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Best Blueberry Lemon Scones Recipe

Vespa's recipes have appeared in "Midwest Living" and "Taste of Home". She belongs to Cook's Recipe Testers for "Cook's Illustrated".

Blueberry lemon scones

Blueberry lemon scones

Delicious Cakey Scones

In a society where muffins, donuts and bagels struggle for supremacy, the humble scone is often pushed aside or completely ignored. It's a shame, really, as these buttery babies make a perfect breakfast or mid-afternoon snack. Unlike their grocery store or coffee shop counterparts, homemade scones should be flaky, tender and melt in the mouth.

Scones originated from somewhere in the British Isles, perhaps Scotland. They were crafted from oats and baked over an open fire. Nowadays, scones in the UK are sometimes studded with currants and are traditionally served with jam, lemon curd or clotted cream. In America, they resemble a sweetened biscuit and can be encrusted with dried fruit or flavored with citrus rind, extracts, etc. Although almost unknown in Peru, scones are quite popular in Argentina where they are enjoyed with tea or mate.

This is a recipe for the American version, sweeter than the British scone and enriched with an egg. Be careful to use very cold butter and not overwork the dough. The result will be a slightly cakey scone to be served as-is or with a pat of butter.

Prep timeCook timeReady inYields

20 min

20 min

40 min

8-12 scones


  • 2 cups all-purpose flour
  • 1/3 cup white sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon kosher salt
  • 8 Tablespoons cold, unsalted butter (approximately 100 grams), grated
  • 3/4 cup dried, frozen or fresh blueberries (if using dried blueberries, see note below)
  • Zest of 1 lemon
  • 1 large egg
  • 1/2 to 3/4 cup / 4 to 6 ounces cold whipping cream (see note below for low-fat alternative)
  • 1 Tablespoon lemon juice, freshly squeezed
  • 1 teaspoon vanilla extract
  • Raw sugar, for sprinkling


  1. Preheat oven to 375 F. Place ungreased cookie sheet in oven as it preheats.
  2. Mix egg, 1/2 cup cream, juice and vanilla with fork. Set aside.
  3. Combine flour, sugar, baking powder, salt and zest. Cut in butter with pastry blender or in food processor until size of peas, working quickly so butter doesn’t soften.
  4. Drain blueberries. Add berries and egg/cream to flour mixture, stirring until dough just begins to come together. If the dough is too dry and crumbly, add more cream, 1 tablespoon at a time, until dough is pliable but not too wet. With floured hands, gently knead five times. Pat into a log about one inch thick. Brush lightly with cream or milk and sprinkle heavily with sugar.
  5. Cut into 8-12 wedges or punch out rounds with a glass. Place on preheated cookie sheet.
  6. Bake 20-25 minutes or until golden brown.

Baking Notes and Tips

  • Dried blueberries: If using dried blueberries, cover with boiling water and soak overnight or simmer them in a saucepan for 10 minutes. Cool before use.
  • Frozen blueberries: If berries are frozen, rinse under cold tap until partially thawed.
  • Dough consistency: Be careful not to over-wet the dough. If you need more liquid to bring the ingredients together, add cold milk or cream a teaspoonful at a time until the dough forms a ball.
  • How to work the dough: Don't overwork the dough. Touch as little as possible so the heat from your hands doesn't melt the butter.
  • Salted butter: If using salted butter, decrease kosher salt to 1/2 teaspoon.
  • Temperature of ingredients: Use cold butter, cream and egg.
  • Low-fat alternative: Replace the cream with buttermilk if you'd like lower fat scones. You can make your own buttermilk substitute by combining one tablespoon of lemon juice with milk. Add 1/4 teaspoon of baking soda to other dry ingredients and your scones will rise high!
  • How to cut the dough: Cut dough into wedges or use a glass or 1/2 cup dry measure to punch out scones.
  • How to prevent spreading in the oven: If your scones tend to spread in the oven, try freezing them for 20 minutes. Place partially frozen scones on a preheated baking sheet before sliding them into the hot oven.
  • Technique for flaky scones: See the five-minute instructional video at the end of this article for the technique that results in flaky scones.
  • Variations: Try dried cherries instead of blueberries: omit the lemon zest and add 1/2 teaspoon almond extract with vanilla extract. Or try dried cranberries and orange zest.
Scones with dried blueberries and lemon zest

Scones with dried blueberries and lemon zest


Relax in your favorite armchair and enjoy warm scones with a cup of coffee or tea.

