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This classic blueberry scones recipe is infused with lemon zest and blueberries in every bite. Flaky and slightly crisp on the outside while pillowy and soft on the inside, these blueberry scones are perfect for breakfast, brunch, or a quick snack. This lemony blueberry scone is so irresistibly delicious and is made without heavy cream!
Table of Contents
- Why you’ll love this easy blueberry scones recipe
- Ingredients to make blueberry Lemon scones
- How to make blueberry scones
- Tips for making blueberry scones with no heavy cream
- Popular substitutions & additions
- How to store homemade scones
- Frequently asked questions
- More baked goods recipes:
- Blueberry Scones Recipe
Blueberries and lemon are a match made in heaven. I love a freshly baked scone with a warm cup of coffee and it’s fun to switch up the recipe to add nuts, chocolate chips or in this case blueberries. The blueberries burst throughout the scones, so they get all jammy and spread their sweetness.
Why you’ll love this easy blueberry scones recipe
- Easy to make. You’ll be pleasantly surprised by how easy it is to learn how to make scones at home. You get the most tender, flaky scones in just a few steps. They’re as simple as combining the ingredients into a crumbly dough before pressing it out, slicing into triangles, and baking.
- Full of fresh flavors. Rubbing the lemon zest with the sugar really makes these scones pop with a fresh burst of citrus in every bite, and that pairs perfectly with the blueberries.
- Great for freezing. Freeze unbaked scones for a quick treat to satisfy a craving for something sweet and savory. You can bake them straight from frozen by adding a few extra minutes to the baking time. Just pull from the freezer, brush the tops with milk and a sprinkling of sugar, and bake!
Ingredients to make blueberry Lemon scones
- Blueberries: Adding the blueberries before the wet ingredients ensure that they are evenly distributed throughout the dough without sinking.
- Butter: Use unsalted butter for better control of the salt.
- Sugar + Lemon zest: Massage the lemon zest and sugar together before starting the recipe. This will infuse every inch of these scones with a fresh burst of citrus flavor!
- Dry ingredients: sugar, all-purpose flour, baking powder, and salt.
- Wet ingredients: milk, eggs, and vanilla.
How to make blueberry scones
Scones are super easy to make, and only take a few steps of mixing dough in one bowl before laying it out on a surface for shaping.
How to make scone dough
- In a bowl, massage the lemon zest into the sugar until the sugar feels moist and you can really smell the lemon.
- Whisk in the dry ingredients.
- Add the cold butter to the dry mixture using your fingers to rub into it until the butter is broken down into pea-sized chunks.
- Fold the blueberries into the dry ingredients.
- After whisking together the eggs, milk, and vanilla in a separate bowl, add it to the dry ingredients.
- The dough will look a little shaggy, but there shouldn’t be any large dry patches of flour.
How to bake scones
- Lightly flour a work surface and transfer the dough on top. Use your hands to work the dough into a smooth, even circle.
- Cut the circle into 8 equal triangles.
- Transfer them to the prepared baking sheet and brush the tops with a little milk, then sprinkle with sugar.
- Bake until the tops are lightly golden brown.
Tips for making blueberry scones with no heavy cream
- Use cold ingredients. Use cold butter, milk, and eggs to get the best bake on these scones. Using cold ingredients will keep your dough at the perfect temperature for baking, slowly allowing the butter to melt into the scones and creating small steamy air pockets that give you that delicious flaky texture.
- Resist the urge to overwork the dough. You don’t need the dough to be perfectly smooth, and you should handle the dough as little as possible because overmixing will lead to dense scones.
- Make sure to combine the sugar and zest. Massaging the zest and sugar together saturates the sugar with the lemons oil and helps it evenly distribute through the scone dough.
Popular substitutions & additions
- Use frozen blueberries. If you don’t have fresh blueberries, frozen will work just fine. Just be sure not to thaw the blueberries first, as they will release too much moisture and cause the color of the scones to change.
- Swap the blueberries for chocolate. You can easily turn these into chocolate scones by using chocolate chips or chunks instead of blueberries. In that case, I would skip the lemon zest.
- Try different citrus flavors. I love the combination of lemon and blueberries, but you could swap the lemon zest for orange or lime instead. Mix up the fruit, too, for unlimited flavor possibilities! Like orange cranberry, YUM!
- Finish with a glaze. Combine powdered sugar with just enough milk to create a glaze to drizzle over your fresh blueberry scones.
How to store homemade scones
For the best flakey scone, enjoy within a day; otherwise, scones can store at room temperature or fridge in an airtight container.
How long will fruit scones last?
Scones will last 1-2 days at room temperature or up to 5-7 days in the fridge. Pop in the microwave for 10-20 seconds for a warm buttery scone.
Can i freeze scones?
Scones are super freezer friendly! If you want to have freshly baked scones whenever the craving strikes, freeze a few for a quick snack. After shaping the scones, place them on a parchment-lined sheet pan (do not brush with milk or add sugar). Freeze in a single layer until solid, then transfer to a freezer-safe zip-top bag. When ready to enjoy, bake as directed, adding a few minutes to the cook time.
Frequently asked questions
If you want the best tender, flaky sweet scones, try to handle the dough as little as possible to prevent the gluten from forming. Once the wet ingredients are added, work quickly to combine and roll out the dough to cut into shapes.
You do not need to chill the dough before forming it into scones. That being said, cold wet ingredients are crucial for making scones. Make sure that the butter is cold so it will melt slowly into the dough while baking which is ideal for a buttery, tender scone.
Milk on raw scone dough helps to brown the tops while baking. These blueberry scones are made light when using milk instead of heavy cream and still have the best golden crust.
Enjoy these easy blueberry scones as a delicious snack for whenever you’re craving something light and sweet, and is so special to make for Mother’s Day! They’re delicate and buttery, with a bright lemony aroma in every bite. Blueberry lemon scones are so good by themselves or try topping them with chia seed jam, cashew butter, or a simple glaze.
More baked goods recipes:
- Chocolate Chip Banana Muffins
- Apple Cinnamon Bread
- Carrot Cake Muffins
- Tahini Brownies
- Peanut Butter Banana Muffins
- Lemon Bread
- Baked Oats
- Olive Oil Cake
- Chocolate Chip Oatmeal Cookies
- Pecan Pie
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- ½ cup granulated sugar plus more for sprinkling on top
- 1 tablespoon lemon zest
- 2 ¼ cups all purpose flour plus more for shaping
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter cold and cubed
- 1 cup blueberries fresh or frozen
- 1 teaspoon vanilla extract
- 2 eggs
- 1/4 cup milk plus more for brushing on top
- Preheat the oven to 375˚F and line a rimmed sheet pan with parchment paper. Add sugar and lemon zest to a large bowl. Using your fingers, massage the lemon zest into the sugar until the sugar feels moist.
- Add flour, baking powder and salt to the bowl and whisk to combine. Add butter and use your fingers to rub the butter into the flour mixture until the butter is broken down into pea-sized chunks. Fold the blueberries into the dry ingredients.
- In a separate medium bowl, whisk together milk, vanilla and eggs. Add the wet ingredients to the dry ingredients, then use a fork to gently combine. The dough will look a little shaggy, but there shouldn’t be any large dry patches of flour.
- Lightly flour a work surface and dump the dough on top. Use your hands to work the dough into a smooth, even circle about 8 inches in diameter. Cut the circle into 8 equal triangles and transfer them to the prepared baking sheet. Brush the tops with a little milk, then sprinkle with sugar and bake for 18 to 22 minutes, or until lightly golden brown.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.