Flaky Lemon Blueberry Scones Recipe

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Lemon Blueberry Scones are a delightful breakfast or brunch treat: flaky, bright, and bursting with fresh blueberries and lemon zest. This recipe uses vegetable shortening instead of butter, which creates layered, flaky scones with a tender crumb. After shaping, each scone is brushed with cream and sprinkled with sparkling sugar for a little sweet crunch on top. They come together quickly, use simple pantry ingredients, and make a perfect summer morning bake.

About the Recipe

Scones were a staple in my childhood breakfasts — often kept in the freezer so a warm pastry was always ready. This lemon blueberry version came about with an abundance of fresh blueberries on hand. Early tests revealed that fresh berries make a big difference; dried berries simply don’t deliver the same burst of flavor. The first butter-based attempt didn’t pair well with the lemon, so shortening became the winner for creating flakiness without any bitter notes.

Using shortening produced scones that are flaky, slightly tender, and perfectly balanced with lemon and blueberry. They’re straightforward to make and ideal for sharing, though it’s also easy to eat a whole batch yourself if you’re tempted.

Why You’ll Love These Lemon Blueberry Scones

• No butter required — vegetable shortening gives a tender, flaky texture.
• Easy, straightforward method that yields reliable results.
• Ready in about an hour from start to finish.
• A wonderful way to use fresh summer blueberries.
• Perfect for breakfast, brunch, or a quick snack.

Ingredients

(Full ingredient amounts and instructions are included below)

• All-purpose flour
• Granulated sugar
• Baking powder
• Baking soda
• Salt
• Vegetable shortening
• Lemon zest
• Heavy cream
• Large egg
• Fresh blueberries
• Sparkling sugar (for topping)

How To Make Lemon Blueberry Scones

Step 1: Prepare the dough

Preheat the oven to 375°F (190°C) and line a sheet pan with parchment paper. In a small bowl, whisk together the heavy cream and egg; set aside.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest. Cut in the vegetable shortening using a pastry blender (or two forks) until the pieces are about the size of small peas. Pour the cream-and-egg mixture over the dry ingredients and stir gently until the dough just comes together. Fold in the fresh blueberries carefully so they don’t burst and turn the dough purple.

Step 2: Shape and chill

Turn the dough onto a lightly floured piece of parchment and gently roll or pat it into a 9 x 12-inch rectangle. Cut the dough into 12 equal squares and transfer them to the prepared baking sheet. Freeze the shaped scones for 20 minutes; this helps them keep their shape and bake up flakier.

Step 3: Bake

Brush the tops of the chilled scones with a little heavy cream and sprinkle with sparkling sugar. Bake at 375°F (190°C) for 20–25 minutes, or until the scones are golden brown and set. Remove from the oven and cool on a rack for a few minutes before serving.

Storage

Once completely cooled, store leftover scones in an airtight container at room temperature for a day or two. For longer storage, place scones in a freezer-safe bag and freeze for 1–2 months. Reheat briefly in a warm oven before serving.

Substitutions

• Frozen blueberries can be used if fresh are not available; add them to the dough while still frozen to reduce bleeding.
• Instead of sparkling sugar, drizzle the cooled scones with a simple vanilla icing if you prefer.

Notes & Tips

• 10 tablespoons of vegetable shortening equals 1/2 cup plus 2 tablespoons.
• If you don’t have a pastry blender, use two forks to cut in the shortening.
• Avoid overmixing the dough to keep the scones tender and flaky.
• Dry your blueberries thoroughly; wet berries make the dough sticky and harder to work with.
• Arrange no more than six scones per baking sheet to allow room for spreading.
• Brushing with cream and topping with sparkling sugar is optional but gives a lovely finish.
• Oven temperatures vary; check the scones a few minutes before the end of the bake time to prevent over-browning.

Recipe Details

If you try these Lemon Blueberry Scones, leave a comment to share how they turned out. Tag photos of your bakes on social media and use the hashtag #BakersTable to share your results.

Tools You May Need

• Mixing bowls
• Whisk
• Pastry blender or two forks
• Rubber spatula
• Sheet pans lined with parchment
• Pastry brush
• Rolling pin (optional)