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. 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

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

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

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.


  • 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?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© 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!



  1. Ashley on May 19, 2016 at 11:39 am

    Hello! these look LOVELY! im curious though is there any way to make these strictly as lemon scones by omitting the blueberries and perhaps adding lemon juice? 

    • Sally on May 20, 2016 at 8:48 am

      Ashley, I’d simply leave out the blueberries and maybe add 1 Tablespoon of lemon juice to the dough. You may need to add another Tablespoon of flour for the addition of more liquid.

  2. Keri on June 8, 2016 at 9:21 am

    These are incredible. I’ve made several times now and they never last more than a few hours!

    Can I make the dough the night before and bake in the morning? Would like to bring them to work fresh out of the oven!


    • Sally on June 9, 2016 at 7:46 am

      Hi Keri! I don’t recommend it because the baking powder is activated once wet. You can keep the bowl of dry ingredients (with the cut in butter) separate from the bowl of the wet ingredients overnight. Cover and refrigerate them both. Then, mix and bake in the morning.

  3. Beth on June 16, 2016 at 8:38 pm

    Hi Sally! I recently learned I’m lactose intolerant…can I substitute almond milk for the heavy cream in these? 

    • Sally on June 18, 2016 at 9:10 am

      Hi Beth! You could, but the texture and flavor will change. Not as rich, nor as tender in the centers. Let me know if you try them.

      • Beth on June 30, 2016 at 4:23 am

        Thanks Sally! I tried the recipe with blue diamond vanilla almond milk. The dough was unbelievably sticky, so I put the edge of my springform pan down on my baking sheet to help mush the dough into an 8in circle. I baked it in one big circle and then sliced it into wedges when it had cooled for 10 mins or so, and it worked great! They are moist and have great flavor. I posted a photo on Instagram and used your hashtag so you could see!! Thanks for your help 🙂

  4. Chris on July 9, 2016 at 8:10 pm

    Hi Sally! Made these scones for brunch today and they were fantastic! I was a bit skeptical about freezing and grating the butter in but I really think that’s what did the trick! They were so moist and light and the perfectly lemony! I’m keeping this on in my go to file! Thanks!

  5. Lisa R. on July 15, 2016 at 6:33 pm

    These are literally the best scones on the planet. I have tried countless scone recipes and this one is now my absolute favourite. The ONLY thing I changed was to mix the blueberries in with the dry ingredients BEFORE adding the wet ingredients. This way you don’t end up with smashed berries, because honestly the first time I made the recipe I realized there is no way I am going to be able to “slowly and gently incorporate the berries”…. it just made a really big mess. Thank you so much for posting this recipe! Love, love, love! 🙂

  6. Jen on July 19, 2016 at 7:04 pm

    Scones have been on my baking bucket list for a while now and I’m glad this was the first recipe I tried! They were amazing and totally hit the spot! Dangerously good and I’m hooked! I’ve never had scones fresh out of the oven before and now I never want them any other way! Thanks for sharing!! I love your site!

  7. Alyssa on July 20, 2016 at 3:08 pm


         I have a couple of scone recipes where I can make the dough, put it in a round pan, cut into 8 triangles and then stick them into the freezer. That way I can take them and bake them whenever they are needed. Do you think this would work with this particular recipe?


    • Sally on July 21, 2016 at 6:37 pm

      I’ve never had luck freezing unbaked scones, mostly because the baking powder is activated right away and they just do not rise as nicely after thawing. That being said, you can certainly try it!

  8. Angie on July 24, 2016 at 12:28 pm

    I made these for the first time this morning, exactly as it is written and they were absolutely perfect. My family was very impressed and yes, we felt a little fancy! Pinkies up! 🙂 Thanks Sally, another great one here. 

  9. JDoty on July 24, 2016 at 12:41 pm

    Great recipe. The lemon added such a brightness.

