Lemon Blueberry Scones
Published: April 14, 2022 | Last modified: October 8, 2023.
These Lemon Blueberry Scones are my go-to sweet scone recipe. They’re light yet buttery with a tender, flaky texture and simply bursting with fresh berries and tangy lemon zest!
My love for all things lemon-blueberry runs deep and scones are such a delicious and versatile pastry.
Made with farm fresh eggs, butter and cream, naturally sweetened with a touch of honey and packed with fresh, juicy blueberries, these scones are both make-ahead and freezer friendly and bake up in just 30 minutes.
This recipe is a little healthier than most blueberry scone recipes and can be made using either fresh or frozen berries, making them ideal for your upcoming holiday brunch menus.
Brushing them with a little more cream before baking enhances their dreamy golden colour. You can glaze them if you like or keep it simple with a dusting of confectioners’ sugar before serving. We love them served warm with more butter and a drizzle of honey!
If you’re looking for an amazing breakfast sandwich or dinner option, you can find my Savoury Rosemary Parmesan Scones recipe here!
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Lemon Blueberry Scones
Makes 8 servings; prep time 25 minutes, bake time 30 minutes.
Ingredients:
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon sea salt
2/3 cup cold unsalted butter, cubed
1 cup half and half cream plus 2 tablespoons, divided
2 large eggs, whisked
1/3 cup liquid honey
1 tablespoon freshly grated lemon zest
1 cup fresh blueberries, washed and cleaned
Optional: Confectioners’ sugar for dusting
Instructions:
Preheat oven to 375ºF (190ºC) and prepared parchment-lined baking sheet.
Whisk together dry ingredients in a large bowl.
Cut the butter into small cubes. Using a pastry cutter, two forks or your hands, quickly work it into the mixture until the cubes are reduced to pea-sized pieces.
Form a well in the centre of the flour mixture and pour in the cream, whisked eggs, honey and lemon zest. Stir together just until mixture forms a dough, taking care not to over mix – the dough will appear shaggy and loose. Gently fold in blueberries.
Turn dough onto a floured surface. Working with your hands, form dough into a 1-inch-thick circle about 10 inches in width. Divide dough into 8 pieces then lift with a spatula to carefully transfer scones to baking sheet, placing them about 1 inch apart. Brush scones with reserved 2 tablespoons cream.
Bake for 30 minutes until golden. Transfer to cooling rack and let sit for 5-10 minutes. Dust with confectioners’ sugar and serve warm.
Notes:
Cold butter: This is the key to creating the light, flaky texture so it’s best to work quickly. Rather than using a food processor, this hand-mixed recipe leaves larger butter pieces that result in a lovely fluffy texture.
Cream: I use half and half cream in this recipe. If using heavy cream, reduce the quantity of butter from 2/3 to ½ cup.
Berries: Either fresh or frozen blueberries may be used. If using frozen berries do not thaw, use straight from the freezer.
Sugar: The berries and honey make these scones deliciously sweet. To make them even sweeter, add ¼ cup dark brown sugar.
Storage: Leftover scones may be stored on the counter in a well-sealed container for up to 5 days or frozen for up to 3 months.
