This post may contain affiliate links. For more information, see our privacy policy.
Bursting with sweet, juicy blueberries, these melt-in-your-mouth Lemon Blueberry Scones are beyond delicious and ridiculously easy to make!
There's something about blueberries in baked goods that just seems to be a match made in heaven. Our Copycat Starbucks Blueberry Muffins, our Honey Glazed Blueberry Bran Muffins and our Blueberry Buttermilk Breakfast Cake are some of the most popular recipes on the blog. These Lemon Blueberry Scones are sure to become a favorite too!
Ridiculously Easy!
You might be asking "Can scones really be easy?"
Yes, they can!
Years ago, I discovered an amazing little trick that made the process of putting together biscuits and scones super easy. But before we get to that, let me explain the secret to melt-in-your-mouth scones (and tender, flaky crazy-delicious biscuits).
It starts with cold butter which is "cut" into a dry mixture of flour, leavening agents, salt and sometimes sugar. This cutting technique is frequently done with a pastry cutter, two knives, a fork OR... some people use their fingers to rub the butter into the dry ingreidnets. The result of this "cutting" or "rubbing" process is small lumps of butter distributed throughout the dry ingredients. When some type of wet ingredient, usually buttermilk or cream, is added to the mix, the little bits of cold butter stay suspended in the dough.
THEN, when the scone or biscuit dough hits the hot oven, the water in the butter evaporates, creating little pockets of steam. As the steam escapes, the scones rise up and create a light, tender, flaky, super delicious finished product.
No big deal for those "in the know"
This cutting technique isn't rocket science... actually for chefs or little southern grandmothers who make biscuits every day, it's a piece of cake. But to me and many others, the whole cutting process is a bit of a pain. Because of that, I didn't attempt biscuits or scones very often in the past. But all that changed a while back when I was flipping through a Cook's Illustrated magazine.
A brilliant technique!
I came across an article about biscuits that forever changed my wanna-be-a-biscuit-maker life. Instead of cutting or rubbing butter into the flour Cook's Illustrated shared a technique that was revolutionary to me.
How does it work? Simply melt a stick of butter in the microwave (or stovetop if you're without a microwave) and place a cup of heavy cream in the freezer. While the butter's cooling a bit and the cream is getting nice and cold, combine flour, sugar, baking powder, baking soda and salt in a bowl.
Once the cream is nicely chilled, remove it from the freezer and stir in the melted butter with a fork. As you stir, little lumps of butter will form and be suspended in the cream. Then just add the cream mixture to the dry ingredients in the bowl, stir and... VOILA! The same little bits of butter will now be incorporated throughout the dough, without all that cutting or rubbing!
Check it out
So much easier... actually ridiculously easy! I loved this technique so much that I've been running with it and using it for all kinds of biscuit and scone recipes. Our readers responded so positively to this easy method of making delicious biscuits that I was prompted to create a whole category of recipes called Ridiculously Easy. All of our scone and biscuit recipes are in this collection but there are also one-bowl cakes, cookies and all sorts of other easy, delicious recipes.
You can read all about these Ridiculously Easy recipes in this post and check out the whole collection here, but my nutshell definition of these fabulous recipes is "recipes that make you look like a kitchen rock star with minimal effort on your part." So there you have it!
See for yourself!
We created a video to demonstrate this easy technique so you can see just how easy these Lemon Blueberry Scones come together. Check it out:
Options
There are a number of different options when making these Lemon Blueberry Scones. You can scoop them up, as pictured in this post. You can also dump the dough out onto a work surface and form it into a 1½-2-inch tall disc, then cut the disc into wedges for more traditional shaped scones. Another option is to pat the dough into a rectangle, again 1½-2 inches tall, and cut circular scones with a biscuit cutter.
Another variable for these scones is the finishing touches. I like to brush the scones with a little butter and sprinkle them with cane sugar, which is just slightly coarser than regular granulated sugar.
If I'm feeling a little fancy, I combine a cup of powdered sugar with some lemon juice and milk (or cream) and make a glaze.
You could also sprinkle them with powdered sugar for a pretty presentation. All of these options are delicious, you get to choose!
One last option
Give them away! These Lemon Blueberry Scones are so delicious that I would be tempted to eat WAY too many if I didn't give most of them away. We've created a pretty label for gifting (pictured below).
