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Soft and tender blueberry lemon scones made with heavy cream are one of my favorite homemade scone recipes. Filled with pockets of bursting blueberries and topped with a drizzle of sweet lemon glaze, each bite is ultra tender. Bake the scones right away or prep now and bake later for an irresistible breakfast treat! Recipe yields 14 scones.
Key Ingredients
- Fresh blueberries (or frozen blueberries) – These scones are especially delicious made with fresh blueberries. A quick flash freeze makes the berries much easier to fold into the scone dough. 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 lemon zest and juice in the glaze.
- Vanilla extract – Complements 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. Heavy cream provides all of the necessary moisture and fat.
Love baking with blueberries? You may also like my bakery style blueberry muffins or homemade blueberry pie recipe!
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.
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.
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 Ahead Tips
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 lemon blueberry recipes:
Did you try this Blueberry Lemon Scones Recipe? Let me know by leaving a comment and rating below!
PrintBlueberry Lemon Scones with Heavy Cream
- 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 scones with lemon glaze. Bake the scones right away or prep now and bake later for an irresistible breakfast treat!
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
Instructions
- 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).
- Line two rimmed baking sheets with parchment paper.
- 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.
- 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.
- 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 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.
- 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.
- 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.
Could I just use frozen blueberries, then?
Hi Jill, yes you can! Happy baking! 🙂
Just curious- why freeze the blueberries? Could you not just toss with flour before adding?
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! 🙂