Glazed Lemon Blueberry Scones

This is my go-to scone recipe packed with blueberries and topped with sweet lemon icing. These lemon blueberry scones are crumbly, yet moist and perfect for brunch, tea parties, bridal showers, Mother’s Day, and so much more!

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

Welcome back to an overdose on scones.

It’s only been a couple years since my scone 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: not all scones are created the same and with the right recipe, scones easily compete with muffins, quick breads, and even cinnamon rolls. These are the most delicious breakfast pastries!

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

All of my scone recipes begin with the same master scone recipe. A few ingredients change based on flavor, but the process remains the same. This a careful formula brings us chocolate chip scones, blueberry scones, pumpkin scones, and so many more. It promises the BEST flavor and texture.

These Lemon Blueberry Scones Are:

  • Sweet with crumbly edges
  • Packed with juicy blueberries
  • Filled with fresh lemon zest
  • Crunchy golden brown on top
  • Soft & moist in the centers
  • Topped with lemon icing

Trust me, this recipe will turn you into a scones enthusiast too.


How to Make Lemon Blueberry Scones

These lemon blueberry scones are actually pretty easy. First, mix the dry ingredients together. You need flour, sugar, baking powder, salt, and fresh lemon zest. Second, cut cold butter into the dry ingredients. You can use a pastry cutter, 2 forks, or your hands. A food processor works too, but it often overworks the scone dough. We want to avoid that.

Next, whisk the wet ingredients together. You need heavy cream, 1 egg, and vanilla extract. Pour the wet ingredients into the dry ingredients, add the blueberries, then gently mix together. You can use fresh or frozen blueberries– if using frozen, do not thaw. Form the dough into a disc on the counter, then cut into 8 wedges. Before baking, brush the scones with heavy cream and sprinkle with coarse sugar. This is one of my little scone tricks. These extras add a bakery-style crunch and beautiful golden sheen. 🙂

To obtain a flaky center and a crumbly exterior, keep scone dough as cold as possible. I highly recommend chilling the shaped scones for at least 15 minutes prior to baking. You can even refrigerate overnight for a quick breakfast in the morning!

After that, bake the scones until golden brown.

Video Tutorial

If you’re interested, I have a 5 minute video demonstrating the scone recipe. I’m making blueberry scones in this video, but the base recipe and process is the same.

Frozen butter shreds

Frozen Grated Butter

Frozen grated butter is key to scone success. As with pie crust, work cold butter into the dry ingredients. The cold butter coats the flour, creating tons of flour coated butter crumbs. When these crumbs melt as the scones bake, they release steam which creates all the scone flakiness we love. The exterior becomes crumbly, crunchy, and crisp.

Refrigerated butter might melt in the dough as you work with it, but frozen butter will hold out until the oven. And the finer the pieces of cold butter, the less the scones spread and the quicker the butter mixes into the dry ingredients. I recommend grating the frozen butter with a box grater.

The lemon icing is even easier than the scones. Sifted confectioners’ sugar + lemon ju… I’m sorry, have I lost your attention? Is that pile of grated butter up there too beautiful to handle? 😉

Lemon juice and confectioners’ sugar produce a sinfully sweet & tangy lemon icing. The icing seeps into the tops of the scones making these summer-y treats almost more than you can handle. They’re so good!!! Vanilla icing or lemon curd would be equally fabulous topping choices, too.

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

More Lemon Recipes


Lemon Blueberry Scones

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 8 large scones
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


These lemon blueberry scones are bursting with juicy blueberries and delicious lemon zing! They’re buttery and moist with crisp crumbly edges and soft flaky centers. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.


  • 2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
  • 6 Tablespoons (75g) granulated sugar
  • 1 Tablespoon fresh lemon zest (about 1 lemon)
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick; 115g) unsalted butter, frozen
  • 1/2 cup (120ml) heavy cream (plus 2 Tbsp for brushing)
  • 1 large egg
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1 heaping cup (180g) fresh or frozen blueberries (do not thaw)
  • for topping: coarse sugar

Lemon Icing

  • 1 cup (120g) confectioners’ sugar
  • 3 Tablespoons fresh lemon juice (about 1 large lemon)


  1. Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
  2. Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.
  3. Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
  4. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
  5. Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
  6. Meanwhile, preheat oven to 400°F (204°C).
  7. Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
  8. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with lemon icing.
  9. Make the icing: Whisk the icing ingredients together. Drizzle over warm scones.
  10. Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.


