Lemon Blueberry Scones

Lemon Blueberry Scones

  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: 18-20 minutes
  • Total Time: 33-35 minutes
  • Yield: 14-16 scones 1x


  • 3 cups + 1 tablespoon all-purpose flour
  • 3 teaspoons baking powder
  • 1/3 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • Zest of 2 lemons
  • 6 ounces (11/2 sticks) chilled unsalted butter, cubed
  • 1 large egg
  • 3/4 cup milk plus more for brushing tops
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • Sanding sugar, optional


  1. Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.
  2. In a large bowl, stir together 3 cups all-purpose flour, baking powder, granulated sugar, salt and lemon zest.
  3. Use a fork to cut the butter into the dry ingredients, until it resembles pea-sized clumps. You can also rub the butter and flour together with your fingers.
  4. In a small bowl, whisk together the egg, milk and vanilla extract. Stir into the flour-butter mixture. The dough will turn into clumps.
  5. Before the dough is fully combined, toss the blueberries in 1 tablespoon flour and add them to the dough, gently pressing the clumps together.
  6. Drop the dough by 1/4-cup-full in mounds on the sheet pans spreading 3 inches apart.
  7. Brush the tops with milk and sprinkle with sanding sugar.
  8. Bake until golden brown, about 18-20 minutes.
  9. Cool the scones on a wire rack.


Scones are best the day you bake them. You can store them for a day or two after and revive them in a 300-degree oven for a few minutes.

Scones can be frozen. Thaw them in a 300 degree oven for 5-10 minutes.