Lemon Blueberry Scones

These Lemon Blueberry Scones are perfect for Spring!

Scones are a great “go-to” for Sunday morning breakfast.  They adapt to any season just by changing up the fruit/flavorings and they get everyone out of the kitchen fast so you can get on with your plans. (No Mom with an ulterior motive here, nope). In terms of work, they’re a little more labor intensive than pancakes, mostly because you work the butter into the flour but once that’s done and they’re in the oven you get to relax for a few minutes so… woo-hoo!  As a bonus, the smell of something good baking is very effective for getting everyone moving.

These Lemon Blueberry Scones from A Joyfully Mad Kitchen are perfect for spring-time.  If you need a family-friendly jump-start recipe on a busy day, these will definitely do the trick. Enjoy!

Prep Time: 10 Minutes
Cook Time: 16 Minutes
Yield: 10 Servings
Difficulty: Easy



  • 2 1/2 Cups All-Purpose Flour
  • 4 Tablespoons Sugar
  • 1 Tablespoon Baking Powder
  • 1/4 Teaspoon Salt
  • Zest from One Medium Lemon
  • 1/2 Cup COLD Unsalted Butter, cut into cubes
  • Juice from Half a Lemon
  • 2 Eggs
  • 3/4 Cup Fresh Blueberries
  • 1/2 Cup Heavy Cream


  • 1/4 Cup Powdered Sugar
  • 1 Tablespoons Heavy Cream
  • Zest from 1/2 Lemon
  • Juice from 1/2 Lemon



  1. Gather your ingredients.
  2. In a medium bowl, whisk together your dry ingredients.
  3. Cube cold butter. Use a pastry blender to cut butter into pea-sized pieces mixed throughout the dough. 
  4. Gently toss in 3/4 cup fresh blueberries.
  5. Whisk together liquid ingredients in a small mixing bowl or glass measuring cup.
  6. Create a well in the center of your bowl. Pour in liquid ingredient and gently stir to combine.
  7. If you have trouble incorporating everything together, you can gently use your hands to mix the dough together.
  8. Form the dough into a disc, about an inch tall.
  9. Once the dough is formed into a disc, use a pastry blender, pizza cutter or sharp knife to evenly cut 10 scones out of the disc. 
  10. Move scones to a baking sheet and brush tops with milk.
  11. Bake at 400 F for 16-18 minutes or until tops are golden brown.
  12. When scones are fully cooked, let cool on baking pan for 2 minutes, then move to a wire cooling rack and make your glaze.


  1. Whisk together ingredients. Consistency should be like thin pancake batter.
  2. Drizzle over cooled scones.

To download or print the recipe click here.