Blueberry Lemon Breakfast Scones

Name: Blueberry Lemon Breakfast Scones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 scones
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 1/2 cup fresh blueberries; 1 tablespoon lemon zest; 1/2 cup heavy cream; 1 large egg

Highlighted under: Sweet Kitchen Classics

I absolutely love starting my day with these Blueberry Lemon Breakfast Scones! The bright, citrusy flavor from the lemon perfectly complements the juicy blueberries. I’ve found that the key to achieving that crumbly yet tender texture is to handle the dough as little as possible. This recipe is not only quick to whip up but also fills the kitchen with a fabulous aroma as they bake. Enjoying these scones with a cup of tea makes for a delightful morning treat!

Created by

Talia Preston

Last updated on 2026-02-16T02:11:35.634Z

When I first made these Blueberry Lemon Breakfast Scones, I was amazed at how easy and delectable they turned out. The combination of tangy lemon zest and bursty blueberries creates a wonderful explosion of flavors that truly elevate your breakfast experience. I discovered that incorporating cold butter into the dough is essential for achieving that flaky texture.

Another tip I learned is to avoid overmixing the dough, as this helps to maintain its lightness. After several trials, I can confidently say these scones are a win at any breakfast table or brunch gathering!

Why You'll Love This Recipe
Zesty flavors that awaken your taste buds
Fluffy and tender texture with a delightful crunch
Perfect for breakfast, brunch, or a snack

Understanding the Ingredients

The foundation of these Blueberry Lemon Breakfast Scones is high-quality all-purpose flour, which contributes to their structure and tenderness. When combined with baking powder, the scones rise beautifully, giving them a fluffy texture. Make sure to use fresh blueberries for the best flavor; frozen berries can make the dough soggy due to excess moisture. You can also substitute blueberries with raspberries or cranberries, but be mindful of the sugar level, as some fruits are tarter than others.

Lemon zest is a key player in this recipe, imparting a bright, citrusy note that elevates the overall flavor profile. I recommend using organic lemons when zesting since you'll avoid any pesticide residue that can linger on the skin. The butter should be cold and cubed to give you those flaky layers. When mixing, avoid melting or overworking the butter, as this may lead to dense scones. If you're in a pinch, coconut oil can be a great dairy-free alternative to butter.

Perfecting Your Technique

One of the most important steps is handling the dough gently. When kneading, do so just a few times until the dough comes together. Over-kneading can result in tough scones. To achieve that desired crumbly texture, I recommend using a light hand when folding in the ingredients. If you notice the dough is too sticky, dust it lightly with flour; just keep in mind that adding too much flour can lead to dry scones.

While baking, keep an eye on the scones after the 15-minute mark. They should be golden around the edges and firm to the touch. If they aren’t browning well, you can switch to broil for the last minute, but watch closely to avoid burnt tops. To test for doneness, insert a toothpick in the center: if it comes out clean, they’re ready. Let them cool slightly on the baking sheet before transferring them to a wire rack to lock in their flaky texture.

Ingredients

Gather these simple ingredients to make your scones:

Ingredients

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/2 cup fresh blueberries
1 tablespoon lemon zest
1/2 cup heavy cream
1 large egg

Prepare your ingredients and enjoy the process!

Instructions

Follow these steps to make delicious scones:

Preheat the Oven

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Cut in Butter

Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

Add Blueberries and Lemon Zest

Gently fold in the blueberries and lemon zest until evenly distributed.

Add Wet Ingredients

In a separate bowl, whisk together the cream and egg. Pour this into the dry ingredients and mix until just combined.

Shape the Scones

Turn the dough onto a lightly floured surface and gently knead it a few times. Pat it into a 1-inch thick circle. Cut into wedges and place them on the prepared baking sheet.

Bake

Bake for 15-20 minutes or until the scones are lightly golden. Let them cool slightly before serving.

Enjoy your freshly baked scones!

Pro Tips

For extra flavor, consider adding a lemon glaze on top after baking for a sweet finish.

Make-Ahead and Storage Tips

These scones are excellent for meal prep. You can make the dough up to a day in advance and store it in the refrigerator. This not only saves time in the morning but also enhances the flavors as they chill. Just remember to tightly wrap the dough in plastic wrap to prevent it from drying out. When you're ready to bake, simply shape and bake straight from the fridge; you might need to add an extra minute to the baking time.

If you have leftover scones, store them in an airtight container at room temperature for up to two days. For longer storage, they freeze wonderfully! Place them in a single layer on a baking sheet first, then transfer to a freezer-safe bag once frozen. When you’re ready to enjoy, thaw them at room temperature and warm them in the oven to revitalize their flaky texture.

Serving Suggestions

These scones are delightful on their own, but they pair beautifully with various accompaniments. Serve them with clotted cream or a dollop of Greek yogurt for a creamy balance to the citrusy scones. You could also drizzle a simple lemon glaze (powdered sugar mixed with lemon juice) for an extra touch of sweetness and tartness that complements the blueberries exquisitely.

For a brunch spread, consider presenting these scones alongside a fresh fruit salad or a light citrus salad. Their flaky, buttery texture also makes them an ideal match for a hot cup of coffee or tea, enhancing any morning routine. Remember, they taste best fresh out of the oven, so plan your baking accordingly!

Questions About Recipes

→ Can I use frozen blueberries?

Yes, just make sure to thaw and drain them before adding to the dough.

→ How should I store leftover scones?

Store them in an airtight container at room temperature for up to 2 days.

→ Can I make the dough ahead of time?

Absolutely! You can prepare the dough, shape it, and freeze it. Just bake directly from the freezer, adding a few extra minutes to the baking time.

→ What can I serve with these scones?

They pair wonderfully with butter, jam, or clotted cream, and a nice cup of tea!