More Great Breakfast Ideas


Dale Anderson from The High Seas on September 17, 2020:

My parents were European so I grew up eating a lot of scones. I'm being serious when I say a LOT of scones. Good to see a recipe here on Hubpages. Thanks for sharing.

Carrie Lee Night from Northeast United States on May 05, 2020:

Thank you for sharing the recipe :) I am a big scone lover and blueberries are even better. I best scones I have had so far were homemade and straight out of the oven at a bed and breakfast :)

Edwin Alcantara from California on November 04, 2019:

I love scones and I love blueberries. Thanks for sharing.

Doris James MizBejabbers from Beautiful South on September 17, 2019:

Read More From Delishably

Thanks for this, especially the video. Now I think I can make my own scones. I've really missed scones since I've had to go gluten-free. I've found a good brand of GF flour that is easy to substitute for wheat and have been experimenting with it.

Cindy Fahnestock-Schafer from Hedgesville, WV on March 24, 2019:

Thanks for this, now I know what I'm doing with my fresh Maine blueberries this summer.

Ben Drummond from Winter Garden, FL on May 06, 2018:

Great article and great recipe! I look forward to trying these out and making them myself with freshly picked blueberries!

Vespa Woolf (author) from Peru, South America on January 03, 2015:

Thanks for your comment, share and vote Suzanne Day!

Suzanne Day from Melbourne, Victoria, Australia on January 03, 2015:

This looks great, I love blueberry scones and adding a touch of lemon would top them off wonderfully. Thank you for sharing this recipe and voted awesome!

Vespa Woolf (author) from Peru, South America on December 16, 2014:

Thanks for reading skperdon!

skperdon from Canada on December 16, 2014:

Mmmm! scrumptious! I love blue berries. Thank you for sharing yet another delicious recipe vespawoolf.

Vespa Woolf (author) from Peru, South America on September 06, 2014:

Thanks for your comment Merrci!

Merry Citarella from Oregon's Southern Coast on September 06, 2014:

Wish I had one of these for breakfast this morning. Will have to try your recipe. Thanks for sharing it.

Vespa Woolf (author) from Peru, South America on December 06, 2013:

Au fait, scones are a nice treat on a cold winter day. I hope you're careful as you get out and about today.

C E Clark from North Texas on December 06, 2013:

These scones would be so good on a day when the weather is like we're having here in North Texas today. We're having a serious ice storm that started yesterday afternoon and is to continue most of today. Very chilly for here, and thick ice is covering everything. Very difficult to clean our vehicles off, but these delicious looking scones would be a great treat after working on ice removal for a while.

Vespa Woolf (author) from Peru, South America on March 04, 2013:

Au fait, these are easy to make and so much yummier than any scone you can buy in a store. I'm glad you like the sugar topping--enjoy! Thanks for the stars!

C E Clark from North Texas on March 04, 2013:

I bet these are really yummy with that brown sugar topping. I use a sugar topping on my banana bread and it always makes it perfect. These look easy and I bet their so good fresh from the oven!

Gave you 5 more stars!

Vespa Woolf (author) from Peru, South America on January 12, 2013:

Scoobydeb, there's nothing like homemade scones! Enjoy and thank you for taking the time to come by.

scoobydeb on January 12, 2013:

I love scones. I'm going to have to give this recipe a try!

Vespa Woolf (author) from Peru, South America on January 05, 2013:

Anamika, thank you for the pin and comment! Enjoy!

Vespa Woolf (author) from Peru, South America on January 05, 2013:

Kris Heeter, these scones are wonderful with fresh berries. Blueberries are my absolute favorite--I'm so envious. Enjoy and thanks for coming by!

Vespa Woolf (author) from Peru, South America on January 05, 2013:

DzyMsLizzy, I've had the same experience with commercial scones. They are often drowned in sugary icing to try to compensate for their dryness. Then I had wonderful scones in a Brooklyn bakery and after that I tried to find a similar recipe. I think these fit the bill.I hope you enjoy them! Thank you for the votes and comment.

Vespa Woolf (author) from Peru, South America on January 05, 2013:

RTalloni, I'm excited about your healthier substitutions and look forward to trying my scones with your tweaks! Thank you for leaving your review!

Anamika S Jain from Mumbai - Maharashtra, India on January 04, 2013:

That looks yummy! Pinned for reference.

Kris Heeter from Indiana on January 04, 2013:

I've never made scones before but love blueberry scones from our local bakery. Perhaps one of these days I'll give it a try with this recipe and use some of our local fresh blueberries!

