• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Hilda's Kitchen Blog

menu icon
go to homepage
  • Recipes
  • Book
  • About
  • Resources
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Book
    • About
    • Resources
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    • Recipes
    • Book
    • About
    • Subscribe

    You Are Here Home » Sweets Recipes

    Published: Nov 13, 2019 Updated: Aug 30, 2020 by Hilda Sterner | This post may contain affiliate links 11 Comments

    Lemon Blueberry Scones

    Sharing is caring!

    594 shares
    • Share420
    • Yummly
    • Tweet
    Jump to Recipe Print Recipe
    blueberry scones pin

    These amazing scones are moist, crumbly, and absolutely delicious! Even if you're not a scone person, you'll love these tender Lemon Blueberry Scones with a lemony cream cheese glaze. Serve these delicious scones for brunch or breakfast with clotted cream and jam.

    blueberry scones on a cooling rack

    🧐 The Story Behind This Recipe

    Last night we joined some of our friends at Anita and Bob's beautiful log home for coffee and dessert. Anita and Bob were preparing to head back to California for the winter and were in the process of emptying their fridge.

    Anita divvied up the items, and I ended up with a small jug of buttermilk, a block of cream cheese, and some lemons. I was challenged to use the items to create a new recipe. This delicious lemon and blueberry scones recipe was the result!

    🛒 What Goes into This Recipe

    lemon blueberry dry ingredients
    Lemon Blueberry Scones Dry Ingredients
    blueberry scones wet ingredients
    Lemon Blueberry Scones Wet Ingredients
    cream cheese icing ingredients
    Cream Cheese Glaze Ingredients

    🔖 Recipe Ingredients & Substitutions

    • Flour: You'll need some all-purpose flour.
    • Buttermilk: If you don't have buttermilk, you can make some by adding ½ teaspoon of lemon juice or vinegar to a ½ cup of whole milk.
    • Limoncello: I used limoncello because I had some on hand. If you don't, simply substitute with lemon juice.
    • Salted Butter: If you would rather use unsalted butter be sure to add ½ teaspoon salt.
    • Blueberries: As you may notice by the pictures in this post, I used a mixture of huckleberries and blueberries. Frozen or fresh blueberries or huckleberries can be used.
    • Lemon Juice: You'll need fresh lemon juice and zest instead of bottled.
    • Cream Cheese: You'll need cream cheese both for the scones and to prepare the cream cheese lemon cheese glaze.

    * A full list of ingredients can be found in the recipe card at the bottom of the post.

    🍋 How to Make Lemon Blueberry Scones

    Before you start, place butter in the freezer for at least one hour, or until frozen solid.

    Step 1: Add your dry ingredients into a large bowl and mix to combine.

    bowl with flour, sugar, and lemon zest

    Step 2: Using a cheese grater, grate frozen butter and fold into the dry ingredients. Use a pastry cutter or a fork to work the butter into the dry ingredients until crumbly. Stir blueberries or huckleberries into the dry ingredients.

    grated butter in a blue bowl
    flour and berries in a bowl

    Step 3: Make a well into the center of the dry ingredients. Whisk the wet ingredients together and pour them into the center of the bowl.

    melted butter in a dotted blue bowl
    flour mix withers in the center

    Step 4: Using a fork, gently work the wet ingredients into the dry ingredients just until the dough comes together. The dough will be pretty crumbly. Do not overmix. If necessary, add a few more tablespoons of buttermilk to bind the dough.

    crumbly dough in a bowl

    Step 5: Cover the workspace with flour, then transfer the dough onto the floured surface. Press and push the dough into an 8" circle. Be gentle with the dough and handle only as necessary to shape the dough into a disc.

    scone dough pressed into a disc

    Step 6: Using a pastry cutter, divide the dough into 8 equal portions. The easiest way to do this is to slice the dough in half, then quarters, then eights.

    scone dough cut into 8 sections

    Step 7: Gently transfer the blueberry scones onto a parchment paper-covered baking sheet. Chill in the refrigerator for 15 minutes. This helps the scones to keep their shape. While the scones are chilling, preheat the oven to 400 degrees F.

    uncooked scones on a cookie sheet
    No, those aren't just blueberries. Yes, I snuck in some huckleberries.

    Cream Cheese Lemon Glaze

    While the oven is heating, prepare the cream cheese glaze.

