These are buttery, tender, and bursting with juicy blueberries and fresh lemon flavor – perfect for breakfast or brunch!

The Best Lemon Blueberry Scone Recipe!

One of my favorite memories is taking cooking classes with a few girlfriends – we had such a great time! They were taught by some of the best chef’s in our area and their food did not disappoint. It sounded like we were watching a fireworks show with every bite we took! It was so good and flavorful that we chewed as slow as we could to savor the taste!

I was so inspired to try new things and get creative in the kitchen, starting with these Blueberry Lemon Scones!

If you love bakery-style buttery scones as much as I do, then you should try making Chocolate Chip Scones and Strawberry Scones , too!

Strawberry Scones

What You’ll Love About this Recipe

Simple, But Special – Easy enough to make, impressive enough to serve.

Comforting With a Fresh Twist – Familiar, cozy, and uplifting all at once.

Bakery Treat at Home – Soft, buttery, and just fancy enough without being complicated!

Berries in Every Bite – Little bursts of sweetness that make them extra satisfying.

Not Just for Breakfast!

Ingredients You’ll Need for the Dough

2 cups + 2 tbsp Flour

1/4 cup Sugar

1 tbsp Baking Powder

1/2 tsp Salt

1 tbsp Lemon Zest

1/2 cup Butter, Cold & Cubed

1 Egg

1/4 cup Heavy Whipping Cream

1/4 cup Sour Cream

1 tbsp Lemon Juice

1/2 tsp Vanilla

3/4 cup Blueberries

And the Glaze

1 – 1 1/2 cups Powdered Sugar

2-3 tbsp Lemon Juice

1 tsp Lemon Zest, Optional

How to Make the Best Blueberry Lemon Scones

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

In a large bowl, whisk together 2 cups + 2 tbsp flour, 1/4 cup sugar, 1 tbsp baking powder, 1/2 tsp salt, and 1 tbsp lemon zest.

Once combined, cut in 1/2 cup cold & cubed butter with a fork until the mixture resembles coarse crumbs.

In a separate bowl, whisk together 1 egg, 1/4 cup heavy whipping cream, 1/4 cup sour cream, 1 tbsp lemon juice, and 1/2 tsp vanilla until just combined.

Fold in 3/4 cup blueberries until just combined.

Turn the dough out onto a floured surface and pat into a 1″ thick circle. Cut into 8 triangles.

Brush the tops of each scone with a little bit of heavy cream.

Bake for 15 minutes.

While the scones are cooling, whisk together 1 cup powdered sugar, 2 tbsp lemon juice, and 1 tsp lemon zest (if desired) to make the glaze. If the icing seems too thin, add in the last 1/2 cup of powdered sugar. If it seems too thick, add in the last tbsp of lemon juice.

Drizzle glaze over the scones.