Last updated on March 22nd, 2025

These classic Blueberry Lemon Scones are made with fresh-picked berries and pack a tangy punch from the buttermilk and tart zing from the lemon. They are light, tender and made with fresh, blueberries from a blueberry farm here in the Midwest. To make these baked goods all-year long, see the tips below on how to preserve fresh blueberries when in season. Adding both fresh grated lemon zest and lemon juice will brighten the flavor in this lemon and blueberry scone recipe.

What are Scones?

Scones originated in Scotland and date back to the early 1500’s.They were traditionally made with oats and cooked on a griddle. They became very popular in England served plain with clotted cream and jam and served with afternoon tea. American scones tend to be a bit sweeter and more cake-like and have mix-ins like dried fruit.

Ingredients

butter: American butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
sugar: sugar: Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
buttermilk: Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”. MAKE YOUR OWN! Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.
eggs: Eggs are important in baking because their protein provides structure, they are a natural leavener trapping air that expands during baking, and they add moisture to baked goods.
lemon: Lemons are a tart, citrus fruit that grow on trees in warm climates. Place lemons on the counter the day you plan to use them, as they will yield more juice at room temperature.
lemon extract: Lemon extract is a natural flavoring made from lemon zest and alcohol. A little goes a long way, so use just a small amount to add a bright, zingy flavor to baked good recipes.
vanilla extract: Vanilla provides hints of caramel and spice, which enhances the depth of flavor in baked goods. Homemade vanilla is best, or use a high-quality, all-natural brand that contains at least 35% alcohol.
blueberries: Blueberries are small fruit grown on bushes and are plentiful between late June and early August here in the Midwest.

DRY INGREDIENTS

flour: Use all-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in dense baked goods.
instant clearJel: Instant ClearJel is a modified cornstarch that acts as a thickener, retaining moisture and stabilizing baked goods for a light and tender texture. If ClearJel is hard to find, cornstarch is a good substitute. To swap: If the recipe calls for 1 T. cornstarch, use 1 1/2 T. ClearJel. If the recipe calls for 2 T. flour or tapioca, use 1 T. ClearJel.
Baking soda: Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
Baking powder: Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
salt: Use a fine-ground pink salt which adds essential minerals and nutrients to baked goods.

Baker’s Tips

Do not thaw the blueberries before adding them to the dough, as they release liquid and can turn the batter blue. Before adding blueberries into your batter
Toss blueberries into a little bit of flour or cornstarch and fold in by hand.
To incorporate berries, pat out the dough on floured surface, place berries on top, fold over edges, and pat out again.
Chill scones for 10-15 minutes before baking to minimize spread and maintain their shape.

Options for Scone Shape

Traditional triangle wedges: shape scone dough into 8″ round disk, (1/2″ thick) and use bench scraper to cut into 8 wedges.
Round scones: pat dough into a rectangle and cut with 2″ round biscuit cutter.
Drop scones: use a large cookie scoop and drop onto baking sheet.

How to make Blueberry Lemon Scones

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. Read more about it here.

TO MAKE GLUTEN-FREE

Here are some tips for gluten free baking

Use a premium gluten-free flour blend. You can easily convert this recipe and your other favorite recipes using my premium gluten-free flour for proven, delicious results every time.

Be sure to let the batter rest to help eliminate grittiness. Even letting the batter sit 15 minutes will yield a light and tender baked good. You can let batter sit in the fridge overnight, and up to 3 days.
Add 1-2 tablespoons additional buttermilk to help hydrate the flour.
Reduce the oven temperature by at least 25° to bake low and slow, since gluten-free flour is delicate and tend to burn before the center is cooked through.
Gluten-free baked goods have a shorter shelf-life than conventional baked goods and dry out faster. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in a freezer-safe container for up to 6 months. After pulling the container from the freezer, bring to room temperature before opening the lid.

TO MAKE VEGAN/DAIRY FREE

Swap out the butter with unsalted vegan butter sticks.
To replace the egg, place 1 tsp. of baking soda into your baked good and pour 1 T. white vinegar on top of the baking soda.
Replace the dairy with unsweetened oat or almond milk.

Equipment

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Storage

Pre-baked:

Make the scone batter and cut into shapes. and keep in freezer safe ziploc or storage container until ready to bake.
Pull out from freezer, place on Silpat baking mat or parchment paper on baking sheet. Bake 1 – 2 additional minutes.

Baked:

Store scones in airtight container on counter 1 – 2 days.
Seal in in freezer safe container for up to 6 months. Place baked scones in layers lined with parchment paper. You can also individually heat seal them in cell bags and then put them in a larger container.
To thaw frozen baked scones, allow them to come to room temperature before opening the container.

How to pick and preserve fresh-picked blueberries

It is best to pick blueberries early in the morning before the bugs are active and to avoid the sun in the July heat.
Be sure to wear a long-sleeve shirt, as the bushes can scratch your arm, a hat for shade, and lots of bug spray!
Take your own coolers or large buckets to transport the berries home, and keep them as cool as possible in your vehicle.
To refrigerate: put them in them in an air-tight container and store in the fridge for 1 to 2 weeks.
To freeze: place berries in a single layer on a 1/2 sheet pan lined with parchment paper. Do not wash them before freezing, as their natural coating helps preserve freshness. Freeze for 1 hour and then place berries in ziploc bags or vacuum seal them for up to 1 year.