Blueberry Lemon Breakfast Scones

Name: Blueberry Lemon Breakfast Scones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 scones
Ingredients: 2 cups all-purpose flour; 1/3 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 1/2 cup heavy cream; 1 large egg; Zest of 1 lemon; 1 cup fresh blueberries; 1 teaspoon vanilla extract

Highlighted under: Favorite Baking Recipes

I absolutely love starting my morning with these Blueberry Lemon Breakfast Scones. The bright, zesty flavor of lemon paired with the sweet burst of fresh blueberries creates a delightful breakfast treat. Every bite is tender and crumbly, exactly the way a scone should be. I find that serving these warm with a pat of butter makes them even more irresistible. Plus, they’re quick to whip up, making them a perfect addition to my weekend brunch spread or a grab-and-go breakfast during the week.

Created by

Lavinia Moore

Last updated on 2026-02-16T08:17:36.931Z

When I first experimented with these scones, I wanted to capture the essence of spring. The lemon zest truly brightens up the flavors and contrasts beautifully with the blueberries. I discovered that using cold butter and incorporating it into the dry ingredients until crumbly creates that perfect flaky texture we all love.

Another tip I found effective is not overmixing the dough. Gently folding in the blueberries keeps them from breaking apart and turning the dough purple. The end result is a stunning breakfast scone that is not only delicious but also visually appealing!

Why You'll Love These Scones
Bright and refreshing lemon flavor paired with sweet blueberries
Tender and flaky texture, perfect for any time of day
Quick and easy to make, ideal for busy mornings

Baking Science Behind Scones

Understanding the role of cold butter in scones is crucial for achieving that tender, flaky texture. The butter should be cold and cubed before incorporation; this creates steam when it melts during baking, resulting in light layers. Aim for the butter pieces to be about the size of peas for optimal flakiness. If you've accidentally left your butter out and it’s too soft, chill it briefly in the freezer before use to restore the ideal texture.

Baking powder not only acts as a leavening agent but also contributes to the overall texture of your scones. Make sure it’s fresh, as expired baking powder won't provide the necessary lift. A great tip is to check its potency by mixing a teaspoon with some warm water; if it bubbles vigorously, it's good to go. The right amount of baking powder, combined with the liquid from heavy cream, helps achieve a scone that rises beautifully.

Ingredient Substitutions and Variations

If you are looking for a lighter version of these scones, consider using Greek yogurt in place of heavy cream. It will yield a similar moisture level while adding a slight tanginess that complements the lemon flavor. Just keep in mind that this swap may create a denser texture, so adjust the mixing time accordingly to avoid overworking the dough.

For a twist on the classic blueberry flavor, try incorporating other fruits like raspberries or blackberries, which pair wonderfully with lemon. You can also experiment with herbs such as thyme or basil to give your scones an unexpected, savory edge. If you use frozen berries instead of fresh, reduce the mixing time to avoid dyeing the dough a deep purple and compromising the light color of the scones.

Ingredients for Blueberry Lemon Breakfast Scones

Scone Ingredients

2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/2 cup heavy cream
1 large egg
Zest of 1 lemon
1 cup fresh blueberries
1 teaspoon vanilla extract

For a glaze (optional):

1 cup powdered sugar
1-2 tablespoons lemon juice

How to Make Blueberry Lemon Breakfast 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, combine the flour, sugar, baking powder, and salt.

Cut in Butter

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

Combine Wet Ingredients

In another bowl, whisk together the heavy cream, egg, lemon zest, and vanilla extract.

Combine Mixtures

Pour the wet ingredients into the dry mix and stir gently until just combined. Fold in the blueberries carefully.

Shape the Scones

Turn the dough out onto a floured surface, gently knead it a few times, and then pat it into a circle about 1 inch thick. Cut into wedges or use a biscuit cutter.

Bake

Place the scones on the prepared baking sheet and bake for 20 minutes, or until lightly golden.

Make the Glaze (Optional)

While scones cool, whisk together powdered sugar and lemon juice until smooth. Drizzle over the scones if desired.

Enjoy your warm scones with butter or the optional lemon glaze!

Pro Tips

For the best results, ensure all ingredients are cold before mixing, and use fresh blueberries for the brightest flavor. You can also experiment by adding a pinch of cinnamon for a warm aroma.

Storage and Make-Ahead Tips

These Blueberry Lemon Breakfast Scones are best enjoyed fresh, but you can make them ahead of time. Prepare the dough and shape it into wedges, then refrigerate for up to two days before baking. This method not only saves time but also allows the flavors to meld beautifully. When ready, simply bake them from the fridge; you may need to add an extra minute or two to the baking time for perfectly golden edges.

To store leftover scones, place them in an airtight container at room temperature for up to three days. If you want to keep them longer, consider freezing them. Wrap each scone tightly in plastic wrap and place them in a freezer-safe bag. They will stay fresh for up to three months. To reheat, bake straight from frozen in a preheated oven at 350°F (175°C) for about 10-12 minutes or until warmed through.

Serving Suggestions

Serving these scones warm with a pat of butter is a classic choice that enhances the flavors beautifully. For an extra touch of indulgence, offer clotted cream or a dollop of lemon curd on the side. They also pair wonderfully with a light drizzle of honey or maple syrup, which complements the tartness of the lemon and sweetness of the blueberries.

Consider serving your scones alongside a refreshing herbal tea or a freshly brewed cup of coffee. The citrus notes in the tea can elevate the overall experience. If hosting a brunch, these scones can act as a delightful centerpiece, complemented by a simple fruit salad or yogurt parfait, making for a balanced and colorful spread.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries, but do not thaw them before adding to the dough to prevent them from bleeding.

→ How do I store leftover scones?

Store any leftovers in an airtight container at room temperature for up to 3 days.

→ Can I make the dough ahead of time?

You can prepare the dough and refrigerate it for up to 24 hours before baking.

→ What can I substitute for heavy cream?

You can use buttermilk or whole milk in place of heavy cream, but the texture may vary slightly.