Lemon Blueberry Scones Recipe

Lemon Blueberry Scones Recipe

Lemon blueberry scones sit at the intersection of revitalization and comfort. The sharp and zesty lemon flavor combined with the fresh blueberries create an impressive flavor profile that will leave you wanting more! Enjoy them in the morning with a cup of coffee or tea, in the afternoon for a quick pick-me-up, or in the evening after a nutritious dinner. Follow along below to make a batch of eight scones to share with your family and friends, or to stash away for yourself. We don't judge.


For the scone:

-2 1/2 cups Flourish flour

-2 tablespoons granulated sugar

-1 tablespoon baking powder

-1/2 teaspoon salt

-8 tablespoons frozen unsalted butter, chunked up

-1 egg

-3/4 cup buttermilk + more for brushing

-1 tablespoon vanilla extract

-1 1/2 cups fresh or frozen blueberries

-Zest of 1/2 a lemon

For the lemon poppy seed glaze:

-1/2 cup powdered sugar, plus more if needed

-1/4 cup fresh lemon juice + reserve the zest

-1/2 teaspoon vanilla extract

-1/2 tbsp salted butter, melted and cooled

-1-2 tablespoons poppy seeds


Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Line 2 baking sheets with parchment paper.

In a mixing bowl, combine the Flourish flour, sugar, baking powder, and salt. Add the butter and toss with the flour. 

Add the egg, buttermilk and vanilla. Mix until combined, being careful not to overmix. Fold in the blueberries and lemon zest.

Turn the dough onto a floured surface and then pat into a large, 1-inch-thick square. Then, cut the dough into 2-inch squares. 

Place the pieces into the freezer for 15-30 min.

Separate the pieces and arrange about 2 inches apart on the prepared baking sheets. Brush each piece with buttermilk.

Bake for 15 to 18 minutes or until golden brown, being sure to rotate sheets halfway through. 

Allow the scones cool slightly and then drizzle with the lemon poppy seed glaze (see below). Serve warm with butter.

For the lemon poppy seed glaze, whisk together the powdered sugar, butter, lemon juice, and vanilla in a bowl, adding water if the mix is too thick or more sugar if the mix is too thin. Incorporate the poppy seeds and the zest of 1/2 a lemon. Drizzle the glaze over the scones and enjoy!