Feastical

The Secret to Sunshine on a Plate: My Lemon Blueberry Scones

Hey there, friend! Beau here from Feastical. Can we just take a moment to appreciate the pure, simple joy of a really good scone? Not the dry, crumbly kind that begs for a gallon of coffee to wash it down. I’m talking about a scone that’s a full-on experience: buttery and rich with a tender, almost cake-like crumb, crisp golden edges, and bursts of juicy fruit that taste like summer. That’s the magic we’re making today with these Lemon Blueberry Scones.

I’ve always believed the best recipes are the ones that feel like a warm hug and look like a little piece of art. These scones are exactly that. They’re my go-to when I want to turn an ordinary Tuesday into something special, or when friends pop over unexpectedly and I need to whip up something impressive (and delicious) in a flash. The combination of sweet, tangy blueberries and bright, zesty lemon is a classic for a reason—it’s pure happiness in every bite.

The best part? You don’t need any fancy equipment or a pastry degree. If you’ve got a bowl, your hands, and a little love for flavor, you’re already there. We’re keeping it simple, soulful, and oh-so-satisfying. So, tie on your apron, find that missing spatula (it’s probably in the dishwasher), and let’s bake up some bakery-style magic that will make your kitchen smell absolutely incredible.

A Little Slice of Sunshine Memory

These scones always take me right back to my grandma’s screened-in porch. She wasn’t a “fancy” baker, but she had a knack for turning simple ingredients into little treasures. One hazy summer morning, I remember her pulling a pan of something golden and glistening from the oven. The air was thick with the scent of warm butter and sharp, sunny lemon.

“Helps wake up the soul,” she’d say with a wink, handing me a wedge that was almost too hot to hold. I’d burn my fingertips every time, but it was worth it. That first bite—the way the crisp sugar top gave way to a soft, berry-filled center, the lemon zest making everything taste brighter—felt like summer vacation on a plate. We’d sit there, nibbling in comfortable silence, watching the hummingbirds. She taught me that baking isn’t just about feeding people; it’s about creating moments. That’s the spirit I try to bake into every batch of these scones. They’re more than a recipe; they’re a portable, edible bit of cozy joy.

Gathering Your Sunshine Squad: Ingredients & Insights

Great scones start with great ingredients, and understanding your “team” is half the fun. Here’s what you’ll need and why each player is so important:

• 2 cups all-purpose flour: The foundation. It gives our scones structure. For a slightly more tender crumb, you can swap in 1/2 cup of cake flour, but all-purpose works beautifully.
• 1/3 cup sugar: Just the right amount of sweetness to complement the berries and lemon without going into dessert territory.
• 1 tbsp baking powder: Our leavening superstar! This is what gives scones their lift and lovely height. Make sure yours is fresh for the best rise.
• 1/2 tsp salt: The flavor enhancer. Never skip it! Salt makes the butter, lemon, and berries sing in harmony.
• Zest of 1 lemon: This is where the magic perfume lives! Use a microplane if you have one—it gets the zest fine without the bitter white pith. This little step packs a major flavor punch.
• 1/2 cup cold unsalted butter, cubed: The KEY to flaky, tender scones. I can’t stress this enough: your butter must be COLD. I like to cube mine and then pop it back in the freezer for 10 minutes while I prep everything else. Cold butter creates steam pockets as it bakes, leading to those dreamy, flaky layers.
• 2/3 cup heavy cream (plus extra for brushing): The richness factor. The fat in the cream creates a luxurious, tender texture. For brushing, it gives the tops that gorgeous, golden-brown finish. A dairy-free full-fat coconut cream can work in a pinch.
• 1 large egg: Adds richness, color, and helps bind everything together.
• 1 tsp vanilla extract: Our secret warmth agent. It adds a subtle, sweet depth that rounds out all the flavors.
• 1 cup fresh or frozen blueberries: The juicy jewels! Pro Chef Tip: If using frozen, do NOT thaw them. Toss them in straight from the freezer to prevent dreaded purple streaks in your dough.

For the Optional (But Highly Recommended) Lemon Glaze:

• 1/2 cup powdered sugar: Sift it! This prevents lumps in your glossy glaze.
• 1–2 tbsp fresh lemon juice: Start with 1 tbsp and add more as needed for your desired consistency. Fresh juice has the best, brightest flavor.

Let’s Get Baking: Step-by-Step with Chef Beau

Ready to make some magic? Follow these steps, and you’ll be a scone superstar in no time. I’ve packed each one with my favorite kitchen hacks.

Step 1: Prep & Preheat. First things first: preheat your oven to 400°F (200°C). This ensures it’s nice and hot when your scones go in for the perfect rise. Line a baking sheet with parchment paper. No cleanup? Yes, please!

