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. This blueberry scone recipe is easily mixed up in minutes, making for an easy brunch treat!

- Boston Girl Bakes

key ingredient

Fresh Blueberries


For The Scones: – all-purpose flour – granulated sugar – baking powder – salt – unsalted butter cold – fresh blueberries – lemon zest – heavy cream – vanilla extract – large egg For The Icing: – vanilla extract – confectioner sugar – lemon Juice or more to adjust consistency

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

Visit Boston Girl Bakes for MORE Top Tips and Notes on Baking the BEST Blueberry Lemon Scones!



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