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Lemon Blueberry Scones
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Lemon Blueberry Scones

Lemon Blueberry Scones are ultra buttery with a hint of tanginess from lemon and sweet flavors of the blueberries
Prep Time5 mins
Cook Time25 mins
Rest Time30 mins
Total Time1 hr
Course: Breakfast
Keyword: Blueberry Scones, Lemon Blueberry Scones
Servings: 8
Author: Eateries Delightful



  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 2 tsp baking powder
  • 2 tbsp poppy seeds
  • 1/2 teaspoon salt
  • 1/2 cup butter + 2 tbsp more //unsalted
  • 2/3 cup buttermilk + more for brushing
  • Juice of 1 lemon
  • 2 tsp vanilla extract
  • 1 cups fresh or frozen blueberries
  • zest of 1 lemon

Lemon glaze

  • 1/2 cup powdered sugar
  • 4 tbsp lemon juice
  • 1 tsp poppy seeds
  • Zest of 1 lemon
  • 1/2 tsp vanilla essence



  • In a large bowl, add grated butter, flour, baking powder, sugar, poppy seeds, & salt until combined. Skip salt if you are using salted butter.
  • Next add all the wet ingredients - Buttermilk, vanilla essence, lime juice, lime zest, fresh blueberries.
  • Gently fold everything just until combined. Clumps are good here.
  • Turn the dough onto a lightly floured surface, make a round circle of 1-inch height. Cut the circle into eight equal parts. Transfer these triangles to a baking tray lined with parchment paper.
  • Brush the scones with buttermilk & Put the scones in the freezer for at least 15 minutes, while you pre-heat the oven @ 400F
  • Sprinkle coarse sugar on top & bake for 20-25 mins or until the top is golden and crisp.
  • Allow the scones to cool down, while you prepare the lemon glaze (this is optional)
  • Drizzle the glaze on top of the scones and serve warm.


  • In a small bowl, whisk powdered sugar, lime juice, vanilla essence. Once combined add zest and poppy seeds.


Buttermilk - 2/3 milk with 2 tbsp lime juice
  • Replace 2 cups of all-purpose flour with 1+2/3 cup of wheat flour
  • 2/3 cup of buttermilk can be replaced with 1/2 cup of heavy cream or milk + 1 egg
  • Skip lime juice and blueberries for a plain scone.