Lemon Blueberry Scones


This yummy breakfast treat can be a fun Mother’s Day breakfast idea or just a sweet spring-time pastry to make!


  • 2 cups all-purpose flour
  • cup white sugar
  • 2 teaspoons baking powder
  • 1 lemon, zested
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup cold butter, cubed
  • 1 cup fresh blueberries
  • ½ cup heavy cream
  • 1 large egg
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons heavy cream

Lemon Glaze (Optional):

  • ¼ cup powdered sugar
  • 1 ½ teaspoons fresh lemon juice



Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper and set aside.

Step 2

Combine flour, sugar, baking powder, lemon zest, salt, and baking soda in the bowl of a food processor. Pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. Pour mixture into a large bowl. Fold in blueberries, making sure they are well coated with the dry ingredients.

Step 3

Beat 1/2 cup heavy cream, egg, and lemon juice together using a fork in a small bowl. Stir into flour mixture and mix just until slightly moistened.

Step 4

Turn dough out onto a well floured surface. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc; cut disc into 8 triangles. Transfer scones using a bench scraper to the prepared baking sheets (4 scones per baking sheet). Brush scones with 2 tablespoons heavy cream.

Step 5

Bake in the preheated oven until light brown, 20 to 23 minutes. Remove from the oven and let cool completely, about 30 minutes.

Step 6

Mix powdered sugar and lemon juice together in a small bowl. Transfer to a small resealable plastic bag; snip the corner off of the bag using scissors, and drizzle cooled scones with glaze.

Leave a comment

Back to Top