Lemon Blueberry Scones

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Indulge in the heavenly delight of our Lemon Blueberry Scones, crowned with a luscious homemade honey butter. It’s the ultimate sweet morning treat that you won’t be able to resist!

Our Lemon Blueberry Scones are the breakfast champions for any day! With zesty lemon and plump blueberries folded into a tender, crumbly dough, topped with a mouthwatering honey butter, they’re a breakfast dream come true.

If you’ve ever felt intimidated by the idea of making scones from scratch, fear no more! Our Lemon Blueberry Scones recipe is here to show you how easy and delightful scone-making can be. With simple ingredients and just 40 minutes of your time, you’ll have freshly baked scones ready to savor.

Enjoy these delectable scones with your favorite breakfast sides or simply with your morning coffee. Once you taste them, you’ll hardly believe they’re your own creation! Just follow our recipe step by step, and you’ll be rewarded with golden-brown beauties. 😉 PS: For a healthier twist, try our Honey Whole Wheat Scones!

Lemon Blueberry Scones

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast
Servings 8


  • 2.5 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • cup honey
  • 4 tablespoons unsalted butter cold
  • ¾-1 cup almond milk
  • 1 teaspoon almond extract
  • 1 tablespoon lemon zest
  • 1 pint blueberries

Honey Butter

  • 8 tablespoons salted butter softened
  • 2 teaspoons lemon zest
  • 3-4 tablespoons honey*
  • Pinch of flakey sea salt


  • In a large bowl, combine flour, baking powder, and salt, and give it a light whisk.
  • Grate the cold butter into the bowl with the flour, add honey, and use a fork or dough cutter to blend until the mixture resembles coarse crumbs.
  • Mix in ¾ cup milk, almond extract, lemon zest, and blueberries until just combined. Add more milk if needed, but don’t overmix.
  • Transfer the dough onto a floured surface and shape it into a 7-inch disc about ½” high.
  • Slice the dough into 8 wedges and place them on a greased baking sheet, making sure they’re not touching.
  • Freeze the scones for 15 minutes while preheating the oven to 400ºF.
  • Bake for 20-22 minutes until lightly golden brown on top.
  • While the scones bake, whip up the honey butter by mixing all the ingredients except salt until light and fluffy.
  • Let the scones cool for 5 minutes before serving with honey butter.


  • Add milk gradually to avoid making the dough too wet.
  • The scones may spread slightly on the baking sheet, but they’ll still taste divine.
  • Feel free to swap blueberries for your favorite berries if needed.

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