  10. Alison on July 24, 2016 at 6:10 pm

    These were the most delicious scones I have ever had in my life– the perfect flavor! Thank you for this recipe, I will be making these again and again!

  11. Rachael on August 4, 2016 at 11:56 am

    FANTASTIC recipe!!!! FANTASTIC scones!
    I made the scones with fresh blueberries from the bushes on our property. I used a bit more than a cup.
    Absolutely moist and delicious! Held shape well. The perfect amount of tartness and sweetness. I used the glaze for half, and a simple sugar topping for the other half. I received rave reviews!
    I followed the recipe to the letter with one exception. I used salted butter so I omitted the salt.
    The recipe is definitely a keeper and I will be making it again.

  12. Lia on September 5, 2016 at 4:32 pm

    Hi Sally!

    My scones seem to spread out too much even though the dough is pretty cold. I mixed in frozen berries as well. Do you bring the heavy cream and egg to room temperature or keep it cold? I did bring those 2 ingredients to room temp…not sure if they could make a difference.


    • Sally on September 5, 2016 at 6:20 pm

      I’d add another 1/4 cup of flour. This should help bulk the dough up. The temperature of the egg and cream wouldn’t make much of a difference, but try keeping it cold next time when you use more flour.

      • Terese Helberg on April 11, 2017 at 2:48 pm

        I had the same problem with my scones spreading out – they tasted great but didn’t look as pretty as the ones in the picture here! I did use a cold egg and whipping cream (and froze/grated the butter), and was very careful to “correctly” measure the flour as described. Next time I’ll try adding the 1/4 cup extra flour to see if that helps. Thanks!

  13. Kathy h on September 17, 2016 at 3:03 pm

    I’ve never made these before and they came out delicious. I didn’t have full cream and used half n half in place, still delicious. My picky eaters even loved it!

  14. Susan vetter on October 18, 2016 at 2:41 pm

    JV –  I am 7 and love to bake with my mom.  These are the best scones ever!  We added some lemon juice to the glaze and we thought it tastes great.

  15. Tatyana Martin on December 11, 2016 at 6:49 pm

    Hi Sally, I keep having a problem with my scones being flat and spread out? I follow the recipe exactly how you say to and have made your other scone recipes dozen of times. I never have a problem with them except the blueberry lemon kind. I also use frozen blueberries. What would you suggest to fix this problem? Thanks

    • Sally on December 12, 2016 at 11:34 am

      Can you try them with fresh? Less liquid with them as they won’t melt down.

  16. Maria on December 17, 2016 at 6:09 am

    I’ve always used scone recipes with buttermilk. Is there a difference in taste/texture in buttermilk vs. Heavy cream?

    • Sally on December 17, 2016 at 11:54 am

      I love using buttermilk! You can sub that in here. They’ll have slightly more tang, which would be delicious with the lemon and blueberry.

  17. Ashton on December 17, 2016 at 10:43 pm

    Thanks for the recipe, these look delicious!  I can’t wait to try it, but fresh berries can be hard to find this time of year – when using frozen, do you defrost and drain first, or incorporate while still frozen?

  18. Stacy Powell on January 7, 2017 at 11:04 am

    I have a scone pan. Would this recipe work for that? I’m not sure how “wet” the dough is. I usually scoop the batter into the pre-portioned pan.

  19. Mary on January 23, 2017 at 11:31 am

    I made these yesterday to take to a tea. They were my first attempt at scones and they were amazing! Everyone loved them and I can’t wait to make another batch. Thanks for a great recipe.

    • Sally on January 23, 2017 at 12:09 pm

      Wonderful! So glad you liked them! There are many different flavor variations you can try now that you know you love them 🙂

  20. Debby on January 29, 2017 at 11:25 am

    I have a few of your baked goods – cut out cookie which were perfect and the apple crumb muffins also perfect! I wanted scones and thought instantly to go search your recipes. I made these except subbed fresh frozen cranberries since it’s what I had. Holy moly these are amazing!!! The best scones ! Light and almost moist but still sconish! not dry heavy like most scones. My whole family loved them. Even my oldest daughter whose is not a scone or muffins fan!

