Lemon Blueberry Drop Scones

I love making these Lemon Blueberry Drop Scones because they combine the bright zest of lemon with the sweet burst of blueberries, creating a perfect balance of flavors. The scones are light, fluffy, and a bit cakey, with the ease of a drop biscuit style—no rolling or cutting necessary. They’re simple to make and make for a delightful breakfast or afternoon snack.

Why I’ll Love This Recipe

I enjoy how the tangy lemon zest pairs perfectly with the fresh blueberries, creating a refreshing and slightly sweet bite with every piece. The best part is how quick and easy they are to prepare compared to traditional scones—no fussing with rolling or shaping. The result is tender, soft scones with a light crumb that melt in your mouth.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Scones:

• 2 cups all-purpose flour

• 1/4 cup granulated sugar

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/2 teaspoon baking soda

• 1/2 cup cold unsalted butter, cut into small cubes

• 1/2 cup buttermilk (or regular milk with 1 tablespoon vinegar)

• 1 large egg

• 1 tablespoon lemon zest

• 1/2 cup fresh blueberries (or more if you love them)

For the Glaze (optional):

• 1/2 cup powdered sugar

• 2 teaspoons lemon juice

• 1 teaspoon milk (or more for desired consistency)

Directions

1. Preheat and Prepare the Pan: I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.

2. Mix Dry Ingredients: In a large bowl, I whisk together the flour, sugar, baking powder, salt, and baking soda.

3. Cut in the Butter: I add the cold butter cubes to the dry ingredients and use a pastry cutter or my fingers to cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter.

4. Add the Wet Ingredients: In a separate bowl, I whisk together the buttermilk, egg, and lemon zest. I then pour this mixture into the dry ingredients and stir gently until just combined—be careful not to overmix.

5. Fold in the Blueberries: I gently fold the blueberries into the batter using a spatula or spoon, being careful not to crush them.

6. Form the Scones: Using a spoon or ice cream scoop, I drop rounded scoops of batter onto the prepared baking sheet, spacing them about 2 inches apart. The batter will be thick and sticky.

7. Bake the Scones: I bake the scones for 18-20 minutes or until the tops are lightly golden and a toothpick inserted into the center comes out clean.

8. Make the Glaze: While the scones cool, I whisk together the powdered sugar, lemon juice, and milk to create a smooth glaze.

9. Drizzle the Glaze: Once the scones have cooled slightly, I drizzle the glaze over the tops for an extra burst of sweetness and lemony flavor.

Servings and Timing

This recipe yields about 12 scones. Prep time is about 15 minutes, and baking time is around 18-20 minutes, making this a quick and easy treat.

Variations

I like to change it up by:

• Adding a handful of chopped pecans or almonds for a crunchy texture.

• Mixing in a touch of vanilla extract for extra flavor.

• Swapping the blueberries for raspberries or blackberries for a different berry twist.

• Adding a teaspoon of cinnamon to the dry ingredients for a warm spice.

Storage / Reheating

I store the scones in an airtight container at room temperature for up to 3 days. If I have leftovers, I can pop them in the microwave for about 10-15 seconds to warm them up before serving.

FAQs

1. Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just fold them in gently to avoid coloring the dough, and don’t thaw them beforehand to prevent extra moisture.

2. Can I make these scones ahead of time?
Yes! You can make the dough ahead of time and refrigerate it for up to 24 hours. When ready to bake, scoop and bake as usual. Alternatively, you can freeze the unbaked scones on a baking sheet, then transfer them to a bag once frozen. When ready to bake, just pop them in the oven from frozen, adding a few extra minutes to the bake time.

3. Can I use regular milk instead of buttermilk?
Yes, you can use regular milk or even a dairy-free milk substitute, but buttermilk adds a tangy richness that helps with the scone’s texture. If using regular milk, add 1 tablespoon of vinegar or lemon juice to make a quick buttermilk substitute.

4. How do I make the scones fluffier?
To keep the scones light and fluffy, be sure to handle the dough gently. Overmixing will lead to dense scones. Also, using cold butter and cold buttermilk helps to create a light, flaky texture.

5. Can I make these gluten-free?
Yes, you can use a gluten-free flour blend in place of the all-purpose flour. Just be sure to add 1/2 teaspoon of xanthan gum if the flour blend doesn’t contain it, as it helps bind the dough together.

Conclusion

These Lemon Blueberry Drop Scones are a perfect balance of sweet and tangy, making them an ideal breakfast or snack. With their light, fluffy texture and bright lemon flavor, they’re sure to become a favorite in your recipe rotation. Plus, they’re easy to make, no rolling or cutting required—just drop, bake, and enjoy!