Blueberry Lemon Scones

These buttery lemon blueberry scones with crispy golden edges are better than anything you can get at the coffee shop. Drizzled with sweet lemon glaze, they’re perfect for a slow weeknight breakfast or brunch.

Why You’ll Love This Lemon Blueberry Scones Recipe

You’ll be skipping morning runs to the coffee shop once you see how easy and convenient these lemon blueberry scones are.

• Better than the coffee shop. You can add chopped pecans or chocolate chips, and then have as many as you want once they’re ready.
• Freezer-friendly. Freeze leftovers or make two batches so you can always pull out a scone when you need one.
• Great for on-the-go. Pop them into Ziploc bags for a quick breakfast you can grab on your way out in the morning.
• Perfect for beginners. Since there isn’t a lot of kneading involved, scones are a great baking project for beginner-level bakers.

What You’ll Need

Creamy yogurt, sweet blueberries, and tart lemon is a heavenly flavor combination for breakfast. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

For the Scones

• All-purpose flour – Avoid cake flour because it’ll make the scones airy.
• Sugar – Granulated or light brown sugar are best.
• Lemon zest – Use a cheese or garlic grater for best results. Microplanes are great for zesting as well.
• Baking powder – Make sure it’s not expired before you add it in.
• Baking soda – Sieve it if it’s lumpy.
• Butter – I prefer unsalted butter for this. Avoid margarine.
• Greek yogurt – Go for plain (and unsweetened) or vanilla yogurt.
• Egg – Feel free to use liquid eggs.
• Vanilla extract – It rounds out the flavors, but you can skip it.
• Blueberries – If you’re using frozen blueberries, they need to be completely thawed and drained.
• Almond milk – Add your favorite dairy or non-dairy milk.

For the Glaze

• Powdered sugar – It’s also called confectioners’ sugar.
• Lemon juice – Fresh juice is always best.

How to Make Lemon Blueberry Scones

Working quickly with the butter is the secret for making perfectly buttery lemon blueberry scones. Scroll to the bottom of the post for the full recipe card.

• Prep the oven. Preheat the oven to 400F. Line a baking sheet with parchment. You can also bake straight on the tray.
• Whisk the dry ingredients. Mix the flour, sugar, zest, baking powder, and baking soda in a large bowl.

• Make it crumbly. Rub the butter into the dry ingredients until you get a coarse, crumbly mixture.
• Mix the wet ingredients. Whisk the egg, yogurt, and vanilla extract until well combined.
• Combine the mixtures. Pour the wet ingredients into the crumbly mixture. Add the blueberries and mix. Don’t knead the dough until smooth, only until just combined.

• Flatten it. Remove the dough from the bowl. Place it on a floured surface and “knead” it 3-4 times or until it’s well pressed together and doesn’t fall apart. Pat it into a 1/2″ thick circle.
• Slice it. Use a sharp knife to cut the circle into 8 wedges. Transfer them to the baking sheet.
• Bake it. Brush the scones with milk. Pop the tray into the oven for 20-25 minutes or until browned. Remove it from the heat and set it aside.
• Make the glaze. Whisk the powdered sugar and lemon juice in a small bowl until smooth. Drizzle it over the scones, serve, and enjoy!

Tips & Variations

Even expert bakers make mistakes sometimes. Placing the mixture in the fridge for an hour can save your scones if you think you messed up slightly.

• Go for oranges. Swap the lemon for orange zest and juice. You’ll get similar citrus-y goodness, but less tang.
• More add-ins. Mix 1/4-1/2 cup dried cranberries, chopped pecans, shredded coconut, or mini chocolate chips into the dry ingredients for more flavor and texture.
• Freeze the butter. Pop the butter into the freezer for one hour. Grate it and mix it in as usual. It’ll be easier to rub it into the dry ingredients and bring the dough together.
• Change the berries. Change the blueberries for raspberries or blackberries. Pitted black cherries and sliced strawberries work too.
• Pop it in the fridge. If you’re worried that the butter melted slightly while you were working it in, pop the crumbly mixture into the fridge or freezer for 1-2 hours to help it firm up again.
• Use a mold. There are silicone baking molds for scone wedges. That way you only need to press in the dough and they’ll come out perfectly shaped. If you have one, use it.

Proper Storage

Lemon blueberry scones, like any baked good, need to be fully cooled before storing.

• Counter: Place them in an airtight container, away from direct heat, for up to 2 days. A paper bag works too.
• Fridge: Store them in an airtight container or bag for up to 7 days. Keep them away from strong-smelling foods like onions.
• Freezer: Wrap each scone in plastic wrap twice. Transfer them to a freezer-friendly bag or container. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 30 minutes (or until they come down to room temperature).

More Scone Recipes To Try

• Cranberry Orange Scones
• Easy Gluten Free Lemon Poppy Seed Scones Recipe
• Apple Cinnamon Scones
• Almond Chocolate Cherry Scones

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