Lemon Blueberry Scones
Published 6/17/2023 • Updated 3/5/2024
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These lemon blueberry scones are the perfect breakfast for any occasion! Fresh lemon and juicy blueberries are kneaded into a crumbly soft scone dough and topped with a delicious honey butter that’ll make your mouth water.
Homemade Lemon Blueberry Scones
If you’ve always wanted to make your own scones, but assumed they were too difficult or complicated to make, then this is your sign to put those fears behind you and try out this amazing lemon blueberry scones recipe! These scones are simple to make, use basic ingredients, and will be ready to eat in only 40 minutes.
Serve them with other breakfast delights, or have them on their own with your morning coffee. Once you get a taste, you won’t believe it was your first time making them from scratch! Just follow our recipe to a T, and you’ll be good as a beautiful golden scone. 😉 PS: if you’re looking for a healthier scone, try our honey whole wheat scones!
Why you’ll love it!
They are just as delicious as they are easy to make.
Taste even better than the scones you find at the coffee shop!
The whole family will love them!
The honey butter is simply out of this world.
Featured Ingredients
- All-purpose flour: a key ingredient for the perfect scone dough.
- Baking powder: helps give the scones a fluffy and airy texture.
- Honey: used in the dough and in the glaze, it adds a touch of sweetness and really brings out the flavor of the lemon and blueberries.
- Butter: you’ll need both cold unsalted butter and softened, salted butter for this recipe.
- Almond milk: gives the dough a light and creamy texture.
- Almond extract: this is used in the honey butter for added flavor.
- Lemon zest: adds a zesty citrus flavor to the scones.
- Blueberries: fresh blueberries add a burst of sweetness and color.
- Salt: both salt and flaky sea salt are used in this recipe.
How to Make Easy Lemon Blueberry Scones
MIX DRY INGREDIENTS
In a large bowl, combine flour, baking powder, and salt and lightly whisk until combined.
ADD BUTTER + HONEY
Next, grate the cold butter into the bowl with the flour along with the honey.
Then, use a fork or dough cutter to cut the ingredients into the flour mixture until it resembles coarse crumbs.
MIX IN WET INGREDIENTS
Then add ¾ cup milk, almond extract, lemon zest, and blueberries to the bowl and mix again.
Pro Tip: It is ok if the scone dough is a bit crumbly as long as when you form the dough later, it comes together. If the dough is too dry and not forming a ball at all, add more milk, 1 tablespoon at a time.
FORM + CUT DOUGH
Transfer the dough onto a lightly floured surface. Press firmly to form a 7-inch disc about ½” high. Slice the dough into 8 wedges and then place them onto a greased baking sheet so that they aren’t touching.
LET DOUGH CHILL
Next, transfer the tray of scones into the freezer for 15 minutes and preheat the oven to 400ºF.
BAKE SCONES
Bake the scones for 20-22 minutes or until the scones are a light golden brown on the top.
MAKE HONEY BUTTER
While the scones are baking, make the honey butter by adding all of the ingredients to a bowl (except the salt).
Use an electric hand mixer to whip the butter until light, fluffy, and combined. Transfer the butter to a small bowl and top with salt and a drizzle of honey.
ASSEMBLE + SERVE
Let the scones cool for 5 minutes before transferring them to a cooling rack to cool. Serve with honey butter, and enjoy!
Tips for the Best Lemon Blueberry Scones
Slowly add milk to the batter. Too much milk at once will make it difficult to form the scones.
It’s okay if the scones lose a bit of their shape. Sometimes this happens when separating them on the baking sheet, but they will still taste great!
Any berries will do. If you don’t have blueberries, feel free to use any type of berry!
FAQs
Not overworking the dough is important. Kneading lightly (just to combine the ingredients) will produce a light, crumbly texture that is typical of good scones. The addition of sieved flour and baking powder helps ensure an even rise in the finished product.
Baking with milk or cream adds a golden color and shine to the crust of the scones. For added golden hue, brush your scones with egg wash before baking.
Egg wash is created by mixing 1 whole egg with 1 tablespoon of water and a pinch of salt. This will help create a glossy finish on your scones.
Yes. Letting scone dough rest before shaping and baking allows the gluten to relax. This ensures that your scones won’t be overly dense or tough but will instead have a delightful crumbly texture.
Ideally, you should let the dough rest for about 15-20 minutes in the fridge or freezer before shaping it into scones and baking them in the oven.
try it!
Blueberry Cobbler
Hey blueberry fans! If you love our blueberry scones, you have to try our delicious blueberry cobbler.
Storage
Store any leftover homemade scones at room temperature for one day or in an airtight container in the refrigerator for up to 3 days.
To freeze your scones, allow them to cool completely. Before adding the honey butter, place them in a freezer-safe bag and freeze for up to 2 months.
When ready to eat, thaw overnight in the fridge and warm them in the microwave for 20 seconds, or place them in the oven at 325°F for 5-10 minutes. Once cooled, you can add your honey butter.
Lemon Blueberry Scones
Ingredients
- 2.5 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ⅓ cup honey
- 4 tablespoons unsalted butter, cold
- ¾-1 cup almond milk
- 1 teaspoon almond extract
- 1 tablespoon lemon zest
- 1- pint blueberries
Honey butter
- 8 tablespoons salted butter, softened
- 2 teaspoons lemon zest
- 3-4 tablespoons honey*
- Pinch of flakey sea salt
Instructions
- In a large bowl combine flour, baking powder, and salt and lightly whisk.
- Grate the cold butter into the bowl with the flour along with the honey. Then, use a fork or dough cutter to cut the ingredients into the flour mixture until it resembles coarse crumbs.
- Add ¾ cup milk, almond extract, lemon zest, and blueberries to the bowl and mix again.
- It is ok if the scone dough is a bit crumbly, as long as when you form the dough later, it comes together. If the dough is too dry and not forming a ball at all add more milk, 1 tablespoon at a time.
- Transfer the dough onto a floured surface. Press firmly to form a 7-inch disc about ½” high.
- Slice the dough into 8 wedges and then place them onto a greased baking sheet so that they aren’t touching.
- Transfer the tray of scones into the freezer for 15 minutes and preheat the oven to 400ºF degrees.
- Bake for 20-22 minutes or until the scones are a light golden brown on the top.
- While the scones are baking, make the honey butter by adding all of the ingredients to a bowl (except the salt). Use an electric hand mixer to whip the butter until light, fluffy, and combined. Transfer the butter to a small bowl and top with salt and a drizzle of honey.
- Let the scones cool for 5 minutes before transferring them to a cooling rack to cool. Serve with honey butter.
Tips & Notes
- Be sure to slowly add the milk to the batter. It will be hard to form the scones if you add too much milk at one time.
- The scones may lose a bit of their shape when you separate them on the baking sheet.
- That’s ok! They will still taste great.
- If you don’t have blueberries, you can use any type of berry.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.
This was my first time in so many years I’ve made scones because I somehow had the idea in my head scones were cumbersome to make… sooo far from the truth! They came together quick and easy and are soooo delish. I like them better than many coffee shop scones because they’re not as sweet. Also, don’t skip on the honey butter w/ flaky sea salt, puts them over the top in the most perfect way. These will be made often going forward.
The scones are really good but the best part is how quickly they come together. Next time (because there will be a next time!) I’ll add in poppy seeds and almonds.
Ohhh love the idea of poppyseeds and almonds!
My family and I loved these! Thank you for using honey as the natural sweetener. The only sub I did was used the exact amount of gluten free flour.