Lemon Blueberry Streusel Scones

For an easy breakfast treat that is sure to please, give these Lemon Blueberry Streusel Scones a try! They're buttery soft, flaky, packed with big plump blueberries and zesty lemon flavor, and topped with a cinnamon-sugar streusel that is simply wonderful!

Reasons to Try These Lemon Blueberry Scones

• Easy to prep and takes only 18 minutes max to bake!
• They're loaded with plump blueberries
• Soft and flaky in texture
• The right amount of zesty lemon flavor
• Topped with cinnamon sugar streusel
• Easily adaptable—can use fresh or frozen blueberries (unthawed) or fresh or frozen raspberries!
• Can be made using heavy cream, whole milk, or full fat greek yogurt
• Leftover scones can be kept stored in the freezer to enjoy later!

This delicious lemon blueberry streusel scones recipe is adapted from my lemon blueberry streusel muffins and chocolate chip scones recipes. It's an easy-to-make breakfast treat that will hit the spot for sure!

Recipe Ingredients

• All-Purpose Flour. Needed for both the lemon blueberry scones and the streusel topping.
• Granulated Sugar or Pure Cane Organic Sugar. Also needed for both parts of this recipe.
• Ground Cinnamon. This is only needed for the cinnamon sugar streusel topping. I love using vietnamese ground cinnamon from King Arthur, but regular ground cinnamon is perfectly fine to use too.
• Baking Powder. Helps to give these lemon blueberry scones their lift.
• Salt. Helps to balance out the sweet and tart flavors.
• Unsalted Butter. You'll need unsalted butter for both the cinnamon streusel topping and the lemon blueberry scones. For the streusel the butter needs to be melted, and for the scones it needs to be very cold and cut into cubes or (my preference) grated.
• Heavy Cream. You can also use whole milk or full-fat greek yogurt as a substitute.
• Egg. Just one is needed and it's best at room temperature.
• Lemon. You'll need 1 tablespoon of lemon zest and 1 tablespoon of lemon juice. You can easily get this from 1 medium-size lemon.
• Vanilla Extract. Always a little to help round out all the flavors.
• Blueberries. You can use fresh or frozen blueberries. If frozen, make sure they are unthawed.

The Best Baking Tools

Below are the baking tools that help me make these lemon blueberry streusel scones!

Let's Make Lemon Blueberry Streusel Scones!

This is a super brief overview of how to make this yummy lemon blueberry scones recipe. For the full, detailed recipe scroll down to the recipe card.

• Make the struesel. Whisk the all-purpose flour, granulated sugar, and ground cinnamon together first before adding the melted butter. Set this aside at room temperature or you can place it in the refrigerator.
• Whisk the dry ingredients together. This includes all-purpose flour, granulated sugar, salt, baking powder, and the lemon zest.
• Cut in the butter. Make sure your butter is unsalted and very cold. The butter can be cut into small cubes or grated. Cut the butter into the whisked dry mixture with a pastry blender until you have small pea-sized pieces.
• Whisk the wet ingredients together. Add the heavy cream, egg, vanilla extract, and lemon juice into a separate bowl and whisk together.
• Add the wet mixture to the dry/cold butter mixture. Use a spatula to mix it together. Add in the blueberries once the mixture is almost formed. The batter should be slightly wet with some dry crumbly bits.
• Transfer the batter. Turn the mixing bowl over onto a lightly floured sheet of parchment paper or silicone baking mat and shape it into an 8 inch diameter circle. Cut the circle into 8 small triangles and separate.
• Brush with milk wash and add the streusel topping.
• Bake for 15-18 minutes at 425ºF.

Recipe FAQs

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