Blueberry Scones
Add Preferred SourceBlueberry Scones are crumbly, golden, and loaded with juicy blueberries and fresh lemon zest. A quick lemon glaze on top adds just enough brightness to balance the sweetness. They bake up beautifully and taste like something you’d grab from a fancy bakery, except you made them in your own kitchen.
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I’ve baked a lot of scones over the years, but this blueberry scone recipe is one I keep coming back to. The dough is easy to work with, the flavors are bright and fresh, and they always come out with that perfect crumbly texture. I love making a batch on Sunday mornings because they make the house smell amazing and are just the thing to nibble on with coffee or tea.
Ingredients you’ll need
You’ll need all the ingredients shown in the photograph below.
How to Make Blueberry Scones
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Here’s how I make these sweet, tangy, crumbly scones from scratch. It’s easy and super satisfying.
Rub the zest into the sugar
In a large bowl, combine the sugar and lemon zest. Use your fingers or a spoon to rub them together until the mixture feels like fragrant sand. I use a microplane zester for this—no clumps, no bitter bits, and the zest actually smells like lemon, not soap.
Add the dry ingredients
Whisk in the all-purpose flour, baking powder, and salt until everything is evenly combined.
Cut in the cold butter
Finely chop your frozen butter, or use a box grater to shred it. Toss it into the flour mixture and blend it in using a pastry cutter or fork until you’ve got coarse, buttery crumbs.
I always use a box grater with a container like this one, which makes grating cold butter fast, your fingers stay clean, and shreds of butter don’t fly everywhere!
Mix the wet ingredients
In a separate bowl, whisk the egg, heavy cream, lemon juice, and vanilla extract. This mixture should be smooth and well-blended. A silicone-coated whisk is great here, with no scraping sounds or scratched bowls.
Bring the dough together
Make a well in the dry mix, pour in half the wet mixture, stir gently, then add the rest. Mix just until a shaggy dough forms. Don’t overmix it.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
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∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
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Fold in the blueberries
Carefully fold in the frozen blueberries. Try not to crush them—this helps keep the dough from turning purple. A sturdy silicone spatula makes this so much easier than a spoon (less smooshing, more folding).
Shape and chill the dough
Turn the dough onto a floured surface and gently shape it into a round disc, about 8 inches wide. Fold it once, press it back into a disk, then neaten the edges.
Transfer to a parchment-lined baking sheet and freeze for 30–40 minutes. If your sheet pans don’t fit in the freezer, a silicone baking mat on a dinner plate works great too.
Slice and bake
Preheat the oven to 400°F (200°C). Slice the chilled dough into 6–8 wedges and space them out on a parchment paper-lined baking sheet. Brush the tops with cream and bake for 18–22 minutes, until golden brown.
Glaze and cool
Let the scones cool slightly, then mix the powdered sugar with lemon juice and drizzle it over each one. Let the glaze set before serving.
Once they cool, I pop them into one of these airtight glass storage containers so they don’t dry out. It works every time.
Equipment
Ingredients
- ½ cup sugar
- 2 lemons zested
- 2 cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 8 tablespoons unsalted butter frozen or very cold
- 1 large egg lightly beaten
- ½ cup cold heavy cream
- 2 tablespoons lemon juice
- 2 teaspoons vanilla extract
- 1 ¼ cups frozen blueberries
For the lemon glaze:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Video
Instructions
- In a large mixing bowl, combine the sugar and lemon zest. Rub them together with your fingers or a spoon until the mixture feels like coarse, fragrant sand.½ cup sugar, 2 lemons
- Whisk in the flour, baking powder, and salt.2 cups all-purpose flour, 2 ½ teaspoons baking powder, ½ teaspoon salt
- Grate or chop the cold butter and add it to the flour mixture. Use a pastry cutter or fork to blend it in until the mix resembles coarse crumbs with a few larger pieces.8 tablespoons unsalted butter
- In a separate bowl, combine the egg, heavy cream, lemon juice, and vanilla extract. Whisk until smooth.1 large egg, ½ cup cold heavy cream, 2 tablespoons lemon juice, 2 teaspoons vanilla extract
- Make a well in the center of the dry mixture. Pour in half of the wet ingredients and gently stir. Add the rest and mix just until the dough begins to come together—it should still be a bit shaggy.
