Cinnamon Streusel Lemon Blueberry Scones
For a breakfast treat that's sure to please, try these Lemon Blueberry Streusel Scones! They're soft, flaky, and full of blueberries.
- Prep
- 20 mins
- Cook
- 18 mins
- Total
- 38 mins
- Makes
- 8 servings
For a breakfast treat that's sure to please, try these Lemon Blueberry Streusel Scones! They're soft and flaky, packed with big, plump blueberries and zesty lemon, and topped with a cinnamon-sugar streusel that's simply wonderful!
What Makes Them Special
- Easy to prepare, and they bake in 18 minutes at most!
- Loaded with plump blueberries
- Soft and flaky inside
- Just the right amount of zesty lemon
- Topped with a cinnamon sugar streusel
- Easy to adapt, since you can use fresh or frozen blueberries (not thawed) or fresh or frozen raspberries!
- Can be made with heavy cream, whole milk, or full-fat Greek yogurt
- Leftover lemon blueberry scones freeze well for enjoying later!
This lemon blueberry streusel scone recipe is adapted from my Lemon Blueberry Streusel Muffins and Chocolate Chip Scones recipes. It's an easy breakfast treat that will definitely hit the spot!
What You'll Need
You'll need the ingredients below to make these easy lemon blueberry streusel scones. The bulleted items are the key ones that need a little more explanation.
- Ground Cinnamon. I like Vietnamese ground cinnamon from King Arthur, but regular ground cinnamon works fine too.
- Baking Powder. This gives these lemon blueberry scones their lift.
- Unsalted Butter. For the cinnamon sugar streusel, the butter needs to be melted. For the scones, it needs to be very cold and cut into cubes or grated.
- Heavy Cream. Whole milk or full-fat Greek yogurt can be used in its place.
- Lemon. One medium lemon or 2-3 small lemons.
- Blueberries. Fresh or frozen blueberries both work. If you use frozen, don't let them thaw first.
For quantities and instructions, see the recipe card below.
Directions
Here's a quick overview of how to make these homemade lemon blueberry streusel scones. The full printable recipe is in the recipe card below, and you can switch between US customary and metric measurements with the toggle.
Cinnamon Sugar Streusel Topping
Step 1. Make the cinnamon sugar streusel topping. Whisk together the all-purpose flour, granulated sugar, and ground cinnamon (Image 1). Add the melted butter and stir with a fork until combined (Image 2). Set it aside at room temperature or refrigerate it.
Lemon Blueberry Scones
Step 2. Whisk the dry ingredients. This means the all-purpose flour, granulated sugar, salt, baking powder, and lemon zest (Images 1 and 2). Work in the cold, cubed unsalted butter with a pastry blender until you have small, pea-sized pieces (Images 3 and 4).
Step 3. Whisk the wet ingredients. In a separate bowl, whisk the heavy cream, egg, vanilla extract, and lemon juice (Image 5). Use a spatula to fold the wet mixture into the dry, cold-butter mixture (Images 6 and 7). Add the blueberries once the dough is nearly formed (Image 8). The batter should be slightly wet with some dry, crumbly bits.
Step 4. Shape the batter. Turn the bowl out onto a lightly floured sheet of parchment paper or a silicone baking mat, then shape the dough into a circle 7 to 8 inches across (Image 9). Cut the circle into 8 small triangles (Image 10).
Step 5. Brush with cream, then bake. Spread the triangles out on the baking sheet and brush them with heavy cream (Image 11). Add the cinnamon streusel on top (Image 12), then bake for 15-18 minutes at 425ºF.
Frequently Asked Questions
Can I use frozen blueberries instead of fresh ones?Yes! Just be sure not to thaw the blueberries before adding them to the batter.
When should I add the blueberries to the scones batter?I suggest adding the blueberries once the scone dough is almost fully mixed. Add them too early and they can get squashed as you mix.
What should the consistency of my scones batter be like when fully mixed?The batter should be slightly wet and sticky, with some crumbly, flaky bits still visible.
What should I do if my lemon blueberry scones batter is too wet and sticky?If the dough is too sticky, mix in one tablespoon of all-purpose flour at a time to help. It should still be a little tacky, but not so much that it's hard to work with.
What can I use as a substitute for the heavy cream?Whole milk or full-fat Greek yogurt both work. Either swap will give your scones a slightly different texture.
If you tried this Lemon Blueberry Streusel Scones Recipe or any other recipe on my website, please leave a star rating and tell me what you thought in the comments below. Thanks for stopping by!
Cinnamon Streusel Lemon Blueberry Scones
For a breakfast treat that's sure to please, give these Lemon Blueberry Streusel Scones a try! They're buttery soft and flaky, full of big, plump blueberries and zesty lemon, and topped with a cinnamon-sugar streusel that's simply wonderful!
- Prep
- 20 mins
- Cook
- 18 mins
- Total
- 38 mins
- Makes
- 8 servings
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 and cut into small cubes or grated
- 1/2 cup Heavy Cream, plus 1 tbsp extra for milk wash that is applied before streusel topping
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1 tbsp Fresh Lemon Juice
- 1 cup Fresh Blueberries, or frozen, unthawed
Method
- In a small bowl, whisk together the all-purpose flour, granulated sugar, and ground cinnamon. Stir in the melted butter with a fork. Set aside at room temperature or in the refrigerator until you need it.
- Set an oven rack to the 2nd position (just above center), heat the oven to 425ºF, and line a baking sheet with parchment paper. Lightly flour the parchment, then set it aside.
- In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, baking powder, and lemon zest. Cut in the cold, cubed (or grated) unsalted butter with a pastry blender, then set the bowl aside.
- In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon juice. Pour it into the butter and flour mixture and stir with a spatula until the dough nearly comes together. Add the blueberries and gently mix them in. The dough will be a little wet with some dry, crumbly bits. That's fine.
- Move the dough to the lightly floured baking sheet lined with parchment paper or a silicone mat. Using your hands (lightly floured if that helps), gently pat it into a circle about 1 1/2 inches high and roughly 7 inches across.
- Use a pastry cutter to slice the circle into 8 equal triangles (or 4 large ones). Separate them and space them out on the parchment. Brush the tops with a little heavy cream, then pile on plenty of the cinnamon sugar streusel.
- Bake for 16-18 minutes at 425ºF. The scones should be tall and puffy, with a golden brown streusel top. Let them cool on the baking sheet for 5-10 minutes before serving.
- Keep the scones in an airtight container at room temperature for up to 3 days, or wrap each one in plastic wrap, place them in an airtight container, and freeze for up to 1 month. To reheat, thaw at room temperature for 1 hour, then bake on a baking sheet for 5-10 minutes at 325ºF.
Baker’s notes
- Easy to adapt. You can use fresh or frozen blueberries (not thawed), or fresh or frozen raspberries!
- Also works with heavy cream, whole milk, or full-fat Greek yogurt
- Store the scones in an airtight container at room temperature for up to 3 days, or wrap each one individually in plastic wrap and freeze in an airtight container for up to 1 month. To reheat, thaw at room temperature for 1 hour, then bake on a baking sheet for 5-10 minutes at 325ºF.
