Lemon-Blueberry Scones

I made these delicious scones yesterday morning for Labor Day. I wanted something quick, easy and satisfying so that I could get out and enjoy the beautiful day. It was such a gorgeous day, a wonderful end to a fun-filled summer. ๐Ÿ™‚ Lately I have been making scones like crazy! They are so fast and delicious! You can even freeze a few and pop them into the oven to have freshly baked scones on a busy morning. If you are one of those people who think making your own food is too time consuming, think again! You can have these delicious scones on the table in less than 30 minutes. Make them over the weekend and eat them for your busy weekday breakfast and save yourself $4 a day by not buying them at a coffee shop. Don’t have fresh blueberries? No worries, you can use frozen, just throw them into the batter and shape! No need to thaw. Try these sweet and tangy scones bursting with blueberries and a hint of lemon, topped off with a drizzling of lemon icing.

Lemon-Blueberry Scones

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  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 5 tablespoons cold unsalted butter, cut into 1/4-inch cubes
  • 1 teaspoon grated lemon zest
  • 1/2 cup blueberries
  • 1 cup heavy cream
  • 1 tablespoon lemon juice
  • 3/4 cup confectioners’ sugar, sifted

  1. Preheat oven to 425 degrees F.
  2. Place flour, baking powder, sugar, and salt in the bowl of a food processor fitted with a metal blade. Process with six 1-second pulses.
  3. Remove cover of food processor and sprinkle the butter evenly over the dry ingredients. Add the grated lemon zest. Cover and process with 12 1-second pulses.
  4. Transfer dough to a large bowl. Mix in blueberries with your hands. Add heavy cream and mix with your hands until dough begins to form.
  5. Gently knead dough by hand until it comes together into a rough ball, about 10 seconds.
  6. To shape the scones, lightly dust an 8-inch cake pan and press dough into the pan, then turn the dough onto a lightly floured work surface. With a sharp knife, cut the dough into 8 wedges.
  7. Place wedges on an ungreased baking sheet and bake in preheated oven 12 to 15 minutes or until tops of scones are a light brown. Transfer to a wire rack for at least 10 minutes before serving.
  8. While the scones are cooling, make lemon glaze. Combine lemon juice and confectionersโ€™ sugar until you achieve a thick, opaque icing. Drizzle over scones.

Source: adapted from Baking Illustrated

17 Responses to “Lemon-Blueberry Scones”

  1. #
    3rdfloorbakes — September 7, 2010 @ 8:45 am

    Your food and pictures always look so great!

    • Christina replied: — September 8th, 2010 @ 1:36 pm

      Thank you, you are so nice! ๐Ÿ™‚

  2. #
    Southern Elle — September 7, 2010 @ 9:03 am

    These look crumbly and delicious. Mine didn’t look nearly so good!

    • Christina replied: — September 10th, 2010 @ 8:51 pm

      Thank you! You should try forming them in the round cake pan…perfect results everytime! ๐Ÿ™‚

  3. #
    Heather I. — September 7, 2010 @ 2:33 pm

    Thanks for the reminder on freezing them. I always think about making scones, but am worried about them going dry so fast. Great solution! Yours look so delicious!

    • Christina replied: — September 8th, 2010 @ 1:38 pm

      Thank you! My family loves scones and it is always so nice to have a few in the freezer to pop in the oven every now and then.

  4. #
    Flour Child — September 7, 2010 @ 9:16 pm

    I ate someone’s Caribou Coffee scone this morning that looked (and probably tasted) like a pale imitation of these.
    Also, thanks for the lovely comment.

    • Christina replied: — September 8th, 2010 @ 1:39 pm

      You are so welcome! ๐Ÿ™‚

  5. #
    Michelle (Jelly Shot Test Kitchen) — September 8, 2010 @ 10:18 am

    These scones look beautiful – great photos. I love the lemon with the blueberry as blueberry can get a little sweet . . . also great tip on the frozen blueberries! Who knew you don’t have to thaw!

    • Christina replied: — September 8th, 2010 @ 1:41 pm

      Thank you! This is one of my favorite scone recipes. The lemon glaze on top takes it to the next level. Being able to use frozen blueberries as well means that you can make them year round! ๐Ÿ™‚

  6. #
    Laurane — November 8, 2010 @ 2:11 am

    Thanks for the recipe. I had some blueberries and wasn’t sure what to do with them. This is a good alternative to the usual blueberry pancakes!

    I actually found my dough really sticky and I had to use less than 1 cup cream. did i mess up somewhere? i used Thickened cream.

    It still turned out good though! especially loved the lemon glaze ๐Ÿ™‚

    • Christina replied: — November 11th, 2010 @ 11:07 pm

      The type of flour and the freshness of it can affect how sticky the dough is. Also if it is at all humid outside or in your kitchen it will make the dough more sticky. If you find your dough a little too sticky or dry, try adding a little more flour or liquid. I am so happy that you enjoyed the recipe even though it was sticky! Thanks for letting me know how they turned out. ๐Ÿ™‚

  7. #
    Lan — June 24, 2011 @ 9:09 am

    these were perfect. thank you for posting. i made them with frozen blueberries and i hope to be able to use fresh berries soon.

  8. #
    Erin Williams — July 22, 2011 @ 3:34 am

    These were great!! But I took the cup of blueberries and added half blueberries, and half strawberries since I had them frozen in the freezer. Turned out delicious!

    • Christina replied: — July 27th, 2011 @ 11:16 am

      Mmmm…I bet the strawberry and blueberry combo tasted great! I will have to try them like that next time I make them. I am so glad that you enjoyed them. Thanks so much for letting me know! ๐Ÿ™‚

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