Blueberry Scones

Tender blueberry scones flecked with lemon zest create the perfect breakfast treat.

Sunday was my first Mother’s Day and I must say, it was pretty much the one of the best days – ever. Eric has a way of going above and beyond, and truly has the ability of making every day seem special. So it’s no surprise that holidays with him are perfection.

My day started out with a frosted doughnut and iced vanilla coffee from Dunkin’ Doughnuts and ended with a hibachi dinner with my fam and a crunch coat ice cream cone for dessert. I’m telling you – this guy gets me.

After breakfast, I opened my gifts from Elle and Eric. Word on the street is that I am incredibly difficult to buy for; however, somehow Eric is able to wow me time after time with the most thoughtful and unique gifts.

If you read MBA on a regular basis, you may know that Elle’s nickname is Bird, or Birdie, or Baby Bird. So he scoured Etsy and found an adorable bird nest with three engraved eggs for my desk. And as though that wasn’t cute enough, he purchased a “Mom’s Recipe for Love” subway sign for the kitchen. And he even hung it the same day! He’s a keeper, I tell ya.

blueberry scone recipeBut honestly, no “perfect” day would be complete without some time in the kitchen, baking up something I love. I know it’s not for everyone – on Mother’s Day, some moms want nothing to do with the kitchen, and that’s okay. But this mom truly finds bliss in mixing up a few simple ingredients to become some light and fluffy, ethereal baked good. I never claimed to be sane.

You guys know that I love a good scone. If I have my choice between a scone and a doughnut (even a frosted one from Dunkin’), I’ll gladly get down with the scone any day of the week.

I’ve been making the same scone base for years because to me, it’s perfect. One of my favorite things about scones is that they’re super customizable. From Glazed Orange Scones and Bacon and Cheddar Scones to these Lemon Blueberry Scones – I’m pretty confidant that you can create a scone with just about anything in your fridge.

Sweet or savory, scones are something you can eat for breakfast, snack with tea, or as dessert at the end of the day. Blueberries are starting to pop up here and there at the market, and I just can’t refuse a fresh spring berry. Blueberries and lemon are pretty much one of the happiest marriages in baking land, and combined in a scone they are completely irresistible!

These blueberry scones are a way to show Mom or Dad, Boyfriend or Girlfriend, Wife or Husband, just how much you care. Sure, Mother’s Day is one day a year. But I prefer to show my love through food even on the random Tuesdays. And that’s what these scones are about. You just have to make them!

Blueberry Scones

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 15-17 minutes

Total Time: 30 minutes


For the Scones

  • 1/3 cup sugar
  • zest of two medium lemons
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, frozen
  • 1/2 cup sour cream
  • 1 large egg
  • 1 cup fresh/frozen blueberries

For the Glaze

  • 3 tablespoons unsalted butter; melted
  • 1 cup confectioners’ sugar; sifted
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons freshly squeezed lemon juice


  1. Adjust oven rack to lower-middle position and preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, combine sugar and lemon zest; mix with your fingertips until the sugar is moistened and fragrant. Add in the flour, baking powder, baking soda and salt and mix until combined.
  3. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in the butter until the mixture resembles coarse meal.
  4. In a small bowl, whisk the sour cream and egg until smooth.
  5. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Add in blueberries. Use your hands to press the dough against the bowl into a ball. The dough will be sticky first, but as you press, the dough will come together.
  6. Place on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles; place on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 10 minutes and prepare the glaze.
  7. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and lemon juice. Whisk until smooth. Dip the top of the scones into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my scones twice.


  • Scones store well in an airtight container for up to two days.
My Baking Addiction adapted from All Recipes.

25 Responses to “Blueberry Scones”

  1. Bryn — May 13, 2014 at 10:13 pm
  2. Jessica @ Sweet Menu — May 13, 2014 at 11:23 pm

    Wow! Impressive! And that glaze…its almost enough to make you swoon!


