This recipe for easy lemon blueberry cream scones will quickly become a favorite in your home. The scones are tender with lots of soft and fluffy layers. You will love the combination of sweet, creamy and citrusy flavors topped with a delicious lemon glaze. Enjoy the scones as a treat, a side to your favorite warm drink, for breakfast or dessert!

If you love homemade scones, you might also enjoy my recipe for Almond Cream scones, or another favorite, my Citrus Cream scones! These recipes only require a few simple ingredients and a very short amount of time to make!

Tender and soft

You might have been nervous to try baking scones in the past for fear that they would turn out tough or dry. This recipe could not be more opposite, the scones always come out soft, moist and flavorful. The juicy sweet blueberries add the perfect burst of tartness.

When topping your scones, you can sprinkle with course sugar, drizzle with glaze or even add the glaze by the spoonful to top the whole scone. I would suggest adding the glaze by spooning it on, as the scones will be too tender to dip upside down into the glaze.

How to make easy lemon blueberry cream scones

Step 1: Preheat oven to 400 degrees. Add the dry ingredients to your mixing bowl. Whisk to combine.
Step 2: Add fresh blueberries to the dry ingredients. I like to add them now because they will be evenly distributed in the dough rather than being added into the wet dough and becoming smashed together.
Step 3: Mix cream and lemon extract together so the lemon flavor is evenly distributed throughout.
Step 4: Add wet ingredients to the mix.
Step 5: Very carefully, using a wooden spoon or spatula, turn the mixture until almost all combined.
Step 6: Use your hands if needed, to gently knead the dough until any remaining flour mix is incorporated. Pat together into a log and slice in half.
Step 7: Using a rolling pin, gently roll dough into 2 6″ discs. Try not to smash the blueberries while doing so.
Step 8: Use a sharp knife to slice discs into 8 even pieces.
Step 9: Add pieces to a parchment covered baking sheet.
Step 10: Bake for 18-20 minutes (mine are always done right at 18 so be sure to check)
Step 11: Remove from oven and allow to cool before adding lemon glaze. Scones are best enjoyed the same day they are baked.

Tips for success:

To ensure scones stay tender and don’t become tough, you will need to turn the dough to combine the ingredients, not stir. I would recommend doing this with a wooden spoon or spatula. Do not use a mixer or food processor. Use your hands to gently knead dough if there are any remaining dry ingredients in the bottom of the bowl that need incorporated.

You will want to avoid excess flour in this recipe, so be sure to measure with the fluff and scoop method, and then use a knife to level off the cup before adding to the mixing bowl.

Lemon Blueberry Cream Scones Ingredient List

All purpose flour
Baking powder
Granulated sugar
Salt
Fresh Blueberries
Heavy Cream
Lemon Extract
Fresh lemons for the zest
Powdered sugar
Milk

Favorite kitchen tools in this post:

Easy Lemon Blueberry Cream Scones

Print Recipe

Course Breakfast, Dessert, Snack

Ingredients

2 3/4 Cup All purpose flour
1/4 Cup Granulated sugar
1 Tablespoon Baking powder
1 Teaspoon salt
1 2/3 Cup Heavy Cream
2 Teaspoons Lemon extract
1 Cup Fresh blueberries
Zest of 1 lemon

Lemon Glaze

1 Cup Powdered sugar
1-2 Tablspoons Milk Start with 1-1.5 and add 2 if needed for thinning
Lemon zest (optional but adds lots of flavor!)

Instructions

Preheat oven to 400°
Step 2: Add the dry ingredients to your mixing bowl. Whisk to combine. Add the zest of one lemon. Mix in.
Step 3: Add fresh blueberries to the dry ingredients. I like to add them now because they will be evenly distributed in the dough rather than being added into the wet dough and becoming smashed together.
Step 4: Mix cream and lemon extract together so the lemon flavor is evenly distributed throughout.
Step 5: Add wet ingredients to the mix.
Step 6: Very carefully, using a wooden spoon or spatula, turn the mixture until almost all combined.
Step 7: Use your hands if needed, to gently knead the dough until any remaining flour mix is incorporated. Pat together into a log and slice in half.
Step 8: Using a rolling pin, gently roll dough into 2 6" discs. Try not to smash the blueberries while doing so.
Step 9: Use a sharp knife to slice discs into 8 even pieces.
Step 10: Add pieces to a parchment covered baking sheet.
Step 11: Bake for 18-20 minutes (mine are always done right at 18 so be sure to check).
Step 12: Remove from oven and allow to cool 10-15 minutes before adding lemon glaze.
BEST ENJOYED THE DAY THEY ARE BAKED

How to store and freeze the scones

If you are making the scones ahead, I would suggest leaving the glaze off and bagging them in a gallon ziplock bag after allowing them to cool to room temperature. When you are ready to use them, bring them out of the freezer and allow them to come to room temp. Warm in the microwave 15 seconds at a time. Add glaze at this point if desired.

Easy Citrus Cream Scones

Easy Almond Cream Scones