For an easy breakfast treat that’s sure to please, try these Lemon Blueberry Streusel Scones. They’re buttery soft and flaky, filled with plump blueberries and bright lemon flavor, and finished with a crisp cinnamon-sugar streusel.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients Needed
- How to Make the Recipe
- Recipe FAQs
- More Breakfast Sweets to Enjoy!
- Lemon Blueberry Streusel Scones Recipe
Why You’ll Love This Recipe
- Quick to prepare and bakes in about 18 minutes.
- Loaded with juicy blueberries.
- Soft, flaky texture.
- Bright, balanced lemon flavor.
- Crunchy cinnamon-sugar streusel topping.
- Works with fresh or frozen blueberries (use frozen unthawed if using frozen).
- Can be made with heavy cream, whole milk, or full-fat Greek yogurt.
- Freezes well for easy make-ahead breakfasts.
This scone recipe is adapted from similar lemon-blueberry and scone recipes for a reliably delicious morning treat.
Ingredients Needed
Below are the ingredients used for these lemon blueberry streusel scones. See the recipe card section for exact quantities.
- Ground cinnamon: Use your preferred ground cinnamon for the streusel.
- Baking powder: Gives the scones a good lift.
- Unsalted butter: Melted for the streusel; very cold and cubed (or grated) for the scones.
- Heavy cream: Can be swapped for whole milk or full-fat Greek yogurt.
- Lemon: Fresh zest and juice bring bright flavor.
- Blueberries: Fresh or frozen (do not thaw frozen berries before adding).
For exact measurements and full instructions, see the recipe card below.
How to Make the Recipe
Here’s a concise overview of the process. The full printable recipe with measurements appears in the recipe card section.
Cinnamon Sugar Streusel Topping
Step 1: Whisk together all-purpose flour, granulated sugar, and ground cinnamon. Stir in melted butter with a fork until combined. Set aside at room temperature or chill until ready to use.
Lemon Blueberry Scones
Step 2: Whisk together the dry ingredients: flour, sugar, salt, baking powder, and lemon zest. Cut in very cold, cubed unsalted butter with a pastry blender until the mixture resembles coarse crumbs with pea-sized butter pieces.
Step 3: Whisk the wet ingredients—heavy cream, egg, vanilla, and lemon juice—in a separate bowl. Stir the wet mixture into the dry ingredients with a spatula until the dough almost comes together, then fold in the blueberries gently. The dough should be slightly wet with a few dry, crumbly bits.
Step 4: Turn the dough onto a lightly floured sheet of parchment or a silicone mat and shape into a 7–8 inch circle about 1½ inches high. Cut into 8 triangles (or 4 larger scones) and separate them on the prepared sheet.
Step 5: Brush the scones with heavy cream (or milk), sprinkle the cinnamon-sugar streusel on top, and bake at 425ºF for 15–18 minutes until puffed and golden. Cool briefly on the baking sheet before serving.
Recipe FAQs
Yes. If using frozen blueberries, do not thaw them before adding to the batter.
Add blueberries near the end of mixing, when the dough is almost formed, to avoid crushing them.
The dough should be slightly wet and tacky, with some crumbly bits remaining—this helps make flaky scones.
Stir in a tablespoon of flour at a time until it’s manageable. The dough should still be a little sticky but workable.
Whole milk or full-fat Greek yogurt can be substituted; the texture will change slightly.
More Breakfast Sweets to Enjoy!
Chocolate Chip Scones
Mini Chocolate Banana Blender Muffins
Apple Coffee Cake
Mini French Breakfast Puffs
If you tried this Lemon Blueberry Streusel Scones Recipe, please leave a star rating and a comment to let me know how it turned out. Thanks for visiting!
Lemon Blueberry Streusel Scones
Equipment
- Mixing bowls
- Spatulas
- Whisk
- Pastry blender (or fork)
- Baking sheet and parchment paper
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, cut into small cubes or grated
- 1/2 cup heavy cream, plus 1 tbsp extra for brushing
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 1 cup fresh blueberries, or frozen (unthawed)
Instructions
Cinnamon Sugar Streusel Topping
- Whisk flour, sugar, and cinnamon in a small bowl. Stir in melted butter with a fork and set aside until ready to use.
Lemon Blueberry Scones
- Place oven rack in the upper-middle position and preheat oven to 425ºF. Line a baking sheet with parchment and lightly flour it.
- In a medium bowl, whisk together flour, sugar, salt, baking powder, and lemon zest. Cut in cold butter until mixture resembles coarse crumbs.
- In a separate bowl, whisk heavy cream, egg, vanilla, and lemon juice. Pour into the dry mixture and stir with a spatula until the dough almost forms. Gently fold in the blueberries.
- Turn the dough out onto the prepared parchment, shape into a 7–8 inch circle about 1½ inches high, and cut into 8 triangles. Separate the wedges on the sheet.
- Brush the tops with heavy cream, sprinkle generously with the streusel, and bake 16–18 minutes at 425ºF until golden and puffed. Cool 5–10 minutes before serving.
- Store scones in an airtight container at room temperature up to 3 days, or wrap individually and freeze up to 1 month. To reheat, thaw at room temperature for 1 hour, then bake 5–10 minutes at 325ºF.
Video
Notes
- Use fresh or frozen blueberries (do not thaw frozen berries).
- Substitute whole milk or full-fat Greek yogurt for heavy cream if needed.
- Scones keep at room temperature up to 3 days or in the freezer up to 1 month. Reheat from thawed for best texture.
Nutrition
Calories: 389 kcal | Carbohydrates: 46 g | Protein: 5 g | Fat: 21 g | Saturated Fat: 13 g | Sugar: 15 g
Nutritional information is an estimate and will vary depending on exact ingredients used.