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. I love this recipe! Have been making it for years now. I’ve also substituted toasted coconut for the blueberries and substituted lime for the lemon! Also incredible. Another substitute I’ve made is making these sugar free with swerve sugar replacement as you can use it cup for cup like sugar. They have granulated, confectioners, and brown sugar replacement! You can’t tell the difference…So delicious!

  2. I had a hard time working in the blueberries. Although frozen, they still squished a bit making the dough wet. I had to push them in because they kept rolling away.

  3. I made these yesterday and WOW! They are so delicious. Thanks for the tip about placing them in the refrigerator for 15 min prior to baking. They are very light and fluffy. Can’t wait to make them for my grown daughter’s next visit.

    1. Before I found Sally’s scone recipe I used another one and it called for dried blueberries. Same type of lemon blueberry scone. I still use the dried ones when blueberries aren’t in season or aren’t sweet.

  4. This is an amazing recipe! Relatively easy and the scone tasted fabulous as the lemon acid and fresh blueberries made perfect combination! It’s not too sweet, and a bit of lemon icing makes it perfect. I used a Chinese style large rectangular cutting knife to chop the butter into small squares, and a plastic spatula (that came with Cuisinart food processor) and a regular knife to mix into the dough. On the second try, I sprinkled granulated sugar right before baking, as it melted into the dough first time. Scone came out semi-moist and semi-flaky, exactly the way I liked.

    1. Hi Jill, I wish I could help, but I have no experience baking at high altitude. I know some readers have found this chart helpful:

      1. Baked at 400 for 2 mins and they sew over done, so found best combo for high altitude is 375 for 18 mins worked well

    2. I am in Colorado at around 6500′ in elevation. I didn’t change anything in the recipe except tweaking the baking temperature and time (410 degrees for 19-20 mins, and they turned out AMAZING. I love a good scone and this recipe was the best!

    1. Mine also….Same thing happened at Christmas with a cherry chocolate short bread….What I did then was use dry maraschino cherries so next time I would dry or buy dried blueberries and honestly? I would probably use a different recipe….The frozen berries are NOT a great idea……

  5. Just made these this morning for the adult students of a watercolor class I’m teaching, and they were THE BEST SCONES EVER! (My students all thought so too!) Super great tip about grating the cold stick of butter! I’m 60 years old, and I had never, EVER heard of that before! I’m convinced it’s what made them extra special and “to-die-for-scrumptious!”

  6. This looks amazing! If I prep the dough tonight and keep it covered in the fridge, can I pop them in the oven in the morning? I’d love fresh baked scones for breakfast, but know I won’t wake up that early. Or is it better to bake them tonight and just warm them a bit in the morning? Thanks!

  7. Love your website. These were amazing! Best scones ever. The frozen butter and refrigerating prior to baking were what made them so delicious. I wasn’t that pleased with the shape as I did have some spreading, can I bake them in a scone pan next time?

  8. Wow! These are so good! And I didn’t have cream so used milk, but still turned out great (I also subbed one cup whole wheat flour). And so quick and easy too. Scones every Saturday!

  9. This is my go-to recipe for scones. It’s solid, and interchangeable with many different ingredients. Great job! Thank you!

  10. I was so excited to try these! Just before putting them in the oven I realized I forgot to add sugar!! So I put them back in the bowl and kind of squished it in and then the batter was all wrong. Amateur mistake! They’re in the oven now—hoping they still come out okay. Recipe looks great!

  11. So delicious! One of the best baked goods I’ve ever made. Used buttermilk instead of heavy cream and it worked just fine.

  12. Can I use freeze dried blueberries in this recipe? I’ve never baked with them before and wasn’t sure if you had any experience using them.

  13. Best scones I’ve ever had! Seriously. And so simple to make! I used fresh blueberries and soaked them in lemon juice before adding at the end. Didnt have heavy cream so I used Vanilla almond milk and it was awesome!

  14. Moooaaannnn…. These scones are SO AMAZING! They are tender and moist! I didn’t even put on the lemon glaze and the flavor is still excellent. And they come together pretty quickly. The most work-intensive part is grating the butter, but I’m getting better at that. I may use the food processor just to grate the frozen butter (not to mix the dough–no overmixing!) next time. Because I’m going to make the buttermilk lavender scones on Monday or Tuesday when my lavender arrives! Swoooon! I also made a batch of chocolate chip using Sally’s recipe and threw in some dried cherries and they’re also really good. I made up the dough separately for each batch, and then cut and froze the scones. Each night, I pull a scone out of the freezer and have a delicious tea time before bed. Thanks, Sally!

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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