Glazed Lemon Blueberry Scones

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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? 😉

Lemon juice and confectioners’ sugar produce a sinfully sweet n’ tangy lemon 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

If you love lemon blueberry scones, you’ll adore each of these:

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). 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. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.
I always use this basic scone recipe-- try adding sweet lemon glaze and blueberries!


  1. 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!

  2. This is my go to recipe if I have company coming, by far the easiest and best tasting scones to date, I have had so many compliment, thanks for the recipe.

  3. I have made these several times and taken them to work. Thanks to your fabulous recipe my co-workers think I am a baking superstar! These scone are perfect in every way. Easy and quick to make with amazing results!

  4. Hi Sally I’ve been trying to bake scones for years and could never master them. Your recipe has absolutely nailed them, they are perfect. Big thanks from Australia ! I love your website xxx

  5. Hi Sally!
    This is my favorite scone and I’ve made this so many times. I’m wondering if I can freeze the unbaked dough? That way, I can always enjoy my scones from the freezer. I’m so addicted!! Please let me know.

    1. Hi Akiko! I don’t recommend it. You certainly CAN, but baking powder is initially activated once wet and you may not get the same rise when baked from frozen.

  6. Hi Sally!
    This recipe looks amazing!! I was hoping to make it for when our friends come out to visit us! We live in Colorado and I was wondering if you had any suggestions for baking these at the higher altitude! Thank you so much

      1. Sally, I made these yesterday using the advice in the link you suggested and they turned out PERFECT!! My family was so amazed by how moist they were! I can’t wait to try many more of your recipes!

  7. This was an absolute hit with the coworkers. They couldn’t believe it was my first attempt at making scones. Everyone raved about them. I made 2 batches (tossed in some cranberries in the 2nd batch). There were no leftovers at the end of the day. Thank you! You are a gem!

  8. Tried your blueberry/lemon scone the other day and it was amazing!!!! Now I’m on a scone kick and playing with different flavor combos!! I’m wanting to make a pumpkin scone, just wondering if I use your base scone recipe and add pumpkin purée in place of the fruit if it would work with this flour ratio or would it be too wet? Thanks for the help! l and the yummy recipe!!

  9. I wish I had watched the video of you making the scones before I attempted to make them! I thought the dough was too dry, so I added more cream. While they were baking, I watched the video and how you worked the dough into a circle. However, they were still delicious. I looking forward to making them again and the othe variations as well.

  10. Hi, Sally. I’m looking I for a great base for savory scones (I was born without a sweet tooth). Do you recommend any changes if I am planning to add cheeses (blue, parm, cheddar) and meats (bacon, prosciutto).

  11. This is my first time ever to make scones and they just came out of the oven about a half an hour ago. I topped them with the glaze and then scarfed one down! O.M.G., they are so decadent! Wonderful recipe!

  12. I’m a long time great cook ( grandmom age and experience) but always avoided baking-too complicated and unforgiving. That is until I discovered you, Sally ! Thank you for simple, clear and delicious recipes! Now if you could help me replace cream in some recipes. For example in scones could I use yogurt? I think you said whole milk is ok, too.
    P.s we have a zillion lemons and oranges. Made tiny lemon tea cakes and so pleased when got compliments! Ready to take on cakes,too!
    Thanks again, Judith

    1. Hi Judith! Thank you so much for baking my recipes and asking this question. You really need a liquid, not yogurt. Whole milk or buttermilk work!

  13. Hey Sally, I need your help please! I’ve made this recipe 3 times already and it’s not turning out ;( I’ve made like 20 of your other recipes and they’ve all turned out amazing. I follow your instructions word for word and yet this one doesn’t work. The first time the batter was too wet and the scones splattered like cookies. I think that was because of the butter melting, I took too long to bring all the ingredients together and make the dough. The second time the dough was crumbling, it’s almost like it was too dry and no well incorporated, so the scones had the texture, but not the shape or looks. The third time seemed dry again, so I decided to use my hands but then the blueberries didn’t get incorporated. Can you help? Can you post instructions as to exactly what you do after you add the wet ingredients to the dry? I’ve looked at the video already many times, but it’s rather short, so I’m wondering if I am missing anything. Thanks so much, I really appreciate you and your website 🙂

    1. Hi Gabby! When I find the scones are spreading too much OR the dough is just so sticky, chill the dough OR the shaped scones in the refrigerator or freezer. Freezing them for 30 minutes or refrigerating 60 minutes prior to baking guarantees they won’t lose their shape. If you notice the dough is doo dry, add a few drops of heavy cream to moisten it back up. I hope this helps!

  14. Sally, just read your comment about the scones spreading out. I should have refrigerated the dough for a a little while and I wouldn’t have flat scones. NEXT BATCH! I also wonder if i should adjust for altitude. I live a mile high. Thanks for your wonderful video and congrats on your precious bundle of joy1

  15. The dough was so wet there was no way I could form it into a disc with floured hands so I baked it in a round pan and cut into wedges to serve. Tasted great but I was disappointed they were not individual scones.

  16. Hi Sally, tried this recipe today. I twas my first attempt at making scones. They are incredible! I like to use whole wheat flour as much as possible. How do you think these would turn out if I used half all-purpose and half white whole wheat?

    1. Hi Ginger, I’m so glad you tried making scones for the first time! I haven’t tested this recipe with whole wheat flour. You can certainly try doing half and half, the scones will be more hearty. Let me know if you try it!

      1. Hi Sally, I made the scones today using 1 cup of all-purpose flour and 1 cup white whole wheat, and whole milk buttermilk. Great results! I think the buttermilk was key. Thanks for such a wonderful, adaptable recipe.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally