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?

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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!



  1. Susan J Hannah on April 23, 2017 at 7:57 pm

    Sally these are the most delicious treat I ever had, my neighbor made them for me several times, she adds 1 cup crushed or finely chopped walnuts, they are fantastic!!! thanks so much for sharing this recipe.

    • Sally on April 24, 2017 at 12:36 pm

      So happy you like them, Susan! Love the addition of walnuts for extra texture!

  2. Peg on April 26, 2017 at 11:04 am

    I didn’t happen to have blueberries on hand so made them with cranberries and instead of vanilla used almond extract. Awesome recipe and they taste wonderful! Thank you for sharing!

  3. Tiffany on May 13, 2017 at 8:17 pm

    Can I refrigerate this dough overnight and make it the next morning? 

    • Sally on May 15, 2017 at 9:00 am

      Because the baking powder is activated once it’s wet, I do not suggest it.

  4. Bella on May 29, 2017 at 7:20 am

    Mother of Scones!

    I tried this recipe a year ago and… lost it. Every similar recipe I tried – they never went perfect like my first load. Today I cleaned up my bookmarks on my mobile and ohmygosh THERE IT IS! Frozen butter was the key! I will make them soon for my birthday because they are so much better than every cake and cookies, yumm! Thank you SO much for this wonderful recipe and your amusing way to reveal your scony secret 😉

    • Sally on May 29, 2017 at 12:46 pm

      Ha- I’m so happy you found it! Yes, frozen butter is definitely the key! Hope you have a very happy birthday 🙂

      • Bella on May 30, 2017 at 10:40 am

        Thank you and sunny greetings from Germany!

  5. Lexie Koukanaris on May 30, 2017 at 3:50 am

    Hi! I’m thinking of making these for a school project but I couldn’t find how many scones this recipe makes? I think this sounds amazing and really can’t wait to try it out! 

    • Sally on May 30, 2017 at 12:59 pm

      Lexie, it makes 8 scones. Hope you love it!

  6. Megan on June 3, 2017 at 9:34 am

    I am making this for a party. Do you think I could half the scones and make them smaller (more for people to enjoy, less guilt for them filling up their plates with goodies)? If I make them smaller how could that effect the bake time?

    • Sally on June 3, 2017 at 12:07 pm

      Yep, absolutely. The bake time will just be a little shorter.

  7. Pam Gramlich on June 4, 2017 at 1:13 am

    Excited to try this recipe. If I were to freeze them would I glaze before freezing?

    • Sally on June 4, 2017 at 8:23 pm

      Glaze after freezing/thawing 🙂

  8. Belle Smith on June 14, 2017 at 11:55 pm

    I’ve made this recipe twice now and getting ready to make another batch for Father’s Day brunch. Thank you, everyone loves it! I make smaller scones, getting 16 out of this recipe and serve with my homemade lemon curd – so good. I think the hint to grate frozen butter makes all the difference. Again thanks.

  9. Teresa on June 16, 2017 at 11:06 am

    I just started following you and I want to tell you just how happy I am that you include such perfect instructions. I often find ingredients not so complete. The BEST part, you include grams. I use measuring scales and often things are not posted. If more bakers/cooks used a scale they would be blown away just how much better things come out. I often find it hard to find correct gram measures for even flour and sugar (conversion tables) they can be different. Thank you for all you do and post. I think I will try to do a “30 days of scones” I will surely have to share with others. My fav scone is a classic – cranberry orange with a touch of almond. Thank you again. 

  10. Leah Rayner on June 18, 2017 at 6:36 pm

    These scones are absolutely fabulous! Thank you for a terrific recipe, with very clear direction.

  11. sarah on June 26, 2017 at 2:21 pm

    I have made this recipe and loved it!!! I am out of butter right now- Could I use frozen margarine? I know it may change the flavor slightly- would it still work?

  12. Hil on July 3, 2017 at 2:30 pm

    I tried to make these today and they would NOT stick together at all. I know the dough should be on the crumbly side and I’ve made scones before so no clue where this went wrong. Any ideas? I measured my flour properly, didn’t overwork the dough, froze the butter, etc. I bake a lot and this is the first time I’ve had to throw everything out! I’d love to try again if you have any ideas.

    • Sally on July 3, 2017 at 3:16 pm

      Did you add the heavy cream? I’m only asking because I’ve forgotten to do that before. You can always add a little more if the dough is TOO dry.

      • Hil on July 3, 2017 at 3:18 pm

        Yes, I did. I added an extra splash to see if that would help but worried about making it too liquidy. Maybe just an off day in the kitchen!

      • Jan on July 9, 2017 at 2:37 pm

        I had the same experience but this was my first attempt at making scones so I just went with it.  I pressed the dough together as best I could and baked them.  They were the ugliest scones on the planet but they did taste pretty good.  I didn’t have the experience to know to add more cream but maybe I’ll try again one day!  

  13. Fernanda on July 3, 2017 at 7:05 pm

    Damn! I want to try these they look amazing!! Would it work with other berries like raspberries or blackberries as well? 

    • Sally on July 3, 2017 at 7:32 pm

      Absolutely! Same amount.

