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Lemon Blueberry Cream Scones

These Lemon Blueberry Cream Scones are refreshing and filled with juicy fresh blueberries. They are perfect for brunch with tea and coffee, or as a midday snack. Tender and flaky, they will not disappoint.
Lemon Blueberry Cream Scones with homemade Lemon CurdMelt in your mouth Lemon Blueberry Scones are just the thing to serve for breakfast, brunch and all occasions. These tender scones are filled with fresh juicy blueberries and has a light hint of lemon. When served with lemon curd, they have the perfect amount of tangy and sweet.

Lemon Blueberry Cream Scones stacked on a plate

How to Make Lemon Blueberry Cream Scones

Whenever I’m making anything with citrus like lemon and orange, I always start by infusing the citrus oil from the zest into the sugar. You can use your fingers and rub the sugar with the zest to release the oil, or just use a small whisk to mix it really well. You will see the sugar change color slightly, and you will notice the wonderful fragrance of lemon.Lemon zest and sugar for Lemon Blueberry Cream Scones

The next step is to mix all the dry ingredients with the sugar, including the fresh blueberries. Toss the blueberries lightly in the flour mixture with your hand to distribute them evenly but be careful not to crush them.Preparing dry ingredients for Lemon Blueberry Cream Scones

Use a measuring cup to measure out one egg and enough cream to make just 1 cup. When adding the cream mixture to the flour mixture (with the berries), use a very light hand to fold with a spatula to form the dough. It’s crucial to be gentle in this step so you don’t crush the berries and stain the batter. However, if you do end up crushing some berries, it is no big deal.Cream mixture for Lemon Blueberry Cream Scones

You can refer to the photos below to see the texture of the dough. It doesn’t have to form a ball completely in the bowl. Dump everything out on a counter and shape into a circle with your hand, pat it to about 1” thick and slice into 8 pieces.Lemon Blueberry Cream Scones dough texture

Transfer the scones onto a baking sheet, and brush with the reserved egg mixture – this acts as our egg wash to enhance browning while baking. Add turbinado sugar generously for shine and extra sweetness.Preparing Lemon Blueberry Cream Scones for baking

I serve these Lemon Blueberry Scones with my easy homemade Lemon Curd, and they were all kind of tangy, sweet and delicious. You can certainly substitute store-bought lemon curd, but trust me when I say it’s extremely easy to make.

More Delicious Summer Scones

Lemon Blueberry Cream Scones with lemon curd stacked on a plateIf you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!

Lemon Blueberry Cream Scones with homemade Lemon Curd

Lemon Blueberry Cream Scones

These Lemon Blueberry Scones are refreshing and filled with juicy fresh blueberries. They are perfect for brunch with tea and coffee, or as a midday snack. Tender and flaky, they will not disappoint.
5 from 5 votes
Print Rate
Course: Breakfast, Dessert
Cuisine: American, English
Prep Time: 15 minutes
Cook Time: 23 minutes
Total Time: 38 minutes
Servings: 8 scones
Calories: 252kcal
Author: Trang


  • Zest of 1 lemons
  • 1/3 cup granulated sugar
  • 2 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 tablespoon baking powder
  • 1 heaping cup of fresh blueberry
  • 1 large egg + heavy cream to fill 1 cup
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon turbinado sugar


  • Preheat the oven to 400°F.
  • In a medium bowl, whisk together the sugar and lemon zest until the sugar turns slight yellow and fragrant.
  • Add flour, salt, and baking powder to the sugar mixture and mix to combine.
  • Toss the blueberries in the flour mixture.
  • In a measuring cup, add the egg and enough heavy cream to fill 1 cup. Add vanilla extract and beat to combine.
  • Make a well in the middle of the flour mixture and pour in the liquid mixture, reserving about 1 tablespoon to use as egg wash.
  • Fold with a spatula or wooden spoon until a dough forms, be careful not to crush the berries.
  • Turn the dough out onto a well-floured board, and shape into a circle about 1” thick.
  • Cut into 8 scones.
  • Place the scones on a parchment paper line baking sheet, brush the top and sides with the reserved cream, and sprinkle with turbinado sugar.
  • Bake for 22 -23 minutes until a toothpick inserted in the middle come out clean.
  • Let cool completely on a wire rack.
  • Serve with lemon curd.


Serving: 93g | Calories: 252kcal
Tried this recipe?Mention @WildWildWhisk or tag #WildWildWhisk!

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These Lemon Blueberry Cream Scones are refreshing and filled with juicy fresh blueberries. Tender and flaky, they will not disappoint. | wildwildwhisk.com #lemon #blueberry #scones

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  1. Marie
    July 3, 2020 /

    5 stars
    Thank you for a good scone recipe that doesn’t include butter. I only had one cup of AP flour so substituted a 1/2 cup of whole wheat flour and a 1/2 cup of old fashioned oats. Baked for 25 minutes. Happy with the outcome. Still light with good flavor and crumb. Enjoyed straight out of the oven with a dollop of ricotta cheese. Yum!

    • Trang
      July 3, 2020 /

      I’m so glad you liked it Marie!

  2. Susan
    March 28, 2020 /

    This recipe is terrible. The dough is way too dry and impossible to shape and work with. I’ve never seen a scone recipe that did not include butter, so maybe that’s the problem?

    • Trang
      March 28, 2020 /

      Hi Susan, I’m really sorry this recipe didn’t work out for you. I have two different types of scones that I usually make, buttermilk scones with buttermilk and butter or cream scones with just cream and no butter. This recipe is one without butter and yes you are correct, the dough will be dryer than the one made with butter but it should not be bone dry. My cream scone recipe is supposed to be easier to shape than the one with butter because it is a bit dryer and doesn’t stick to your hand as much. If it is too dry, perhaps you could try adding a little bit more cream until the dough texture is to your liking or perhaps use a little bit less flour next time. Sometimes the way we measure ingredients can affect the texture, if the flour is packed down more, it could be a reason to the dry dough. I know it’s frustrating when a recipe doesn’t work out and you waste a whole morning making it and looking forward to trying it. But I hope you’ll give something else a try, especially the buttermilk scones recipe, I think you may like it better.

  3. Rebecca
    February 20, 2020 /

    5 stars
    Terrific — easy to make and light with a good crumb. Definitely serve with lemon curd. This recipe is a keeper!

    • Trang
      February 21, 2020 /

      Thanks Rebecca! Glade you enjoy these scones 🙂

  4. April 30, 2019 /

    5 stars
    Such amazing flavours together and I’d really love to try this cream version of a scone. They look and sound divine.

    • Trang
      April 30, 2019 /

      Thanks Marie, I hope you’ll enjoy them!

  5. Roselyn Mena
    April 27, 2019 /

    5 stars
    Light and delicious!

    • Trang
      April 28, 2019 /

      Thank you Roselyn!

  6. Ken and Mai
    July 9, 2018 /

    5 stars
    “melt in your mouth” goodness!

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