Lemon Blueberry Scones

Moist on the inside, crunchy and crumbly on the outside, 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 with a hot cup of tea, butter, or Clotted Cream and jam.

The Story Behind This Lemon Blueberry Scones Recipe

Last night I went out with some of my dear Montana friends, which is our usual Monday night plan. We start the night off at a local pub for dinner and end the night at Anita and Bob's beautiful log home, where we have coffee and dessert.

Anita and Bob were preparing to head back to California for the winter. In an attempt to empty her fridge, Anita began pulling food from her fridge and asking if any of us wanted the food items.

Anita divvied up the items, and I ended up with a small jug of buttermilk, a block of cream cheese, and some lemons.

The ladies and I sat around Anita's kitchen table and discussed ideas for what to make with my ingredients. After considering some of the suggestions, I decided on lemon scones and later decided to add blueberries.

Early this morning, while we enjoyed a magical winter snowstorm, I developed this Lemon Blueberry Scones recipe.

I have to say, they were perfect the first time around. However, I made a few minor adjustments with the second batch which made them even better!

What Goes into This Recipe

Wet Ingredients

Cream Cheese Glaze Ingredients

How to Make This Recipe

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 bowl and mix to combine.

Step 2

Using a cheese grater, grate frozen butter into the dry ingredients. Use a pastry cutter or a fork to work the butter into the dry ingredients until crumbly.

Step 3

Stir frozen blueberries or huckleberries into the dry ingredients.

Step 4

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

Step 5

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.

Step 6

Cover 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.

Step 7

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.

Step 8

Gently transfer the blueberry scones onto a parchment-covered cookie 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 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.

Step 2

Cook scones for 18 to 20 minutes, or until golden in color. Place scones on a rack until completely cool.

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.

Recipe FAQs

Expert 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.
• Serve the scones as soon as they're ready. Fresh scones taste the best.
• 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 on additional buttermilk to help bind the dough.

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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.