Name: Lemon Blueberry Scones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1/3 cup sugar; 1 tablespoon lemon zest; 1/2 cup cold vegan butter or regular unsalted butter; 3/4 cup fresh or frozen blueberries; 2/3 cup canned coconut milk or heavy cream; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; Optional: extra coconut milk and coarse sugar for topping

Tender, buttery, and bursting with vibrant lemon and sweet blueberries, these lemon blueberry scones are a simple yet delightful treat I love making for breakfast, brunch, or whenever I’m in the mood for something cozy and fresh from the oven. Whether I use vegan butter and coconut milk or go the traditional route, these scones always turn out beautifully golden, flaky, and irresistibly good.

Why You’ll Love This Recipe

I love how effortlessly these scones come together with pantry staples and a handful of fresh ingredients. The zingy lemon zest brightens every bite, while the blueberries add juicy bursts of flavor. I can keep them vegan or use dairy depending on what I have on hand, and either way, they bake up tender and flavorful every time. These are perfect for weekend brunches, midday snacks, or even as a special homemade gift.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/3 cup sugar

1 tablespoon lemon zest

1/2 cup cold vegan butter or regular unsalted butter

3/4 cup fresh or frozen blueberries

2/3 cup canned coconut milk or heavy cream

1 tablespoon lemon juice

1 teaspoon vanilla extract

Optional: extra coconut milk and coarse sugar for topping

Directions

I start by preheating the oven to 400°F (200°C) and lining a baking tray with parchment paper.

In a large bowl, I whisk together the flour, baking powder, baking soda, salt, sugar, and lemon zest.

Then, I cut in the cold butter using a pastry cutter or my fingers until the mixture looks like coarse crumbs.

I gently fold in the blueberries, being careful not to crush them.

In a separate bowl, I combine the coconut milk, lemon juice, and vanilla extract, then pour that into the dry ingredients. I stir just until the dough comes together — no overmixing here.

I transfer the dough to a floured surface and pat it into a circle about 1 inch thick. Then, I cut it into 8 wedges.

I place the wedges on the prepared tray, brush the tops with coconut milk, and sprinkle on some coarse sugar if I want a little crunch.

I bake the scones for 18–22 minutes, or until the tops are golden and the centers are cooked through.

Once they’re out of the oven, I let them cool slightly before enjoying them warm.

Servings and timing

This recipe makes 8 scones.

Prep time: 15 minutes

Bake time: 20 minutes

Total time: 35 minutes

Calories: approximately 210 kcal per scone

Variations

Gluten-free version: I like swapping the all-purpose flour for a gluten-free blend to make these suitable for gluten-sensitive guests.

Berry swap: I sometimes use raspberries or blackberries for a different flavor profile.

Lemon glaze: When I want to sweeten things up, I drizzle a simple lemon glaze on top made from powdered sugar and lemon juice.

Savory twist: I’ve even reduced the sugar and added herbs like thyme for a savory scone option.

Mini scones: I divide the dough into smaller wedges or rounds for bite-sized treats.

Storage/Reheating

Once cooled, I store these scones in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. For longer storage, I freeze them in a single layer, then transfer to a freezer bag for up to 2 months. To reheat, I pop them in the oven at 325°F (160°C) for about 8–10 minutes or microwave for 15–20 seconds until warmed through.

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FAQs

How do I keep my scones from spreading too much?

I make sure the butter stays cold and avoid overmixing the dough. If the dough feels too soft, I chill it for 15 minutes before baking.

Can I use frozen blueberries?

Yes, I use them straight from the freezer. I don’t thaw them first, which helps prevent them from bleeding into the dough.

Can I make these scones ahead of time?

Absolutely. I often prepare the dough, shape it into wedges, and freeze them unbaked. Then I bake straight from frozen, just adding a few extra minutes to the bake time.

What’s the best way to zest a lemon?

I use a microplane or fine grater and make sure only to zest the bright yellow part of the skin, avoiding the bitter white pith underneath.

Can I make these scones without coconut milk?

Definitely. I’ve used heavy cream, whole milk, or even almond milk with great results.

Conclusion

These lemon blueberry scones are one of my favorite things to bake when I want something comforting yet fresh. They’re easy to make, endlessly customizable, and perfect for sharing. Whether I go vegan or classic, each batch fills my kitchen with sweet citrusy aroma and never lasts long. I always keep a few stashed in the freezer for a quick homemade treat anytime.

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