    Step 1: Using a hand-held mixer or a food processor, mix the softened cream cheese with the wet ingredients. Add the confectioner's sugar last. Mix thoroughly to make a smooth glaze.

    cream cheese glaze in a food processor

    Step 2: Cook scones for 18 to 20 minutes, or until golden brown. Place scones on a rack until completely cool.

    6 scones on a cooling rack

    Step 3: Transfer the glaze into a small Ziploc bag and poke a tiny hole into one of the corners of the bag. Squeeze the glaze down into the corner of the bag. Drizzle the glaze over the slightly cooled scones and eat while warm.

    drizzled icing on scones
    drizzled icing on scones
    blue berry scones with cream cheese drizzle

    Now, have some friends over and enjoy your tender scones with a nice cup of tea!

    🤷🏻‍♀️FAQs

    What do scones taste like?

    Scones are slightly sweet since they usually contain a small amount of sugar. The texture is supposed to be crumbly on the outside and moist on the inside, especially when they contain fruit. American Scones are usually sweeter than the scones in the UK.

    Scones come in many flavors, some with vanilla, and others with lemon juice. The fruit and spices used also affect the flavor.

    What can you add to Scones?

    You have all kinds of options when it comes to making scones. Here are some of them:

    • Fresh or dried fruit: berries, figs, dried apricots, craisins, raisins, or currants.
    • Nuts: almonds, walnuts, and pecans are great options.
    • Flavoring: Vanilla extract, lemon juice, or orange juice.
    • Chocolate chips or chunks.

    Should you rest scone dough?

    Resting the dough in the fridge while the oven is heating up is highly recommended. This keeps the butter from melting prior to baking the scones.

    Can you freeze scones?

    Scones can be both frozen before baking and after. For better results, freeze the scones before they are baked and defrost the scones for 30 minutes or so before baking them according to the recipe instructions.

    👩🏼‍🍳 Pro Tips

    • To make huckleberry scones, follow the same recipe, replacing the blueberries with huckleberries.
    • Treat the scone dough very gently. Overworking the dough will cause the scones to be tough.
    • Keep all your ingredients cold until needed. The colder the better. This prevents the butter from melting before baking. When the butter melts in the oven, it creates flaky, delicious scones.
    • Chill the shaped scones in the fridge for 15 minutes, while the oven is heating up.
    • Most scone recipes call for brushing the tops of the scones with half and half or cream before baking. I tried the recipe by brushing the tops and without and got the same results.
    • This dough can be slightly dry and crumbly. If needed, add a few tablespoons of additional buttermilk to help bind the dough.
    • Serve the scones as soon as they're ready. Fresh scones taste the best. Store leftover scones in an airtight container in the refrigerator for up to 3 days.
    • Reheat scones in a microwave for 15-30 seconds or for 10 minutes at 325 degrees in a toaster oven.
    scone with bite taken out of them

    🥮 Related Recipes

    • fig scones
      Fig Scones
    • a slice of berry cheesecake on a white plate
      Berry Cheesecake​ (Huckleberry or Blueberry)
    • classic banana bread with huckleberries
      Classic Banana Bread Recipe with Huckleberries
    • pumpkin bread
      Moist Pumpkin Bread Recipe

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    📖 Recipe

    lemon blueberry scones

    Lemon Blueberry Scones

    Fresh Lemon Blueberry Scones with a delicious cream cheese glaze
    5 from 10 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Chill Time: 15 minutes
    Total Time: 1 hour 5 minutes
    Servings: 8 scones
    Calories: 365kcal
    Author: Hilda Sterner

    Ingredients

    Scones

      Dry Ingredients:

      • 2¼ cups flour
      • ½ cup sugar
      • 1 tablespoon baking powder
      • ½ teaspoon cinnamon
      • 1 tablespoon lemon zest

      Wet Ingredients:

      • ½ cup buttermilk (or heavy cream)
      • 1 tablespoon limoncello (or lemon juice)
      • 1 teaspoon lemon juice
      • 1 large egg (beaten)
      • ½ cup salted butter (frozen)
      • 1 cup blueberries (or huckleberries)
      • 2 ounces cream cheese

      Glaze

      • 2 ounces cream cheese (softened)
      • ½ cup confectioner's sugar
      • 1½ teaspoon half and half
      • 1½ teaspoon limoncello (or lemon juice)

