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Buttermilk Blueberry Lemon Scones

Make flaky and tender lemon blueberry scones with our easy to follow tips! These buttermilk scones are fluffy, bursting with blueberries and ready in 1 hour. Definitely the best blueberry scone recipe for summer!

Buttermilk Blueberry Lemon Scones

These tender scones are filled with fresh juicy blueberries and will leave you wanting more. 
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Breakfast
Cuisine: American
Keyword: blueberry scone recipe, breakfast, scones
Servings: 8
Calories: 234kcal


  • Baking Sheet
  • Pastry Cutter



  • 2 cup All-purpose flour, plus more as needed
  • ¼ cup Granulated sugar
  • 1 tbsp Baking powder
  • Finely grated zest of 1 medium lemon
  • ½ tsp Fine salt
  • 8 tbsp Unsalted butter (1 stick), cut into 1/2-inch cubes and then chilled
  • 1 cup Fresh or frozen blueberries, preferably small
  • 3/4 cup plus 2 tablespoons cold buttermilk


  • ½ cup Powdered sugar
  • 1 tbsp Freshly squeezed lemon juice


Make Scones

  • Line a rimmed baking sheet with parchment paper; set aside.
  • Place the flour, sugar, baking powder, lemon zest, and salt in a large bowl and whisk to combine. Scatter the butter cubes over the flour mixture. Using a pastry blender or 2 knives and working quickly, cut the butter into the flour mixture until small, pea-sized pieces remain. Add the blueberries and toss to combine.
  • Drizzle in the buttermilk and mix with a rubber spatula until just incorporated and a rough, slightly sticky mound has formed (not all of the flour will be incorporated). Turn the dough and loose flour out onto a floured work surface and knead until most of the flour is incorporated and the dough just holds together (be careful not to overwork it).
  • Pat the dough into a 1-inch-thick-round about 7 inches in diameter. Cut into 8 wedges. Transfer the wedges to the baking sheet, spacing them evenly apart. Refrigerate for 15 minutes. Meanwhile, arrange a rack in the middle of the oven and heat to 400°F.
  • Bake until golden-brown on the top and bottom, about 25 minutes. Let cool 5 minutes on the baking sheet, then transfer to a wire rack to cool completely, about 30 minutes.

Make The Glaze

  • Whisk the powdered sugar and lemon juice together in a small bowl until smooth. Drizzle over the cooled scones in a zigzag pattern and let sit until the glaze hardens, about 15 minutes.


Make ahead: The scones can be formed and frozen for up to 2 months before baking. Make the dough as directed and cut into 8 wedges. Separate the wedges and freeze on a baking sheet until solid. Wrap the wedges tightly in 2 layers of plastic wrap, then wrap in a layer of aluminum foil or place in a large freezer bag. Bake straight from the freezer as directed, adding a few minutes baking time if needed.
Storage: Leftovers can be stored in an airtight container at room temperature for up to 2 days.

Nutrition Facts

1 servings per container

  • Amount Per ServingCalories234
  • % Daily Value *
  • Total Fat 9.7g 15%
    • Saturated Fat 6.0g 30%
  • Sodium 214.2mg 9%
  • Total Carbohydrate 34.2g 12%
    • Dietary Fiber 1.2g 5%
    • Sugars 13.6g
  • Protein 3.6g 8%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Written by Lisa Yarde

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