Lemon Blueberry Scones – Buttery, Flaky Bakery-Style Scones
Lemon Blueberry Scones are tender, flaky pastries filled with juicy blueberries and fresh lemon zest, then topped with a sweet lemon glaze. Their buttery texture and refreshing citrus flavor make them perfect for breakfast, brunch, afternoon tea, or dessert. Easy to prepare with simple ingredients, these bakery-style scones deliver a delicious balance of crisp edges, soft interiors, and fruity sweetness that everyone will love.
Ingredients
For the Scones
- 2½ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, very cold and cubed
- 1 tablespoon fresh lemon zest
- 1 cup fresh blueberries
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut the cold butter into the flour mixture using a pastry cutter or your fingertips until coarse crumbs form.
- Stir in the lemon zest.
- Gently fold in the fresh blueberries.
- In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon juice.
- Pour the wet ingredients into the dry ingredients and mix gently until a soft dough forms.
- Turn the dough onto a lightly floured surface and shape it into an 8-inch circle about 1 inch thick.
- Cut the dough into 8 wedges and transfer them to the prepared baking sheet.
- Brush the tops with heavy cream and chill for 15 minutes.
- Bake for 18–22 minutes, or until the scones are lightly golden.
- Allow to cool slightly, then drizzle with the lemon glaze before serving.
Notes
- Keep the butter very cold for flaky layers.
- Fresh blueberries provide the best texture.
- Frozen blueberries can be used without thawing.
- Avoid overworking the dough.
- Fresh lemon zest delivers the brightest flavor.
- Chill the dough before baking for taller scones.
- Allow the scones to cool slightly before glazing.
- Store leftovers in an airtight container.