Lemon Blueberry Scones

$3.07 recipe / $0.38 each
by Beth - Budget Bytes
5 from 25 votes
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Scones are my bakery treat of choice to have with coffee. Why? Because they’re not too sweet, they’re not too rich, and they’re not too heavy. Especially when they’re dotted with juicy blueberries and topped with a bright and zesty lemon glaze. Homemade scones are especially great because they’re incredibly easy, super inexpensive, and they freeze really well, so you can keep them in the freezer to reheat one at a time when that craving hits. And of alllll the flavors of scones, these Lemon Blueberry Scones are by far my favorite!

Originally posted 8/9/2010, updated 6/12/2021.

Lemon blueberry scones on a wire cooling rack drizzled with glaze

What is a Scone, Anyway?

It’s important to note that the word “scone” can mean different things depending on where you are in the world. Classic British scones are simple, with not a lot of fat or sugar, they’re often round, and are served with clotted cream and jam. In the U.S., scones are decidedly more dessert-like with a crust of sugar on top or a drizzle of glaze, they’re served with coffee or breakfast and are often triangular in shape. But the bones are the same. It’s a deliciously tender and flakey baked good leavened with baking soda or baking powder, rather than yeast. They’re quite similar to what we call a biscuit in the U.S., although scones are usually a little more dense and less rich. 

This Lemon Blueberry Scone Recipe is for a U.S.-style scone. It’s sweet, although not as sweet as a muffin or cupcake, triangular in shape, and deliciously crumbly. It’s the perfect side for a hot cup of coffee!

If you’d like to learn more about British-style scones, try this recipe for Authentic British Scones from Curious Cuisinière. She does a great job breaking down the difference between the two types of scones.

Fresh Lemon is a Must

While I use bottled lemon juice for a lot of recipes, this is one where you definitely want to use fresh lemon. The lemon zest is where most of the lemon flavor comes from in the scones, while the juice just provides tartness to the icing. 

How to Freeze Lemon Blueberry Scones

As I mentioned in the intro, I love to keep a batch of these Lemon Blueberry Scones in the freezer. To freeze the scones, first make sure they are fully cooled to room temperature (which they should be before adding the glaze, anyway). You can either freeze them without the glaze, or glaze them and wait about 30 minutes for the glaze to dry slightly. Then just place them in a gallon-sized freezer bag and toss in the freezer. The glaze will absorb a little moisture while in the freezer, but they’re still quite tasty!

To thaw the frozen lemon blueberry scones, either let them sit out at room temperature for about 30 minutes, or microwave for about 30 seconds straight from the freezer.

Two lemon blueberry scones on a plate, one partially crumbled

Lemon Blueberry Scones

5 from 25 votes
Lemon Blueberry Scones are the perfect brightly flavored baked good to go with a hot cup of coffee. They're super easy and freezer-friendly!
Two lemon blueberry scones on a plate, one partially crumbled
Servings 8
Prep 15 mins
Cook 15 mins
Total 30 mins

Ingredients

  • 1 lemon ($0.60)
  • 2 cups all-purpose flour ($0.19)
  • 2 Tbsp granulated sugar ($0.02)
  • 2 tsp baking powder ($0.05)
  • 1/2 tsp salt ($0.02)
  • 6 Tbsp cold butter* ($0.66)
  • 1/2 cup blueberries, frozen or fresh ($0.89)
  • ¼ cup milk ($0.10)
  • 2 large eggs ($0.47)
  • 1 cup powdered sugar ($0.07)

Instructions 

  • Preheat the oven to 425ºF. Zest and juice the lemon. You'll need about 1 tsp lemon zest for the dough and 2 Tbsp lemon juice for the glaze.
  • Combine the flour, baking powder, sugar, salt, and lemon zest in a large bowl. Stir until they are very well combined.
  • Grate the butter into the flour mixture and stir until the butter is well incorporated and no large lumps remain.*
  • Add the blueberries to the flour mixture and stir to combine (no need to thaw first, if frozen).
  • Whisk together the milk and eggs, then pour it into the bowl with the flour and bluberries. Stir everything together until it forms a cohesive ball of dough, with no dry flour remaining on the bottom of the bowl. If the dough is too dry to come together into a single ball of dough, add a splash more milk (1 Tbsp or so) until it comes together.
  • Press the dough out into a flat 8-inch diameter circle. Cut the circle into eight wedges. Place the cut scones on a parchment lined baking sheet.
  • Bake the scones in the preheated 425ºF oven for 15-17 minutes, or until they are golden brown. Transfer the baked scones to a wire rack to cool.
  • Allow the scones to cool completely, then combine 1 cup powdered sugar with 2 Tbsp lemon juice until it forms a thick glaze. Drizzle the glaze over the cooled scones, then enjoy!

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Notes

*I like to put a stick of butter into the freezer 5-10 minutes before making my scones. This stiffens up the butter enough to make it easy to grate on a cheese grater, but not so frozen solid that grating becomes difficult.