Liz Elias from Oakley, CA on January 04, 2013:

I'll have to try these. All the commercial ones I've had, I never cared for; they were as dry as a mouthful of sawdust, and I nearly choked trying to get them chewed and swallowed. "Dunking" WAS required to avoid that choking feeling. So, I've never tried to make them, or bought them again, because I thought I hated them.

In reading your recipe, though, I don't know what the bakeries/coffee houses do wrong...but I'll try your version...they sound much nicer.

Voted up, useful and starred.

RTalloni on January 04, 2013:

I made your scones with substitutions that I need and they were wonderful! My changes were 1 and 1/2 C whole wheat/oat flour (combination) with 1/2 C white flour, and I switched coconut oil for the butter, almond milk for the cream. This is the first time scones turned out just right with my substitutions so I think I've got it now. Thanks!

Vespa Woolf (author) from Peru, South America on January 04, 2013:

pstraubie, I also love the scones at Panera, but I think these are even better and you'll have extra to share. : ) They really are easy to make so I hope you try soon. Thanks so much for stopping by!

Patricia Scott from North Central Florida on January 04, 2013:

This looks so good. I have never made my own scones but they are my treat of choice when I go to Panera. The directions are so clear and straight forward that I think I can maybe make these. Thanks for those photos---they make me wish to rush out and get blueberries right NOW. Sending Angels to you :) ps

Vespa Woolf (author) from Peru, South America on June 30, 2012:

MargaritaEden, with the right technique they'll come out flaky and moist every time. Enjoy the scones and thanks for commenting!

MargaritaEden from Oregon on June 29, 2012:

Yammy! These look so good, I don't think I was ever successful at making scones, but maybe that's because I tried wrong recipes, will try this one, thanks!

Vespa Woolf (author) from Peru, South America on June 15, 2012:

SiameseRobot, thanks for taking the time to read and comment!

SiameseRobot from Boise, ID on June 15, 2012:

Excellent Hub. I'm definitely trying these scones. Thanks.

Vespa Woolf (author) from Peru, South America on June 09, 2012:

Oliversmum, I hope you enjoy the scones! Thank you for taking the time to comment.

oliversmum from australia on June 08, 2012:

vespawoolf Hi. Love the look and sound of this recipe,especially the combination of blueberries and lemon.

Your easy to follow instructions make it a lot easier.

I am not too good at making scones,but will give it a go.

Thank you for sharing your scone recipe with us.:)

Vespa Woolf (author) from Peru, South America on June 05, 2012:

Great, Beth100, please tell me what you think of the scones.

Beth100 from Canada on June 05, 2012:

Thank you for the suggestions. I'm off to buy some of the ingredients for this week's supply of scones!! :)

Vespa Woolf (author) from Peru, South America on June 05, 2012:

Ytsenoh, enjoy the scones and thank you for commenting!

Vespa Woolf (author) from Peru, South America on June 05, 2012:

Beth100, I have reworded the tips. Lemon plus milk is indeed sour milk, but it's also a good substitute for buttermilk. If you want lower fat scones, replace the cream with buttermilk or sour milk. Thanks for your quesetion!

Vespa Woolf (author) from Peru, South America on June 05, 2012:

Kelleyward and fiddleman, thank you for coming by!

Vespa Woolf (author) from Peru, South America on June 05, 2012:

Cloud Explorer, I'm glad you've enjoyed the recipe! I didn't know anything about the contest winning, but am thrilled to get all the visitors. : ) Thank you for coming by.

Vespa Woolf (author) from Peru, South America on June 05, 2012:

DRG Da Real Grinc, I'm glad this recipe could be useful for you. Thank you for coming by!

Vespa Woolf (author) from Peru, South America on June 05, 2012:

Angela Brummer, scones do freeze nicely...enjoy!

Vespa Woolf (author) from Peru, South America on June 05, 2012:

Peggy W, thank you for commenting and enjoy the scones!

Cathy from Louisiana, Idaho, Kauai, Nebraska, South Dakota, Missouri on June 04, 2012:

Yummy, yum-yum! I love scones. Thanks for the recipe and this hub. Sounds so good! Can't wait to try this one out.

Beth100 from Canada on June 04, 2012:

I love scones!! These look scrumptous! I will have to try, but one question: lemon + milk = sour milk but you call for buttermilk. These are two different types of milk. Which one should I use? Thank you.

Fiddleman on June 04, 2012:

I know these must be really good. Thanks for sharing this fabulous recipe.

kelleyward on June 04, 2012:

Yum! These look fantastic! Can't wait to try soon. Take care, Kelley!

Mike Pugh from New York City on June 04, 2012:

Lovely Recipe here for scones, my wife just recently learned how to bake these awesome yummy things, and they are truly tasty indeed, and yup more people should give it a try.

