Fluffy, tender, and bursting with juicy blueberries and fresh lemon zest, these Lemon Blueberry Scones are my go-to for breakfast, brunch, or a cozy afternoon tea. With a crisp golden crust and a soft, buttery center, they strike the perfect balance between sweet and tart. I often finish them with a zesty lemon glaze for a bright, citrusy finish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold vegan butter or regular butter, cut into small pieces
1 tablespoon lemon zest
1 cup fresh or frozen blueberries
3/4 cup full-fat canned coconut milk or heavy cream
1 teaspoon pure vanilla extract
1 tablespoon lemon juice
Optional: coarse sugar for sprinkling
For the glaze (optional):
1/2 cup powdered sugar
1–2 teaspoons lemon juice
Directions
I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, I whisk together the flour, sugar, baking powder, and salt.
I cut in the cold butter using a pastry cutter or my fingers until the mix looks like coarse crumbs.
Then I fold in the lemon zest and blueberries gently.
In a separate bowl, I whisk together the coconut milk (or cream), vanilla extract, and lemon juice.
I pour the wet ingredients into the dry and stir just until combined—avoiding overmixing.
I turn the dough out onto a floured surface and pat it into a 1-inch thick circle.
Using a knife, I cut it into 8 wedges and place them on the prepared baking sheet.
If I’m using coarse sugar, I sprinkle it on top before baking.
I bake the scones for 18–22 minutes until golden brown.
Once slightly cooled, I mix powdered sugar with lemon juice for a simple glaze and drizzle it over the scones before serving.
Servings and timing
Servings: 8 scones
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Calories: Approximately 260 kcal per scone
Variations
I sometimes swap blueberries for raspberries or chopped strawberries for a twist.
For a richer flavor, I use heavy cream instead of coconut milk if I’m not keeping it vegan.
I like to add a touch of almond extract alongside vanilla for a more complex aroma.
When I want extra texture, I stir in 1–2 tablespoons of chopped nuts like almonds or pecans.
To make them gluten-free, I use a 1:1 gluten-free flour blend and adjust the liquid slightly as needed.
Storage/Reheating
I store leftover scones in an airtight container at room temperature for up to 2 days or refrigerate them for up to 5 days. To reheat, I pop them in a 300°F (150°C) oven for about 5–7 minutes or microwave them for 15–20 seconds. If I’ve glazed them, I reheat uncovered to avoid melting the glaze too much.
FAQs
How do I keep the scones from spreading too much?
I make sure my butter is cold and avoid overworking the dough. Chilling the scones for 10–15 minutes before baking also helps them hold their shape.
Can I use frozen blueberries?
Yes, I use them straight from the freezer without thawing. I gently fold them in to prevent the color from bleeding too much into the dough.
Can I make the dough ahead of time?
Absolutely. I prepare the dough, shape the scones, and refrigerate them overnight. I just bake them the next morning as usual, adding a couple of extra minutes to the baking time if needed.
What if I don’t have lemon zest?
Lemon zest adds brightness, but if I don’t have any, I increase the lemon juice slightly or add a tiny bit of lemon extract for flavor.
Are these scones vegan?
They can be! I use vegan butter and full-fat coconut milk to make them fully plant-based without sacrificing flavor or texture.
Conclusion
These Lemon Blueberry Scones are everything I want in a homemade treat—quick, flavorful, and versatile. Whether I enjoy them warm from the oven or later in the day with a hot drink, they always hit the spot. From brunch tables to afternoon tea, they bring a little sunshine and comfort to any moment.
Recipe:
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Lemon Blueberry Scones
- Total Time: 30 minutes
- Yield: 8 scones
- Diet: Vegan
Description
Fluffy and tender Lemon Blueberry Scones made with fresh lemon zest and juicy blueberries. Perfect for breakfast, brunch, or afternoon tea, with optional lemon glaze for a bright, citrusy finish.
Ingredients
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold vegan butter or regular butter, cut into small pieces
1 tablespoon lemon zest
1 cup fresh or frozen blueberries
3/4 cup full-fat canned coconut milk or heavy cream
1 teaspoon pure vanilla extract
1 tablespoon lemon juice
Optional: coarse sugar for sprinkling
For the glaze (optional):
1/2 cup powdered sugar
1–2 teaspoons lemon juice
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gently fold in the lemon zest and blueberries.
- In a separate bowl, whisk together the coconut milk (or cream), vanilla extract, and lemon juice.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
- Turn the dough out onto a floured surface and pat it into a 1-inch thick circle.
- Cut the dough into 8 wedges and place them on the prepared baking sheet.
- Sprinkle with coarse sugar if using.
- Bake for 18–22 minutes or until golden brown.
- Let the scones cool slightly. Mix powdered sugar with lemon juice and drizzle over the scones if desired.
Notes
Swap blueberries for raspberries or chopped strawberries for variation.
Use heavy cream instead of coconut milk for a richer flavor if not vegan.
Add almond extract alongside vanilla for extra aroma.
Mix in 1–2 tablespoons of chopped nuts for added texture.
Use a 1:1 gluten-free flour blend to make them gluten-free, adjusting liquid as needed.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheat in a 300°F (150°C) oven for 5–7 minutes or microwave for 15–20 seconds.
Chill scones for 10–15 minutes before baking to help them hold their shape.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 260
- Sugar: 9g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