- Gently fold in the frozen blueberries. Avoid overmixing to keep the scones tender.1 ¼ cups frozen blueberries
- Turn the dough out onto a floured surface. Pat it into a rough ball, then press into an 8-inch disk. Fold it in half once, press it back into a disk, and neaten the edges.
- Transfer the dough disk to a parchment-lined baking sheet or plate and freeze for 30–40 minutes. Meanwhile, preheat the oven to 400°F (200°C).
- Slice the chilled dough into 6–8 wedges. Arrange them 2 inches apart on a lined baking sheet. Brush the tops with a bit of heavy cream.
- Bake for 18–22 minutes or until golden and lightly crisped. Let cool slightly on the baking sheet, then transfer to a wire rack.
- Stir together the powdered sugar and lemon juice until smooth.1 cup powdered sugar, 2-3 tablespoons lemon juice
- Drizzle over the cooled scones and let them set before serving.
Notes
- Fresh blueberries: You can use fresh blueberries instead of frozen, but they’re more likely to burst and turn the dough purple—frozen hold up better.
- Cream: Cream gives the richest texture, but you can sub with whole milk in a pinch—just expect a slightly less tender crumb.
- Use a sharp knife to cut the wedges: It keeps the layers from sealing together, which helps with the rise.
- Line your baking sheet: Parchment or a silicone mat makes cleanup easy and prevents sticking.
- Let them cool before glazing: If they’re too warm, the glaze will melt right off.
- Double the glaze if you love extra drizzle: It adds more lemony punch without making the scones soggy.
- Make ahead: You can shape and freeze the dough disk overnight, then slice and bake straight from the freezer.
Storage and Reheating Instructions
- Room temperature: Let the scones cool completely, then pop them into an airtight container. They’ll stay fresh at room temperature for about 2 days or in the fridge for up to 5.
- Freeze: For longer storage, you can freeze them. Just wrap each one tightly and store in a freezer bag for up to 2 months.
- Reheat: Warm them in the oven or microwave before serving to bring back that fresh-baked feel.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Includes ad-free recipes like:
Recipe Notes and Tips
Here are a few little tricks I use to make sure these blueberry scones turn out just right:
- Fresh blueberries: You can use fresh blueberries instead of frozen, but they’re more likely to burst and turn the dough purple—frozen hold up better.
- Cream: Cream gives the richest texture, but you can sub with whole milk in a pinch—just expect a slightly less tender crumb.
- Use a sharp knife to cut the wedges: It keeps the layers from sealing together, which helps with the rise.
- Line your baking sheet: Parchment or a silicone mat makes cleanup easy and prevents sticking.
- Let them cool before glazing: If they’re too warm, the glaze will melt right off.
- Double the glaze if you love extra drizzle: It adds more lemony punch without making the scones soggy.
- Make ahead: You can shape and freeze the dough disk overnight, then slice and bake straight from the freezer.
How to Store Leftover Blueberry Scones
Let the scones cool completely, then pop them into an airtight container so they stay soft but not soggy. I like the kind with locking lids that actually seal (because no one wants a stale scone on day two). They’ll stay fresh at room temperature for about 2 days or in the fridge for up to 5.
For longer storage, you can freeze them. Just wrap each one tightly and then tuck them into a reusable freezer-safe zip-top bag. That way they don’t stick together and they’re easy to pull out one at a time. They’ll store for up to 2 months. Warm them in the oven or microwave before serving to bring back that fresh-baked feel.
Our Top 3 Money Saving Tips for This Recipe
Here are my go-to ways to save money while still baking a batch of dreamy blueberry scones:
- Buy butter on sale: Stock up and freeze sticks for later—saves a ton in the long run.
- Skip the glaze: The scones are delicious without it, and you’ll save on powdered sugar and lemons.
- Use store-brand cream: It’s just as good for baking and costs less than name brands.
What to Serve With Blueberry Scones
Blueberry scones pair perfectly with a warm mug of tea or coffee, especially in the morning or for an afternoon treat. Add a dollop (or two) of clotted cream, a spoonful of lemon curd, or even a bit of Greek yogurt on the side. For something a little more filling, try them with a fruit and cheese platter or a simple veggie-packed smoothie to round things out.
More Recipes You Will Love
If you enjoyed these blueberry scones, here are a few more treats I think you’ll love baking next:
