Lemon Blueberry Scones

Homemade scones filled with delicious and juicy blueberries make the perfect breakfast treat.
Course Breakfast
Cuisine American
Keyword Lemon Blueberry Scones
Servings 8 scones
Author Katie


  • 2 cups flour
  • 1/2 cup sugar
  • 2 tsp. baking powder
  • 1/4 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 cup butter frozen
  • 1/2 cup milk we use whole, you can also use heavy cream
  • 1/4 cup lemon juice
  • zest of two lemons
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 cup blueberries


  • In a large bowl, whisk the flour, sugar, baking powder, cinnamon, and salt. Grate your frozen butter on the finer side. Add butter to flour bowl and toss just until combined.
  • In a small bowl, whisk the milk, lemon juice, lemon zest, egg, and vanilla together. Pour over the flour mixture and mix until moistened.
  • Gently fold in the blueberries. Add a touch more flour if needed. You don't want the dough too wet Form the dough into a ball with floured hands and transfer to a silicone or parchment paper covered baking sheet.
  • Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Top with a sprinkle of coarse sugar and a touch of lemon zest
  • Bake at 400 degrees for 20-25 minutes or until slightly browned and insides are done.