If your mornings could use a little sparkle, may I introduce you to the joyful zing of lemon blueberry scones? These tender, flaky scones are bursting with juicy blueberries and kissed with fresh lemon zest, then finished with a tangy lemon glaze that practically shouts, “Good morning!”
Whether you’re hosting brunch, baking for your book club, or just want a cheerful treat to pair with your coffee, these fruity scones are as easy as they are impressive. They’re the perfect mix of bakery-style indulgence and homemade heart—no mixer required.
Why You’ll Love These Lemon Blueberry Scones
- Bursting with fruity flavor and real blueberries
- Bright lemon glaze adds just the right zing
- Simple ingredients and easy baking steps
- A bakery-worthy breakfast pastry from your own kitchen
Ingredients for the Scones
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into pieces
- 1/4 cup milk
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup fresh blueberries
For the Lemon Glaze
- 1 cup confectioner’s sugar
- 2–4 teaspoons fresh lemon juice
- 2–4 teaspoons milk
- Extra lemon zest for garnish
How to Make These Easy-Baking Beauties
- Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, whisk together flour, sugar, lemon zest, baking powder, baking soda, and salt.
- Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- In a small bowl, whisk milk, lemon juice, vanilla, and egg. Pour into the dry mixture and stir gently until just combined.
- Fold in the blueberries carefully—you want them whole and juicy.
- Transfer dough to a floured surface. Knead gently 5–6 times, then shape into an 8-inch circle.
- Cut into 8 wedges and place on your prepared baking sheet.
- Bake for 15–20 minutes, or until the edges start to turn golden.
- Cool on a wire rack while you make the glaze.
For the Lemon Glaze:
Whisk together the powdered sugar, lemon juice, and milk until smooth. Adjust to your desired thickness. Dip each scone or drizzle the glaze generously over the top. Garnish with lemon zest and let the glaze set.
Tips for Perfect Fruity Scones
- Keep your butter cold for the flakiest texture.
- Don’t overmix the dough—just enough to bring it together.
- Use fresh blueberries that are dry to the touch. Wet berries can make the dough soggy.
- For extra shine, brush the tops with milk before baking.
A Bright Spot in My Baking Journey
These scones came to life one spring morning when I needed something cheerful and had a few lemons rolling around in the crisper. My youngest helped zest the lemons (with supervision!), and we both agreed that the glaze was the best part. Now, these scones are a family favorite—especially on rainy days when we all need a little edible sunshine.
What to Serve with Lemon Blueberry Scones
- Fresh fruit or a berry compote
- A dollop of Greek yogurt or clotted cream
- Hot coffee, Earl Grey, or lemon ginger tea
- Scrambled eggs or a light veggie frittata for a fuller brunch
How to Store and Reheat
- Store in an airtight container at room temp for 1–2 days
- Refrigerate for up to 5 days
- Reheat in a 300°F oven for 5–7 minutes or enjoy them at room temp
- Freeze unglazed scones and add glaze after thawing
FAQs About Lemon Blueberry Scones
Can I use frozen blueberries?
Yes, just don’t thaw them. Toss lightly in flour before folding into the dough.
Can I make them dairy-free?
Swap in plant-based butter and non-dairy milk—easy and still delicious.
Why are my scones flat?
Too-warm butter or overmixed dough can cause that. Cold ingredients = fluffy results!
A Zesty Treat That Brings Joy
These lemon blueberry scones are the kind of treat that feels like a warm hug and a burst of sunshine all in one. They’re simple, satisfying, and endlessly shareable—the perfect way to turn everyday moments into something a little more special.
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Lemon Blueberry Scones: A Bright, Fruity Breakfast Pastry That Feels Like Sunshine
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
These lemon blueberry scones are bursting with juicy blueberries and bright lemon zest, then topped with a sweet-tart lemon glaze that makes each bite a ray of sunshine. Flaky, tender, and bakery-worthy, they’re easy to whip up with simple ingredients and perfect for breakfast, brunch, or a cheerful afternoon treat.
Ingredients
For the Scones:
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2 cups all-purpose flour
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1/2 cup granulated sugar
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1 tablespoon lemon zest
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/2 cup cold unsalted butter, cut into pieces
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1/4 cup milk
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3 tablespoons fresh lemon juice
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1 teaspoon vanilla extract
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1 large egg
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1 cup fresh blueberries
For the Lemon Glaze:
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1 cup confectioner’s sugar
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2–4 teaspoons fresh lemon juice
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2–4 teaspoons milk
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Extra lemon zest, for garnish
Instructions
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment or silicone mat.
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In a large bowl, whisk flour, sugar, lemon zest, baking powder, baking soda, and salt.
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Cut in butter with a pastry cutter or fingers until crumbly.
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In a separate bowl, whisk milk, lemon juice, vanilla, and egg.
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Pour wet ingredients into dry and stir until just combined.
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Gently fold in blueberries.
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On a floured surface, knead dough 5–6 times, then shape into an 8-inch circle.
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Cut into 8 wedges and place on baking sheet.
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Bake for 15–20 minutes until edges are golden.
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Cool on a wire rack.
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Mix glaze ingredients until smooth and drizzle over cooled scones. Garnish with lemon zest.
Notes
Keep butter and wet ingredients cold for flakier texture.
Do not overmix; overworked dough leads to tough scones.
Brush tops with milk before baking for a glossy finish.
Use fresh, dry blueberries to prevent soggy dough.
Frozen blueberries can be used (do not thaw).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Baked Goods
- Method: Baking
- Cuisine: American