Lemon Blueberry Cream Scones with homemade Lemon Curd
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5 from 4 votes

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.
Prep Time15 mins
Cook Time23 mins
Total Time38 mins
Course: Breakfast, Dessert
Cuisine: American, English
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