Making homemade scones can seem intimidating at first, but I promise you these lemon blueberry scones are so easy and are always a crowd-pleaser. We’re keeping it super simple here and not adding a glaze on top, but if you want to take these to the next level there is a simple lemon glaze in the description below.
This recipe includes flour (all-purpose and whole wheat), butter, sugar, baking powder, vanilla, heavy cream, eggs, lemon, and blueberries. I bet you have most of that in your pantry already. Let’s get into it!
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Changes you can make to these lemon blueberry scones:
If you’re GF, use a blend you trust. All-purpose GF flour works well for me! If your GF flour doesn’t have xantham gum, you’ll need to add 1/2 a teaspoon for 2 cups of flour. Here’s a recipe for GF lemon blueberry scones that are very similar.
If you’re vegan, throw in a flax egg. (1 TBSP flax or chia seed combined with 3 TBSP water.)
Pro tip: If you’re using frozen blueberries, lightly coat them in flour. This will help prevent the batter from turning purple!
“Can I use milk instead of cream in scones?”
Yes! Whole milk will work just fine, or really any milk you have on hand or prefer.
If you’re dairy-free, use oil and non-dairy milk to sub for heavy cream. (2/3 cup rice or soy milk combined with 1/3 cup olive oil or melted dairy-free margarine will make 1 cup of this mixture. Use 1/2 cup in the recipe and extra for brushing!).
How to make a lemon glaze:
As mentioned above, this recipe doesn’t include the steps to make a glaze, but it’s super easy if you want to add it!
Simply whisk together:
- -1 cup confectioners sugar
- -3 TBSP lemon juice (about one large lemon)
Allow the scones to cool completely before glazing.
Other scone flavor combinations to try out
This recipe can also be used as a template! Try out any of these delicious flavor combinations.
- Cranberry Orange (1 cup of fresh or dried cranberries with orange zest/juice to replace the lemon in the recipe below)
- Chocolate Cherry (1 cup of chocolate chips and chopped dried or fresh cherries)
- Cherry Almond (1 cup of fresh or dried cranberries with chopped or slivered almonds).
- Cinnamon Raisin (1 cup of raisins + 1-2 tsp of cinnamon)
- Raspberry Almond (1 cup of fresh chopped raspberries with chopped or slivered almonds).
Storage & Reheating Notes:
These scones should last in an airtight container at room temperature for about 3-4 days and in the fridge for up to 5 days. I ate mine at room temp and they were delicious, but they definitely lost their crisp after the first day. So if you want that crispy, crunchy edge, I recommend reheating it a little in the toaster oven or in the oven before eating.
Can you freeze lemon blueberry scones?
I wouldn’t recommend freezing the cooked scones, however, you can freeze uncooked scones and bake them later. Freeze the uncooked scones on a baking sheet, and transfer them to storage bags once they are frozen. When you want to eat them, follow the regular cooking instructions, while adding about 3 minutes to the cook time. Happy prepping!
The Easiest Lemon Blueberry Scones
- 1/2 cup butter frozen or very cold
- 1 cup all-purpose flour
- 1 cup whole wheat flour you can also use 100% all purpose
- 1/2 cup granulated sugar
- 1 TBSP lemon zest
- 1/4 tsp salt
- 2.5 tsp baking powder
- 1/2 cup heavy cream plus extra for brushing, sub buttermilk
- 1 egg
- 1 tsp vanilla extract
- 1 cup blueberries fresh or frozen
- 2 TBSP coarse sugar optional, for topping
- Prep the butter: grate the frozen butter onto a plate (I recommend cutting the stick in half first, then grate one half at a time). If you forgot to freeze the butter, cut it with a sharp knife into small cubes. Stick it back in the fridge or freezer for now.
- To a big bowl: Add the all purpose flour, whole wheat flour, sugar, lemon zest, salt and baking powder. Whisk together. Then add in the grated/cut butter and use a pastry cutter, two forks or your fingers to incorporate the butter with the dough so it comes together in pea-sized crumbs. Place in the fridge.
- To another bowl: Add the heavy cream, egg and vanilla and mix to combine.
- Add the wet ingredients to the dry. Add the blueberries and mix with a wooden spoon until you don’t see any big pockets of flour. The dough will be thick and sticky.
- Turn the dough onto a big clean cutting board (easier clean up) and try to shape the dough into a ball. If the dough seems dry, add 1-2 tablespoons of heavy cream. Add a sprinkle of flour if it’s really sticky. Press the dough into an 8-inch disc (I just eyeball it) then, using a sharp knife, cut the disc into 8 wedges. Transfer the wedges to a plate. Brush heavy cream on top of the scones and freeze for 10-15 minutes.
- Preheat the oven to 400 F and prepare a baking sheet with cooking spray, parchment paper or a baking silicone mat while your dough chills.
- Arrange the scones on the sheet pan so they have some space and bake for 20-25 minutes, until the tops are golden. Let them cool completely before storing in a container!