Tender Lemon Blueberry Scone Recipe

Make Lemon Blueberry scones for breakfast or brunch.

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2 cups all purpose flour

1/3 cup sugar

2 teaspoon baking powder

1 teaspoon salt

2 tablespoons grated lemon zest

10 tablespoons chilled butter, not margarine, diced

1/2 cup heavy cream

1 egg

1/2 cup fresh blueberries

1 teaspoon vanilla extract

1 teaspoon lemon extract

Egg Wash

1 egg

1 tablespoon heavy cream

1 tablespoon granulated sugar-to sprinkle

Lemon Glaze

4 tablespoons lemon juice

8 tablespoons confectioner’s sugar


  1. Prepare baking sheet with parchment paper. Set aside.
  2. Preheat oven to 400 degrees.
  3. In large mixing bowl, add flour, sugar, baking powder, salt and chilled butter.
  4. Pinch butter into flour to form a crumble texture. Form a well in center of the bowl.
  5. In liquid measuring cup add heavy cream and one egg along with vanilla extract. Stir to mix with a fork.
  6. Pour liquid into center of flour butter well.  With a fork, combine the flour with the liquid until dough forms a ball.
  7. On floured surface, turn dough onto counter.  Shape dough into a square, cut into 4 squares and then cut the squares into triangles. You will have 8 triangles.  Or if you prefer use a small biscuit cutter to shape your scones. The dough should be 1/2″ thick before cutting into triangles.
  8. Place scones on baking sheet. Brush with egg wash and sprinkle with sugar.
  9. Place in freezer for 8 minutes or refrigerator up to 15, this is too chill the scones so they will not spread during baking.
  10. Bake at 400 for 25-30 minutes.

Meanwhile, make lemon glaze.  Mix lemon juice and confectioners’ sugar together to form a thick glaze.  If the glaze is too thin add more confectioners sugar.  It should be a medium consistency for a drizzle.

After scones are removed from oven, allow to cool 5-8 minutes then drizzle with glaze.

Serve on a pretty cake stand for a great presentation.


  • If you want to make mini scones. Roll your dough into 6 ” x  8″ rectangle. Cut 2″ square pieces, then cut on the diagonal to make a mini triangle.  Brush with heavy cream and sprinkle with sugar. Chill for 20 minutes in refrigerator. Bake @ 400 for 12-15 minutes. Glaze after cooling. Makes  24 mini’s. (Two bite treats).
  • After baking you can freeze the scones without glazing. Glaze before serving for best results.