Last Updated on July 29, 2026 by Janell

These easy blueberry scones are a great recipe when you want something homemade without spending all morning in the kitchen. The combination of blueberries and lemon gives the scones a fresh, sweet flavor that works for breakfast, brunch, or even dessert.

If you’ve never made homemade scones before, don’t be intimidated. This is an easy scones recipe made with simple ingredients, and you don’t need any special baking skills. The key is to avoid overmixing the dough so the baked scones stay tender.

Tips for Making the Best Blueberry Scones

For the best blueberry scones, keep your ingredients cold and handle the dough as little as possible. Cold butter helps create that flaky texture you want in a homemade scone.

Fresh blueberries work well in this recipe, but you can also use frozen blueberries when fresh berries aren’t available. If using frozen berries, add them to the dough while they’re still frozen to help keep them from breaking apart and turning the dough purple.

You can also adjust the amount of lemon flavor depending on what you like. The lemon adds a bright flavor that pairs really well with the sweet blueberries without overpowering them.

When to Serve Lemon Blueberry Scones

These lemon blueberry scones are delicious with coffee or tea and make an easy addition to a weekend breakfast or brunch. They’re also a nice option for Easter, Mother’s Day, bridal showers, baby showers, or when you want something sweet to serve guests.

You can make a batch ahead of time and enjoy them throughout the week. Store leftover scones in an airtight container, or freeze them to enjoy later.

More Scone Recipes to Try

If you love this blueberry scones recipe, try some of my other homemade scones, including Raspberry White Chocolate Scones and Cheddar Bacon Scones. The raspberry version is a sweet option, while the cheddar bacon recipe is a savory scones recipe that’s great for breakfast or brunch. 

 

 

Lemon Blueberry Scones Recipe

Prep time 20 minutes  | Cook time 20-25 minutes  | Yields 8 

Ingredients: 

• 2 ½ (312 g) cups flour, set some extra aside for dusting
• 7 tablespoons sugar, divided
• 2 teaspoons lemon zest, 1 large lemon
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 stick butter, cold
• 1 cup fresh blueberries
• ¾ cup heavy whipping cream
• 4 teaspoons vanilla extract
• 2 tablespoons light brown sugar  

 

 

 

 

Instructions for Lemon Blueberry Scones:

Preheat the oven to 400°F. Line a baking sheet with parchment paper 

 

Zest your lemon using a zester or small cheese shredder until you have 2 teaspoons. 

 

In a large mixing bowl, combine flour, 5 tablespoons sugar, lemon zest, baking powder, baking soda, and salt. 

 

 

Chop the cold butter into pea-sized bits and introduce the butter to the flour mixture. Whisk to incorporate.

In a separate bowl, whisk together the heavy cream minus 1 tablespoon and vanilla. 

 

 

Add the blueberries and cream mixture to the flour then gently stir with clean hands or a wooden spoon until combined. Do not overwork the dough or burst the berries. Your dough should be shaggy as it produces the lightest, fluffiest scones. 

 

 

Transfer the dough onto a dusted flat surface. Shape it into a ball and lightly flatten it into a 7-inch disk with your hands.  

 

 

Divide the dough into 8 wedges. Transfer the wedges to the baking sheet, leaving about 1 inch of space between each wedge. 

 

 

Mix the remaining sugar with the brown sugar.  Brush the scones with the remaining cream and sprinkle them with the sugar mixture.  

 

 

Bake at 400°f for 20-25 minutes or until they turn golden.  

When done, let the scones rest until they are cool enough to handle. For the best taste, serve warm.