Lightest Lemon Blueberry Scones

Okay this is officially my go-to recipe for fresh, bright lemon blueberry scones, drizzled in sweet, creamy icing. These are perfect to take to a bridal shower, for an afternoon coffee snack, a fun brunch with friends, or maybe just because! They are truly that good. 

Welcome to my first scone recipe.

And I promise it won’t be my last! After looking through a LOT of recipes and doing some research on scones, I decided to take on lemon blueberry scones as my first flavor (thank you to Sally’s Baking Addiction for the inspiration). Y’all they were SO good and I am definitely making them again asap!

I spend a decent amount of time scrolling through Pinterest looking for new inspirations and challenges that I can take on myself, and a few weeks ago I saw a TON scone recipe. Now, I don’t eat scones often but if I am offered one, I definitely won’t say no! I’ve never made any before, and I think I have only had them a few times. They are a fun little treat that is not too sweet or too dense.

I have been in Charleston visiting my family after Georgia’s shelter in place lifted, so my parents have been tasting everything I am making during the pandemic. These by far are their favorite treat (and I have made quite a bit in a short period of time).

These scones are so perfect for breakfast, dessert, or as a snack with an afternoon coffee (which is exactly what we did). The lemon is fresh, while the blueberries add natural sweetness and color. They’re also very soft and light tasting which makes them delightful.

Some recipes had more lemon juice, less lemon zest, more sugar, and even added in almonds which I opted out on. One tip I wouldn’t pass up on is making sure that the butter is very cold; I would also grate it if possible! The butter needs to integrate and mix well into the dough, so the smaller the pieces are, the better.

As I said, this was my first time making scones so I had NO clue what to do or really what to expect. I decided to trust my gut and to go for it! The dough had a consistency very similar to biscuits and they were so sticky, so I definitely had to add more flour to help roll the blueberries into the dough. I have some great tips to keep in mind while making these lemon blueberry scones!

Super helpful tips for making these scones:

  • You can use frozen blueberries, but fresh is way better and add that perfect amount of natural sweetness to balance the acidity that the lemon juice adds.
  • Use fresh lemon juice, NOT the bottled kind. It simply won’t taste as good and isn’t as natural.
  • I highly recommend using a silicone baking mat like this one from Amazon. It helped a lot with the stickiness of the dough as I shaped it before cutting into triangles.
  • You can freeze the dough up to about 4 months, and you can freeze the scones after baking, for up to a month. Just preheat the oven to 350 and pop them in for about 5 minutes so they don’t overbake!
  • If you don’t have a pastry cutter, use a pizza cutter! That is what I used and with a bit of flour on it, they cut perfectly. Even a very sharp knife will do it.

Softest Lemon Blueberry Scones

  • Servings: 8
  • Difficulty: easy

A great treat for anytime of the day. Fun to make & definitely worth eating!


Ingredients for scones

  • 2 cups all-purpose flour, more for working the dough – (spoon and leveled!!)

  • 1/4 cup granulated sugar

  • 1 tbsp. baking powder

  • 1 tsp. salt

  • 6 tbsp. butter, cold, 2 extra tbsp. melted for later

  • 1/2 cup milk, I used 2% (if you use buttermilk, they may be denser)

  • 2-3 lemons for 1/4 cup fresh lemon juice and zest

  • 2 tbsp. lemon zest

  • 1/4 teaspoon Vanilla Extract

  • 3/4 cup fresh blueberries

Ingredients for the lemon glaze

  • 1/2 cup powdered sugar
  • 2-3 tbsp. lemon juice (more if you want it to be thinner)
  • Pinch of lemon zest


  1. Preheat oven to 400 degrees, and wait at least 20 minutes before baking the scones.
  2. Using a standing mixer or hand mixer, combine flour, sugar, baking powder, and salt.
  3. Cut the cold butter into small pieces, around 1/2 tbsp., and put on top of the dry ingredients. Using the paddle attachment, mix the butter and dry ingredients together.
  4. Work your way to medium speed. Start slow, and be prepared for it to take awhile. You want it to break down completely into the mix, until the pieces of butter are very small or gone completely. If it’s not mixing well, use a fork or a whisk to mix it more by hand.
  5. Next add in vanilla, lemon juice, milk, and lemon zest until completely mixed and sticky. If it is too sticky, add a little bit more milk, 1 tbsp. at a time.
  6. When adding in the blueberries, either fold them into the dough in the bowl or take the dough out and hand mix it in, being very careful to not press too hard to make them burst.
  7. When the dough is ready, flour your work space well and your hands because the dough will be sticky and this helps! Be careful to not use too much flour.
  8. Form the dough into a rectangle, making it about an inch thick. Cut down the middle in half and then diagonally across both squares to create 8 total pieces. Next, brush the melted butter on the top of the scones to help them brown.
  9. Using parchment paper or a baking mat, place them one-two inches apart. Bake for 17 minutes to start, adding another 5 minutes if not baked all the way through, using a toothpick to check. Wait until they are starting to turn golden brown to know if they are baked all the way.
  10. Next make the glaze by combining all of the ingredients in a small bowl, adding more lemon juice as needed to make the glaze thinner. Just depends on your preference! I heated it in the microwave for 15 seconds to make it easier to drizzle over the scones.
  11. Wait until they cool slightly, add the glaze, and enjoy!