Step 2: Mix the Dry Team. In a large bowl, whisk together your flour, sugar, baking powder, salt, and that glorious lemon zest. Whisking is crucial here—it evenly distributes the baking powder and salt so every bite is perfect. You’ll already smell the sunshine!

Step 3: Work in the Cold Butter. Scatter your ice-cold butter cubes over the flour mixture. Now, using a pastry cutter, two forks, or (my preferred method for control) your fingertips, quickly work the butter into the flour. You’re looking for a mix of pea-sized pieces and smaller crumbs. Some uneven pieces are good—they make flaky pockets! Hack: If your hands are warm, run them under cold water first. We want to keep that butter cold.

Step 4: Combine the Wet Ingredients. In a separate small bowl or large measuring cup, whisk the heavy cream, egg, and vanilla extract until just combined.

Step 5: Bring It All Together. Make a well in the center of your butter-flour mixture. Pour the wet ingredients in. With a flexible spatula or a fork, gently stir until a shaggy, craggy dough just begins to form. It will look dry in spots—that’s okay! Overmixing is the enemy of tender scones.

Step 6: Gently Fold in the Berries. Sprinkle your blueberries (remember, frozen go in frozen!) over the dough. Use a folding motion with your spatula to incorporate them. Don’t stir aggressively, or you’ll crush the berries and dye your dough purple.

Step 7: Shape & Cut. Turn the dough out onto a lightly floured surface. Gather it together with your hands and gently pat it into a circle about 1-inch thick. Use a sharp knife or a bench scraper to cut the circle into 8 even wedges, like a pizza. Pro Tip: Dip your knife in flour between cuts for clean edges.

Step 8: Bake to Golden Perfection. Place the wedges on your prepared baking sheet, leaving about an inch between them for a little spread. Brush the tops generously with that extra heavy cream. This gives them that beautiful, professional-looking sheen and golden color. Bake for 18-22 minutes. They’re done when the tops are golden brown and the edges look crisp. Your kitchen will smell like heaven.

Step 9: Cool & Drizzle. Let the scones cool on the pan for 5 minutes—this lets them set. Then, if you’re going for the glaze (do it!), whisk your powdered sugar and lemon juice until smooth. Drizzle it artfully over the warm scones. It will seep into the nooks and crannies, adding a wonderful sweet-tart punch.

How to Serve These Lemon Blueberry Beauties

Presentation is part of the fun! For a simple, rustic look, place the scones on a wooden board or a pretty plate right out of the oven. That glaze dripping down the sides is a visual treat all on its own.

These scones are brilliant warm, at room temperature, or even the next day (if they last that long!). They’re the ultimate companion to your morning coffee or afternoon tea. For a real treat, split one open while it’s still slightly warm and spread on a little good-quality clotted cream, lemon curd, or a pat of soft, salted butter. The contrast of the cool, rich spread with the warm, berry-filled scone is next-level delicious.

They’re perfect for brunch spreads, as a hostess gift (bake them and bring the dough uncut to a friend’s house for a fresh-baked treat!), or as a sweet little “thinking of you” surprise. Food is love, after all.

Make It Your Own: Delicious Twists & Swaps

Once you’ve mastered the base recipe, the flavor world is your oyster! Here are a few of my favorite ways to mix it up:

• Lemon Blueberry Lavender: Add 1 teaspoon of culinary dried lavender buds to the dry ingredients. It adds a beautiful, floral note that’s incredibly elegant with the lemon.
• White Chocolate & Blueberry: Fold in 1/2 cup of high-quality white chocolate chips along with the blueberries. The creamy sweetness pairs amazingly with the tart berries.
• Gluten-Free & Still Great: Swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve had great success with brands that contain xanthan gum already. The texture will be slightly more delicate, but just as tasty.
• Vegan Sunshine Scones: Use a plant-based butter stick (very cold) and full-fat canned coconut cream in place of the dairy cream. Use a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 mins) to replace the egg. Brush with coconut cream before baking.
• Mixed Berry Bliss: No blueberries? Use a mix of raspberries, blackberries, and chopped strawberries. Just be extra gentle when folding, as raspberries are fragile.

Beau’s Kitchen Notes & Stories

This recipe has been a living, breathing thing in my kitchen for years. The first time I made them, I was so nervous about overworking the dough that I under-mixed it, and they crumbled everywhere! It was a delicious, buttery mess. Lesson learned: a few more gentle folds won’t hurt, but a hard mix will.

I’ve also learned that scones are wonderfully forgiving. A little lopsided? That’s homemade charm! Berries all on one side? Call it a “burst berry pocket” and lean into it. The key is to relax and enjoy the process. I always put on some good music when I bake these—it sets the mood for the joyful treat you’re about to create. Some of the best conversations in my life have happened over a plate of these scones and a pot of tea. That’s the real recipe right there.

