Blueberry and Lemon Scones
There’s nothing better than a warm, bakery-style treat fresh from the oven, and these Blueberry and Lemon Scones deliver exactly that. They’re soft, lightly sweet, and bursting with juicy blueberries and bright lemon flavor in every bite.
We love making these when we want something quick but still feel a little special. The lemon curd swirl adds a subtle richness, and that simple honey lemon glaze on top ties everything together beautifully. Plus, they come together so fast, we can have homemade scones on the table in under 30 minutes.
If you enjoy blueberry recipes like this, be sure to check out our lemon blueberry bundt cake, blueberry butter swim biscuits, and blueberry pie cookies.
Table of contents
Why You’ll Love This Recipe
- Quick and easy: These scones come together in just minutes with simple ingredients.
- Bright flavor: The combination of lemon zest, lemon curd, and blueberries is fresh and vibrant.
- No fancy techniques: Just mix, scoop, and bake, no cutting butter or complicated steps.
- Perfect for any time: Great for breakfast, brunch, or an afternoon treat with coffee or tea.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
This recipe keeps things simple by using a baking mix as the base, which cuts down on prep time while still giving us that soft, tender texture. Fresh blueberries bring natural sweetness and bursts of flavor, while lemon zest and lemon curd add a bright, citrusy twist. The egg, milk, and vanilla help create a lightly rich dough, and the quick honey lemon glaze adds just the right touch of sweetness to finish everything off.
Variations
- Swap the fruit: Use raspberries or chopped strawberries instead of blueberries.
- Change the glaze: Try a powdered sugar lemon glaze for a more classic bakery-style finish.
- Make them dairy-free: Use a plant-based milk alternative in place of regular milk.
- Add a crunch: Sprinkle coarse sugar on top before baking for a slightly crisp texture.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Mix together the baking mix, sugar, egg, milk, and vanilla until just combined.
- Gently fold in the lemon zest and blueberries.
- Lightly swirl in the lemon curd without fully mixing it in.
- Drop the dough into 8 mounds on the baking sheet and lightly flatten if needed. Bake until the edges are lightly golden and the tops are set.
Expert Tips
- Fold the blueberries in gently to avoid breaking them and turning the dough purple.
- Do not overmix the dough or the scones may turn out dense.
- Use parchment paper to prevent sticking and help with even baking.
- Wet your fingers slightly when shaping the dough to keep it from sticking.
- Add the glaze while the scones are still warm so it soaks in slightly.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, frozen blueberries work well. Just add them straight from the freezer and avoid thawing to prevent excess moisture.
Use fresh lemon zest and juice for the brightest, most natural flavor.
These are best enjoyed fresh, but we can make them a few hours ahead and reheat slightly before serving.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Blueberry and Lemon Scones
Equipment
- Mixing Bowl
- baking sheet
- parchment paper
- Whisk
Ingredients
Scones:
- 1 ½ cups Bisquick
- 3 tablespoons sugar
- 1 ½ teaspoons fresh lemon zest
- ½ cup fresh blueberries
- 1 egg
- 3 tablespoons milk
- ½ teaspoon vanilla
- 2 tablespoons lemon curd for swirls
Glaze:
- 1 tablespoon honey or maple syrup
- 1 teaspoon fresh lemon juice
- Pinch salt optional
Instructions
- In a large bowl, mix together the Bisquick, sugar, egg, milk, and vanilla until just combined.
- Add the lemon zest and blueberries, gently folding them into the batter. Do not overmix.
- Lightly swirl in the lemon curd using a spatula or knife, folding just enough to create streaks. Do not fully incorporate.
- Line a baking sheet with parchment paper.
- Drop the dough into 8 large mounds onto the prepared baking sheet. Slightly flatten each with wet fingers if needed.
- Bake for about 10 minutes, or until the edges are lightly golden and the tops are just set.
- While the scones bake, whisk together the honey (or maple syrup), lemon juice, and optional salt to make the glaze.
- Let the scones cool slightly, then drizzle with the glaze while still warm.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
