There is nothing like the fresh and flavorful combination of blueberries and lemon. Especially for breakfast. These easy to make Blueberry Lemon Scones with Lemon Vanilla Icing are the perfect treat to start any day.
If you’ve never made scones before you’re going to be thrilled with how easy they are to make.
With basically one bowl and a wooden spoon or spatula, you’ll have your English scones ready for the oven in no time at all.
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making sweet breakfast scones with blueberry and lemon is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.
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The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- all-purpose flour
- granulated sugar
- baking powder
- salt
- butter
- lemon zest
- egg yolk
- buttermilk or homemade buttermilk alternative
- vanilla
- blueberries
- confectioners sugar
- heavy cream
Kitchen tools and equipment needed:
- large bowl
- medium bowl
- small bowl
- whisk
- wooden spoon
- bench scraper (optional, for scoring scones)
- measuring cups and spoons
- citrus zester
- citrus juicer (optional)
- baking sheet
- parchment paper
Tempt them with scones:
The day I made these Blueberry Lemon Scones, our eldest son had come over for a visit.
I’m going to put it right out there (with no pretense whatsoever) he doesn’t visit nearly enough…and you can tell him I said so! LOL
However, this particular day his timing was impeccable because the scones were just cool enough to ice and just cool enough to pack into containers for him to take home (after my photo session, of course).
Lucky kid!
Maybe, just maybe, if I make these scones on a weekly basis, we’d see him a whole lot more often.
At least a mom can dream, right? 😉
Why this recipe for blueberry lemon scones works?
They’re super easy to make.
These blueberry lemon scones are tender and flaky.
No special equipment is needed.
They’re ready in a little over 30 minutes.
They’re free-form so no fancy shaping or pans are required.
Can frozen blueberries be used in place of fresh?
Yes!
Just make sure not to mix them too vigorously, or too much, because you don’t want your scones turning blue.
Can other fruit be used besides blueberries?
Sure thing!
Strawberries are always lovely, as are blackberries and raspberries.
Diced apples or pears will also work, but make sure to dice them into small ¼” pieces.
Can scones be frozen after baking?
Yes!
Wrap them well or store them in air-tight containers and freeze them for up to 2 months.
How to make blueberry lemon scones:
- In a large bowl mix together the flour, sugar, baking powder, and salt.
- In a small bowl whisk together the buttermilk, egg yolk, and vanilla.
- Pour the buttermilk mixture into the flour mixture and stir until just combined.
- Add the blueberries to the bowl and stir gently to combine.
- Add the melted butter and gently mix taking care not to break the blueberries.
- Turn the dough out onto a parchment-lined baking sheet that has been lightly dusted with flour.
- Sprinkle a small amount of flour on top of the dough and gently pat the dough into an approximate 8″ disc.
- Flour a knife or bench scraper and gently cut the disc into 8 equal pieces.
- Bake in a preheated 400-degree oven for approximately 20 – 25 minutes, or until the scones are a deep golden color and when a toothpick inserted in the center comes out clean.
- Cool the scones completely on a wire rack.
- Once the scones are completely cool, whisk together confectioners sugar, lemon juice, vanilla, and a touch of heavy cream to form a thick icing.
- Drizzle the icing liberally over the cooled scones.
- Break the scones into triangles, and enjoy!
These delicious homemade scones would be a perfect treat to serve mom, in bed, on Mother’s day. Or, they’d make a lovely Easter breakfast.
Additional lemon and blueberry recipes:
Additional scone recipes:
- Strawberry Cream Scones from Live Well Bake Often
- Orange Cream Scones from A Latte Food
- Paul Hollywood Scones (and because I’m a huge Paul Hollywood fan… look out below. LOL)
As you’ll notice Paul and my scones are slightly different in method, and shape.
Make mine, but watch him. He’s fascinating and very easy on the eyes!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s Blueberry Lemon Scones.
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂
Blueberry Lemon Scones with Lemon Vanilla Icing
Ingredients
For the scones:
- 2 cups all-purpose flour plus additional for shaping
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon lemon zest approximately 2 large lemons
- 1 cup buttermilk
- 1 egg yolk
- 1 teaspoon vanilla extract
- 3 tablespoons butter melted
- 1½ cups blueberries fresh or frozen
For the lemon icing:
- 1½ cups confectioners sugar
- 2 teaspoons fresh lemon juice
- ½ teaspoon vanilla extract
- 1 tablespoon heavy cream
Instructions
To make the scones:
- Preheat oven to 400-degrees.
- Add 2 cups of flour, sugar, baking powder, and salt in a large bowl.
- In a small bowl, whisk together buttermilk, egg yolk, and vanilla extract.
- Add the buttermilk mixture to the flour mixture and stir until just combined.
- Add the blueberries and melted butter to the dough and stir gently to combine.
- Line a baking sheet with parchment paper and dust with additional flour.
- Turn the dough out onto the parchment paper and sprinkle with additional flour.
- Gently pat the dough into an (approximate) 8" disc.
- Flour a knife or bench scraper and divide the dough disc into 8 equal pieces.
- Bake the scones in a preheated oven for 20-25 minutes, or until the scones are a deep golden brown and when a toothpick inserted into the center comes out clean.
- Cool the scones completely on a wire rack.
To make the icing:
- In a small bowl, whisk together all the ingredients to form a thick icing (add more confectioners sugar if needed).
- Drizzle the icing liberally over the cooled scones.
- Serve and enjoy!
Notes
microplane (for zesting lemons), kitchen scale (optional)
Nutrition
Thank you so much for visiting me here today in my Kudos Kitchen!
I sincerely hope you’ve enjoyed today’s recipe for Tart and Tangy Lemon Blueberry Scones as much as I’ve enjoyed bringing it to you!
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Until we eat again, I hope you have a delicious day!
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Gina Matsoukas
Saturday 23rd of March 2019
Love the blueberry/lemon flavor combo and that icing is amazing!
Renée
Saturday 23rd of March 2019
Thank you so much, Gina!
Beth
Saturday 23rd of March 2019
Blueberry and lemon is a match made in heaven! I can not wait to try these!
Renée
Saturday 23rd of March 2019
You're going to love them as much as I do, Beth! Enjoy!!