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4.91 from 10 votes
Ridiculously Easy Lemon Blueberry Scones
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Bursting with sweet, juicy blueberries, these melt-in-your-mouth Lemon Blueberry Scones are beyond delicious and ridiculously easy to make!
Course: Breakfast/Brunch
Cuisine: American, British-American
Keyword: Blueberry Scones, Lemon Blueberry Scones
Servings: 12
Calories: 343 kcal
Author: Chris Scheuer
For the scones:
  • 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
For the sugar topping:
  • 1 tablespoon melted butter
  • ¼ cup cane or coarse sugar
If you decide to use the glaze instead of the sugar topping:
  • 2 cups powdered sugar
  • 3 tablespoon milk or half and half
  • 1 tablespoon fresh lemon juice
For the scones:
  1. 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.)

  2. 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.

  3. Whisk flour, baking powder, baking soda, sugar, lemon zest and salt in a medium-size bowl. Stir to combine.

  4. 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).

  5. 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.

  6. 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.

  7. 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.

  8. Bake for 18-22 minutes or until light golden brown. Transfer to a wire cooling rack. Serve warm or at room temperature.

If you decide to go with the lemon glaze instead of the sugar topping:
  1. 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.)

  2. 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.

  3. If you can wait, let scones sit for 15 minutes to let the glaze set before serving.

Recipe Notes

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.

Nutrition Facts
Ridiculously Easy Lemon Blueberry Scones
Amount Per Serving
Calories 343 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 46mg15%
Sodium 220mg10%
Potassium 163mg5%
Carbohydrates 48g16%
Fiber 1g4%
Sugar 30g33%
Protein 3g6%
Vitamin A 576IU12%
Vitamin C 2mg2%
Calcium 67mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.