Rating: 4.5 stars
20 Ratings
  • 5 star values: 15
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Light and tender scones, bursting with blueberries and the fresh taste of lemon. The optional lemon glaze takes these over the top.

Recipe Summary

20 mins
30 mins
1 hr 15 mins
25 mins
8 scones


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Lemon Glaze (Optional):


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper and set aside.

  • Combine flour, sugar, baking powder, lemon zest, salt, and baking soda in the bowl of a food processor. Pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. Pour mixture into a large bowl. Fold in blueberries, making sure they are well coated with the dry ingredients.

  • Beat 1/2 cup heavy cream, egg, and lemon juice together using a fork in a small bowl. Stir into flour mixture and mix just until slightly moistened.

  • Turn dough out onto a well floured surface. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc; cut disc into 8 triangles. Transfer scones using a bench scraper to the prepared baking sheets (4 scones per baking sheet). Brush scones with 2 tablespoons heavy cream.

  • Bake in the preheated oven until light brown, 20 to 23 minutes. Remove from the oven and let cool completely, about 30 minutes.

  • Mix powdered sugar and lemon juice together in a small bowl. Transfer to a small resealable plastic bag; snip the corner off of the bag using scissors, and drizzle cooled scones with glaze.

Nutrition Facts

348 calories; protein 4.7g; carbohydrates 39.9g; fat 19.4g; cholesterol 79.2mg; sodium 332.3mg. Full Nutrition