blueberry lemon cream scones

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Blueberry lemon cream scones are one of my favorite 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 makes 14 scones.

Blueberry Lemon Cream Scones

Scone Ingredients

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

  • Fresh blueberries (or frozen blueberries)
  • All-purpose flour
  • Aluminum-free baking powder
  • Salt
  • Granulated sugar
  • Lemon zest and juice
  • Vanilla extract
  • Heavy cream
  • Melted butter
  • Powdered sugar

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 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 and a shaggy dough forms.

Fold in blueberries – Add blueberries and gently fold in just until a shaggy dough forms. If needed, add 2 more tablespoons cream.

Shape and chill scones – 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 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. Brush scones with 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, 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.

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

Blueberry Lemon Cream Scones

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.

Blueberry Lemon Cream Scones

More delicious blueberry recipes:

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

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Blueberry Lemon Cream Scones

Blueberry Lemon Cream Scones

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

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 flour
  • 1 Tbsp aluminum-free baking powder*
  • 1 tsp salt
  • 3/4 cup 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 sugar

Glaze

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

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.

Keywords: Blueberry Scones, Cream Scones, Blueberry, Lemon

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16 Comments

  1. I love this combination and your scones look so perfect! Scones will forever remind me of our time baking together 🙂

  2. You know my love for scones Laura! These will most definitely be added to my baking list!

    1. Hi Lisa, I like to flash freeze my fruit for an hour before mixing in because the dough is somewhat sticky – it’s much easier to pat the dough out into circles without the berries splitting and juicing out. Hope that helps! 🙂

  3. Cream scones are my absolute favourite! Loving this lemon blueberry combination 🙂

  4. Beautiful blueberry scones! I adore cream scones – especially with a slightly buttery citrus sugar glaze – when it comes to blueberries and other berries in scones. Such a great breakfast or brunch treat. Thanks for sharing, Laura!

  5. It’s local blueberry season! This fab recipe is a perfect way to celebrate the season!

  6. Blueberry and lemon is one of my favourite flavour combos! Interestingly, we don’t get it much in Australia but I saw it in America a lot and that’s when I started making it . Lovely looking scones Laura!

  7. These look amazing! My husband and I are obsessed with english high tea, but I’m always afraid I’m going have a baking fail if make homemade scones. I think I will have to try this recipe though!

    1. Thanks Jill, hope you love them! Cream scones are my absolute go-to, and they are so simple! 🙂