These homemade blueberry lemon scones are buttery, flaky, and tender, with juicy blueberries and bright, fresh lemon zest in every bite. Made with cold butter, buttermilk, and a simple folding technique, they bake up with beautiful golden edges and soft, fluffy centers. They’re perfect for breakfast, brunch, or an afternoon treat with tea or coffee.
The secret to great scones is keeping the butter cold and handling the dough as little as possible. I’ll show you how to create delicate, flaky layers while gently folding in the blueberries so they stay mostly intact.
Table of contents
Why You’ll Love These Blueberry Lemon Scones
Flaky, buttery layers: A simple folding technique creates a tender, layered texture without complicated steps.
Bright lemon flavor: Fresh lemon zest balances the sweetness of juicy blueberries.
Easy to make: The dough comes together by hand with basic baking ingredients.
Fresh or frozen blueberries: Both work, so you can enjoy these scones year-round.
Perfect for making ahead: Freeze the unbaked scones and bake them whenever you want a freshly baked treat.
Versatile recipe: Use the same method with different fruits, nuts, herbs, or other favorite additions.
Ingredients You’ll Need
These blueberry lemon scones use simple ingredients, but each one plays an important role in creating the perfect texture and flavor.
All-purpose flour: Provides the structure for the scones. For the most consistent results, weigh your flour using a kitchen scale.
Granulated sugar: Adds just enough sweetness without overpowering the blueberries and lemon.
Baking powder: Helps the scones rise and gives them a light, fluffy texture.
Kosher salt: Balances the sweetness and enhances the buttery flavor.
Cold unsalted butter: Essential for creating flaky layers. Keep the butter refrigerated until you’re ready to use it.
Buttermilk: Adds moisture, tenderness, and a subtle tang. Its acidity also works with the baking powder to help the scones rise.
Egg: Helps bind the dough and contributes to the scones’ structure and rich texture.
Fresh lemon zest: Gives these scones their bright lemon flavor. Use only the yellow outer layer of the peel, avoiding the bitter white pith.
Vanilla extract: Adds a subtle warmth that complements the lemon and blueberries.
Blueberries: Fresh or frozen blueberries work in this recipe. Fresh berries are easier to fold into the dough without releasing their juices.
Fresh lemon balm (optional): Adds a delicate herbal lemon flavor that pairs beautifully with the blueberries.
See the recipe card below for exact measurements and full instructions.
The Secret to Flaky, Tender Scones
The difference between a dry, dense scone and a tender, flaky one comes down to two simple techniques: keeping the butter cold and folding the dough.
Start with Cold Butter
Cold butter is one of the most important ingredients for making flaky scones.
As the scones bake, the small pieces of butter melt and release steam, helping create delicate layers throughout the dough.
Cut the butter into small cubes and work it into the flour mixture with your fingertips until the mixture resembles coarse breadcrumbs.
Avoid overworking the butter or letting it become too warm. If your kitchen is particularly warm, chill the butter cubes before mixing.
Create Layers by Folding the Dough
Instead of kneading the dough, I use a simple folding technique to create flaky layers.
The dough is gently pressed into a rectangle, layered with blueberries, folded in half, and turned before repeating the process.
This method has two advantages: it creates layers of buttery dough and distributes the blueberries without crushing them.
The key is to handle the dough gently. Overmixing develops gluten, which can make scones tough rather than tender.
How to Make Blueberry Lemon Scones
These homemade blueberry scones come together in five simple steps.
Step 1: Mix the Dry Ingredients and Butter
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, kosher salt, and optional chopped lemon balm.
Cut the cold butter into small cubes and add it to the flour mixture.
Using your fingertips, press the butter into the flour until the mixture looks sandy with small, coarse crumbs.
Step 2: Add the Wet Ingredients
In a separate bowl, whisk together the buttermilk, egg, fresh lemon zest, and vanilla extract.
Reserve about 2 tablespoons of this mixture to brush over the scones before baking.
Pour the remaining wet ingredients into the flour mixture and gently combine with your hands.
The dough should look crumbly but hold together when squeezed. If it’s too dry to come together, add another tablespoon of buttermilk at a time, just until it holds together.
Avoid mixing until the dough becomes completely smooth.
Step 3: Fold in the Blueberries
Lightly flour a sheet of parchment paper and turn the dough out onto it.
Gently press the dough into a large rectangle.
Divide the blueberries into four equal portions. Reserve one portion for topping the scones. Scatter a second portion over the bottom half of the dough rectangle.
Using a bench scraper, fold the top half of the dough over the blueberries. Turn the dough 90 degrees and gently press it back into a rectangle.
Repeat the folding process twice more, adding another portion of blueberries with each fold. The remaining blueberries will be pressed into the tops of the shaped scones before baking.
This technique creates flaky layers while keeping the berries from becoming mashed into the dough.
Step 4: Shape and Cut the Scones
Gently press the dough into a circle approximately 8 inches wide and 1 inch thick.
