Nothing will impress your guests (or yourself) more than pulling a fresh batch of Blueberry Lemon Scones out of the oven for breakfast! Fresh blueberries and lemon zest add an irresistible freshness to this easy recipe.
Picture yourself enjoying a warm scone with butter (maybe a little jam) next to a hot cup of tea. Now, time to whip up a batch. Turn up my Fraîche Cooking playlist and let’s get baking!!
Jump to Recipe
How to Make the Perfect Scone
- Use cold butter. I like to dice it up and put it back in the fridge before I mix it in. The cold butter creates pockets in the dough when it is baked, creating a flaky biscuit.
- Don’t over-mix the dough! When you add the wet ingredients to the dry, mix gently until combined. I tend to use a fork to do this, and finish with my hands.
- Sprinkle with coarse sugar (I buy it at the bulk store, brush with cream first) or a drizzle of glaze once cooled for added sweetness if desired!
You can shape these scones however you prefer. Cut them into circles using a biscuit cutter or simply shape the dough into a round cut into wedges or squares (the least fussy way). I always gently pat my scrap dough together if I use a biscuit cutter to make sure that no dough goes to waste.
Easy Scone Recipes
I have been making scones since I was a kid (truly, I have always been into baking people!) and have plenty of amazing recipes to show for it …. along with MANY flops along the way. Roll up your sleeves and try some of my favourite scone recipes:
- Apple Cinnamon Scones
- Peaches & Cream Scones
- Raspberry Lemon Scones
- Plum Whole Wheat Scones
- Pumpkin Scones
- Cheddar Garlic Biscuits
Blueberry Lemon Scones
Blueberry Lemon Scones
These Blueberry Lemon Scones are buttery and flakey and pair perfectly with tea. This recipe works great with either fresh or frozen blueberries!
Ingredients
- 1 egg
- 1/2 – 3/4 cup milk
- 2 cups flour
- 1/4 cup sugar
- grated zest of 1 lemon
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup butter (cold, cut into cubes)
- 1 cup blueberries (fresh or frozen)
- cream (optional)
- coarse sugar (optional)
Instructions
Preheat the oven to 400 F and line a baking sheet with parchment paper.
Crack the egg into a 1-cup glass measure. Mix well with a fork. Add milk to the 3/4 cup mark and mix well again.
- In a large mixing bowl, sift the flour, baking powder and salt. Mix in lemon zest and sugar.
Lightly mix in the butter with your fingers or a pastry blender until the butter is the size of peas. Stir in the blueberries. Add the milk mixture and stir until just incorporated, taking care not to overwork the dough.
Transfer the dough on to a lightly floured surface, pat the dough together to form about a 1 inch thick circle. Cut into rounds with a floured biscuit cutter or simply cut into 6 wedges using a sharp knife.
Place about 1" apart on the baking sheet. If desired, brush with cream and sprinkle with coarse sugar. Bake for 12-15 minutes until golden brown and serve.
Hi there! This blog post couldn’t be written much better!
Going through this article reminds me of my previous roommate!
He continually kept preaching about this. I’ll forward this
information to him. Pretty sure he’s going to have a
very good read. Thank you for sharing!
I just wrote a review about your banana bread earlier today (which I loved), and I just wanted to let you know how great these blueberry lemon scones turned out- they were so tasty! The recipe was very easy to follow and the scones were a nice combination of lemon flavour with a bit a sweetness from the blueberries. Another fantastic recipe! Thanks so much, Tori! I look forward to trying more of your suggestions soon 🙂 (PS- have you considered doing tutorial videos or perhaps creating a cookbook?) 🙂
Hi Susie- wow thanks so much for the lovely words on both posts!! I’m so happy you like the recipes and love your suggestions;) Any feedback you have is always truly appreciated! Tori
I love this recipe, along with many others of yours! What substitutions would you make for pumpkin scones? Thanks!
See today’s post Laura! Happy Baking!
I am just wondering if 475 F is too high? I tried and the bottom burned. Any tips?
Hi Jennifer, thank you for the feedback! I will try them again but it may be better to bake them at 450F: I will try them again in my new oven! Sorry to hear they burned!! Take care,
Tori
Thanks Tori! I just made them and they are so delicious!
Fantastic thank you for the feedback!
Hi Tori,
I just made these this morning and they came out absolutely black. Is the temperature really supposed to be 475? I put mine in for the minimum 10 minutes. Thanks!
My mistake my oven was on broil putting in another batch now 😉
Sorry for the late reply Sarah! I’m glad to hear that the oven was on the wrong setting, let me know how they turned out!
Happy Halloween!
Tori
Hi Tori,
I just came across this recipe and it looks fantastic. I know fresh is best, but if unavailable is it possible to use frozen blueberries?
Thanks
Hi Michelle,
Absolutely! You will just get a bit more blueberry colour in the batter, but nothing wrong with that!
Take care,
Tori
Hi Tori,
Could I sub gluten free flour and agave for the sugar? These look amazing!
Thanks,
Jamie
Hi Jamie,
As I haven’t tested the recipe with those modifications I am not sure how they would turn out but I always encourage people to give it a whirl and let me know how it goes! I love experimenting with recipes and changing things up, please let me know how your recipe adventure turns out if you give it a try! Tori
When do you add the blueberries? At the end?
Oh thanks for catching that whoops! I added it in to the recipe, my apologies!
These are absolutely amazing! My husband said they were the best scone he’s ever eaten! And I agree! PS love all the scone recipes!
Thank you Andrea!!!
LOVE this recipe and it’s my go to breakfast indulgence!! I recently made them for an afternoon tea I hosted for a few girlfriends and I impressed them all, even the die hard baker in the group. Thank you Tori for letting me enjoy baking without the guilt and for the praises I receive from your hard work:)
Hi Tori!
I just found this recipe. Would you use Almond milk or “regular” milk?
This sounds like a delightful bit of sunshine to try. 🙂
Hi Tori ! fellow Kelowna lady !
I made these when I was visiting my family in mission bc and they were a huge hit!
So easy to make and delicious!!!
I ended up getting asked for the recipe so I passed them to your blog. 🙂
thanx for posting such amazing recipes !!
Ah thank you Sarah!!! That made my day! Thanks for following along and referring others to the blog it means a lot to me!
I just made these and they are so good!!! Thank you for the recipe!
Thank you Jaclyn!!!
Hi Tori,
Can you freeze the scones once they have been cut into sections and before baking them? Love the recipe
Hi Terri! I haven’t tried – if you do I would bake them at a lower temperature for longer to allow the centres to cook once frozen. Would love to hear if you give it a whir! Tori
Hi Tori,
Did you test these in lower temperature? 475 seems to be high.
Thank you 🙂
Hey there! 475 F works for me and they only bake for about 10 minutes. But if you try it lower please let me know how it goes?!!! Tori
Would it be ok to make the dough the night before and just form and bake in the morning?
Hi Tori,
I just made your blueberry scones!! At first I was a little nervous to over mix because they were crumbly and falling apart a bit but I just patted it together and they turned out perfect!
My kids 4 and 6 absolutely loved them as much i as I did!!
They won’t last long in this house!!
I’m excited to try more of your recipes. Thanks for sharing!
Hi Nicole! So happy to hear that! Thanks for the feedback and taking the time to rate the recipe I appreciate it!
Can you substitute oat flour or Sphelt flour for this recipe?
Hi Elena I don’t know since I haven’t tried but please let me know how it works out if you do!