Spring is officially here, and what better way to welcome the season than with a batch of warm, buttery blueberry scones? With St. Patrick’s Day celebrations happening this week, these scones are the perfect nod to the Irish love for simple, wholesome baking—while also celebrating the fresh flavors of the season.
Golden, flaky, and bursting with juicy blueberries and bright lemon zest, these scones are the ultimate treat for a festive brunch or an afternoon pick-me-up with a cup of tea. Plus, with a light lemon glaze drizzled on top, they strike the perfect balance between sweet and tangy.
What Makes These Scones Special?
☘️ A St. Patrick’s Day Twist – While traditional Irish scones are typically plain or studded with dried fruit, this version brings in fresh blueberries and lemon zest for a vibrant, spring-ready take.
🌸 A Taste of Spring – As the days get longer and the air turns warmer, these scones are the perfect way to transition from winter’s cozy bakes to lighter, fruit-forward treats. The citrusy brightness of the lemon zest and juice pairs beautifully with the juicy blueberries, making every bite feel like a little burst of sunshine.
🍋 That Buttery, Flaky Perfection – These scones get their incredible texture from frozen grated butter (a game-changing trick for flaky layers!) and a mix of heavy cream and sour cream to keep them soft and tender inside, yet crisp on the edges.
How to Make Them
Making scones is easier than you think! The key is keeping everything cold—especially the butter—to ensure that perfect flaky texture.
Ingredients You’ll Need
For the Scones
- 1 ¾ cups all-purpose flour, sifted
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 stick (8 tbsp) of frozen salted butter, grated
- 3/4 cup cold heavy cream (plus extra for brushing)
- ¼ cup cold sour cream
- ½ teaspoon pure vanilla extract
- 1 ½ cups small blueberries
- 1 teaspoon lemon zest
For the Glaze
- ½ cup powdered sugar, sifted
- 1 tablespoon melted butter
- 1-2 tablespoons milk, room temp
- 1 tablespoon lemon juice
- ¼ teaspoon pure vanilla extract
Instructions for Blueberry Scones
1️⃣ Preheat & Prep: Preheat your oven to 375°F. Line a baking sheet with parchment paper.
2️⃣ Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, and salt.
3️⃣ Incorporate Butter: Grate frozen butter directly into the dry ingredients and toss gently with a fork to distribute evenly. This step ensures a perfect flaky texture.
4️⃣ Add Wet Ingredients: In a separate bowl, mix heavy cream, sour cream, and vanilla extract. Add this mixture to the dry ingredients and gently stir until just combined.
5️⃣ Fold in Blueberries & Lemon Zest: Carefully fold in the blueberries and lemon zest, making sure not to overwork the dough.
6️⃣ Shape & Cut: Turn the dough onto a lightly floured surface and pat it into a ¾-inch thick disc. Cut into 8 wedges and place them on the baking sheet. Brush the tops with a little extra heavy cream for that golden finish.
7️⃣ Bake: Bake for 25-30 minutes, or until the scones are golden brown and crisp on the edges.
8️⃣ Make the Glaze: While the scones cool, whisk together the powdered sugar, melted butter, milk, lemon juice, and vanilla extract. Drizzle over warm scones for an extra touch of sweetness.
Blueberry Scone
Ingredients
For the Scones
- 1 ¾ cups all-purpose flour, sifted
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 stick (8 tbsp) frozen salted butter grated
- 3/4 cup cold heavy cream plus extra for brushing
- ¼ cup cold sour cream
- ½ teaspoon pure vanilla extract
- 1 ½ cups small blueberries
- 1 teaspoon lemon zest
- For the Glaze
- ½ cup powdered sugar, sifted
- 1 tablespoon melted butter
- 1-2 tablespoons milk room temp
- 1 tablespoon lemon juice
- ¼ teaspoon pure vanilla extract
Instructions
- Preheat your oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, and salt.
- Grate frozen butter directly into the dry ingredients and toss gently with a fork to distribute evenly. This step ensures a perfect flaky texture.
- In a separate bowl, mix heavy cream, sour cream, and vanilla extract. Add this mixture to the dry ingredients and gently stir until just combined.
- Carefully fold in the blueberries and lemon zest, making sure not to overwork the dough.
- Turn the dough onto a lightly floured surface and pat it into a ¾-inch thick disc. Cut into 8 wedges and place them on the baking sheet. Brush the tops with a little extra heavy cream for that golden finish.
- Bake for 25-30 minutes, or until the scones are golden brown and crisp on the edges.
- Make the Glaze: While the scones cool, whisk together the powdered sugar, melted butter, milk, lemon juice, and vanilla extract. Drizzle over warm scones for an extra touch of sweetness.
Serving Suggestions
- These scones are best enjoyed warm, straight from the oven!
- Pair them with a cup of Irish breakfast tea for a cozy, St. Patrick’s Day treat.
- Add a dollop of clotted cream or lemon curd for an extra decadent touch.
- Leftovers? Store them in an airtight container at room temperature for up to 2 days or freeze them for later!
Happy St. Patrick’s Day & Hello, Spring!
Whether you’re celebrating with a cozy brunch or just looking for a delicious way to enjoy the new season, these blueberry scones are a must-bake this week. Light, flaky, and bursting with bright spring flavors, they’re the perfect balance of buttery indulgence and fresh fruit goodness.
Are you baking anything special for St. Patrick’s Day or spring? Let me know in the comments! 💛☘️🌸