  1. Special Tools: Glass Mixing Bowls, Box Grater, Pastry Cutter, Baking Sheet, Silpat Baking Mat, Pastry Brush, Citrus Zester
  2. Sugar: These scones are sweet, but feel free to increase to 1/2 cup (100g) of granulated sugar for sweeter scones.
  3. Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time. Or thaw overnight, then bake as directed.
  4. Freeze After Baking: Freeze the baked and cooled scones before topping with icing. I usually freeze in a freezer-friendly bag or container. To thaw, leave out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes.
  5. Overnight Instructions: Prepare scones through step 4. Cover and refrigerate overnight. Continue with the recipe the following day.
  6. Over-spreading: Start with very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into its triangle shape (or whatever shape) using a rubber spatula.

Keywords: scones, blueberry scones, lemon

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


  1. They are delicious. The mix of the lemon and the blueberries is fantastic. Really no more difficult than homemade pancakes. Give them a try.

  2. Love this recipe! Made them by the bunches for crews building our barn! Lots of happy workers! Great idea using the frozen butter! Do you know the calorie count for nonworkers? Thanks so much

  3. BEST scones I have ever tasted. I’ve been wanting to make scones but thought they would be really hard. This recipe is so easy! and so so delicious! I was amazed how well they turned out with so little effort. I now have frozen butter in my freezer at all times so I can make whenever I want.

    1. I had never made scones but this recipe was easy and they were great.!! Now I want to try using blackberries from my garden that I have frozen. Can you help me with how to modify this recipe? Thank you!!

  4. Just made this recipe (first time I made scones) and it turned out soooo delicious! I didn’t have parchment paper/the mat so the bottoms burned a little bit but it doesn’t take away from the scone overall! they are so good and I love the icing recipe. definitely use fresh lemon juice, it is great!

  5. I just made your Lemon Blueberry Scones(my first scones ever) and they are absolutely delicious!!! I’m so pleased! I’m an experienced baker but I’ve never made scones before. I’m very lucky that I found the perfect recipe on my first tryThanks so much for sharing the goodness

  6. Loved this! Tried many different recipes. Thanks! Also I loved the tips you gave along with the tutorial. If I wanted to do chocolate morsels in it. Do I just substitute the blueberries for the morsels? What glaze do Input on it? Thanks

      1. Thanks for your quick response! I am going to a overnight birthday celebration for a dear friend. Just finished making the blueberry, lemon and chocolate chip scones. All turned out delicious. Thanks again!

  7. Thank you Sally for responding so quickly. Since you didn’t mention it I am assuming that I don’t have to adjust the baking power.;) Sara

  8. I‘m making these scones right now. They are chilling in the freezer. I must say that I had a hard time forming the dough into a disc without the blueberries getting mushy which made the dough even stickier. I used fresh blueberries, but I think I’ll use frozen ones next time. I’m sure though, the scones will taste delicious! I can’t wait to taste them!! Thanks for the recipe!

  9. Made these, and they were the best scone I have ever tasted! Mine flatten out a little bit of over all it was AMAZING!!!!!

  10. Thanks Sally, for an amazing recipe. I have been making these scones at the cottage for a few years now. It is my go-to for a sweet morning treat. They have turned out perfect every time.

  11. Just made these today; my first time ever making scones and they came out great! Usually scones are too dry and kind of flavorless, but these were moist even at high altitude! They browned beautifully. I used fresh blueberries. Every recipe I’ve tried from your website has been amazing! Thanks for all that you do!

  12. Fist time making scones and these turned out so well. Can I use this recipe for a basic scone then add herbs:cheese for a savoury scone?

  13. I just made these for breakfast, and they were AMAZING. A bit hit all around! This is definitely the best scone recipe I’ve ever used.

  14. FABULOUS! My new favorite scone recipe. Grating frozen butter was a new trick for me. Only problem was they did not last long!! Thanks

  15. COMFORT FOOD! I love these…but would buttermilk subbed for the heavy cream work?
    Gotta watch my calories/cholesterol and want to make them often over holidays!
    Thanks so much!

  16. This is the best scone recipe ever. I have tried several and always come back to this one. They turn out perfect every time and they taste amazing

  17. i’ve made these twice now, and everything tastes great – my problem is maybe with my oven. I took them out this time at 16 minutes because I noticed the bottoms burning compared to the rest – I’m using a light pan and parchment paper, but do you know why this might be happening?

    1. Hi Natalie! It could be the crush of heavy cream on the baking sheet that’s browning and not the bottom of the scones in particular. Is that the case? It could be your oven, too. You can try lowering the oven rack or double checking your oven’s temperature with an oven thermometer.

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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