh.. didn’t seem to make a difference. Also I used lemon juice instead of extract and the lemon flavour was imperceptible. Great recipe!! Will definitely make them again.

  • carilynn maw says:

    can you use fresh blue berries

    • Elizabeth Keeney says:

      Hi, Carilynn! I work with iambaker and am happy to help with questions. Although we have not used fresh blueberries in this recipe, you could use them, but I recommend keeping the blueberries whole to prevent a lot of bleeding into the dough. Have a great day!

  • Kathy says:

    These were delicious! My first time time making scones. I followed the recipe exactly, and they were tender and delicious. Grating and freezing the butter is a technique I’ll use from now on, with biscuits as well.

  • Amber says:

    Making it now. Its gigantic. I went to the original scones recipe and that referenced the king aurthur recipe which talks about two circles of dough 3/4 inch thick.

    When I went to make it 3/4 inch thick it was already large…now baking its expanded to almost the size of the rectangle pan.
    I double checked the ingredients.

    Was I supposed to make 2 dough circles because your recipe says 1!

    Also… if its a single circle how big would it be?

    • Amanda Rettke says:

      I make one thicker circle. Mine was 1 1/2 inches to 2 inches thick.

  • Elizabeth J Banet says:

    I have not made these yet, have to hit up the grocery. I am wondering if You could make scones with the leftover “fruit cake” fruit?

  • Patricia says:

    For this recipe, did you use bread flour or AP?.
    Which one do YOU recommend???

  • Adri says:

    These scones look delicious! Do you serve them with butter and jam or as is?

  • Natasha says:

    I just made it with the support of my 9 year old and this is the best.thank you 😊

  • John Krajack says:

    Never made scones before. These are amazing! They have the favor and texture of the ones I get at my favorite local coffee shop. Just one item I would add is how to store scones so they do not get soggy. Air tight container with paper towel below and above. They stay tender but not mushy. Can not wait to try your Blueberry/Lemon Sweet Rolls. Yum!

  • Vic says:

    First time I ever made scones and it turned out just like the picture and tasted very delicious! Not too sweet and not real dry. I used 1 cup of fresh blueberries coated in flour then frozen them for an hour. A few popped when folding them in but all was good. After baking a lot more popped. I will be making this again!