Weekend Breakfast Treat! Blueberry Lemon Scones

Bursts of big blueberries and bright lemony zip make our Homemade Blueberry Lemon Scones a breakfast treat the whole family will love!

Blueberry Lemon Scones

Blueberry Lemon Scones 1

My people are spoiled… {not sure HOW or WHEN we got here} but they want, love, expect some kind of “magical homemade breakfast delicacy” on the weekends. To top it off, they want variety! Can you believe that? VARIETY! When did I start running a restaurant? The only saving grace is their grand expectations means that I eat ridiculously well too! And these gorgeous Homemade Blueberry Lemon Scones are so dang good and crazy easy, that I’m happy to whip up a batch (especially since it stocks us up for breakfast goodies for the beginning of the week too).

They can be made in a variety of flavors, based upon what you have on hand like dried cranberries & orange zest or dark cherry & chocolate which makes them even easier. Versatile & Yummy? I’m In! Plus blueberry lemon scones are perfect for Holiday Breakfasts, Brunch, or as a Hostess Gift (I love giving breakfast to someone who’s hosting a party, you know they’ll be tired the next morning).

Blueberry Lemon Scones
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Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 10 scones

Blueberry Lemon Scones

Breakfast on the weekend will never be the same with these easy Blueberry Lemon Scones.


  • 2 cups flour
  • ¼ cup sugar
  • 1 Tbsp. baking powder
  • 1 tsp. kosher salt
  • 1 lemon, zested
  • ½ cup cold butter
  • ¾ cup heavy cream, chilled
  • 1 cup blueberries, frozen
  • 1 lemon, juiced and zested
  • 2 cups confection sugar
  • 3 Tbsp. milk
  • 1 tsp. vanilla extract


  • Preheat oven to 400 degrees.
  • Place dry ingredients, lemon zest and butter into food processor.
  • Pulse to combine.
  • Continue to pulse and pour heavy cream in slowly until dough forms.
  • Turn dough onto a lightly floured surface.
  • Fold in frozen blueberries with your hands to combine.
  • Shape into a large circle 2 inches thick.
  • With a sharp knife cut into 10 pie wedges.
  • Place on a baking sheet lined with a silicone mat or parchment paper.
  • Bake for 20 minutes.
  • Remove from oven and let cool.
  • Drizzle with glaze.
  • In a small bowl combine ingredients and mix well.

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