Press the remaining blueberries into the top.
Using a sharp knife or bench scraper, cut the dough into 6 equal wedges.
Transfer the scones, still on their parchment paper, to a baking sheet. Leave about 1 inch of space between each scone so they have room to expand.
Brush the tops with the reserved buttermilk and egg mixture, then sprinkle each scone with about ½ teaspoon of granulated sugar.
Step 5: Bake Until Golden Brown
Bake at 425°F (220°C) for 25–30 minutes, or until the scones are golden brown and lightly crusty on the outside.
The centers should be set but still soft and tender.
Allow the scones to cool on the baking sheet for about 5 minutes before serving.
These blueberry lemon scones are especially delicious while they’re still slightly warm.
Expert Tips for the Best Blueberry Lemon Scones
Keep everything cold. Cold butter helps create flaky layers. If the dough becomes soft or sticky while shaping, refrigerate the cut scones briefly before baking.
Measure the flour accurately. Too much flour can make scones dry and crumbly. Weighing the ingredients gives the most consistent results.
Don’t overmix the dough. A slightly crumbly dough is normal. Mix only until it holds together, then finish combining it through gentle folding.
Handle the blueberries gently. Adding the berries during the folding process helps prevent them from breaking apart and staining the dough.
Don’t flatten the dough too much. Keeping the dough about 1 inch thick helps produce tall scones with tender centers.
Bake in a fully preheated oven. The initial heat helps the scones rise and develop golden, lightly crisp edges.
Enjoy them fresh. Like most homemade scones, these have the best texture shortly after baking.
Fresh vs. Frozen Blueberries
Both fresh and frozen blueberries can be used to make these lemon blueberry scones.
Fresh blueberries are my first choice because they hold their shape well during folding and are less likely to release juice into the dough.
Frozen blueberries are a convenient alternative, especially when fresh berries aren’t in season.
If using frozen blueberries, add them directly from the freezer without thawing. Thawed berries release more moisture and can turn the dough purple.
Work quickly to keep the dough cold, and allow a little additional baking time if needed.
If you love baking with blueberries, try my blueberry crumb cake next. It’s filled with juicy blueberries and topped with buttery cinnamon streusel and a fresh lemon glaze.
Recipe Variations and Substitutions
One of my favorite things about this scone recipe is how easily you can adapt it with seasonal ingredients.
Different berries: Try raspberries or blackberries in place of blueberries. Frozen raspberries are particularly helpful because fresh raspberries can be delicate.
Citrus variations: Replace the lemon zest with orange zest for a different citrus flavor.
Dried fruit and nuts: Try dried cranberries, currants, raisins, pistachios, or sliced almonds.
Fresh herbs: Lemon balm and lemon verbena pair beautifully with berries. Thyme, basil, and mint can also add interesting flavor.
Dairy-free scones: Substitute plant-based butter and use unsweetened plant milk mixed with a little lemon juice or vinegar instead of buttermilk. Choose a firm plant-based butter suitable for baking.
Gluten-free scones: A 1:1 gluten-free all-purpose baking flour may work in place of regular flour, although the texture and hydration may differ. This variation has not been independently tested here.
How to Store and Freeze Blueberry Lemon Scones
Storing Baked Scones
Blueberry lemon scones taste best on the day they’re baked.
Store leftovers in an airtight container at room temperature for up to 24 hours.
For a freshly baked texture, warm leftover scones briefly in the oven before serving.
Freezing Unbaked Scones
Freezing unbaked scones is a convenient way to prepare them ahead of time.
After shaping and cutting the dough into wedges, arrange the unbaked scones on a parchment-lined baking sheet.
Freeze until solid, then transfer them to a freezer-safe container or bag.
When you’re ready to bake, place the frozen scones on a prepared baking sheet. Brush with the egg and buttermilk mixture and sprinkle with sugar.
Bake directly from frozen at 425°F, allowing additional time as needed until golden brown and baked through.
For best quality, use the frozen scones within 2–3 months.
Frequently Asked Questions
The secret to flaky scones is using very cold butter and handling the dough gently. Small pieces of butter create pockets of steam as they bake, while folding the dough helps form delicate layers. Avoid overmixing, which can make scones tough.
Yes! Frozen blueberries work well in this recipe. Add them directly from the freezer without thawing to minimize moisture and color bleeding into the dough. They may require slightly longer baking.
Dry scones are often caused by adding too much flour, not enough liquid, or baking too long. For best results, weigh the flour and add just enough buttermilk for the dough to hold together when squeezed.
Keep the butter and dough cold, avoid adding too much liquid, and make sure your baking powder is fresh. If the shaped scones feel warm or soft, refrigerate them briefly before baking.
Yes. Shape and cut the scones, then freeze them unbaked. When you’re ready, bake them directly from frozen, adding a little extra time as needed.
You can substitute the same amount of milk mixed with 1 teaspoon of lemon juice or vinegar. Let it stand briefly before using. The flavor and texture may differ slightly from scones made with cultured buttermilk.
