These fresh, homemade blueberry lemon scones are the perfect mix of sweet and tangy. Made with honey instead of sugar, frozen blueberries, lemon zest and a pop of vanilla to give it that perfect flavor and texture. Enjoy fresh out of the oven (highly recommend) or pair with your morning coffee to start your day.
This post may contain affiliate links. Read my disclosure policy here.
The combination of blueberry and lemons has to be one of my favorites. The freshness of both compliment each other so well. Stuffed inside of this baked good, you really cannot go wrong. I have also used this combination in dutch babies, pancakes, muffins and quick breads and it never gets old.
We love these scones so much that we freeze as many of our homegrown blueberries as we can just to make these through out the rest of the year. It’s a little guilty pleasure in our house and they never make it more than a day or two.
Tips for Making Homemade Blueberry Lemon Scones
1. Cold Butter and Cream
The number one trick when making homemade scones is having cold ingredients. You want to make sure your butter and heavy cream are straight out of the fridge cold. This is what helps the scones rise when baking. If the butter is too warm you will end up with a flatter, dense scone.
When making scones always start off by cutting your butter into small size cubes. About 1/4″-1/2″. Once cut return butter back to fridge to stay cold.
Working quick is also really important. Once you incorporate the butter try to use your hands as little as possible. The heat from your hands will quickly warm up and soften the butter.
2. Do not Overmix
You want to work quickly with scones and avoid handling them as much as possible. Including mixing. Mix the wet and dry ingredient just until they are incorporated.
Over mixing can prevent the scones from rising properly. If your scones turn out flat this could be one of the biggest reasons.
3. Pre Heat Oven
Do not wait until your scones are ready to start pre heating your oven. You want it hot and ready to go, so that cold butter hits the hot oven just at the right time.
Scones need to be as cold as possible before going into the hot oven. If they sit around too long they will start to warm up and not rise properly.
This recipe calls for the lemon zest to give it that citrus flavor. Don’t toss the lemons themselves! Save it to use in tea, dressings or marinades. Once they are zested toss the lemons in the refrigerator to use in the next few days.
5. Frozen Blueberries
This recipe calls for frozen blueberries which are what I prefer to use. I find the dough is easier to work with.
Fresh berries add too much liquid in the dough making it stickier. The frozen blueberries also help keep the butter cold.
6. Floured Hands
Scone dough can become a bit tacky and hard to work with. Since we want to keep our time handling at a minimum, it is really helpful to flour your hands prior to shaping your disc.
Having Floured hands will help you handle it during shaping and keep that butter and cream really cold. Remember, warm hands can quickly soften the butter which will leave you with a disappointing scone.
How to Make Blueberry Lemon Scones
2-1/4 Cup Flour
2 tsp Baking Powder
1/2 tsp Kosher Salt
1/4 Cup Honey
5 Tbsp Unsalted Butter Cold and cut into 1/4″ to 1/2″ Cubes
1 Cup Frozen Blueberries
1/4 Cup of Lemon Zest (about 1 large lemon or 2 smaller ones)
3/4 Cup Heavy Cream
2 tsp Vanilla Extract
Optional: Turbinado Sugar for Dusting
Preheat oven to 400 degrees
Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Start off by cutting your butter into small cubes. Roughly 1/4″-1/2″. Return butter to refrigerator (or freezer) to keep cold.
Zest lemon and set aside.
In a large mixing bowl combine the flour, baking powder and salt. Mix well.
In a smaller bowl combine heavy cream, honey, egg and vanilla extract and whisk with a fork until incorporated.
Take out the butter from the refrigerator and cut into the flour with a pastry cutter until the butter is fully incorporated and cut into small pea size cubes. It will be lumpy.
In the flour mix, fold in the blueberries and lemon zest until the berries are coated in flour.
Add the wet ingredients into the dry and fold just until combined. Do not overmix.
On a lightly floured surface, dump out the dough and start forming a round disk. It’s helpful to flour your hands so the dough doesn’t stick.
Working quickly, form the dough into an 8″ disk. You want it to be around 1.5″-2″ tall.
Using a bench scraper or knife, score the disc into 8 equal pieces and transfer to a baking sheet.
Optional: Dust with a Turbinado sugar or other sanding sugar to give a little extra sweetness.
Bake for 20 minutes or until the tops and corners start to brown and the center is cooked through.
Enjoy warm. Highly recommend! Scones are always best eaten right away. While they will keep for a few days don’t be surprised if they are not as good the next day.
Store in an air tight container.
Recipe adapted from Mom On Timeout. Check out her version with a lovely devonshire cream.
Would love to see if you made these blueberry lemon scones at home! Tag me on instagram @dirt.dough or leave a comment below.
I love using my homegrown blueberries in recipes. Check out my beet blueberry smoothie.
Want to grow blueberries of your very own? I would love to help get you started with your very own blueberry garden. Just imagine having fresh homegrown blueberries out your backdoor every summer.
Other Breakfast Recipes:
The Materials You Need To Make Blueberry Lemon Scones
Pin To Save For Later!
Blueberry Lemon Scones
- 2 1/4 Cups Flour
- 2 tsp Baking Powder
- 1/2 tsp Kosher Salt
- 1/4 Cup Honey
- 5 Tbsp Cold Unsalted Butter Cut into 1/2" cubes
- 1 Cup Frozen Blueberries
- 1/4 Cup Lemon Zest about 1 large lemon or 2 smaller ones
- 3/4 Cup Heavy Cream Cold
- 1 Egg
- 2 tsp Vanilla Extract
- Turbinado Sugar for Dusting Optional
- Preheat oven to 400 degrees
- Line a baking sheet with parchment paper or silicone baking mat. Set aside.
- Start off by cutting your butter into small cubes. Roughly 1/4"-1/2". Return butter to refrigerator to keep cold.
- Zest lemon and set aside.
- In a large mixing bowl combine the flour, baking powder and salt. Mix well.
- In a smaller bowl combine heavy cream, honey, egg and vanilla extract and whisk with a fork until incorporated.
- Take out the butter from the refrigerator and cut into the flour with a pastry cutter until the butter is fully incorporated and cut into small pea size cubes. It will be lumpy.
- In the flour mix, fold in the blueberries and lemon zest until the berries are coated in flour.
- Add the wet ingredients into the dry and fold just until combined. Do not overmix.
- On a lightly floured surface, dump out the dough and start forming a round disk. It's helpful to flour your hands so the dough doesn't stick.
- Working quickly, form the dough into an 8" disk. You want it to be around 1.5"-2" tall. Any flatter will result in a dense and dry scone.
- Using a bench scraper or knife, score the disc into 8 equal scones and transfer to baking sheet.
- Optional: Dust with a Turbinado sugar or other sanding sugar to give a little more sweetness.
- Bake for 20 minutes or until the tops and corners start to brown and the center is cooked through.
- Enjoy warm.
- Store in an air tight container.
Lear to Make Sourdough Bread
- Easy Overnight Sourdough Bread
- How to Maintain a Sourdough Starter and FAQ
- How to Make Your Own Sourdough Starter
- Easy Sourdough Pancakes Made From a Starter Discard
- How to Troubleshoot a Sourdough Starter & FAQ
- Sourdough Banana Oat Muffins
Other Homemade Recipes