Blueberry Lemon Scones

These blueberry lemon scones are made with heavy cream to create a rich, tender scone, fresh blueberries, and lemon zest then drizzled with a sweet lemon icing.

- Boston Girl Bakes

key ingredient

fresh blueberries


For The Scones: – 2 cups (240 g) all-purpose flour – 1/3 cup (67 g) granulated sugar – 2½ teaspoons baking powder – ¾ teaspoon salt – 1/2 cup (1 stick, 113 g) unsalted butter cold and cut into small cubes – 1 cup (½ pint) fresh blueberries – 1 tablespoon lemon zest – ½ cup (120 ml) heavy cream – 1/2 teaspoon vanilla extract – 1 large egg


For The Icing: – ½ teaspoon vanilla extract – 1/2 cup (57 g) confectioner sugar – 2 tablespoons lemon Juice or more to adjust consistency

Blueberry Lemon Scones


8 Scones



total time

57 Minutes

prep time

20 Minutes

1. Whisk together flour, sugar, baking powder and salt in a large bowl.

Combine dry ingredients

2. Cut in butter with a pastry blender or rub in with your fingers, until the mixture has the texture of coarse meal.

Add butter

3. Fold in blueberries and lemon zest.

Add mix-ins

4. Whisk together heavy cream, egg, and vanilla. Make a well in the dry ingredients, and pour in the heavy cream mixture. Stir lightly with a wooden spoon or spatula until dough comes together. Dough will be sticky and shaggy looking.

Add wet ingredients

5. Turn out dough onto a lightly floured surface, and gently knead dough together a few times. I press down on the dough into about 1/2" thickness, then fold in half. I repeat this about 3-4 times. Do not overwork the dough, you just want to incorporate the flour and bring it together.

Knead dough

6. Pat dough into an 8" circle. Cut into 8 wedges. Transfer to baking sheet and refrigerate for 15 minutes.

Shape scones

7. Preheat oven to 400°F. Line a baking sheet with parchment.

Prep oven and pan

8. Bake until golden brown and cooked through, about 20-22 minutes. Transfer scones to wire rack to cool.

Bake the scones

9. Combine icing ingredients in a bowl and whisk to combine. Adjust consistency if needed. Drizzle cooled scones with icing.

Make lemon icing


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