Lemon Blueberry Scones

It is time, once again, for me to give in to my cravings… I’ve been craving something cakey, something flakey, something sweet but not too sweet… I’ve been craving a scone!

After doing my recipe research, I decided to use the basic bones of this recipe but I changed it to be lemon blueberry flavor and to have icing on top instead of sprinkled sugar (I like sprinkled sugar on scones a lot but I had a whole lemon full of juice that couldn’t be wasted).

Scones are great because they are super easy (pretty much like the basic biscuits) and they can be made into just about any flavor that you’d like. Add dried fruit and nuts, fresh fruit, spices, WHATEVER! Plus, they’re made of pantry staples which means you probably have all of the ingredients on hand to make them RIGHT NOW!

Lemon Blueberry Scones

Lemon Blueberry Scone on white plate

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5 from 12 votes

Lemon Blueberry Scones

Lemon blueberry scones are easy to make and are a real treat with coffee or tea.
Total Cost: $2.16 recipe / $0.27 serving
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 8


  • 2 cups all-purpose flour ($0.17)
  • 2 Tbsp granulated sugar ($0.02)
  • 2 tsp baking powder ($0.04)
  • 1/2 tsp salt ($0.05)
  • 5 Tbsp butter ($0.44)
  • 3 Tbsp milk ($0.08)
  • 2 large eggs ($0.24)
  • 1 medium lemon ($0.50)
  • 1 cup powdered sugar ($0.18)
  • 1/2 cup blueberries, frozen or fresh ($0.44)


  • Preheat the oven to 450 degrees. In a large bowl combine the flour, salt, sugar, baking powder and the zest from the lemon (use a zester or the smallest grate on a cheese grater). Mix them well to make sure there are no clumps and everything is combined evenly.
  • In a smaller bowl, combine the milk and eggs. Whisk well.
  • Cut the butter into chunks and put it into the bowl with the dry ingredients. Using your hands, “smoosh” the butter into the flour over and over until there are no more clumps and it is completely combined with the flour. It should look like coarse sand (see photos below). You can use special kitchen tools for this but I find that my hands are just as quick and effective.
  • Stir the blueberries into the wet ingredients then pour all of that into the bowl of dry ingredients. Stir it all together until everything has combined (thorough mixing is not necessary). The dough will be very wet and sticky, don’t worry.
  • Liberally flour your countertop to keep the wet dough from sticking. Dump the ball of wet dough onto the floured surface and pat it down into a circle about 8 inches wide and one inch thick. Using a sharp knife, cut the circle into eight pieces (see photos below).
  • Place the “wedges” on a baking sheet covered in parchment paper or foil (for easy clean up). Bake in the 450 degree oven for 12-15 minutes.
  • While the scones are baking, make the lemon icing. Place one cup of powdered sugar in a small bowl and juice the lemon into it, taking care not to let any seeds fall in. Start with half of the lemon then stir the icing. It will not look like enough moisture until you have it all stirred up (the sugar sort of melts into it). If it is still too thick/stiff, juice the other half of the lemon. You want the icing thick but still loose enough to drizzle over the scones.
  • When the scones are golden brown on top, remove them from the oven and let cool. Be sure to let the scones cool before adding the icing or else it will melt and slide right off!.
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Serving: 1ServingCalories: 277.81kcalCarbohydrates: 44.64gProtein: 5.19gFat: 9.04gSodium: 315.6mgFiber: 1.41g
Nutritional values are estimates only. See our full nutrition disclaimer here.

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Enjoy your scone with a hot cup of coffee or tea!

Step By Step Photos

dry ingredients in a bowl (flour, sugar, salt, baking powder and lemon zest)
Preheat the oven to 450 degrees. Combine the dry ingredients in a bowl (flour, sugar, salt, baking powder and lemon zest). Stir it up well.

wet ingredients (milk and eggs) in mixing bowl
In a separate bowl, combine the wet ingredients (milk, eggs). Whisk well.

chunks of butter added to dry ingredients in mixing bowl
Cut the butter into chunks and add to the flour mixture. Smoosh it into the flour until there are no more butter chunks remaining.

mixed ingredients in bowl - should look like sandy flour
It should look kinda “sandy” like this when it’s all mixed in.

blueberries being added to wet ingredients in mixing bowl
Add the blueberries to the wet ingredients. I used frozen which tend to give off more juice and therefore more color… which means my scones were kinda purple.

wet ingredients and dry ingredients mixed together in bowl
Pour the wet ingredients into the dry ingredients and stir it just until it is all mixed together. The dough will be very wet and sticky.

dough on floured counter in a circle shape ready to cut
Dump the dough out onto a VERY WELL floured surface and pat it down into a circle (8 inch diameter, one inch thick).

circle of dough on counter cut into triangle wedges
Cut the circle into 8 wedges.

wedges places on baking sheet covered with parchment paper
Place the wedges on your baking sheet (I like to use parchment paper) and bake for 12-15 minutes at 450 degrees.

baked scones
They will be all golden brown and beautiful when they are finished. They poof up quite a bit during the baking process.

lemon icing in mixing bowl with spoon
Either while the scones are baking or while they are cooling, prepare the icing. Juice the lemon into one cup of powdered sugar and stir to combine (start with just half of the lemon and see if you need more juice).

iced blueberry lemon scones on drying sheet
Make sure to place something under the scones when you ice them… I use the parchment that they baked on. Double duty!

What is your favorite scone flavor?