Lemon Blueberry Scones (With Lemon Frosting)

The easiest and most delicious lemon blueberry scone recipe you’ll ever have! If you’ve ever wondered how to make scones, this scone recipe can be used to make any flavor scone you need!

Lemon Blueberry Scones

I feel like scones are totally underrated and are in desperate need of some love and attention. Which is why I wanted to share this delicious lemon blueberry scone recipe!

Scones tend to get a bad reputation for being too dry. This is totally understandable because it’s true—they can be dry. Scones are naturally dense, but when you’re not using the right amount of ingredients they can be crumbly and dry. A good scone recipe is dense, yet moist. This lemon blueberry scone recipe has everything you need to make a perfectly moist scone that’s bursting with flavor!

What Are Scones?

To put it simply, scones are basically like a sweet biscuit. They vary in flavor and can be served with a variety of different toppings like jam, butter, whipped cream, and of course, a little bit of frosting drizzle. But not matter what type of scone you prefer, they should all be moist on the inside, buttery and flakey on the outside, and a tad crumbly.

Tips For How To Make Scones

Making scones is simple. You only need a few ingredients! Here’s a few tips for getting the perfect scones, everytime.

  • Mix dry ingredients first—This is pretty standard for baking! So make sure to mix your dry ingredients separate from your wet ingredients.
  • Use cold butter—This is super important when making your scones! You want your butter to be SUPER cold. I also recommend using a cheese grater to grate your cold cheese into fine pieces because it makes it a lot easier to mix with the dry ingredients. You’ll also want to use a pastry cutter to cut the butter in with the dry ingredients so that it stays crumbly.
  • Brush the tops with butter or cream—Like I mentioned before, sometimes your scones might come out dry. A simple tip for making sure that they come out moist is to brush some melted butter or heavy cream on top. This adds just a little bit of moisture so they don’t dry out when they cook.
  • Sprinkle with sugar—Don’t skip this step! Just a sprinkle of sugar on top of your scones before popping them in the oven is a great way to add a touch of sweetness.
  • Refrigerate before baking—Another tip for making sure your scones come out perfectly is to refrigerate them for 15 minutes before baking.
  • Avoid using thin milks—If you use a thin, or even dairy-free milk , your scones will likely end up flat. It’s best to use buttermilk or heavy cream with scones.
  • Have fun with your flavors—Scones are a delicious dessert or breakfast pastry plain or with fixins’! So get creative! You can remove the lemon zest and the blueberries from this recipe and use the base to create whatever flavored scones you’d like!
lemon blueberry scones

Lemon Blueberry Scones

  • 2 cups flour
  • 6 tbsp granulated sugar
  • Zest of 1 lemon
  • 2 ½ tsp baking soda
  • ½ tsp salt
  • 1 stick cold butter
  • ½ cup heavy cream
  • 1 egg
  • 1 ½ tsp vanilla extract
  • 1 cup blueberries
  • 1 cup confectioners sugar (for frosting)
  • Juice from 1 lemon (for frosting)
  1. Add the flour, sugar, lemon zest, baking soda, and salt to a large bowl and mix.

  2. Grate the butter and add it to the bowl. Use a pastry cutter to blend the mix with the flour mixture. Blend until crumbly.

  3. Add the heavy cream, egg, and vanilla extract and mix. Once mixed, use your hands to form the dough into a ball. Fold in the blueberries and mix with your hands so not to squish the blueberries.

  4. Add some flour to a clean working surface and transfer your dough. Use your hands to form the dough into a 8-inch disc. Use a knife to cut 8 wedges.

  5. Transfer the scones to a baking sheet lined with parchment paper. Brush the tops with heavy cream and sprinkle some granulated sugar on top. Let sit in the refrigerator for 15 minutes.

  6. Meanwhile, pre-heat the oven to 400 degrees and begin the frosting. Mix the confectioners sugar and the lemon juice in a bowl until it's thick and creamy. Add more sugar if its too watery.

  7. Bake for 22-25 minutes or until the tops and edges are golden brown. Let cool for 5 minutes and then drizzle with lemon frosting. Cool completely before serving.

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