An egg-free version would require an appropriate egg substitute or a recipe specifically formulated without eggs. The egg contributes to the structure and richness of this particular recipe, so omitting it without other adjustments may change the results.
Freshly baked scones can be kept in an airtight container at room temperature for up to 24 hours. For longer storage, freezing is preferable because refrigeration can cause baked scones to become stale more quickly.
More Homemade Scones and Breakfast Recipes
If you enjoyed these blueberry lemon scones, try some of my other homemade scone and breakfast recipes:
- Blueberry Crumb Cake: A tender blueberry cake with a buttery cinnamon crumb topping.
- Vegan Irish Soda Bread Scones: A simple, rustic scone recipe inspired by traditional Irish soda bread.
- Vegan Lilac Raspberry Scones: Fragrant, fruity scones perfect for spring.
- Vegan Coconut Cream Biscuits: Tender, dairy-free biscuits that are delicious with fresh fruit.
A Few Final Thoughts
There’s something especially lovely about a freshly baked scone with a cup of coffee or tea. These blueberry lemon scones have everything I love in a good scone: buttery layers, tender centers, juicy blueberries, and just enough bright lemon flavor.
Once you’ve mastered the simple folding technique, you can use it to make all kinds of sweet and savory scones with your favorite seasonal ingredients.
If you try this recipe, I’d love to hear how it turned out! Leave a star rating and comment below, and tag @fareisle on Instagram so I can see your beautiful homemade scones.
Blueberry Lemon Scones
Ingredients
- 280 g all-purpose flour 2 cups
- 66 g granulated sugar ⅓ cups, plus more for the tops of the scones
- 12 g baking powder 1 tablespoon
- 2 g kosher salt 1/2 teaspoon
- 1 tablespoon fresh lemon balm chopped, optional
- 113 g cold unsalted butter 4 oz./1 stick
- 75 ml buttermilk ⅓ cup
- 1 large egg
- Zest of 1 lemon about 8g
- 4 g vanilla extract 1 teaspoon
- 170 g blueberries 6 oz., fresh or frozen
Instructions
- Preheat the oven to 425˚F. Cut a piece of parchment paper to fit a half sheet pan
- Whisk together the flour, sugar, baking powder, salt and optional chopped lemon balm in a mixing bowl
- Cut the cold butter into small cubes and mix it into the flour mixture using your hands. Press the butter chunks between your fingers to cut them into the flour mixture lifting your hands up as you go to aerate the mixture. The resulting mixture should be sandy and resemble coarse breadcrumbs.
- Mix the buttermilk, egg, lemon zest, and vanilla extract together in a separate bowl then pour the wet mixture into the dry mixture, leaving behind about 2 tablespoons of the wet mixture to brush the scones with later.
- Use your hands to mix the dough. It should be dry but hold together when squeezed. If it is too dry, mix in 1 tablespoon more buttermilk at a time until it holds together.
- Lightly flour the piece of parchment paper and dump the crumbly scone dough out onto it. Bring the dough together and press it into a large rectangle. A bench scraper is helpful here.
- Reserve a quarter of the blueberries to use later, then add another quarter of the blueberries to the dough so that they evenly cover the bottom half of the rectangle.
- Use a bench scraper to help fold the top half of the dough over to cover the berries. Then turn it a quarter-turn (90˚) and press it back out into a larger rectangle. Lightly flour the dough, surface, and your hands as needed. The purpose of this technique is to gently fold in the fruit and create flaky layers in the scones.
- Repeat layering the blueberries and folding the dough 2 more times until 3/4 of the berries are incorporated. So the dough will be folded a total of 3 times with 1/4 of the berries being folded each time.
- Press the dough into a circle about 8” wide and 1” thick. Gently press the remaining blueberries into the top and then cut the circle into 6 wedges.
- Transfer the scones on the parchment paper to the sheet pan and space them about 1″ apart from each other. Brush the tops with the saved wet mixture. Sprinkle about ½ teaspoon of sugar onto the top of each scone.
- Bake at 425˚F for 25-30 minutes until the scones are golden brown and feel crusty on the outside but still soft in the middle when pressed.
- Let them cool on the pan for 5 minutes then serve warm.
Video
Notes
- Scones are best eaten the day they are made, but leftover scones will keep wrapped or sealed at room temperature for up to 24 hours.
- Buttermilk can be replaced with any milk in the same amount plus 1 teaspoon of apple cider vinegar or white vinegar to sour and thicken the milk.
- Make sure that the butter is cold which will result in a flakier scone.
- Frozen blueberries may be used but their color might bleed into the dough as they thaw and turn the dough purple.
- The scones can be frozen after they are cut into wedges and before brushing them with milk and sugar. Freeze the cut scones on a sheet pan then transfer them to freezer-safe bags to store them in the freezer. They might need extra time in the oven because they are frozen so check them at 25 minutes and add more time if needed.
Meg
Great recipe! The scones are flaky and so flavorful!
kaity
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