Addictive Recipes from a Self-Taught Baker

Glazed Lemon Blueberry Scones

My go-to scone recipe filled with blueberries and topped with sweet and tangy lemon glaze.

My go-to scone recipe! Glazed Lemon Blueberry Scones on sallysbakingaddiction.com

Welcome back to Sally’s overdose on scones.

It’s only been about a year and half since my love affair began. Before that, scones were nothing more than a dry crumbly triangle. I mean sure, scones are meant to be dipped into (insert hot beverage of choice here) but a pastry reminding me of cardboard never quite did it for me. Meh.

How appetizing has my writing been so far. Uhhh let me switch gears.

What I’m trying to say is that not all scones are created the same. Gone are the days I pretend to be proper by eating a sandpaper-y scone. Welcome: tender, flaky, crumbly-in-a-really-good-way, buttery, flavorful pastries filled to the brim with chocolate, strawberries, and cinnamon chips. Consider me OB-sessed.

My latest scone adventure is of the lemon blueberry variety. Summer in a scone! They’re a little upgrade from my favorite blueberry version. I’ve made these lemon blueberry scones like they’re going out of style, beginning in early June when I shared the recipe on People. The reason I make them so much? They’re easy. Seriously! Scones are so simple and I wouldn’t have known that before I started making them.

My go-to scone recipe! Glazed Lemon Blueberry Scones on sallysbakingaddiction.com

Scones are done in under 45 minutes and– this is the best part– you don’t have to wait for them to cool before taking that first bite. They’re the kind of treat I make on the weekends or for afternoon dates when I don’t have enough time but still want something to make me feel fancy. –> must be a girl thing. Or a 30’s thing?

My go-to scone recipe! Glazed Lemon Blueberry Scones on sallysbakingaddiction.com

My basic scone recipe is pretty straightforward, but there’s one thing that I’m about to drill into your head. If I haven’t already.

(See every single scone recipe on my blog for further study.)

It’s all about the butter. 

I prefer a scone made with frozen butter compared to just cold butter. You see, it’s imperative to use cold butter in this scone recipe because when the little crumbs of butter melt as the scones bake, they release steam and create little pockets of air. This makes the scones a little airy on the inside while remaining crisp and crumbly on the outside. The colder the butter, the more pockets of buttery goodness. Hooray! Simply place a stick of butter in the freezer for 30 minutes ahead of time.

Oh, another thing. I like to grate the frozen butter before cutting it into the flour. If you grate frozen butter, it will only take a few seconds to incorporate into the dry ingredients. The butter, while remaining frozen, keeps the dough cold. (Warmer butter will just melt and could create a greasy dough.) Cold dough gives you that wonderfully flaky, crumbly scone texture that I can’t shut up about.

Lemon Blueberry Scones - use frozen butter for the best texture in scones

The glaze? Even easier than the scones. Sifted confectioners’ sugar + lemon ju… I’m sorry, have I lost your attention? Is that pile of grated butter too beautiful to handle? Weird baker problems. I get it. 

Anyway. The glaze. Lemon juice and confectioners’ sugar produce a sinfully sweet n’ tangy glaze. The glaze will seep and soak into the tops of the scones making these summer-y treats almost more than I can handle. It’s so good.

My go-to scone recipe! Glazed Lemon Blueberry Scones on sallysbakingaddiction.com

2 summer’s ago, me making/loving/flipping out over scones would be a complete joke. But when done right, scones will change your life. Maybe not so dramatic, but they taste damn good and definitely make you feel fancy. (Goal = attained.)

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make! 

Glazed Lemon Blueberry Scones

My go-to scone recipe filled with blueberries and topped with sweet and tangy lemon glaze.

Ingredients:

  • 2 cups (240g) all-purpose flour (measured correctly), plus more for hands and work surface
  • 6 Tablespoons (75g) granulated sugar1
  • 2 and 1/2 teaspoons baking powder
  • ½ teaspoon salt
  • zest of 1 large lemon
  • 1/2 cup (115g) unsalted butter, frozen
  • 1/2 cup (120ml) heavy cream
  • 1 large Eggland's Best egg
  • 1 teaspoon vanilla extract
  • 1 cup (190g) blueberries (fresh or frozen)2

Glaze

  • 1 cup (120g) confectioners’ sugar, sifted
  • 2-3 Tablespoons (30-45ml) fresh lemon juice

Directions:

  1. Watch me make them start to finish on my Facebook page and answer all frequently asked questions!
  2. Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  3. In a large bowl, whisk the flour, sugar, baking powder, salt, and lemon zest. Grate the frozen butter (I use a box grater; a food processor also works - here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside.
  4. In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the blueberries. Try your best to not overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet.
  5. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. To make the glaze, simply whisk the confectioners' sugar and 2 Tablespoons lemon juice together until smooth. Add another Tablespoon of lemon juice to thin out, if necessary. Drizzle glaze over scones right before serving.
  6. Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months. Thaw overnight in the refrigerator and heat up to your liking before enjoying.

