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

(Love this blue plate for food photography– it’s on sale!)

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.

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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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!