Lemon  Blueberry Scones

Lemon Blueberry Scones are bright, tangy and slightly sweet. They’re a great treat for breakfast or brunch, and much easier to make than you may think!


– flour – sugar – baking powder – lemon zest  – salt  – blueberries – butter – vanilla extract – heavy cream – egg  – powdered sugar – lemon juice

Combine dry ingredients


In a large bowl or food processor, combine flour, sugar, baking powder and salt.

Add butter and berries


Toss cubes of butter in with flour mixture. Using hands, pinch butter. Form some flat discs and some small pieces the size of large peas. Stir in blueberries.

Add wet ingredients.


Mix together heavy cream, zest and vanilla. Stir into flour mixture. The dough should just come together and not be wet and sticky.



Turn out the dough onto a lightly floured surface. Form into a ball and flatten into a 6 inch round. Slice into 8 wedges. Transfer to prepared baking sheet and refrigerate for 10-30 minutes.

Bake and cool


Brush with egg wash. Bake in the upper third of the oven for 16-20 minutes or until golden brown. Cool on a wire rack.

Glaze and serve


Combine powdered sugar, butter and vanilla in a medium bowl. Whisk in lemon juice 1 tbsp at a time, until you reach desired consistency. Drizzle glaze over scones and allow to set.

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