These lemon blueberry scones are the perfect breakfast for any occasion! Fresh lemon and juicy blueberries are kneaded into a crumbly soft scone dough and topped with a delicious honey butter that’ll make your mouth water.
Homemade Lemon Blueberry Scones
If you’ve always wanted to make your own scones, but assumed they were too difficult or complicated to make, then this is your sign to put those fears behind you and try out this amazing lemon blueberry scones recipe! These scones are simple to make, use basic ingredients, and will be ready to eat in only 40 minutes.
Serve them with other breakfast delights, or have them on their own with your morning coffee. Once you get a taste, you won’t believe it was your first time making them from scratch! Just follow our recipe to a T, and you’ll be good as a beautiful golden scone. ?
Featured Ingredients
- All-purpose flour: a key ingredient for the perfect scone dough.
- Baking powder: helps give the scones a fluffy and airy texture.
- Honey: used in the dough and in the glaze, it adds a touch of sweetness and really brings out the flavor of the lemon and blueberries.
- Butter: you’ll need both cold unsalted butter and softened, salted butter for this recipe.
- Almond milk: gives the dough a light and creamy texture.
- Almond extract: this is used in the honey butter for added flavor.
- Lemon zest: adds a zesty citrus flavor to the scones.
- Blueberries: fresh blueberries add a burst of sweetness and color.
- Salt: both salt and flaky sea salt are used in this recipe.
How to Make Easy Lemon Blueberry Scones
In a large bowl, combine flour, baking powder, and salt and lightly whisk until combined.
Next, grate the cold butter into the bowl with the flour along with the honey.
Then, use a fork or dough cutter to cut the ingredients into the flour mixture until it resembles coarse crumbs.
Then add ¾ cup milk, almond extract, lemon zest, and blueberries to the bowl and mix again.
Transfer the dough onto a lightly floured surface. Press firmly to form a 7-inch disc about ½” high. Slice the dough into 8 wedges and then place them onto a greased baking sheet so that they aren’t touching.
Next, transfer the tray of scones into the freezer for 15 minutes and preheat the oven to 400ºF.
Bake the scones for 20-22 minutes or until the scones are a light golden brown on the top.
While the scones are baking, make the honey butter by adding all of the ingredients to a bowl (except the salt).
Use an electric hand mixer to whip the butter until light, fluffy, and combined. Transfer the butter to a small bowl and top with salt and a drizzle of honey.
Let the scones cool for 5 minutes before transferring them to a cooling rack to cool. Serve with honey butter, and enjoy!
More of our Favorite…
Healthy Breakfast Recipes
- English Muffin Breakfast Bake
- Fajita Breakfast Burritos
- Blueberry Quinoa Breakfast Bowl
- Black Bean Breakfast Bowls
- Blueberry Coffee Cake
Tips for the Best Lemon Blueberry Scones
What’s the secret to making good scones?
Not overworking the dough is important. Kneading lightly (just to combine the ingredients) will produce a light, crumbly texture that is typical of good scones. The addition of sieved flour and baking powder helps ensure an even rise in the finished product.
Why do you brush scones with milk?
Baking with milk or cream adds a golden color and shine to the crust of the scones. For added golden hue, brush your scones with egg wash before baking.
Egg wash is created by mixing 1 whole egg with 1 tablespoon of water and a pinch of salt. This will help create a glossy finish on your scones.
Should you let your scone dough rest?
Yes. Letting scone dough rest before shaping and baking allows the gluten to relax. This ensures that your scones won’t be overly dense or tough but will instead have a delightful crumbly texture.
Ideally, you should let the dough rest for about 15-20 minutes in the fridge or freezer before shaping it into scones and baking them in the oven.
try it!
Blueberry Cobbler
Hey blueberry fans! If you love our blueberry scones, you have to try our delicious blueberry cobbler.
get recipe
Store any leftover homemade scones at room temperature for one day or in an airtight container in the refrigerator for up to 3 days.
When ready to eat, thaw overnight in the fridge and warm them in the microwave for 20 seconds, or place them in the oven at 325°F for 5-10 minutes. Once cooled, you can add your honey butter.
Print- 2.5 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ⅓ cup honey
- 4 tablespoons unsalted butter cold
- ¾-1 cup almond milk
- 1 teaspoon almond extract
- 1 tablespoon lemon zest
- 1- pint blueberries
Honey butter
- 8 tablespoons salted butter softened
- 2 teaspoons lemon zest
- 3-4 tablespoons honey*
- Pinch of flakey sea salt
- In a large bowl combine flour, baking powder, and salt and lightly whisk.
- Grate the cold butter into the bowl with the flour along with the honey. Then, use a fork or dough cutter to cut the ingredients into the flour mixture until it resembles coarse crumbs.
- Add ¾ cup milk, almond extract, lemon zest, and blueberries to the bowl and mix again.
- It is ok if the scone dough is a bit crumbly, as long as when you form the dough later, it comes together. If the dough is too dry and not forming a ball at all add more milk, 1 tablespoon at a time.
- Transfer the dough onto a floured surface. Press firmly to form a 7-inch disc about ½” high.
- Slice the dough into 8 wedges and then place them onto a greased baking sheet so that they aren’t touching.
- Transfer the tray of scones into the freezer for 15 minutes and preheat the oven to 400ºF degrees.
- Bake for 20-22 minutes or until the scones are a light golden brown on the top.
- While the scones are baking, make the honey butter by adding all of the ingredients to a bowl (except the salt). Use an electric hand mixer to whip the butter until light, fluffy, and combined. Transfer the butter to a small bowl and top with salt and a drizzle of honey.
- Let the scones cool for 5 minutes before transferring them to a cooling rack to cool. Serve with honey butter.
- Be sure to slowly add the milk to the batter. It will be hard to form the scones if you add too much milk at one time.
- The scones may lose a bit of their shape when you separate them on the baking sheet.
- That’s ok! They will still taste great.
- If you don’t have blueberries, you can use any type of berry.
