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+ servings

Lemon Blueberry Scones

These soft and flavorful lemon blueberry scones are a delightful treat any time of day.


  • 2 cups all-purpose flour (240 grams)
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • Zest of one lemon
  • 6 tablespoons cold unsalted butter , cut into cubes
  • 1 cup heavy cream (250 ml), plus more for brushing
  • 1 cup blueberries (170 grams), fresh or frozen

For the glaze:

  • 1 cup powdered sugar (110 grams)
  • About 1 tablespoon fresh lemon juice


  • Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
  • In a large bowl combine the flour, baking powder, salt, sugar, and lemon zest. Add the cubes of butter and either with a pastry cutter or a fork, cut in the butter until the mixture is grainy and the butter is the size of peas.
  • Add heavy cream and mix with a spoon until the mixture just starts to come together. Do not overmix. Add the blueberries and gently fold together so as not to crush the blueberries. Gather the mixture into a ball and dump onto a clean surface.
  • Use your hands to form the dough into a dish about 1.5" tall. Cut into 8 wedges. Place on the sheet pan about one inch apart. Brush scones with more heavy cream.
  • Bake until golden, about 18-20 minutes. Transfer to a wire rack to cool. Meanwhile, make the glaze.
  • Stir together the lemon juice and confectioners sugar until smooth. Drizzle over the tops of the scones and let set briefly before serving.
Adapted from Tyler Florence.


Calories: 374kcal, Carbohydrates: 46g, Protein: 4g, Fat: 20g, Saturated Fat: 12g, Cholesterol: 63mg, Sodium: 160mg, Potassium: 221mg, Fiber: 1g, Sugar: 20g, Vitamin A: 710IU, Vitamin C: 2mg, Calcium: 92mg, Iron: 2mg
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