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Lemon Blueberry Scones

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This easy lemon blueberry scone recipe uses fresh or frozen blueberries and is topped with a simple lemon glaze. These blueberry lemon scones are better than a coffee shop and can be made gluten-free, dairy-free, and/or vegan (with no milk, no egg, no cream). They come together quickly, are perfectly moist, and can be made ahead for breakfast or dessert!


  • 2 cups flour
  • 1 Tbsp baking powder
  • 1 egg
  • ½ tsp salt
  • ½ cup granulated sugar
  • 8 Tbsp butter, cold
  • 1 Tbsp lemon juice
  • 1 lemon, zested (optional)
  • Scant ½ cup milk (see notes) (or heavy cream)
  • ¼ tsp vanilla extract
  • ¾ tsp lemon extract
  • ¾ cup to 1 cup blueberries



  1. Stir together the dry ingredients with a wooden spoon, except for the butter, in a large bowl.
  2. Cut the unsalted butter into small pieces (each tablespoon cut into four pieces) and add to the flour mixture. Using a pastry cutter, pastry blender, or two forks, work quickly to distribute the butter into the flour. When you’re done, the dough should look like coarse crumbs with pieces of butter no bigger than the size of a pea.
  3. Whisk together the wet ingredients, except the blueberries, in a large measuring glass or another small bowl. Pour the wet ingredients over the dry, add the blueberries, and then mix using your hands JUST until the ingredients are moistened. Do not overmix.
  4. Pour the dough onto a lightly floured surface and gently work with the dough to form an 8-inch disc that’s about ¾”-1” tall. If the dough is too sticky, add a bit of flour. If the dough seems to dry, add 1 tsp of milk. Using a sharp knife or bench scraper, cut the round into 8 wedges. If desired, brush the top of the scones with milk and sprinkle with coarse sugar.
  5. Place scones on a plate and refrigerate the dough for at least 15 minutes. Meanwhile, preheat the oven to 400F. Line a sheet pan with parchment paper or a silicone baking mat. When the scones are done refrigerating, place them on the prepared baking sheet 2-3 apart. 
  6. Bake for 22-25 minutes, or until the scones are golden brown around the edges. Remove the scones from the oven and let them cool on a cooling rack before topping with the lemon glaze.
  7. Make the sweet lemon icing: Whisk the lemon icing ingredients together and drizzle over the scones.


Vegan Substitutions

  • Egg: Substitute 1 Tbsp ground flaxseed. No additional water is needed.
    Butter: Substitute unrefined coconut oil, solid.
  • Milk: You need ½ cup minus 1 Tbsp of lemon juice. I recommend adding 1 Tbsp lemon juice to a glass measuring cup and then adding milk to the ½ cup line.