Blueberry Lemon Cream Scones

Soft and tender blueberry lemon scones made with heavy cream are one of my favorite homemade breakfast recipes. Filled with pockets of bursting blueberries and topped with a drizzle of lemon butter glaze, these blueberry scones with lemon glaze make an irresistible breakfast treat! Recipe yields 14 scones.

Want to save this recipe?

Just enter your email and we’ll send it straight to your inbox! Plus you’ll get new recipes from us weekly!

Please enable JavaScript in your browser to complete this form.

First Name *

Email *

Save Recipe

Key Ingredients

Here’s what you need to make these easy blueberry scones:

• Fresh blueberries (or frozen blueberries) – These scones are especially delicious made with fresh blueberries. Out of season, you can also use frozen blueberries (do not thaw before using).
• Flour – Use all-purpose flour.
• Aluminum-free baking powder – Gives the scones a lift and prevents them from discoloring from the blueberries.
• Salt – To balance the flavor.
• Granulated sugar – Sweetens the scones!
• Lemon zest and juice – Fresh lemon zest flavors the scones, and you’ll use both lemon zest and juice in the glaze.
• Vanilla extract – Brings out the blueberry and lemon flavors.
• Heavy cream – The base for these scones is a classic cream scone recipe, so these scones are made without butter (or eggs), just heavy cream!

Love baking with blueberries? Try my bakery style blueberry muffins, moist blueberry lemon loaf cake, or homemade blueberry pie next!

How to Make Lemon Blueberry Scones

Freeze blueberries: Line a rimmed baking sheet with parchment paper and arrange fresh blueberries in a single layer. Freeze for one hour, until firm. This quick flash freeze makes the blueberries much easier to fold into the scone dough. You can also use frozen blueberries (do not thaw before using).

Make scone dough: Whisk together flour, baking powder, salt, sugar, and lemon zest in a medium bowl. Combine vanilla extract with 1 1/3 cups heavy cream and drizzle over flour mixture; fold in just until flour is incorporated.

Fold in blueberries: Add blueberries and gently fold in just until a shaggy dough forms. Depending on the humidity level, you may to add a bit more heavy cream – If needed, add 2 more tablespoons heavy cream and gently fold to bring the dough together.

Shape and chill scones: Divide dough in half and turn out on a lightly floured surface. Use lightly floured hands to pat each half into a 6-inch circle. Place the two circles of dough on parchment-lined baking sheets and chill baking sheets in the freezer for 20 minutes while preheating oven to 425°F.

After chilling for 20 minutes, cut each circle into 7 wedges and pull the wedges slightly apart, leaving an inch between them. Use a pastry brush to brush the tops with heavy cream and sprinkle with sugar.

Bake scones: Bake scones at 425°F for 25 to 26 minutes, rotating baking sheets halfway through, until tops are set, edges are beginning to turn golden brown, and a toothpick inserted in the center comes out clean. Cool scones for 5 minutes on baking sheets before removing to a wire rack to cool.

Easy Lemon Glaze

Whisk together melted butter, salt, lemon zest, fresh lemon juice, and powdered sugar in a small bowl until smooth. Drizzle glaze over scones and let set before serving.

Make Scones Ahead

To make the scones in advance, cut each circle of dough into wedges and cover and freeze overnight. The next day, brush scones with cream, sprinkle with sugar, and bake directly from the freezer, adding 1-2 minutes to baking time.

For longer storage, wrap frozen scones tightly with plastic wrap and transfer to a freezer bag until ready to use. Freeze unbaked scones up to 1 month for best texture.

More delicious blueberry recipes:

• Blueberry Crumb Cake
• Classic Blueberry Galette
• Blueberry Streusel Bread
• Lemon Blueberry Layer Cake

Did you try this Easy Blueberry Scone Recipe? Let me know by leaving a comment and rating below!

Blueberry Lemon Cream Scones

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Laura Kasavan
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 14 scones
• Category: Breakfast
• Method: Bake
• Cuisine: American

Print Recipe

Save Recipe Recipe Saved

---

Description

Flavored with lemon zest and filled with bursting blueberries, you’ll love these soft and tender blueberry lemon cream scones drizzled with lemon glaze! Recipe makes 14 scones.

---

Ingredients

Scones

• 1 1/4 cups fresh blueberries
• 3 cups all-purpose flour
• 1 Tbsp aluminum-free baking powder*
• 1 tsp salt
• 3/4 cup granulated sugar
• 2 tsp lemon zest
• 1 1/2 tsp vanilla extract
• 1 1/3 to 1 1/2 cups cold heavy cream

Topping

• 1 Tbsp cold heavy cream
• 2 tsp granulated sugar

Glaze

• 1 Tbsp unsalted butter, melted
• 1/8 tsp salt
• 2 tsp lemon zest
• 2 Tbsp lemon juice
• 3/4 cup powdered sugar

Cook Mode Prevent your screen from going dark

---

Instructions

1. Flash freeze blueberries: Line a rimmed baking sheet with parchment paper and arrange fresh blueberries in a single layer; freeze for 1 hour. You can also use frozen blueberries (do not thaw).
2. Line two rimmed baking sheets with parchment paper.
3. Make scones: Whisk together flour, baking powder, salt, sugar, and lemon zest in a medium bowl. Combine vanilla with 1 1/3 cups heavy cream; drizzle cream over flour mixture and fold in just until flour is incorporated. Add blueberries and gently fold in just until a shaggy dough forms – if needed, add 2 more tablespoons cream.
4. Divide dough in half and turn out on a lightly floured board. Use lightly floured hands to pat each half into a 6-inch circle. Place the two circles of dough on prepared baking sheets and chill baking sheets in the freezer for 20 minutes while preheating oven to 425°F.
5. Cut each circle into 7 wedges and pull the wedges slightly apart, leaving an inch between them. Brush scones with cream and sprinkle with sugar.
6. Bake scones for 25 to 26 minutes, rotating baking sheets halfway through, until tops are set, edges are beginning to turn golden, and a toothpick inserted in the center comes out clean. Cool scones for 5 minutes on baking sheets before removing to a wire rack to cool.
7. Make glaze: Whisk together melted butter, salt, lemon zest and juice, and powdered sugar in a small bowl. Drizzle glaze over scones and let set before serving.
8. Store leftover scones in an airtight container at room temperature for up to 2 days. Reheat in a warm oven or for 15 seconds in the microwave before serving.

---

Notes

Baking powder: Use an aluminum-free baking powder to keep your scones from turning blue.

Make ahead: Cut each circle of dough into wedges on baking sheet; cover and freeze overnight. Brush with cream, sprinkle with sugar, and bake directly from the freezer, adding 1-2 minutes to baking time.

Freeze unbaked scones: For longer storage, wrap frozen scones tightly with plastic wrap and transfer to a freezer bag until ready to use. Freeze unbaked scones up to 1 month for best texture.