Close up of blueberry lemon scones
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Blueberry Lemon Scones

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 8


  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tbsp baking powder
  • 1 tbsp lemon zest
  • 1/2 cup very cold butter
  • 1 cup blueberries (fresh or frozen)
  • 1 tsp vanilla
  • 1 cup whipping cream

Lemon Glaze

  • 1/2 cup icing sugar
  • 1-2 tbsp lemon juice


  • Pre-heat your oven to 400°F, and line a baking sheet with parchment paper. 
  • In a large bowl, whisk together flour, sugar, baking powder and lemon zest.
  • Use a pastry blender to cut the butter into the flour until the mixture resembles course crumbs.
  • Stir in the blueberries.
  • Pour in the cream and vanilla. Use a fork to stir the mixture, taking care not to crush the blueberries. It should start to form a dough. Keep stirring until you've incorporated as much of the flour as you can (you'll still have some crumbly flour bits).
  • Turn the mixture out onto a clean, flat surface. It will be quite crumbly to start. Gather all the crumbs and dough together and gentle press it into a rough disc shape, about an inch thick. 
  • Slide a pastry scraper under the dough and use it to fold the dough in half. Press the mixture down into a disc shape again. Repeat the folding process a few times until the crumbs have been incorporated and the dough holds together. Try not to overwork the dough too much.
  • Once your dough is holding together in a nice disc shape, cut it into 8 triangles and place on your parchment lined baking sheet 2-3 inches apart. Bake for 20-25 minutes until the tops are golden brown.

Make the Glaze

  • Add lemon juice to icing sugar and stir until well combined. Start with 1 tbsp of lemon juice, and add a little more as needed. Your glaze should be just runny enough that you can drizzle it with a spoon onto your scones.