Lemon Blueberry Cream Scones
These Lemon Blueberry Scones are soft, tender, and bursting with fresh lemon flavor and juicy blueberries. Instead of cutting cold butter into the dough, this recipe uses heavy cream, which makes the scones incredibly easy to mix together with minimal effort. They’re simple enough for a weekday breakfast but special enough for brunch, holidays, or sharing with friends.
Servings: 8 scones
Ingredients
- 2 large lemons
- ¼ cup granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup blueberries fresh or frozen
- 1 to 1¼ cups heavy cream
- 1 cup powdered sugar
- 1 to 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper or a silicone baking mat.
- Zest the lemons and place the zest in a large mixing bowl.
- Add the granulated sugar and rub the zest into the sugar with your fingers until fragrant and well combined.
- Add the flour, baking powder, and salt to the bowl and stir to combine.
- Gently fold in the blueberries.
- Add 1 cup of heavy cream and stir gently until the dough starts coming together. Add additional cream a tablespoon at a time if needed. The dough should be soft and hold together without being sticky.
- Turn the dough out onto a lightly floured surface and gently knead it a few times until it forms a ball.
- Place the dough onto the prepared baking sheet and gently press it into a circle about 1½ inches thick.
- Cut the dough into 8 wedges and carefully separate them slightly so there is space between each scone.
- Bake for 17–20 minutes, or until the tops are lightly golden brown.
- While the scones cool slightly, whisk together the powdered sugar and enough fresh lemon juice to make a thin glaze.
- Drizzle the glaze over the warm scones and serve warm or at room temperature.
Notes
- Fresh blueberries work beautifully, but frozen blueberries can be used straight from the freezer without thawing.
- Be careful not to overwork the dough or the scones can become dense instead of light and tender.
- Rubbing the lemon zest into the sugar helps release the natural oils and gives the scones even more lemon flavor.
- If the dough feels too dry, add a little more cream one tablespoon at a time.
- These scones are delicious on their own, but they’re extra special served with homemade whipped cream or chantilly cream.
- For a bakery-style look, brush the tops lightly with cream before baking.
- Leftover scones store well covered at room temperature for up to 2 days and can be reheated briefly before serving.
Nutrition
Calories: 334kcal | Carbohydrates: 49g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 42mg | Sodium: 316mg | Potassium: 86mg | Fiber: 1g | Sugar: 24g | Vitamin A: 557IU | Vitamin C: 3mg | Calcium: 119mg | Iron: 2mg
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