  21. Cheryle on February 3, 2017 at 10:08 pm

    Hi Sally!

    I absolutely love your scone recipes, and so has everyone I’ve made them for.

    I do have one question…I follow your recipe to the letter, but my dough seems quite dry.  It’s a bit of a challenge to incorporate the fresh blueberries, because the dough doesn’t want to stick together.  I eventually get it together enough to form and cut.  

    I’m just wondering if you have any suggestions, and if you could describe what consistency  the dough should be?  Any YouTube videos?

    Thanks again for your wonderful site!!

    • Sally on February 4, 2017 at 6:29 pm

      Hi Cheryle! If the dough is too dry, add another Tbsp or 2 of heavy cream. This should help!

  22. Riley Meese on February 4, 2017 at 2:30 pm

    Hello! I made these and sadly the dough turned blue and the blueberries were smushed… now they look like blue globs! I did use frozen ones, should I use fresh? I don’t know how to gently incorporate the blueberries.. yours are so beautiful! They still have the pretty dough color, how did you do this? Thank you!

  23. Carolyn on February 5, 2017 at 11:39 am

    Just made these scones and they were fantastic!! Better than most I have purchased or had in restaurants.
    I made the recipe exactly as written with great outcome. Saving this recipe for sure!

  24. Maryann Plourde on February 9, 2017 at 12:54 pm

    Thanks Sally for making me scone obsessed! After trying your recipes, which by the way were so easy to follow, I have not stopped baking scones. Everyone loves them so much that they say they are the best scones they have ever eaten! Gave one to my soaking wet mail lady the other day to make her day a little sunny and warmer since it had been raining so hard that day and today she thanked me for the best treat ever. Thanks again and now I will try more of your other amazing recipes!

  25. Nichole on February 12, 2017 at 3:09 pm

    I made these last night with the frozen grated butter as you suggested and it was amazing! I was Leary because every scone recipe I’ve made has been dry but not this one! Wow, the flavor was incredible! Out of the 8, I’ve eaten 6 in less than 24 hours. Yum! I also used frozen blueberries. Thanks for the recipe!

  26. Sandi Everson on February 19, 2017 at 11:41 am

    This recipe is amazing, I used gluten free products it turned out wonderful. We host with Airbnb and our guests love it! Simple recipe, that turns out amazing, the lemon glaze magnifico’,

    Thank you,

  27. Yumi on February 22, 2017 at 10:51 am

    Absolutely perfect. My friends loved and devoured them. Thanks a lot for this recipe! 

    • Sally on February 22, 2017 at 12:13 pm

      You are welcome, Yumi! So happy you liked them!

  28. Shelby on March 1, 2017 at 12:41 pm

    This recipe looks amazing!! I too am on a scone kick at the moment. In the past I have used buttermilk when making scones. Could I replace the heavy cream in this recipe for buttermilk? Planning on making these tonight!

    • Sally on March 2, 2017 at 12:16 pm

      Buttermilk works instead of cream, yes! Tried it– they’re so good.

  29. Diane Gutman on March 8, 2017 at 2:09 pm

    LOVE this recipe, thank you! I made these almost exactly as your recipe, I reduced sugar a bit. I think next time, and there will be a next time, I will reduce sugar to 1/4 cup as we end to like less sweet scones. The glaze is lovely on it but, I only needed a little over half. I didn’t make any high altitude adjustments and I live at 7,500 ft. Next time I will, I guess. I do think I will buy a pastry cutter, make this a little easier because I want to double it and freeze some.

  30. Melissa Magee on April 10, 2017 at 9:35 pm

    I made these yesterday and they were sheer perfection! I used frozen blueberries that I rinsed several times and coated them in a little flour before I folded them into the batter. Can’t wait to make another batch. 



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