A delightful blueberry scone recipe that’s flavored with lemon zest and topped with sweet lemon glaze! These scones bake up golden brown and are best served straight from the oven with a hot cup of tea or coffee.
Lemon Blueberry Scones Recipe
If you’ve ever had a bad scone, it’s pretty easy to think you hate all scones. I know this for a fact, because believe it or not… I too was once a “scone hater”. But what if I told you there’s a world of great scones out there? I’m talking flaky, buttery, melt-in-your-mouth scones that will make your knees buckle and your heart flutter! I promise, these scones exist. And today’s recipe is one of them!
These perfect lemon blueberry scones are:
- buttery, flaky, and tender
- slightly crunchy at the edges
- bursting with juicy blueberries
- flavored with fresh lemon zest
- topped with sweet lemon glaze
- and so darn perfect with a cup of tea or coffee
Ingredients for Lemon Blueberry Scones
- All-Purpose Flour: I do not suggest substituting this with any other variety of flour.
- Whole Wheat Flour: If you cannot find whole wheat flour, simply use all all-purpose flour.
- Baking Powder: 1 whole tablespoon helps puff these scones up and give them a good rise.
- Baking Soda: Just a small amount helps the scones spread out while baking.
- Salt: Balances the sweetness and enhances all of the other delicious flavors in this recipe.
- Sugar: You’ll use 3 varieties of sugar in this recipe. Granulated sugar sweetens the scone dough, sparkling sugar gets sprinkled on top of the cut scones, and powdered sugar is used in the lemon glaze. The sparkling sugar is optional.
- Lemon: You’ll use both the lemon zest and the lemon juice. You’ll need a citrus zester or box grater to properly zest the lemon.
- Butter: Be sure your butter is VERY cold before you cut it into the flour mixture.
- Egg: Use a large egg and unlike most recipes, you don’t want it at room temperature. Use a very cold egg, straight from the fridge.
- Greek Yogurt: If you cannot find this ingredient, full-fat sour cream will work.
- Milk: Unlike many scone recipes that call for heavy cream, this one uses milk, which creates a tender scone with a touch less fat. I also find using milk makes the dough easier to work with.
- Vanilla: Always use pure vanilla, not imitation or artificial vanilla. In a pinch, this ingredient may be omitted.
- Blueberries: While fresh or frozen blueberries will technically work, I do find using fresh blueberries is the better option. They bake up juicer and are much easier to work into the scone dough.
Baking Equipment Needed:
- Baking Sheet: I always suggest using a thick baking sheet that’s light in color so your scones don’t brown too quickly.
- Citrus Zester: You’ll need this for the lemon zest. A microplane or the fine side of box grater will work, too.
- Pastry Cutter: Using a pastry cutter to cut the butter into the dough works best, but in a pinch, two forks will work to do this job.
- Large Knife or Bench Scraper: You’ll need something large and sharp to cut the scones into 8 triangles. I love this bench scraper for the job.
- Mixing Bowls: To make the scone dough and glaze. If you bake a lot, investing a nice durable set of mixing bowls is a good idea, but at the end of the day, use what you have on hand!
How to Make Lemon Blueberry Scones
- Scone Prep: Preheat the oven to 400 degrees so it’s ready when you are. Nothing worse than remembering you forgot to preheat while the tops of the scones are already brushed with egg wash! Line a large baking sheet with parchment paper; and set it aside until needed.
- Make the Scone Dough: In a large bowl mix together the flour, sugar, baking powder, baking soda, and lemon zest. Work the cold butter into the dry ingredients until the mixture is crumbly. Then whisk in the wet ingredients and blueberries. Don’t worry if some of the berries break or get smashed during this process.
- Knead the Dough: Pour the shaggy dough out onto a large, lightly floured surface. Use your hands to shape the dough into an 8-inch circle. Then use a large knife or bench scraper to cut the top of the scone dough into 8 wedges.
- Transfer: Carefully transfer the scones to the prepared baking sheet. If any of them stick the counter, use a spatula to loosen them.
- Egg Wash: Lightly brush the top of each cut scone with the egg wash, then sprinkle with sparkling sugar. You don’t have to use sparkling sugar, but it makes the scones extra sweet and pretty.
- Bake the Scones: They’ll take about 18-20 minutes to fully bake. The tops should be golden brown and there shouldn’t be any raw or wet dough spots visible. Once baked, allow the scones to cool on the baking tray while you make the lemon glaze.