  3. Indre @ cupcakesnmiracles — May 14, 2014 at 3:40 am

    Just made them! They were the best holiday breakfast so far! Added nuts instead of berries as didn’t had them, but still amazing. Why I bake scones not so often? Like it was 3rd time in my life since I started blogging. :) thank you for sharing ;)


  4. I love the glaze on this scone!! So yummy!


  5. Diana — May 14, 2014 at 11:15 am

    These. Look. AMAZING! I love scones but the only ones I have ever made are pumpkin cream scones. Blueberry and lemon are just another perfect combo in my opinion! Can’t wait to try these! :D


  6. Rowena — May 14, 2014 at 2:54 pm

    Happy Mother’s Day. These sound delicious (you had me at sour cream) & I will be trying them this weekend.


  7. Jean — May 18, 2014 at 4:16 pm

    These are wonderful. They have such a fresh flavor. We loved the light glaze, as well. I will be sure to serve these for company.


    • Jamie — May 21, 2014 at 6:58 pm

      I am so glad you enjoyed the scones – the glaze is my fave! Thanks for stopping by!

  8. jenni — May 26, 2014 at 2:44 pm

    Hello, I’m so happy I stumbled across this recipe on pinterest. I tried them this morning. They were delicious! And so easy to make, can’t wait to try your other recipes.


  9. TiffanyJane — July 5, 2014 at 7:46 pm

    Oh goodness, that looks delish!!!


  10. Carrie — July 6, 2014 at 8:11 am

    Could I substitute greek yogurt for the sour cream?


    • Jamie — July 9, 2014 at 12:19 am

      Yes, that will work just fine! Thanks for stopping by!

  11. Mary Macuga — July 12, 2014 at 7:27 pm

    Jamie, I have made the orange version so many times, they are amazing and I also get a ton of compliments on them. But, I have 2 questions for you. How do I keep the bottom of the scone crispy, the next day they are soft. Should I keep them uncovered?
    Secondly, if I use fresh blueberries, wont they squish in the dough when I kneed it? is the only way around that using frozen? I know it sounds like a silly question, but I don’t want blue scones!!
    Thank you,


    • Jamie — August 12, 2014 at 8:17 pm

      I would keep the scones covered. You might toast them lightly to get the crisp bottom. Frozen or fresh blueberries will work in these scones, just knead them carefully. Thanks for stopping by.


  12. jacquline (@jacqulinetan) — July 31, 2014 at 11:47 am

    I just made these randomly this morning and they turned out sooooo good. I didn’t have any fresh lemons for zest, only some store bought juice (I know, not ideal, but this was impromptu baking). Even so, the scones turned out amazing and I will definitely save the recipe to make again! thanks for sharing it!


    • Jamie — August 11, 2014 at 1:28 pm

      So glad you liked the scones, thanks for stopping by.


  13. Barbara — August 10, 2014 at 3:17 pm

    The very best scone recipe. This is the one and only that I’ll use. Good job!


  14. Cindy — August 27, 2014 at 10:35 am

    Do you have any suggestions for altering the recipe for those with an egg allergy?


    • Jamie — August 28, 2014 at 9:46 am

      Hi Cindy,
      You could substitute 1/4 cup of yogurt or 1/4 cup smashed banana for the egg. I hope this helps.


  15. Ashley — November 16, 2014 at 12:11 pm

    Just made these last night, turned out amazing!!!


    • Jamie — November 16, 2014 at 3:39 pm

      I’m so glad you found success with the recipe. Thanks for visiting!


  16. Josephine — January 16, 2015 at 4:23 am

    The recipe sounded so good and was exactly what I was looking for but unfortunately I clearly do not have the technique for how to the mixture from getting soggy when I flattened out the dough with frozen berries. I tried as carefully as I could not to squish the berries too hard when I was flattening the mixture into a disc but no luck. Bummer


    • Jamie — January 16, 2015 at 11:08 am

      I’m sorry to hear that you had trouble with the frozen berries. You might try it with fresh berries. Thanks for stopping by.


  17. leslee — June 7, 2016 at 7:51 am


    Did I miss the temp of oven someplace



    • Jamie — June 7, 2016 at 8:06 am

      Hello, yep, it’s in step 1. 400 degrees F. Happy baking!

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