Feel free to request these free printable labels in the comment section below. We'll email you the PDFs for the labels as well instructions on how to use them.
Blueberry season
Scott and I visited a beautiful blueberry farm yesterday, not far from where we live, here in the mountains of North Carolina. Although the berries weren't quite ready, the bushes were hanging heavy and the proprietor of the farm promised LOTS ripe berries sometime in the next two weeks. Meanwhile, I've been picking up beautiful blueberries from states south of us and they've been sweet, plump and super juicy.
Don't let the season pass without making a batch of these fabulous, Ridiculously Easy Lemon Blueberry Scones!
Café Tips for making these Ridiculously Easy Lemon Blueberry Scones
- I like to use fresh blueberries to make these scones. Frozen berries tend to bleed more into the batter, but if you decide to use frozen, keep them in the freezer until right before adding them to the dough.
- If your cream mixture doesn’t form the “clumps” or “globules”, your cream probably wasn’t cold enough. You can stick the whole mixture in the freezer for another 5-8 minutes, then stir with a fork and you should see the clumps.
- Don't overmix the dough, but make sure all of the flour at the bottom of the bowl is incorporated before forming the scones.
- Be sure to refrigerate or freeze the scones for at least 15 minutes before baking. This helps the butter to chill again which creates tender scones. It will also help the scones to keep their shape.
- The moisture content of different kinds of butter and flour, as well as humidity in the air, can cause scones to spread out while baking, If that happens, here's a little trick to make them look more attractive. When you remove them from the oven, they will still be somewhat soft and flexible. You can use two soup spoons or two small metal spatulas to push them back into a nice circular shape. Just place the inner surfaces of the spoons (or the flat bottom edges of the metal spatulas) on either side of the scones and gently coerce them into a prettier shape. Once the scones cool, they will be firm, so if you decide to do this, be sure to do it while they're hot out of the oven.
- You can prep these scones several hours ahead of time. Just scoop them up onto your sheet pan, cover them with plastic wrap, and pop the whole tray into the refrigerator. When ready to bake, transfer to the oven and bake as directed. They will take a minute or two longer to bake.
- You can also make these Lemon Blueberry Scones and freeze them, unbaked. Pull as many as you want out of the freezer and bake as directed, adding about 3-5 minutes extra to the total baking time. You want to look for a pretty golden brown color.
- I use a medium-large (4 tablespoons) retractable ice cream/cookie scooper to portion out consistent-sized scones. A medium-large scoop will yield about 12 scones. If you use a larger scoop the yield will be closer to 8.
- Scoops are also super helpful for lots of other recipes. I like this set of scoopers that includes small, medium and medium-large sizes (I use the biggest one in this set for my scones which is 4 tablespoons).
- I spray my cookie scoop with a non-stick cooking spray which makes scooping up the scones really easy.
- This recipe calls for lining a sheet pan with parchment paper. This is optional but is nice for easy cleanup. I love these pre-cut parchment paper sheets. They come in a flat box for easy storage, are perfect for cookies, scones, biscuits, cake, etc. and a box will last forever.
- This batter is quite thick. You’ll want a sturdy spatula or wooden spoon to stir it. At first, it might seem like all the flour mixture will not be incorporated, but keep going. All of a sudden it will be all mixed in. Don’t be tempted to add more liquid.
- If you decide to glaze these scones, as pictured above, you may not need all of the icing and some of it will drip onto the foil or sheet pan.
Thought for the day:
But the Lord is faithful,
and He will strengthen you
and protect you from the evil one.
1 Thessalonians 3:3
What we're listening to for inspiration:
If you enjoy this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
- 1 cup heavy cream
- 8 tablespoons butter (I use salted)
- 2 cups plus 2 tablespoons all purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- zest of 1 medium size lemon
- 1 ¼ cups fresh blueberries
- 1 tablespoon melted butter
- ¼ cup cane or coarse sugar
- 2 cups powdered sugar
- 3 tablespoon milk or half and half
- 1 tablespoon fresh lemon juice
-
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper. Set an oven rack on the middle level of the oven. Measure 1 cup of heavy cream and place in the freezer while proceeding with the recipe. (You want the cream to be in the freezer for at least 15 minutes.)
-
Place butter in a microwave-safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to microwave for 10-second intervals till melted. Set aside to cool a bit while prepping other ingredients.
-
Whisk flour, baking powder, baking soda, sugar, lemon zest and salt in a medium-size bowl. Stir to combine.