      Instructions

      Lemon Blueberry Scones

      • Before you start, place butter in the freezer for at least one hour, or until frozen solid. 
      •  Add your dry ingredients into a large bowl and mix to combine.
      • Using a cheese grater, grate frozen butter and fold into the dry ingredients. Use a pastry cutter or a fork to work the butter into the dry ingredients until crumbly. Stir blueberries or huckleberries into the dry ingredients.
      • Make a well into the center of the dry ingredients. Whisk the wet ingredients together and pour them into the center of the bowl.
      • Using a fork, gently work the wet ingredients into the dry ingredients just until the dough comes together. The dough will be pretty crumbly. Do not overmix. If necessary, add a few more tablespoons of buttermilk to bind the dough.
      • Cover the workspace with flour, then transfer the dough onto the floured surface. Press and push the dough into an 8" circle. Be gentle with the dough and handle only as necessary to shape the dough into a disc.
      • Using a pastry cutter, divide the dough into 8 equal portions. The easiest way to do this is to slice the dough in half, then quarters, then eights.
      • Gently transfer the blueberry scones onto a parchment paper-covered baking sheet. Chill in the refrigerator for 15 minutes. This helps the scones to keep their shape. While the scones are chilling, preheat the oven to 400 degrees F.

      Cream Cheese Lemon Glaze

      • While the oven is heating, prepare the cream cheese glaze.
      • Using a hand-held mixer or a food processor, mix the softened cream cheese with the wet ingredients. Add the confectioner's sugar last. Mix thoroughly to make a smooth glaze.
      • Cook scones for 18 to 20 minutes, or until golden brown. Place scones on a rack until completely cool.
      • Transfer the glaze into a small Ziploc bag and poke a tiny hole into one of the corners of the bag. Squeeze the glaze down into the corner of the bag. Drizzle the glaze over the slightly cooled scones and eat while warm.

      Notes

      • To make huckleberry scones, follow the same recipe, replacing the blueberries with huckleberries.
      • Treat the scone dough very gently. Overworking the dough will cause the scones to be tough.
      • Keep all your ingredients cold until needed. The colder the better. This prevents the butter from melting before baking. When the butter melts in the oven, it creates flaky, delicious scones.
      • Chill the shaped scones in the fridge for 15 minutes, while the oven is heating up.
      • Most scone recipes call for brushing the tops of the scones with half and half or cream before baking. I tried the recipe by brushing the tops and without and got the same results.
      • This dough can be slightly dry and crumbly. If needed, add a few tablespoons of additional buttermilk to help bind the dough.
      • Serve the scones as soon as they're ready. Fresh scones taste the best. Store leftover scones in an airtight container in the refrigerator for up to 3 days.
      • Reheat scones in a microwave for 15-30 seconds or for 10 minutes at 325 degrees in a toaster oven.

      Nutrition

      Serving: 1scone | Calories: 365kcal | Carbohydrates: 51g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 61mg | Sodium: 379mg | Fiber: 2g | Sugar: 29g
      Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

      This recipe was originally published on 11/13/2019. It was updated on 2/18/21 by increasing the sugar from ⅓ cup to ½ cup.

      More Sweets Recipes

      • cadbury egg cookies on blue plastic nesting material
        Cadbury Mini Egg Cookies
      • lemon shortbread cookies on a cooling rack
        Lemon Shortbread Cookies
      • mini palmiers cookie on a spatula over a baking sheet with more cookies
        Mini Palmiers Recipe
      • heart shaped cookies
        Easy Heart Shaped Cookies

      Sharing is caring!

      594 shares
      • Share420
      • Yummly
      • Tweet

      Reader Interactions

      Comments

        Leave a Reply Cancel reply

        Your email address will not be published. Required fields are marked *

        Recipe Rating




         

        This site uses Akismet to reduce spam. Learn how your comment data is processed.

      1. Connie Poland says

        August 24, 2020 at 5:20 pm

        5 stars
        I made these for a gathering of the lady friends. They were lovely. Such a wonderful flavor. I made them with lemon juice, not lemon cello. Everyone raved. I will definitely being making them again and soon.

        Reply
        • Hilda Sterner says

          August 25, 2020 at 6:05 am

          Thanks, Connie. Maybe one day you'll get to try them with huckleberries in my kitchen!❤️

          Reply
      2. Monica Kutter says

        November 22, 2019 at 11:46 am

        5 stars
        This recipe was fantastic! The scones were so moist and tender and I just love the glaze on top. Tasted great with a hot cuppa tea. This recipe is definitely a keeper!