Voted up and bookmarked for use of this cool scone recipe. Nice! Good Luck! on winning the contest, getting shared everywhere.

Felix J Hernandez from All over the USA on June 04, 2012:

Going for it, I'ma make these now.

Angela Brummer from Lincoln, Nebraska on June 04, 2012:

Oh wow yummy. I love scones and they freeze nicely!

Peggy Woods from Houston, Texas on June 04, 2012:

It has been a good while since I have eaten a scone. Your recipe sounds absolutely delicious! Voted useful and sharing. Thanks!

Vespa Woolf (author) from Peru, South America on May 08, 2012:

Thanks for dropping by, Mrs. Menagerie. I hope you enjoy the scones as much as I do!

Mrs. Menagerie from The Zoo on May 08, 2012:

Holy yummy scones Batman! I have GOT to try these!

Vespa Woolf (author) from Peru, South America on May 05, 2012:

Leahlefler, these would make a fabulous special occasion breakfast! Thank you for dropping by.

Leah Lefler from Western New York on April 24, 2012:

Oh my goodness - I absolutely love lemon scones - and the addition of blueberries makes this recipe divine! The orange/cranberry looks great, too - that would be perfect for breakfast on Thanksgiving!

Vespa Woolf (author) from Peru, South America on April 19, 2012:

Olde Cashmere, you haven't lived until you've enjoyed scones! Thanks for dropping by. It's always nice to hear from you.

Olde Cashmere on April 19, 2012:

Never heard of scones until I read your hub, these look lovely and delicious. Thank you for sharing such a neat recipe. Voted up, interesting, and awesome (:

Vespa Woolf (author) from Peru, South America on April 05, 2012:

Thank you for your kind words. A level 5 commenter just means I talk a lot!

Felina Margetty from New York, New York on April 05, 2012:

Love that technique, your hubs are so well put together with such time and care. By the way what is a level 5 commander?

Vespa Woolf (author) from Peru, South America on March 03, 2012:

Thank you, billybuc, for dropping by and for your comment. I also love scones and try to include tidbits in my hubs about Peru. Maybe someday I'll write more hubs about only that subject.

Bill Holland from Olympia, WA on March 03, 2012:

This is the recipe that jumped out at me; I love scones. I am fascinated by your journey in South America and would love to hear more about it some day. I wish you well and thank you for awakening my taste buds.

Vespa Woolf (author) from Peru, South America on February 24, 2012:

WebsiteConfetti, thanks for your comment and for stopping by!

Ness from Australia on February 24, 2012:

I agree the humble scone is ignored! Give me a scone over a muffin any day!

Vespa Woolf (author) from Peru, South America on February 11, 2012:

Thanks for the variations! Sometimes I soak dried cherries in Amaretto or Grand Marnier liquor. yum! Whole wheat pastry flour is so versatile. Unfortuntely, it's not available here but I highly recommend it to those who can find it.

mega1 on February 10, 2012:

Yummy! I made scones yesterday with whole wheat pastry flour and raisins and strawberries - you can soak your dried fruits in a couple tablespoons of brandy to make the scones taste wonderful. sometimes I use orange zest too. Also this is a great place to substitute yogurt for the cream (if you're on a low-fat diet, or just don't have the cream) There are so many variations and scones are so quick to make! Love them.

Vespa Woolf (author) from Peru, South America on February 05, 2012:

Yes, they're delicious! I hope you have a chance to try them.

Liz Green Berry from TX on February 05, 2012:

These look positively mouthwatering.

Vespa Woolf (author) from Peru, South America on January 29, 2012:

Hope you have a chance to try them. They're worth it!

LABrashear from My Perfect Place, USA on January 29, 2012:

These sound wonderful!

rutley from South Jersey on January 26, 2012:

Love this! Love lemon and blueberries along with blending them together with avocado and making smoothies!

Vespa Woolf (author) from Peru, South America on January 25, 2012:

Yes, they are easy to make! I hope you have a chance to try the recipe.

Claudia Tello from Mexico on January 25, 2012:

I would much rather have a scone than a muffin, donut or bagel. These look delicious and easy to make. I am bookmarking your recipe for later use.

Vespa Woolf (author) from Peru, South America on January 25, 2012:

Tams R, they're the consistency of a homemade biscuit, but sweet like a muffin. Thanks for dropping by!

Vespa Woolf (author) from Peru, South America on January 25, 2012:

Thank you alocsin!