-
After heavy cream has been chilled in the freezer for 15-20 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules (see the picture above in the post).
-
Make a well in the center of the dry ingredients and add the butter/cream mixture and the blueberries. Stir gently with a rubber spatula from the bottom up, working your way around the bowl until all flour is incorporated and the batter pulls away from the sides of the bowl. At first, it will seem like there’s too much flour. Keep stirring and it will all mix in. The batter will be very thick, like cookie dough. Don’t over-mix it, but you do want to make sure all the little flour bits are incorporated.
-
Spray a cookie scooper (see notes above) or large spoon with non-stick cooking spray. Scoop up scones in mounds onto prepared pan. When you scoop, try to get some of the blueberries into each portion. Space the scones 2-inches apart to allow for some spreading. Brush the scones with the melted butter and sprinkle with the cane (or coarse) sugar.
-
Refrigerate scones for at least 15 minutes or longer. If you don’t have room for a sheet pan in your refrigerator, put them on a plate then add them to the sheet pan before baking.
-
Bake for 18-22 minutes or until light golden brown. Transfer to a wire cooling rack. Serve warm or at room temperature.
-
Skip brushing the scones with butter and sprinkle with sugar. Instead, while the scones are baking, make the lemon glaze. Combine the powdered sugar, milk (or half and half) and lemon juice in a medium-size bowl. Whisk well until smooth to make a thick, but spoonable glaze. (If the glaze is too thin, add a bit more powdered sugar, if too thick add a little more cream.)
-
Place a sheet pan or piece of foil under the cooling rack and spoon the glaze over scones to cover completely, allowing any excess to drip onto the sheet pan or foil. Try to cover all the little cracks and crevices with glaze.
-
If you can wait, let scones sit for 15 minutes to let the glaze set before serving.
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Nutritional information does not include the optional powdered sugar glaze.
Jacqui says
I absolutely love scones, and these are the best I’ve made thanks to you, Chris. There are a lot of elderly ladies in our congregation so I’d love to have your labels to bring them these scones—not as a Christmas present, but any other time of year to show our love and thanks for them. Also I would love to bring them to those who are sick or recuperating, so that both they and their caregivers can enjoy a lovely treat. A “gift for no other reason than to say we love them” is truly special. Thanks for the labels to come. You’re so generous!
Chris Scheuer says
That's wonderful, Jacqui! We will send them your way.
sunnysewsit says
Another winner, Chris!!! Would love the labels, too, Please.
Chris Scheuer says
Sure, Sunny!
Rose Marie Koves says
I plan on making these for a special gift for a special friend for Christmas breakfast. I would love to have labels to add to gift.
Thanking you Rose Marie Koves
Chris Scheuer says
Great idea, Rose Marie! We will send the labels.
Kathy M says
I would love to have the labels for the Blueberry Scones recipe. I can't wait to give them as gifts to my neighbors this year for Christmas. Thank you for the great recipes. I am truly enjoying them. Also I love the hint you gave on making the scones flaky. Thank you,
Kathy
Chris Scheuer says
Sending them your way, Kathy!
Patti Anderson says
I wouId love to receive the labels and use them for gift giving for Christmas. Thank you.
Chris Scheuer says
Sure, Patti!
Rose says
Loved the blueberry lemon scones! Plan on giving them as Christmas gifts! Please send the labels!! Rose
Chris Scheuer says
Thanks, Rose! We will send the labels your way.
joan graves says
would like the template;ates for the scones
Chris Scheuer says
Sure, Joan!
Jackie says
I made these for my sister, so she could take them to her holiday work party, and no one believed that they were homemade. They were so good, they were all convinced that she must have bought them. She even had some people who dislike scones asking her if they were really scones because they were so good! Thanks for making my sister's coworkers think I'm a master baker lol!
Chris Scheuer says
That's awesome, Jackie! Thank you for letting us know!
Maryann says
Love love this recipe !!
And would also love to receive the darling labels please 🍋🫐
M
Chris Scheuer says
Thank you, Maryann! We will send them your way.
Karen McLain says
I love your recipe and would love to have the labels so that I can give some away! Thank you!
Chris Scheuer says
Sure, Karen!
Marian Hoot says
Chris, i love your RE Lemon Blueberry Scones! I just finished my second batch in two days. I would love to have the colorful labels that go with the scones. Thank you.