        Reply
        • HildaSterner says

          November 22, 2019 at 11:49 am

          Thank you, Monica. I really appreciate the review and so glad that you enjoyed them!

          Reply
      3. Kelly Methey says

        November 21, 2019 at 10:06 pm

        5 stars
        I love, love, love scones! These look so delicious! Can’t wait to try them since I missed out on the scone party! I heard rave reviews on them! Your recipes are the best!

        Reply
        • HildaSterner says

          November 22, 2019 at 8:04 am

          Thanks, Kelly! We sure missed you at the tea and scone gathering!

          Reply
      4. Jasmine Pina says

        November 16, 2019 at 7:23 pm

        Having a hard time with the wet ingredients vs dry...mixing them and making sure I don't overwork the dough and burst blueberries at the same time ...i am not really an experienced cook so the dough is very crumbly like there is not enough wet ingredients to balance out the dry...not sure what i did wrong. Wish I had you here with me to guide me.

        Reply
        • HildaSterner says

          November 16, 2019 at 9:26 pm

          Oh no, sorry, Jasmine! Wish I was there with you too. Scone dough is pretty dry and crumbly. Definitely not a wet dough. It's ok if the blueberries burst. You basically want to push and pat the dough to hold it together. If necessary, add a tablespoon or 2 of additional buttermilk.

          Reply
      5. Lori says

        November 15, 2019 at 6:29 pm

        5 stars
        These scones were amazing! They were super flavorful, flaky and moist. Truly the best scones I have ever had! There was no need to add anything to them:)

        Reply
      6. Kathy Fisher says

        November 14, 2019 at 4:07 pm

        5 stars
        If you don't like scones because they taste like sawdust, you haven't tried Hilda's Lemon Blueberry Scones. I had no idea scones could be this yummy. I love the lemon and blueberry combination. You won't need to doctor these scones up with additional toppings. The cream cheese drizzle is just right. I think the most pleasant part of biting into one of these scones is the crunch on the bottom. Thanks for changing my mind about scones Hilda. But then, nothing else will measure up.

        Reply
        • HildaSterner says

          November 14, 2019 at 4:43 pm

          Thanks for your kind words, Kathy! So glad you enjoyed them. ❤️

          Reply

      Primary Sidebar

      profile photo-Hilda

      Hi, I'm Hilda! I'm the creator of Hilda's Kitchen Blog, author of Mom's Authentic Assyrian Recipes, and a recipe contributor to Brian Baumgartner's Seriously Good Chili Cookbook (AKA Kevin Malone, from The Office).

      Are you looking for a little inspiration in the kitchen? Let me show you how to use unique ingredients to make tasty meals for your family! more about me →

      Get My Cookbook!

      cook book on a wooden board

      Easter Recipes

      • easter round up main photo
        35 Tasty Easter Recipe Ideas
      • a slice of carrot cake on a white plate
        Carrot Cake with Pineapple
      • kileche under a Christmas tree
        Kileche | Kleicha (Assyrian Holiday Cookies)
      • roasted carrots
        Parmesan Roasted Rainbow Carrots
      • healthy deviled eggs on a blue plate
        Healthy Keto Deviled Eggs
      • birds nests on a plate
        Bird Nest Recipe (Osh El Bulbul) Baklava

      Check Out My Etsy Shop!

      montana healing salves logo

      Popular Recipes

      • Katiafi pastry
        How to Make Kataifi Pastry from scratch!
      • smoked Tri Tip being sliced
        Traeger Smoked Tri-Tip
      • smoked turkey breast on the grill
        Traeger Smoked Turkey Breast
      • tri tip sandwiches featured image
        Tri-Tip Sandwiches with Caramelized Onions
      • orange powder in a jar with oranges around it
        Drying Orange Peels and How to Use Them
      • jiffy cornbread with creamed corn in a cast iron pan with a slice removed
        Jiffy Cornbread with Creamed Corn

      Featured On

      featured on

      Subscribe to Get my Latest Recipes!

      Privacy Policy

      Stay Connected

      • Email
      • Facebook
      • Instagram
      • Pinterest

      Footer

      ^ back to top

      About

      • About Me
      • My Etsy Shop

      Policies

      • Privacy Policy
      • Accessibility Policy
      • Photo & Content Sharing Policy

      LET'S CONNECT!

      • Contact Page
      • Work with Me

      As an Amazon Associate, I earn a small percentage from qualifying Amazon purchases.

      Copyright © 2023 • Hildas Kitchen Blog • All rights reserved