Spring Breakfast alert! Tangy lemon pairs so nicely with juicy blueberry in these Lemon Blueberry Scones.

Lemon Blueberry Scones

Juicy blueberries pair so beautifully with delicate lemon in these scones to celebrate Spring.
Course Breakfast
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 scones
Author breakfast for dinner


For the scones:

  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter, cold, cut in chunks
  • 1 cup fresh blueberries (or use frozen, just be prepared for the dough to turn slightly blue!)
  • 1 cup cream or milk, plus more for brushing the scones
  • zest of 1 lemon

For the lemon glaze:

  • juice of 1/2 lemon
  • 1 1/2 cups confectioner's sugar
  • 1 tablespoon butter, melted
  • lemon zest


  1. Preheat the oven to 400 degrees.
  2. In a large bowl, combine flours, baking powder, salt and sugar. Cut in the butter with a pastry cutter or two knives, until mixture is crumbly. Fold in the blueberries.
  3. Make a well in the middle of the ingredients and pour in the cream and lemon zest. Lightly toss so all dry ingredients are moistened.
  4. Turn dough out onto a floured surface, and give a few quick kneads to incorporate.
  5. Press the dough into a circle approx 1.5 inches thick. Cut into 8 wedges. Brush each scone with cream/milk.
  6. Bake on an ungreased cookie sheet for 15-20 minutes.
  7. To make the lemon glaze, mix lemon juice, confectioner's sugar, butter, and lemon zest together in a small bowl. Drizzle over cooled scones.
  8. Scones are best eaten on the same day! Or store them in the freezer for up to 1 month.