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.

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.

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!

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