These blueberry and lemon scones are light, fluffy, and filled with bursts of juicy blueberries. With a hint of lemon zest for freshness, they’re the perfect bake for breakfast, brunch, or afternoon tea. Best of all, they come together in one bowl with no mixer needed.
When I first made and photographed these scones, I went a little heavy on the blueberries. They were still delicious, but I’ve since retested the recipe with what I think is the perfect balance of berries and sugar. This gives just the right amount of sweetness without overwhelming the dough.
I’ve tried cutting them into both triangles and rectangles, and I love how either shape bakes. The larger surfaces create beautiful golden edges, with crisp sugar sprinkled on top. Those craggy, caramelised bits are the real magic of these scones.
Key Takeaways
- Easy one-bowl scone recipe made by hand.
- Uses fresh or frozen blueberries.
- Light, fluffy texture with a fresh lemon flavour.
- Can be made ahead and frozen (before or after baking).
- Perfect for breakfast, brunch, or tea time.
Why You’ll Love These Blueberry Lemon Scones
There’s something so comforting about a warm scone straight from the oven. This recipe balances the richness of butter with the brightness of lemon and the sweetness of blueberries. They’re simple to make, versatile, and always feel special served with butter, cream, or jam.
I tested this recipe with both fresh and frozen blueberries. While I used too many the first time, one cup is the sweet spot for even distribution without the dough falling apart.
Tips for making perfect scones
- Keep your butter very cold — frozen butter works beautifully when grated.
- Don’t overmix the dough; scones should be light and slightly crumbly.
- Chill the scones before baking for a higher rise.
- Use a sharp knife or scraper to cut clean edges.
FAQ for blueberry and lemon scones
- Can I use frozen blueberries for scones?
Yes, frozen blueberries work well. Add them straight from the freezer to prevent colour bleeding. - Why are my scones dense?
Overworking the dough can make scones tough. Mix lightly and handle gently. - Can I make scones ahead of time?
Yes, you can freeze unbaked scones and bake from frozen, or bake ahead and reheat before serving. - Do I need buttermilk?
Buttermilk helps create a tender crumb. If you don’t have any, mix 1 Tbsp lemon juice or vinegar into 1 cup milk and let it sit for 5 minutes. - How do I get tall scones?
Chill the dough before baking and avoid twisting the knife when cutting, as this helps them rise evenly.
Serving Suggestions
- Best enjoyed warm with lashings of butter.
- Add clotted cream and jam for a classic tea-time treat.
- Serve with lemon or granadilla (passion fruit) curd for extra zing.
- Lovely alongside fresh fruit and yoghurt for brunch.
If you enjoyed this recipe, explore more of my scone recipes and subscribe to my newsletter for weekly inspiration (see below).
- 70 grams of sugar
- Finely grated zest of one lemon
- 305 grams cake flour or all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 130 grams cold salted butter
- 1 cup blueberries fresh or frozen
- 1 cup buttermilk plus a little extra for brushing
- Brown sugar for sprinkling
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In a large bowl, rub together the sugar and lemon zest to release the oils.
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Add the flour, baking powder, baking soda, and salt. Whisk to combine.
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Grate very cold or frozen butter on a box grater (or cut into cubes and rub in with your hands or a pastry cutter) until the mixture resembles coarse crumbs.
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Gently mix in the blueberries to coat them in flour.
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Add the buttermilk and mix lightly to bring the dough together. It should still look a little rough.
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Tip the dough onto a floured surface. Knead very gently to form a thick rectangle or round disc. Do not overwork the dough.
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Cut into 8 large or 10 smaller triangles or squares.
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Place on a lined baking tray with space between them. Brush the tops (not the sides) with buttermilk and sprinkle generously with brown sugar.
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Chill the tray in the fridge while you preheat the oven to 200°C (400°F).
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Bake for 20–25 minutes, until golden brown on top.
Storage Instructions
- Unbaked scones: Freeze raw scones after cutting and brushing with buttermilk. Place on a tray until solid, then store in an airtight container or freezer bag for up to 2 months. Bake straight from frozen, adding 3–5 minutes to the baking time.
- Baked scones: Once cooled, store in an airtight container at room temperature for 2 days. For more extended storage, freeze for up to 2 months. Reheat in the oven at 160°C (325°F) until warmed through.
- Fridge storage: Not recommended, as scones tend to dry out.
Servings: 10
Calories: 256kcal
Nutrition per scone (makes 10)
| Calories | Protein | Fat | Carbohydrates | Fibre | Sugar |
|---|---|---|---|---|---|
| 256 kcal | 4 g | 11 g | 34 g | 1 g | 11 g |
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