- Make the Glaze: In a small bowl whisk together the lemon juice and confectioners sugar. If the glaze appears too thick, simply thin it out with more lemon juice. And if the glaze appears too thin, add more confectioners’ sugar until you’re reached the desired thickness. Drizzle the sweet lemon glaze on top of the warm scones and serve at once.
How to Store Scones?
These blueberry scones are definitely best served within a few hours of baking, but they will keep, wrapped tightly in plastic wrap, and stored at room temperature, for 48 hours. If you want to reheat a scone, simply preheat the oven to 300 degrees and place a scone on a baking sheet and bake for 2 to 3 minutes. Just make sure the scone is unwrapped! You never want to put plastic wrap in the oven.
More Blueberry Scones:
- Classic Bakery-Style Blueberry Scones
- Blueberry Snickerdoodle Scones
- Vegan Blueberry Banana Scones
- Blueberry Ricotta Scones
- Blueberry-Nectarine Poppy Seed Scones
Greek Yogurt Blueberry Scones
- 1 and 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup granulated sugar
- 1 teaspoon lemon zest
- 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
- 1 large egg, beaten
- 1/2 cup non-fat Greek yogurt
- 3 tablespoons whole milk
- 2 teaspoons pure vanilla extract
- 1 cup blueberries, fresh or frozen (If using frozen, do not thaw first)
For the egg wash:
- 1 large egg, beaten
- 1 teaspoon milk or water
- 2 tablespoons sugar, for sprinkling
For the (optional) lemon glaze:
- 2 tablespoons fresh lemon juice
- 3/4 cup confectioners sugar
- Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
- In a large bowl mix together flours, salt, baking powder, baking soda, sugar, and lemon zest.
- Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until lit resembles a coarse meal.
- In a small bowl, whisk together the egg, Greek yogurt, milk, and vanilla, then add to flour and butter mixture. Use a fork to stir everything together until just moistened.
- Add in the blueberries and gently fold them into dough with a spatula - don’t worry if some of the berries break up a bit.
- Pour the shaggy dough out onto a clean, floured work surface and shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer to the prepared sheet.
- Lightly brush each scones with the egg wash, then sprinkle the top of each scone with sugar.
- Bake for 18-20 minutes, or until the tops are lightly golden brown.
- Cool for about 10 minutes, then make your glaze.
For the glaze:
- In a small bowl whisk together the lemon juice and confectioners sugar. Drizzle over warm scones and serve at once.
Can I use all purpose flour in place of wheat flour?
Hi Alitia. Yes, that should work fine 🙂
Could I use soy milk instead of whole milk?
Fozia Mirza says
Hi, just wondering if youre in a tightbsotuation do you have to use greek yogurt? Or will greek style or natural yogurt work?
Fozia Mirza says
And does it have to be non fat?will using full fat change the consistency of the overall bake?
Theodotia Bradford says
not sure if you were looking for a reply from the creator but I used full-fat yogurt and they turned out great.
Patty Johnson says
I ground oatmeal and it worked great as a whole wheat flour replacement (because I didn’t have w.w. Flour)
Bethany @ Athletic Avocado says
These scones are perfection! I wish I was as good as making scones as you are!
Annemarie @ justalittlebitofbacon says
I saw these on foodgawker and got hungry! I love making scones though I don’t do it as often as I would like. One thing I’ve never tried is grating the butter. Now I’m wondering if that will work with grass-fed butter. (It tends to be softer in general.) Maybe if I put it in the freezer for a bit. Hmmm…now I’m thinking about making scones. 🙂
Putting the butter in the freezer will definitely help it grate more easily 🙂
Hi BakerByNature! I tried these scones the other day had a few issues that I’m hoping you can help with. I used 1 cup white flour and 1 1/2 cup whole wheat flour to try to make it a little more healthy. When I added the liquid, the dough was really dry and wouldn’t stick together at all. Would you recommend me adding more milk or yogurt? I also weighed out 8 ounces of blueberries which turned out to be 2 cups. It seemed like way too much, maybe part of why the dough didn’t bind? How much in cups of blueberries do you typically add? Thank you so much for help! These scones look amazing and I want to get them right 🙂
Hi Jessica. Using more whole wheat flour is bound to make the batter more dry (whole wheat absorbs more liquid). You’ll likely need to add more liquid to get the dough to the correct consistency, but start slow, 1 tablespoon at a time. I would use one cup of blueberries, and less if you’re still having an issue with the dough, but I don’t think you will 😉 I hope this helps – and I look forward to hearing your results!