Nutrition

Serving: 1ServingCalories: 288kcalCarbohydrates: 44gProtein: 5gFat: 10gSodium: 348mgFiber: 1g
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Love lemon and blueberry together? Me too! Try these other great lemon blueberry desserts: Blueberry Lemon Curd Shortcakes, Lemon Blueberry Cornbread Skillet, or Lemon Blueberry Cream Cheese Galette.

Side view of lemon blueberry scones on a wire cooling rack

How to Make Lemon Blueberry Scones From Scratch – Step By Step Photos

Scone dry ingredients in a bowl

Preheat the oven to 425ºF. Zest and juice the lemon. You’ll need 1 tsp zest, and about 2 Tbsp juice. The zest will be used in the scone dough, the juice will be used later for the glaze. Combine 2 cups all-purpose flour, 2 Tbsp sugar, 2 tsp baking powder, ½ tsp salt, and 1 tsp lemon zest in a bowl. Stir until very well combined.

Butter added to dry ingredients

Grate 6 Tbsp cold butter into the bowl with the flour mixture. Stir everything together until the butter is very well mixed into the flour and no large clumps remain.

Frozen blueberries added to the flour mixture

Stir ½ cup frozen blueberries into the flour mixture. Do not thaw the blueberries first.

Milk and eggs in a bowl with a whisk

Whisk together ¼ cup milk and 2 large eggs

Egg mixture being poured into flour mixture

Then pour the egg mixture into the bowl with the flour and blueberries.

Scone dough in the bowl

Stir everything together until it forms a stiff dough. There should be no more dry flour left on the bottom of the bowl. If it’s too dry and won’t stick together in a cohesive ball or there is a lot of flour left on the bottom of the bowl, add a small amount of milk (maybe 1 Tbsp) to bring the dough together.

Scone dough cut into wedges

Press the blueberry scone dough out into an 8″ diameter circle, then cut it into eight wedges.

Cut scones on a baking sheet lined with parchment

Place the cut scones on a baking sheet lined with parchment paper.

Baked blueberry scones on the baking sheet

Bake the scones in the fully preheated 425ºF oven for 15-17 minutes, or until they are golden brown. Transfer the scones to a wire cooling rack to cool.

Mixed lemon glaze in a bowl, dripping off a spoon

Allow the scones to fully cool before making the glaze. Once ready, stir together 1 cup powdered sugar and 2 Tbsp lemon juice until it forms a thick glaze.

Lemon glaze being drizzled over scones on the cooling rack

Drizzle the lemon glaze over the blueberry scones. If the scones are still hot or warm when you try to glaze them, the glaze will simply melt off, so make sure the scones are cool first!

Two lemon blueberry scones on a plate with a mug of coffee on the side

Serve your delicious, homemade lemon blueberry scones with a hot cup of coffee and enjoy the day!

TRY THESE OTHER SCONE RECIPES:

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  1. I’ve never made scones before and these came out perfectly! Followed everything exactly except I might have only baked them 14 minutes, I went to check after 13 minutes and they basically looked done. Used fresh blueberries and didn’t have any issues when them getting mushed up when mixing. Only annoying part making them was the butter, I’m going to keep it in the freezer even longer next time.

  2. Sounds lovely. Will try it, with a few tweaks. I am vegan, so no butter or milk. May try something like Stevia for all the sugar. I think I will use eggs. Anyone know of a good substitute for eggs? I think boiled chia, scoop off the topping.

  3. Another keeper recipe!! I messed up and put in all the zest instead of 1 tsp. My dough was sticky and hard to cut into sections, so they didn’t look like pretty triangles. Next time I’ll freeze the butter for a few minutes as you suggest. 

    Delicious despite my mistakes. Thank you for idiot-proof recipes that make me feel like I can cook. 😀

  4. The flavor is good but they look terrible. The dough was dry so I added a bit of milk. Then the frozen blueberries melted leaving me with a blob of very wet purple dough.  Hard to pat out, hard to cut hard and move to the parchment.  I may try again someday. 

    1. It’s normal, same thing happened to me in my first and second attempt, try using whole wheat flour for your mixture instead of regular flour and you should get the dough in how the picture looks. Hope this helps!! :)

      1. Omg please ignore my stupid reply, I’m an idiot that didn’t realize that whole wheat flour wouldn’t work. I am so sorry

  5. So far so good! They are in the oven right now, and I screwed up and forgot to whisk the milk and the eggs first, I ended up getting blue dough instead of what the picture shows, but I just pulled a tray out and it looks exactly like the picture! Thank you! I’m about to make the glaze so I’ll come back and edit if I can

    1. Omg- they are so good! The only thing I would say to do while making the glaze is to add as much lemon juice as you need until it fully starts to get smoother, but other than that, it’s great!! One million out of ten!!! (Don’t be stupid like me and forget to whisk the eggs and milk 🤣)

    1. There’s no definitive cut-off, they’ll just slowly get dried out over time. :)