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!
Table of Contents
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
Can I use frozen blueberries instead of fresh ones?
Yes! Do not defrost the blueberries before adding them to the batter.
When should I add the blueberries to the scones 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 end up with smooshed blueberries.
What should the consistency of my scones batter be like when fully mixed?
Your scones batter should be slightly wet and sticky, with some crumbly, flaky bits still there.
What should I do if my lemon blueberry scones batter is too wet and sticky?
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.
What can I use as a substitute for the heavy cream?
You can use either whole milk or full-fat Greek yogurt. Using either substitute will give your scones a slightly different texture.
Give These Breakfast Sweets a Try!
Lemon Blueberry Streusel Scones
Author: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!
Ingredients
cinnamon sugar streusel topping
- ½ cup All-Purpose Flour
- ¼ cup Granulated Sugar
- ½ teaspoon Ground Cinnamon
- 2 tablespoon Unsalted Butter (melted)
lemon blueberry scones
- 2 cups All-Purpose Flour
- ¼ cup Granulated Sugar
- ¼ teaspoon Salt
- 3 teaspoon Baking Powder
- 1 tablespoon Lemon Zest
- ½ cup Unsalted Butter (very cold and cut into small cubes or grated)
- ½ cup Heavy Cream (plus 1 tablespoon extra for milk wash that is applied before streusel topping)
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 1 tablespoon 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.½ cup All-Purpose Flour, ¼ cup Granulated Sugar, ½ teaspoon Ground Cinnamon, 2 tablespoon 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, ¼ cup Granulated Sugar, ¼ teaspoon Salt, 3 teaspoon Baking Powder, ½ cup Unsalted Butter, 1 tablespoon 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.½ cup Heavy Cream, 1 Large Egg, 1 teaspoon Vanilla Extract, 1 cup Fresh Blueberries, 1 tablespoon 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 ½ 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.
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