Marian Hoot
pmhoot@cox.net
Chris Scheuer says
That's great, Marian! We will send the labels your way.
Pat Bonasera says
I love scones but this is the first recipe I've ever been brave enough to try. The ice cold cream/melted butter process is a game changer for me. I have girlfriends coming for coffee tomorrow morning and I can't wait to show off my lemon blueberry masterpieces!! Well, *almost* masterpieces -- mine came out a little flatter than yours. I don't think I let them chill in the fridge long enough before baking. I'm wondering if they could be baked in the large muffin tins so they don't spread and lose their round shape??? In any event, the one I sampled tonight is delicious .... your strawberry scones recipe will be next.
Chris Scheuer says
Hi Pat, so happy you enjoyed them. Yes, try chilling them longer or adding 1-2 extra tablespoons of flour. And you could definitely make them in a large muffin pan!
Hope says
Best Scones Ever!! I’d love to get labels for gifts please. Trying your pumpkin bread recipe tomorrow, can’t wait!! Thanks again, Hope
Chris Scheuer says
Thanks, Hope! We will send the labels your way.
Shirley says
Wonderful recipe! I would love to give as gifts with the labels! I reuse plastic containers from our local bakery for the treats I don’t have recipes to make (enter pistachio muffins) so they are perfect to share scones or other baking I do with our loved ones!!
I also live that you now have the ridiculously easy areas on your website! Thank you!
Chris Scheuer says
Thanks, Shirley! We will send the labels.
Barbara says
I’d love the labels. What great gifts they’ll make!
Chris Scheuer says
Sending them your way, Barbara!
Glinda says
Another “ridiculously” easy recipe and equally ridiculously delicious! I have never been a fan of scones because the ones I have had were always dry. Thus I’ve never made an attempt to make them. So happy that I stumbled onto your website and have this wonderful recipe. I can see making these many times in the future! I would love to have the labels! Thank you for sharing!!
Chris Scheuer says
Thanks so much, Glinda! We will send the labels.
Claire Van Allen says
oops forgot to ask for the labels. Thanks for sharing
Claire Van Allen says
Made these today. I did not sprinkle them with the sugar and they certainly did not need the glaze they were absolutely amazing and so easy to make. Fantalicious
Chris Scheuer says
Thanks, Claire!
Claire McGinn says
The scones look beautiful can I please get a copy of the labels?
Chris Scheuer says
Sure, Claire!
Elaine says
Love your blueberry scones. Would love a copy of your label as I plan to make regularly for gifts.
Chris Scheuer says
Sure, Elaine!
Yvonne says
Would love to make some of these for my neighbors who are always giving me fruit and vegetables from their Garden. Please send labels. Thank you
Chris Scheuer says
Great idea, Yvonne! We will send the labels.
Jean says
I have followed this blog for a few years now. Went blueberry picking and made the 30 minute jame outstanding and other blueberry recipes. I followed this recipe exactly, baked for 18 minutes and the bottoms were burnt, they were not overly brown on top. After scraping the bottom still very delicious and moist. So the 4star rating is for my failure as every other recipe on this site would get 5 stars from me and my husband. Also just finished the blueberry arugula salad another outstanding recipe.j
Kay Hubbard says
I loved the lemon blueberry scones, and they make such a nice gift. I have given some to my neighbors. I would love to have the labels. Thank you.
Chris Scheuer says
That's great, Kay! We will send the labels.
sylvie barbier says
Bonjour et merci pour toutes vos recettes ,elles sont toutes si bonnes et faciles à faire.
J'aimerai beaucoup avoir les étiquettes.
Bonne journée !
Chris Scheuer says
Thank you, Sylvie! We will send the labels.
Jolyn Nobles says
Would love a copy of your labels. Your recipes are wonderful and easy to follow.
Chris Scheuer says
I'm so glad, Jolyn! We will send the labels 🙂
Meri Jo Tepe says
Just tried these this morning and they are yummy! Your tip on putting the cream in the freezer and then adding the melted butter is genius! Glad you spotted on Cooks Illustrated. The dough came together well. I don’t have a scoop so I flattened the dough about an inch or so thick and cut into squares. I normally go for the icing but tried the butter/sugar sprinkle and it turned out well. Thanks for this fabulous recipe.
Chris Scheuer says
Awesome! Thanks for letting us know, Meri Jo!