Tams R from Missouri on January 25, 2012:

Question: Are scones the consistency of a homemade biscuit like the thicker kind or like the grands type? I think I've had them before but I'm not sure. The recipe seems delicious.

Aurelio Locsin from Orange County, CA on January 25, 2012:

This does sound heavenly and it's made me hungry. Thanks for sharing the recipe. Voting this Up and Useful.

Vespa Woolf (author) from Peru, South America on January 24, 2012:

Although blueberry scones are my all-time favorite, cherry are a close second. Hope you have a chance to try them and thank you for your feedback.

H C Palting from East Coast on January 24, 2012:

Good tip about dried cherry substitution. I will try. Good, mouthwatering hub.

Vespa Woolf (author) from Peru, South America on January 22, 2012:

Thank you for dropping by, John, and for your devotion to blueberry scones!

John Sarkis from Winter Haven, FL on January 22, 2012:

Vespawoolf, I must be an exception to the rule, because I love blueberry scones; furthermore, I love anything with lemon and blueberries in them; and, I love your article about how scones are treated as underdogs of pastries, because they are indeed great tasting. Thanks for the recipe as well - awesome hub - voted up!


Vespa Woolf (author) from Peru, South America on January 20, 2012:

Awesome! Thank you for your feedback. I'm having company for dinner on Sunday and am going to make your cookies. I'll let you know!

AJ Langley on January 20, 2012:

I just baked my batch with the modifications you suggested. They are fantastic. I used orange zest instead of lemon since I didn't have lemons in the house. It gave a nice flavor to the dough. I want to try orange / cranberry next. Thank you very much!

Vespa Woolf (author) from Peru, South America on January 20, 2012:

Thank you, cookingconcorazon. I look forward to trying your recipes!

cookingconcorazon on January 20, 2012:

These sound delicious!

Vespa Woolf (author) from Peru, South America on January 19, 2012:

Yes, I noticed they're a little slow on notifications. I look forward to sharing more recipes. : )

AJ Langley on January 19, 2012:

I'm gonna try this over the weekend! Thanks for giving me the conversions - this made my day! I just wish HP had notified me of your comment before bedtime :( There's always tomorrow :)

Vespa Woolf (author) from Peru, South America on January 19, 2012:

Reduce kosher salt to 1/2 teaspoon. Combine 1 teaspoon lemon juice with milk (regular or canned) and let it rest (it will thicken like buttermilk) while you're cutting the salted butter into the flour mixture. I wouldn't substitute margarine for the butter. Add the egg and vanilla to the milk and lemon, drain the blueberries well and combine all wet ingredients with the butter/flour. Mix carefully so you don't smash the berries. Don't knead the dough, just cut into rounds or wedges and bake. They'll still be delicious. Thank you for stopping by and please tell me how they turn out!

AJ Langley on January 18, 2012:

This recipe sounds fantastic. I have some defrosted blueberries I was looking to use, but I don't have the whipping cream, unsalted butter, or lemon zest (only juice). :( I really wanted to try these tomorrow. Any way I could use substitutes?

Vespa Woolf (author) from Peru, South America on January 16, 2012:

Thank you!

Dahlia Flower from Canada on January 15, 2012:

Sounds so delicious, lemon and blueberries. Voted up.

Vespa Woolf (author) from Peru, South America on January 15, 2012:

Thanks for your visit!

RedElf from Canada on January 15, 2012:

Heavenly indeed! Welcome to HubPages.

Vespa Woolf (author) from Peru, South America on January 04, 2012:

Hi Cat R, hope you get a chance to try the scones. Once you perfect your technique, I think you'll make them all the time!

Vespa Woolf (author) from Peru, South America on January 04, 2012:

Glad to hear you're enjoying the recipe!

IndieJoe on January 04, 2012:

Another delicious recipe! I've tried with and without the lemon zest and would say the lemon zest truly makes these great. (Make a double batch!)

Vespa Woolf (author) from Peru, South America on January 03, 2012:

Thanks to all for your positive comments! I've added an Amazon capsule for information on dried blueberries. You could also use fresh fruit, but dried berries amp up the flavor.

Vespa Woolf (author) from Peru, South America on January 03, 2012:

Thanks for the tip!

Joel from California on January 03, 2012:

I've been considering a hub on this topic. If I do I'll be sure to link. To give you a taste, a trick I picked up from a television program: shredded butter! Voted up.

amy1oowho from Atlanta on January 02, 2012:

This sounds wonderful! I'm not sure what dried blueberries are, are they the same as frozen?

Cat R from North Carolina, U.S. on January 02, 2012:

I always wanted to know how to make them. This sounds good!

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