Blueberry Lemon Scones

These scones are light, fluffy, bright, and packed with blueberries. Learn how to make them below!

Yield: 16 small scones
Preparation: 45 min. (includes chilling)
Bake time: 12-14 min.

2 c. all-purpose flour
1/3 c. granulated sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 c. butter
1 egg
4 oz heavy cream
1 tbsp. honey
1 1/2 tsp. vanilla extract
Zest of 1 lemon (~1 tbsp.)
3/4 c. wild blueberries, frozen + extra for topping if desired

Simple glaze (optional)
3/4 c. powdered sugar
1/2 oz. lemon juice (~1 tbsp.)


Use the large grates on a grater to grate 1/2 cup of butter, then place in the freezer

In a small bowl, whisk the egg with the heavy whipping cream, honey, vanilla extract, and lemon zest. Set in the fridge.

In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar. Add in the frozen grated butter and use two forks to cut the butter into pea-size pieces.

Make a well in the center of the flour mixture, and pour in the liquid mixture and the frozen blueberries. Fold the ingredients together using a rubber spatula until the dough comes together. (You may need to use your hands as well). Do not worry if the dough is blue, for the most part it will disappear when it bakes!

Once combined, turn the dough out on to parchment paper and split the dough evenly into two pieces. Flatten each piece into a 1/2″ thick disc. Press extra blueberries on the top of the scones if desired, and put in the freezer for 30 minutes.

Preheat the oven to 400F (200C) and line a baking sheet with parchment paper. Use a sharp knife to cut one of the discs into 8 triangles. Spread out on a baking sheet and brush the tops with heavy cream. Bake for 12-14 minutes, until the tops are golden brown. Repeat with the other disc.

Whisk together the powdered sugar and lemon juice until a glaze forms. If the mixture seems too thin, add more powdered sugar. If the mixture seems too thick, add more liquid. Drizzle over the scones. Enjoy!

Scones are best enjoyed on day 1, but will keep for 2-3 days at room temperature in an air-tight container.

If you make this recipe, I would love to see it! Tag me on instagram @doughlights and use #doughlights

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