  14. Sue McGraw-Boyd on July 7, 2017 at 10:48 am

    I made these last night and they are delicious. I followed the recipe and cut the dough into 8’s but they were 8 huge scones, could easily get 12-16 smaller scones. Not that I am complaining.

  15. Michelle on July 11, 2017 at 7:04 pm

    These look delicious! I’d love to make them, but am missing the heavy cream. Have you ever tried to make them with just milk? Would it totally ruin it?

    • Sally on July 12, 2017 at 11:24 am

      The texture will be off, so I really recommend cream or even buttermilk.

  16. Megan on July 12, 2017 at 4:30 pm

    I made these today and they were absolute perfection! Thank you for another wonderful recipe.

  17. J on July 12, 2017 at 10:02 pm

    I made these last weekend…AMAZING. I added cinnamon to the glaze, huge points with my wife! Thank you!  

  18. Michelle on July 20, 2017 at 7:52 pm

    I made these this morning and they were delicious! I did not do the topping, but did add a little lemon juice to the dough. Thank you so much for sharing!

  19. Megan on July 25, 2017 at 7:19 pm

    This was the first time I’ve ever made scones…..and these came out absolutely delicious! Thanks for the recipe.

  20. Ellen on July 26, 2017 at 11:52 pm

    Is it possible to rub butter into flour the night before and keep that combination in the fridge overnight? I would add other ingredients the next morning. Just wondering how I might speed up family breakfast!

    • Sally on July 27, 2017 at 8:15 am

      Sure thing! As long as the wet + dry are not combined until right before shaping/baking.

  21. Claudia Roitman on July 28, 2017 at 3:18 pm

    Hi Sally! I was wondering if I can substitute the cream for buttermilk? I really want to make the scones, but here in Uruguay cream is pretty expensive. I just baked your zucchini bread and OMG it is a piece of heaven!!! nom nom

    • Sally on July 28, 2017 at 3:53 pm

      Yes! Buttermilk works wonderfully in these scones. Same amount.

  22. Sonja on July 30, 2017 at 8:52 am

    I had pinned is recipe months ago; last weekend I went to make breakfast and realized I only had one egg.  So, off to find a recipe that only required one egg…hmm…I have lemon and blueberries…OK, I’ll make this one. 
    Oh. My. WORD the deliciousness! 
    My 6-year old son helped me and he has been raving about these scones to anyone who will listen: “They are SO yummy and guess what? You don’t even have to dip them in anything because they are so soft!” 
    I used 1/2 & 1/2 since I didn’t have heavy cream and it worked beautifully. Thank you for sharing this recipe and converting my son to Team Scones! 

  23. Amy on July 31, 2017 at 10:53 pm

    Love! I made these with fresh blueberries and they were magnificent. If using frozen blueberries, should I thaw them first? May be a silly question but I’m a newbie at baking.

    • Chelsea on August 18, 2017 at 7:11 pm

      Do not thaw them it works better if they are frozen because the scones stick together better ( for me anyways)

  24. Debbie Cunningham on August 8, 2017 at 6:26 pm

    I made these scones today and they are amazing! I love baking my scones in a cast iron skillet and these certainly do the bake up wonderfully. Thank you for this recipe that is now going to be a “go to” for this lady!

    • Sally on August 9, 2017 at 12:24 pm

      That’s wonderful, Debbie! I need to try making these in my skillet!

  25. Steve C on August 28, 2017 at 2:27 pm

    I’ve made these probably ten times now and they never disappoint (unless I overwork the dough, of course). As I prepare to make them again, I just had to hop on and say thank you. The first time I made these my wife took her first bite and began to cry. That is how good they were. Unexpectedly and indescribably amazing.

  26. Emily Allen on September 28, 2017 at 1:58 pm

    How long in advance can the dough be prepared?

    • Sally on September 29, 2017 at 11:24 am

      The scone dough should be baked right away as the baking powder is initially activated once wet.

  27. Jessica on October 29, 2017 at 1:40 pm

    Hi Sally!

    My first attempt at making scones and I feel like a pro! Blackberries were on sale so I subbed blackberries and made my own glaze (didn’t have confectioners sugar on hand so did a 1:1 water:granulated sugar and added lemon juice then brushed on)
    I was nervous since scones seem like something “advanced” bakers make but your recipe made everything easy peasy. 
    Thank you!

    • Sally on October 29, 2017 at 4:15 pm

      I’m so glad you tried and loved them– I LOVE blackberries in scones!

  28. Shiloh on November 30, 2017 at 1:07 pm

    Can this be made using dried blueberries?

    • Sally on November 30, 2017 at 7:00 pm


  29. Debora on November 30, 2017 at 5:46 pm

    What can I use besides lemon in the glaze?

    • Sally on November 30, 2017 at 6:56 pm

      Milk and a 1/2 teaspoon of vanilla extract would be great for a simple vanilla glaze.

  30. Sarah E on December 2, 2017 at 12:46 pm

    I’m a culinary teacher at an academy and my students made this recipe. They loved it!! Several of them didn’t even know what scones were beforehand! They thanked me for sharing the recipe, and thank you! I love that it was simple enough for them to make during the 45 min class period! 



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