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–+ servings
A single blueberry scone with white icing and a lemon slice on a wooden tray.

Easter Scones (Lemon & Blueberry)

These bright, bakery-style scones taste like spring in pastry form. Buttery, flaky layers packed with juicy blueberries and fresh lemon, finished with a sweet-tart glaze that makes them dangerously snackable.
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Prep Time 30 minutes
Cook Time 25 minutes
Course Dessert
Servings 8 Scones

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 2 cups all purpose flour plus extra for dusting
  • 6 tablespoons granulated sugar
  • 1 tablespoon fresh lemon zest
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter frozen
  • 9 tablespoons cold heavy cream divided
  • 1 large egg cold
  • 1 1/2 teaspoons vanilla extract
  • 1 heaping cup fresh blueberries
  • 1 tablespoon water
  • Coarse sugar optional

For the lemon glaze

  • 1 cup powdered sugar
  • 3 tablespoons fresh lemon juice

Instructions

  • Mix dry ingredients: In a large bowl, whisk together the flour, sugar, lemon zest, baking powder, and salt.
    2 cups all purpose flour plus extra for dusting, 6 tablespoons granulated sugar, 1 tablespoon fresh lemon zest, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt
  • Grate butter: Shred the frozen butter into the bowl using a box grater. Cut it into the flour with a pastry cutter or forks until coarse crumbs form. Place the bowl in the freezer to keep everything cold.
    1/2 cup unsalted butter frozen
  • Combine wet ingredients: In a small bowl, whisk 1/2 cup of the heavy cream with the egg and vanilla.
    9 tablespoons cold heavy cream divided, 1 large egg cold, 1 1/2 teaspoons vanilla extract
  • Form dough: Pour the wet mixture into the dry mixture. Add blueberries and gently mix just until moistened. Do not overmix.
    1 heaping cup fresh blueberries
    A bowl of chunky scone dough filled with fresh blueberries being mixed with a spatula.
  • Shape dough: Turn onto a lightly floured surface and press together into a rough ball. Pat into an 8-inch round disc about 1 inch thick.
  • Cut scones: Slice into 8 wedges and transfer to a parchment-lined baking sheet.
    Unbaked blueberry scones cut into eight wedges on a floured surface with a rolling pin.
  • Brush and chill: Mix the remaining 1 tablespoon cream with the water and brush the tops. Sprinkle with coarse sugar if desired. Chill for at least 15 minutes so the butter stays cold and the scones bake up flaky.
    1 tablespoon water, Coarse sugar optional
  • Bake: Bake at 400°F for 22 to 25 minutes until lightly golden.
  • Make glaze: Whisk powdered sugar and lemon juice until smooth.
    1 cup powdered sugar, 3 tablespoons fresh lemon juice
  • Finish: Drizzle glaze over slightly warm scones and let set before serving.