Your Scone Questions, Answered!

Q: My scones spread out flat and didn’t rise much. What happened?
A: The usual suspects are warm butter or expired baking powder. Ensure your butter is ice-cold and your baking powder is fresh (test it by dropping 1/2 tsp in hot water—it should fizz vigorously). Also, make sure your oven is fully preheated before baking.

Q: Can I make the dough ahead of time?
A: Absolutely! After cutting the scones, place them on the baking sheet, cover tightly, and refrigerate overnight. In the morning, just brush with cream and bake. You can also freeze the unbaked scones on a sheet, then transfer to a bag. Bake from frozen, adding 2-4 minutes to the bake time.

Q: My dough is super sticky and hard to handle. Help!
A> No worries! Just add a light sprinkle of flour (a tablespoon at a time) to your hands and the dough’s surface until it’s manageable. Try not to knead it in, just pat it on. Wet dough often means the butter got too warm, so work quicker next time or chill the bowl beforehand.

Q: Fresh vs. frozen blueberries—which is really better?
A> Both work wonderfully! Fresh berries give you more control. Frozen berries are fantastic (and often more affordable) but must be used frozen to prevent a soggy, purple mess. They might add a minute or two to your bake time.

Lemon Blueberry Scones : Buttery, Bright & Bursting with Berries

---

• Author: BeauCollier

Print Recipe

Pin Recipe

Description

These Lemon Blueberry Scones are like sunshine you can eat. They’re tender and buttery inside, lightly crisp on the outside, and bursting with juicy blueberries and fresh lemon zest. Simple to make and beautifully impressive, they’re perfect for breakfast, brunch, or a cozy afternoon treat with coffee or tea.

---

Ingredients

Scale 1x2x3x

For the scones

• 2 cups all-purpose flour

• 1/3 cup granulated sugar

• 1 tbsp baking powder

• 1/2 tsp salt

• Zest of 1 lemon

• 1/2 cup cold unsalted butter, cubed

• 2/3 cup heavy cream (plus extra for brushing)

• 1 large egg

• 1 tsp vanilla extract

• 1 cup fresh or frozen blueberries (do not thaw if frozen)

Optional lemon glaze

• 1/2 cup powdered sugar

• 1–2 tbsp fresh lemon juice

---

Instructions

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

• Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, salt, and lemon zest.

• Cut in butter: Add cold butter and work it in with fingers or a pastry cutter until the mixture looks like coarse crumbs with pea-sized bits.

• Mix wet ingredients: In a small bowl, whisk cream, egg, and vanilla.

• Combine: Add wet ingredients to dry and gently mix until a shaggy dough forms.

• Fold in blueberries carefully to avoid crushing them.

• Shape & cut: Turn dough onto a lightly floured surface, pat into a 1-inch thick circle, and cut into 8 wedges.

• Bake: Transfer to baking sheet, brush tops with cream, and bake 18–22 minutes until golden.

• Glaze (optional): Whisk powdered sugar and lemon juice, then drizzle over warm scones.

Notes

• Cold butter is key: It creates flaky, tender layers. Chill it well.

• Don’t overmix: A light hand keeps scones soft, not dense.

• Frozen berries work great: Use them straight from the freezer to avoid purple dough.

• Make ahead: Freeze unbaked scones and bake from frozen, adding 2–4 minutes.

Nutritional Info (For Your Curiosity!)

While we bake with soul first, I know some folks like to know what’s in their food. Here’s a general breakdown per scone (without glaze): Calories: ~280, Total Fat: 14g, Saturated Fat: 9g, Cholesterol: 60mg, Sodium: 250mg, Total Carbohydrates: 32g, Dietary Fiber: 1g, Sugars: 10g, Protein: 5g.

Remember, these are estimates and can vary based on specific ingredients and brands. These scones are a treat, meant to be savored and enjoyed fully. I believe in balance—enjoy one (or two!) with your favorite beverage and soak in the moment of deliciousness.

Final Thoughts from My Kitchen to Yours

And there you have it, friend—my all-time favorite recipe for Lemon Blueberry Scones. I hope this guide gives you the confidence to bake up a batch that fills your home with the most incredible aroma and your heart with a whole lot of joy.

Baking, to me, is one of the most tangible ways to spread kindness. Whether you’re making these for yourself as a act of self-care, or for your family, friends, or neighbors, you’re creating more than just food. You’re creating a memory, a moment of connection, a little slice of sunshine on a plate.

So go ahead, take that first buttery, berry-filled bite. I’d love to hear how yours turn out! Tag me over on Feastical or on social media with your creations. Until next time, keep your butter cold, your zest bright, and your kitchen full of love.

Happy Baking,
Beau