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, Father’s Day, and so much more!

overhead image of glazed lemon blueberry scones

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!

glazed lemon blueberry scones on a blue plate

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.

Scones

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.

2 images of lemon blueberry scones before and after baking on a silpat baking mat

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.

glazed lemon blueberry scones on a white serving tray

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glazed lemon blueberry scones on a white serving tray

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

Description

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.


Ingredients

  • 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)

Instructions

  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.

Notes

  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

282 Comments

  1. These were perfect. Best scone recipe! I used frozen fresh blueberries, which don’t break or don’t color the dough. The secret is to keep EVERYTHINH COLD. I chilled the bowl, while gathering the ingredients, added dry mixed ingredients, and popped it back into the fridge while grating the frozen butter. Then proceeded as directed. Ah-mazing.

  2. How do you avoid purple scones? I used frozen blueberries (didn’t thaw them), frozen butter and kept the dough cold, but everything instantly became purple when I added the berries. Do you coat the berries in flour first?

    1. Lexi @ Sally's Baking Addiction says:

      Hi SA, frozen berries can tend to leak some color (even when unthawed as you mention). Using an extra careful hand while mixing can help. You can also certainly try coating them in flour if you wish. Thanks for giving these scones a try!

  3. These were the first scones I ever made, and they were so delicious. I had a few hiccups due to regional differences (the baking powder in Germany is different to American baking powder, and the ovens here convection on default), so they spread out a bit too much and almost burnt, but neverless I’ll make some adjustments and try this one again!

  4. I made a few adjustments to accommodate a new diet and the scones were still delicious! I used gluten-free flour, coconut milk for the heavy cream, and agave in place of the sugar. Even at 7,000 feet above sea level AND substituting several key ingredients, these came out great! Thank you for the fantastic recipe!!

  5. Fantastic scones! I followed the recipe exactly, except I used refrigerated butter instead of frozen. They turned out perfectly. I was hesitant to use the icing because it was so tart, but when it’s actually on the scone it’s incredible!

  6. Leslie Bacon says:

    Hi Sally! I’m using this recipe to make 150 scones for my catering company. How many times can I multiply this recipe and it still come out okay? I have commercial mixers etc so I can make huge batches, however we know that not everything multiplies correctly. Do you think I could multiply it by 10?

    1. Trina @ Sally's Baking Addiction says:

      Hi Leslie! We always suggest making single batches as large quantities of dough are easy to over-mix. But we’re not experienced in baking large batches of scones, so please let us know what you try!

  7. This is an excellent recipe. Not too sweet. Very well written. Delicious! Thanks!!

  8. My mixture was still too dry after adding extra cream…couldnt get it to stick together…I do a lot of baking and this is my second time trying this recipe..not sure why it didn’t work?

    1. Keep adding a little bit more cream until all the four is moist, look for a video on biscuit making and you’ll want that consistency of just enough liquid to just hold all the flower together so it is not dry and powdered. Depending on how dry your flour is, how humid out it is, all that can make it so you need a little more liquid. Much easier to undershoot and keep adding.

  9. Sally, that butter trick is the best tip EVER!!!! I have just put my scones in the oven and I can’t wait to try one! I opted to not use the glaze, but I will slather in in lemon curd instead. Love your blog.

    1. Megan Nelson says:

      First off, Sally, we love you around here! You are our go-to.
      Second, I have always avoided baking scones since I didn’t want to mess with what could be dry and crumbly. I know, what a weenie.
      But we had an abundance of blueberries, and we LOVE lemons. So I went for it. Perfect texture, delicious flavor, excellent recipe. My 3 year old and I fabbed them up for breakfast this morning, and even the husband who hates fruit baked into anything and the middle kid who doesn’t care for blueberries loved them. A repeat for sure!

  10. These were delicious! I made a double batch to give as a gift and was worried about doubling but they still turned out great. I didn’t have cream so I used buttermilk. Dough was very sticky and it was hard to fold in the blueberries, so next time I would try adding them before putting in the wet ingredients like someone else suggested.

  11. I have made these half a dozen times. Never fail! If I freeze the unnamed scones over night, do I need to change the baking time?

  12. I’ve made these for my in laws and they all ate them up before I could try one. Haha they were a hit! I tried looking through the comments. Have you tried these gluten free? Or have you heard of anyone that has tried them gluten free?

    1. Trina @ Sally's Baking Addiction says:

      Hi Syvanna, we haven’t tested these scones with GF flour, but other readers have reported good results using a 1:1 gluten free baking flour like Bob’s Reb Mill. Let us know if you give it a try!

  13. Do you think using half and half instead of heavy cream would be ok?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Heather! You can use the same amount of half-and-half. The lower the fat of the liquid, the less rich the scones taste.

  14. I’ve made these several times and love that they are so easy
    This time I’m putting them unbaked in the fridg overnight and baking in the am….I normally use an egg wash on them and add turbinado sugar or use the icing which my husband loves…love them nice and warm from the oven

  15. These were delicious! I’m wondering though for next time – do you have any thoughts on using an air fryer to just bake 2 at a time? It’s just me and my husband at home now and in the summer I hate to heat up the kitchen by using the oven for just 2 scones. (We COULD eat them all at once; they’re so good, but it seems unwise…)

    1. Lexi @ Sally's Baking Addiction says:

      Hi Judy! We’ve never tried baking these scones in an air fryer, so we’re unsure of bake time and results. If you give it a try, we’d love to know how it goes.

  16. Can I substitute the heavy cream with anything else? Buttermilk, plant based milk? If so will it be the same quantity?

    1. Trina @ Sally's Baking Addiction says:

      Hi Crystal! You could use buttermilk instead – same amount.

  17. The best ever is what everyone who tasted these said!

  18. Emily Kling says:

    These scones are the best I have ever eaten. They were perfect!

    1. Donna Quarant says:

      Sally I just love this recipe and have made it many many times. Just wondering if you could use dried blueberries instead of fresh? Would this change the liquid content of the recipe?

      1. Trina @ Sally's Baking Addiction says:

        Hi Donna! We haven’t tested it, but you should be able to use dried blueberries without issue. Enjoy!

  19. Deborah Hooks says:

    I’ve made these several times and the biggest complaint I hear is that there aren’t enough of them! Delicious and a completely different animal from the usual scone! Love your recipes!!

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