Lemon Blueberry Scones
Bright, tender scones with bursting blueberries and a sweet-tart lemon glaze. the bakery treat you stop pretending you can't make.
- Total time:
- 35 min
- Servings:
- 8
- Per serving:
- 360 kcal
- Cost per serving:
- $0.75
- Difficulty:
- easy
Step-by-step
Heat oven to 400°F. Whisk flour, sugar, baking powder, salt, and lemon zest.
Cut in cold butter until pea-sized.
Toss in blueberries gently.
Whisk cream, egg, and vanilla. Pour over dry. Stir minimally. dough should be shaggy.
Turn onto a floured surface. Pat into a 1-inch thick disc.
Cut into 8 wedges. Transfer to a parchment-lined sheet pan, separating slightly.
Bake 18–20 minutes until golden.
19 min timer
Whisk powdered sugar with lemon juice into a thick glaze. Drizzle over cooled scones.
Cook's tip
Frozen blueberries reduce bleeding. Cold butter and minimal handling are the secrets to tender, not tough, scones.
Storage
Cover at room temperature 2 days.
Freezer: Freeze unbaked. Bake from frozen, add 5 minutes.
Nutrition per serving
- Calories
- 360
- Protein
- 5g
- Carbs
- 50g
- Fat
- 16g
- Fiber
- 1g
- Sugar
- 22g
- Sat Fat
- 10g
- Sodium
- 250mg
Estimates based on USDA FoodData Central. See our nutrition disclaimer.
Frequently asked questions
Other fruits?
Raspberries, blackberries, chopped strawberries all work. Avoid juicy fruits like watermelon.
No heavy cream?
Sub whole milk plus 1 tbsp melted butter. Slightly less rich.
Reviews
Marcus B.
1 week ago
First time cooking this and the timing notes saved me. Did not lift the lid once. The crust at the bottom was the best part.
✓ Would make again
Aisha K.
2 weeks ago
Loved it but added an extra scotch bonnet — we like it spicy. Recipe scales well, made a double batch.
✓ Would make again
Tola O.
3 days ago
Made this for Sunday lunch — the smoky bottom turned out perfect. Family demolished the pot in twenty minutes.
✓ Would make again
Reviews shown are illustrative pre-launch. Real user reviews appear here as the community grows.
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