Lemon Blueberry Scones

Lemon Blueberry Scones...the perfect breakfast treat! A simple scone, made with shortening rather than butter, and layered with bursting fresh blueberries and plenty of lemon zest. Every bite is flakey, summery, bright and flavorful, with just the right amount of blueberries and lemon!

4 Quick Tips For These Lemon Blueberry Scones

01 If you don't have a pastry blender, you can use a fork to cut in the vegetable shortening!

02 Remember to dry your blueberries!

03 Be careful to not over-mix the dough.

04 Do not place more than 6 scones per pan.

White Line

In a small bowl, whisk together cream and egg. Set aside.


In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.


Pour liquid ingredients over dry ingredients. Stir just until combined. Fold in blueberries.


Roll out into 9"x12" rectangle. Cut into 12 squares.


Freeze for 20 minutes. Brush tops with cream. Sprinkle with sparkling sugar.


Bake until golden brown, 20-25 minutes.


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