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

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? 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.

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

Scones are easy. Seriously! I wouldn’t have known that before I started making them. 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 30s thing?

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

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 recommend grating 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? 😉

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 you can handle. It’s so good!!!

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

Watch them come together in this quick video!

Glazed Lemon Blueberry Scones

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


  • 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


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


  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!

Did you make a recipe?

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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.
I always use this basic scone recipe-- try adding sweet lemon glaze and blueberries!



  1. Claudia Osmond on August 12, 2018 at 12:24 am

    I made this today and came out delicious. I omitted the lemon and instead made vanilla glaze. I also made two discs so the scones came out half the size. I was a bit concern since the mixture was pretty dry but they taste so good! My husband loved them, will make them again for sure!

    • Sally on August 13, 2018 at 1:47 pm

      Mini scones! I love it 🙂


  1. Sarah N on May 11, 2018 at 7:50 pm

    I LOVE this scone recipe. It is my favorite. They are also so easy and stress-free to make. I sometimes like to switch them up and make orange cranberry scones, and its super easy. All I do is add dried cranberries in place of the blueberries, (I’m sure you could use fresh too,) I also will fill a measuring cup almost all the way to the 1/2 cup mark with the heavy cream, but to fill it all the way I add orange juice until it hits the half cup mark, and then use orange zest in place of the lemon zest. Soooo good! Thanks so much for this recipe.

    • Sally on May 15, 2018 at 8:47 am

      Hey Sarah! Thank you so much for reviewing the scones, appreciate it!

  2. Connie on May 14, 2018 at 12:56 pm

    I made these for Mothers day and substituted blackberries for the blueberries. So delicious and easy to make!! Definitely the hit of our Mom’s day brunch. Thank you Sally!!!

    • Sally on May 15, 2018 at 8:46 am

      Love it!! Thank you so much for taking the time to report back about the scones.

  3. Wendy McMurray on May 17, 2018 at 7:51 pm

    I made these today to have with tea while I watch the Royal Wedding. I made them with raspberries instead of blueberries. They turned out great!

  4. Theresa Erb on May 19, 2018 at 8:13 pm

    Omg I am hooked !! I have never made scones before. Thought they would be difficult .. this recipe was so easy exact they were so moist can no stand a dry scone.. I didn’t have heavy cream and half and worked nicely . Thank you so much for sharing .. you never fail me .I can’t wait to make another patch

  5. Seymour on June 1, 2018 at 4:08 pm

    Excellent and easy recipe. I omitted the lemon and just made plain blueberries. I used heavy cream in the glaze too instead of lemon juice. Moist and tender but not too sweet ! Will make again!

  6. Joanne @ No Plate Like Home on June 24, 2018 at 5:46 pm

    I made your basic scone recipe but, changed up the blueberries and lemon for chocolate covered hazelnuts and chocolate chip and then topped it with a Mocha glaze. The scones were very good! I grated frozen butter just like you said. YUMMY!

    • Sally on June 25, 2018 at 4:11 pm

      That sounds amazing!!


  1. Ashley on May 6, 2018 at 2:42 pm

    I’ve made these 3 times so far. Last time I had some one double check to make sure I didn’t mess anything up. My scones keep spreading vs rising… I’ve used a scale frozen butter, fresh frozen fruit, even bought new baking powder. They taste amazing but look awful! I’m so confused why this isn’t coming out! Any advice??

    • Sally on May 7, 2018 at 9:53 am

      Hi Ashley! My quick tip would be to refrigerate the scones before baking. Sometimes I refrigerate the dough for up to 2 hours before baking. This helps reduce the spread.

  2. Stephanie on May 9, 2018 at 9:05 am

    Can I make two smaller sized discs to make smaller scones (similar to the funfetti recipe)?

    • Sally on May 9, 2018 at 9:38 pm

      You sure can!

  3. Valerie on May 9, 2018 at 1:09 pm

    Hi Sally, BIG fan here! You’re my go-to gal for recipes. I love this recipe, its a big hit but I need to scale it up by two or three. Is everything the same just tripled, I’m concerned about the leaveners mainly…any tips??

    • Sally on May 9, 2018 at 9:33 pm

      Hi Valerie! Doubling the recipe is no problem, but I wouldn’t triple it. Too much dough to work with and the ingredients may not incorporate appropriately. Instead, you can make 3 batches OR you can double it, then make a single batch.

  4. Ina Azevedo on May 10, 2018 at 11:07 am

    I have made these scones numerous times. They taste wonderful, but they don’t rise they stay kinda flat. I have bought new baking powder, try not to over mix and everything is cold – including the butter from the refrigerator.. I am at a loss – as to why they don’t rise….:(

    • Sally on May 11, 2018 at 9:20 am

      Hi Ina! Are you baking the scones right away? I’m unsure why your scones aren’t rising if you’re making the recipe as written. So sorry!

  5. Hillary on May 10, 2018 at 4:06 pm


    If I want to make more, mini scones, can i do 2 4” rounds? How thick should the dough be?

    Thank you!

    • Sally on May 11, 2018 at 9:39 am

      Hi Hillary! To make smaller scones, press dough into two 5-inch discs and cut each into 8 equal wedges.

  6. Cindy on May 21, 2018 at 10:02 am

    I’m wondering if I could incorporate the frozen butter in with a food processor….would that mess them up or do you think it would work?

    • Sally on May 21, 2018 at 10:28 am

      Hi Cindy! You certainly can use a food processor to make the scone dough.

  7. Annette on June 1, 2018 at 7:22 pm

    Can you use heavy whipping cream instead of heavy cream?

    • Sally on June 4, 2018 at 10:27 am

      Yep! Same amount.

  8. Chris Carson on June 7, 2018 at 9:19 am

    Love your scones! Can I use buttermilk in place of heavy cream?

    • Sally on June 7, 2018 at 11:38 am

      Buttermilk works in place of heavy cream. Same amount.

  9. Lisa G on June 16, 2018 at 11:26 pm

    Just made them and they are so good! Any suggestion on how to fold the blueberries without popping them? A lot of them popped as I mixed it so I started to open the dough and carefully put the blueberries into it. I watched your video and it looked like you folded them without any of them popping. By any chance, were they frozen blueberries?

    • Sally on June 18, 2018 at 9:48 am

      Hi Lisa! I prefer to use fresh berries, though frozen (not thawed) berries work too. Maybe your blueberries were on the softer side? Carefully fold them in with ease. A few will pop– and that’s ok– but just be as gentle as possible.

  10. Tamlynn on June 20, 2018 at 6:33 pm

    Can I make the scones cut and shape them and leave them overnight in the fridge to bake in the morning?

    • Sally on June 21, 2018 at 6:24 am

      The baking powder is initially activated once wet, so I find the scones don’t rise as tall if the batter is prepped ahead of time.

      • Sheila on August 6, 2018 at 9:34 am

        When I make scones I sometimes mix up the dry ingredients and freeze that portion of the recipe. When I want the scones I add the liquid ingredients and berries of choice and bake.

  11. Vallia Meseiha on August 2, 2018 at 5:55 am

    Hi Sally, love your recipes and have a made a few things so far. Just wondering, if I left the blueberries out, would it coneltely change the recipe? I’m wanting to make a place lemon scone without the fruit. Would this work?? Or would I have to adjust some of the ingredient amounts. Thanks 🙂

    • Sally on August 2, 2018 at 12:50 pm

      Hi Vallia! You can leave out the blueberries with no other changes to the recipe 🙂

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