Recipe Notes:

  1. Usually I use around 1/2 cup of granulated sugar, but fresh blueberries in the summertime are already so sweet, so I reduce to 6 Tablespoons total. If using frozen OR if your blueberries are on the tart side, increase to 1/2 cup total.
  2. My amount is usually closer to 1 and 1/4 cups. I like a little extra blueberries!

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Try my Tropical Mango Scones next. Trust me, the flavor combo works!

Tropical Mango Scones

Eggland’s Best provided me with eggs to bring you this recipe.

I always use this basic scone recipe-- try adding sweet lemon glaze and blueberries!
My go-to scone recipe filled with blueberries and topped with sweet and tangy lemon glaze. Recipe on sallysbakingaddiction.com

203 comments

  1. Simply perfection! Didn’t have heavy cream and used greek yogurt. Crunchy outside and moist inside. Used biscuit cutters so they would last longer. Just perfect!

  2. Wanted to let you know that I use this recipe to make for our local Farmers’ Market. They are a customer favorite!

  3. Hi, 
    Can you freeze the scones after baking?

  4. So full disclosure I have never had a scone before much less eaten one. These are so yummy! I had to use buttermilk instead of cream because I didn’t have any cream,  but I think they are still ok. The texture is different than a cake, cookie, muffin, or biscuit. So I made a scone. Wonderful recipe again, Sally. My husband’s co workers are loving your recipes!

  5. Sally, I cannot use heavy cream and was wondering if substituting it with almond milk would be ok. I do not want to ruin the recipe. Thanks!

    • Hi Toni! Heavy cream is strongly recommended for the best taste and texture. Almond milk can work, sure, but the scones won’t taste the same.

  6. That coconut shavings of butter is a mesmerizing picthough!

  7. Hi Sally, I make these all the time! So soft and delicious. Can I freeze the dough and bake it a day or two later?

    • Hi Caroline! I don’t usually recommend that because the baking powder is initially activated once wet, but I know it’s worked for some readers.

  8. Love all your content! I’ve been dying to master scones. Can I leave out the blueberries? or maybe replace with poppy seeds?

  9. Hi Sally! This recipe looks great and I can’t wait to make it! I’m hosting a baby shower for my best friend and we were planning on having scones and tea! I will definitely be using your scone recipes, but I was wondering do you have any suggestions or recipes for a savory scone? Something herby? Or cheesy? Thank you so much! 

  10. Oh my. First time making these. Mine didn’t rise as much as they should’ve and the dough was too crumbly but that has nothing to do with the recipe but rather my lack of baking prowess.. will keep trying!!! Love this website! I was gifted one of your cookbooks over the holidays and recommend this site to all! 

  11. These blueberry scones are the best! I used my food processor to mix the frozen butter & dry ingredients, then moved to a bowl to add wet. Had to add 1T. more milk to get dough to come together. Thanks for another great recipe.

  12. Made scones for the first time and they turned out amazing! Very moist and not overly sweet. The video also helped a lot.

  13. Can I use the same recipe only use orange and cranberry instead of blueberry and lemon

  14. Hi Sally! I make these extremely often in the house along with your other scone recipes because my whole family LOVES these scones! I was curious… could I use Lemon extract instead of Vanilla for a stronger lemon flavor? 

  15. Hi
    Can I use frozen mixed fruit instead of blueberries?is there a certain way I have to prepare fruit or just dump in frozen??

  16. I’ve made these a couple times and have found some things that work better for me. I make my dough the night before and freeze them in discs. King Arthur Flour is where I found this trick! The baking powder is not affected by this. They spread less this way and were perfectly flaky. I also use 1 Tb of baking powder and use buttermilk instead of heavy cream.

  17. Hi Sally!

    Just tried these over the weekend and they were such a hit! 

    I swear I saw something in one of your posts before about making these smaller, but I can’t seem to find it now. Would you adjust the baking time if you cut them into smaller slices?

    I’m tempted to make every single one of your scone recipes now!

  18. I always have trouble with my dough or pastry sticking together as a ball. It’s always crumbly. My pie pastry is the same. I always end up with it sticky from adding too much liquid, or I squish the blueberries. Would living in a dry climate have anything to do with it?

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