Lemon Blueberry Scones

Lemon Blueberry Scones

5 from 1 review

If you’re a scone fan, you’ll love these lemon blueberry scones. They are filled with juicy blueberries that add moisture to the dough and the slight zest of lemon adds a fresh taste.


Units Scale
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 Tablespoons granulated sugar
  • zest of one lemon
  • 1/4 teaspoon salt
  • 1/3 cup unsalted butter, cold and cubed
  • 1/2 cup full milk
  • 1 cup fresh blueberries
  • Milk for brushing tops of scones (or whipping cream)
  • Sugar crystals to sprinkle on top of scones


  1. Preheat your oven to 400˚F. Line a baking sheet with parchment paper and set aside.
  2. In a small bowl add sugar and lemon zest together, mix and press lemon zest into sugar to release the juice and flavour of the lemon.
  3. In a large bowl mix flour, baking powder, salt and sugar mixture together. Using a pastry cutter, cut butter into flour mixture until fine crumbs form.
  4. Add milk and mix with a fork until ragged (your mixture will be dry). Add blueberries and gently with your fingers toss together.
  5. Pour mixture out onto a lightly floured work surface and bring together (gently, not to overmix). Pat and shape into a circle 1 inch thick. Using a sharp knife cut into 8 triangles (4 cuts).
  6. Place each triangle on your lined baking sheet approx. 2 inches apart.
  7. Brush the tops of the scones with milk and sprinkle the tops with sugar.
  8. Bake for 15-20 minutes or until bottoms are browned and scones have puffed and set in the middle.


Keywords: Lemon Blueberry Scones, Scones, Biscuits, Breakfast, Blueberry

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