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.
Melt 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.
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.
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.
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.
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.
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.
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
If 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!
📖 Recipe card
Lemon Blueberry Cream Scones
Ingredients
- Zest of 1 lemons
- ⅓ cup granulated sugar
- 2 cup all-purpose flour
- ½ teaspoon kosher salt
- 1 tablespoon baking powder
- 1 heaping cup of fresh blueberry
- 1 large egg + heavy cream to fill 1 cup
- ½ teaspoon vanilla extract
- 1 tablespoon turbinado sugar
Instructions
- 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.
Nutrition
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Just made this and my husband and I promptly ate 2 each :). Really really good – I added a bit more cream than the recipe says as I ‘needed’ more to shape the dough. Absolutely delicious, and love that it’s not too sweet.
Thank you so much! So glad to hear you and your husband enjoyed these 😊
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!
I’m so glad you liked it Marie!
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?
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.
Im a professional baker and these reviews must be dishonest or they didn’t follow the recipe on the page.No butter means theres no help with expansion. This isn’t a scone recipe. The recipe doesn’t have biscuit ingredients, doesn’t specify liquid amount and is super wet. The flour ratio is wrong for the amount of liquid. Im going to stick to real “biscuit” recipes, add sugar, 1/2c of liquid per 2- 2 1/2c flour.
Hello Rain, if you read the recipe card, I specify the liquid ingredient as 1 egg + heavy cream to fill 1 cup, so it is 1 cup of total liquid ingredient. This is a scone recipe without butter, some prefers it this way and some prefers it with butter, so I cater to all of my readers. If you don’t like this recipe, I have other scones recipes with butter as well. I’m sorry it didn’t work out to your liking, I appreciate you trying it and taking the time to leave a comment.
Terrific — easy to make and light with a good crumb. Definitely serve with lemon curd. This recipe is a keeper!
Thanks Rebecca! Glade you enjoy these scones 🙂
I absolutely love this recipe. I have shared it with my whole family. They ask for my lemon scones all the time. I use frozen blueberries or cranberries. It turns out fine. I have never had any issues with the dough texture. I also use whipping cream.
Do you have a good cinnamon bun recipe?
Happy to hear the family love these! Here, try these cinnamon rolls.
Such amazing flavours together and I’d really love to try this cream version of a scone. They look and sound divine.
Thanks Marie, I hope you’ll enjoy them!
Light and delicious!
Thank you Roselyn!
“melt in your mouth” goodness!
Thank you 🙂