For an easy breakfast treat that is sure to please, try these Lemon Blueberry Streusel Scones! 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!
Table of Contents
Why You’ll Love This Recipe
- 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 lemon blueberry 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 definitely hit the spot!
Ingredients Needed
The following ingredients shown below are used to make this easy lemon blueberry streusel scones recipe. Items noted in the bulleted list are key ingredients that needed a bit more explanation.
- Ground Cinnamon. I love using Vietnamese ground cinnamon from King Arthur, but regular ground cinnamon is also fine.
- Baking Powder. Helps to give these lemon blueberry scones their lift.
- Unsalted Butter. For the cinnamon sugar streusel, the unsalted butter needs to be melted, and for the scones, it needs to be very cold and cut into cubes or grated.
- Heavy Cream. You can also use whole milk or full-fat Greek yogurt as a substitute.
- Lemon. One medium-sized lemon or 2-3 small-sized lemons.
- Blueberries. You can use fresh or frozen blueberries. If frozen, make sure they are unthawed.
For quantities and instructions, please see the recipe card below.
How to Make the Recipe
Below is a quick overview of how to make these homemade lemon blueberry streusel scones. Visit the recipe card below for the full printable recipe, which can be made using US customary or metric measurements.
Cinnamon Sugar Streusel Topping
Step 1. Make the cinnamon sugar streusel topping. Whisk the all-purpose flour, granulated sugar, and ground cinnamon together (Image 1). Add in the melted butter and stir to combine with a fork (Image 2). Set it aside at room temperature, or you can place it in the refrigerator.
Lemon Blueberry Scones
Step 2. Whisk the dry ingredients together. This includes the all-purpose flour, granulated sugar, salt, baking powder, and lemon zest (Images 1 and 2). Cut in the cold, cubed unsalted butter with a pastry blender until you have small pea-sized pieces (Images 3 and 4).
Step 3. Whisk the wet ingredients together. Add the heavy cream, egg, vanilla extract, and lemon juice to a separate bowl and whisk together (Image 5). Using a spatula, stir in the wet mixture into the dry/cold butter mixture (Images 6 and 7). Add in the blueberries once the mixture is almost formed (Image 8). The batter should be slightly wet with some dry crumbly bits.
Step 4. Transfer the batter. Turn the mixing bowl over onto a lightly floured sheet of parchment paper or silicone baking mat and shape it into a 7- to 8-inch-diameter circle (Image 9). Cut the circle into 8 small triangles (Image 10).
Step 5. Brush with milk wash, then bake. Separate out the triangles onto the baking sheet, then brush with the heavy cream (Image 11). Top with the cinnamon streusel topping (Image 12), then bake for 15-18 minutes at 425ºF.
Recipe FAQs
Yes! Do not defrost the blueberries before adding them to the batter.
I recommend adding the blueberries once you have almost fully mixed the scones batter together. Adding them at the beginning of mixing the batter can result in smooshed blueberries.
Your batter should be slightly wet and sticky, with some crumbly, flaky bits still there.
Mix one tablespoon of all-purpose flour at a time into the batter and see if this helps reduce the stickiness. Your batter should be a little sticky but not so much you can’t work with it.
You can use either whole milk or full-fat Greek yogurt. Using either substitute will give your scones a slightly different texture.
More Breakfast Sweets to Enjoy!
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Lemon Blueberry Streusel Scones
Ingredients
cinnamon sugar streusel topping
- 1/2 cup All-Purpose Flour
- 1/4 cup Granulated Sugar
- 1/2 tsp Ground Cinnamon
- 2 tbsp Unsalted Butter, melted
lemon blueberry scones
- 2 cups All-Purpose Flour
- 1/4 cup Granulated Sugar
- 1/4 tsp Salt
- 3 tsp Baking Powder
- 1 tbsp Lemon Zest
- 1/2 cup Unsalted Butter, very cold and cut into small cubes or grated
- 1/2 cup Heavy Cream, plus 1 tbsp extra for milk wash that is applied before streusel topping
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1 tbsp Fresh Lemon Juice
- 1 cup Fresh Blueberries, or frozen, unthawed
Instructions
cinnamon sugar streusel topping
- In a small bowl, whisk together the all-purpose flour, granulated sugar, and ground cinnamon. Add in the melted butter and stir to combine using a fork. Set aside at room temperature or in the refrigerator until ready to use.1/2 cup All-Purpose Flour, 1/4 cup Granulated Sugar, 1/2 tsp Ground Cinnamon, 2 tbsp Unsalted Butter
lemon blueberry scones
- Adjust your oven rack to the 2nd level position (just above center), preheat your oven to 425ºF, and line a baking sheet with parchment paper. Lightly flour the parchment paper, then set it to the side.
- In a medium-size mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, baking powder, and lemon zest. Then cut in the cold and cubed (or grated) unsalted butter with a pastry blender. Set aside.2 cups All-Purpose Flour, 1/4 cup Granulated Sugar, 1/4 tsp Salt, 3 tsp Baking Powder, 1/2 cup Unsalted Butter, 1 tbsp Lemon Zest
- In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon juice. Pour into the butter dry mixture and stir together with a spatula until the dough is almost formed. Add in the blueberries and gently mix until combined. The dough will be a combination of a little wet with some dry crumbly bits. This is okay.1/2 cup Heavy Cream, 1 Large Egg, 1 tsp Vanilla Extract, 1 cup Fresh Blueberries, 1 tbsp Fresh Lemon Juice
- Transfer the dough to the lightly floured, parchment paper-lined (or silicone baking mat) baking sheet. With your hands (lightly floured if helpful), gently shape the dough and pat it into a circle that is 1 1/2 inches high and roughly 7 inches in diameter.
- With a pastry cutter, cut into 8 equally-sized triangles (or 4 large) then separate and space out onto the parchment paper. Brush the tops with a little heavy cream, then top generously with the cinnamon sugar streusel.
- Bake for 16-18 minutes at 425ºF. The scones should be tall and puffy with a golden brown cinnamon streusel top. Let them cool on the baking sheet for 5-10 minutes before serving.
- The lemon blueberry streusel scones can be kept in an airtight container at room temperature for up to 3 days or you can wrap them individually with plastic wrap and store them in an airtight container in the freezer for up to 1 month. To reheat, defrost at room temperature for 1 hour, then bake for 5-10 minutes at 325ºF on a baking sheet.
Video
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