I made the re-made the scones with the modifications you suggested and they turned out so heavenly! I used 1.5 cups white whole wheat flour, 1 cup blueberries and 6 tablespoons milk. Baked for 15-16 minutes. Perfection! I can’t wait to make them again 🙂 thank you!
Yay! You’re so welcome, Jessica 🙂 Happy to hear they were a hit!
Mary Kay says
After making your strawberry muffins a couple of days ago, with great success and rave reviews by the family, I decided to make these scones this morning. The texture and crispness was amazing, but the flavor was a little off. It seemed a little too salty. Also, although both the unbleached and whole wheat flours were newly bought, there was a bit of a stale undertone. Could this be that I’m just not used to whole wheat flour?
Hi Mary Kay. I’m so sorry you didn’t enjoy this recipe. Whole Wheat flour definitely has an earthier taste, so it could be that. I’m not sure why they would have a stale undertone, but again, it could have been the whole wheat flavor. Next time you could definitely cut back on the salt and use all all-purpose flour, that might help with the flavor. You could also add a little extra sugar to the dough… maybe two tablespoons or so. I have a blueberry ricotta scone recipe that you may enjoy, so I’ve included a link in case you want to check them out 🙂
Any suggestions on making scones without eggs?
Particularly this one. Also do you have a hearty ginger scone recipe? Thanks!
Hi Janice. Unfortunately I don’t know how to make these scones without eggs, but if I come up with a solution, I’ll be sure to let you know 🙂
Grammy B. says
You can substitute 1 tablespoon ground flaxseed with 3 tablespoons water for 1 egg.
I buy Rogers flaxseed (ground, obviously) & this can be used most recipes.
This egg substitution is exactly like you are using real eggs.
And, healthy, too!
Awesome if you ever run out of eggs & want to bake!
Thanks for the wonderful combo! Just wanted to share that my dough was extremely dry also. I make a lot of scones and you know how some are almost so wet that they topple over during baking? This was the opposite. This felt almost like pie crust, it was so dry. I ended up doing as you suggested and kept adding small amounts of milk, but was very concerned it may become overworked. That is always the risk with scones!
But they are a huge success! Thanks for sharing! (Your photography is amazing, too).
Thank you, Joan! I always say proper scone dough should almost resemble pie crust 😉 It’s a pain in the butt to work but always worth it in the end. So glad these were a hit for you!
Judy Chalmers says
Hi, I am new to baking scones and love it. Because I am single, I follow the recipe to the point of cutting before baking. At that point, I place all but one on parchment paper on a cookie sheet and place in a freezer until frozen. After freezing, I wrap each individually in Saran Wrap and place in a freezer bag. When ready to eat, I put in toaster oven and bake. I have my glaze pre-made, and drizzle on after baking. I do this with my biscuits and coffee cake also.
Rachel Reischman says
These are delicious! Sweet with a little citrusy tang. I left 2 scones out to eat the next 2-3 days and then I froze the rest. I was surprised how amazing these are even after freezing them and popping them in the microwave for a few seconds. Thank you for sharing! I cannot wait to make these again. Luckily, I still have some frozen. 🙂
I spread some lemon curd instead of glaze… AMAZING!!! Loved your recipie.
Kelly J Carlson Gazelka says
Wish you would give the amounts in grams instead of cups …
We just tried these scones three times over the last month, such a good recipe. The blueberries contrasted with the lemon glaze
These were so delicious! My husband said they were the best scones he has ever had
Michelle Morales says
Can you use frozen blueberries?
Ashley Manila says
I just made these today and it was absolutely delicious!!! I will be making these again! Thank you for the wonderful recipe 🙂 What is the best way to store the baked scones?
Dawn Christianson says
Can they be frozen to thaw later?
I’ve made these scones before and they are truly amazing. I’m so glad that i found the recipe online again as i misplaced my printout previously… never again! instead of lemon/blueberry i also tried chocolate chip, as well as cranberry. So many options and opportunities based on your mood or what you have in the cupboard. Enjoy!
How can I substitute flour to make these low carb? The recipe looks wonderful!