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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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.

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 sallysbakingaddiction.com

More Lemon Recipes

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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

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

226 Comments

  1. I LOVE your blueberry lemon scone recipe! My scones were light in texture with a crunchy bottom. I added about one tablespoon juice from the lemon to the liquid mixture along with the vanilla flavoring. Also, I glazed some of them. My husband said he could eat these scones all day. Thank you for this delicious recipe!!!

  2. Followed the recipe exactly (except no coarse sugar so I used regular), and they are REALLY good. It’s a big recipe so I wish I had frozen half before I baked, just to see what the difference is. But I did glaze, and that just makes them over the top delicious!

  3. For anyone struggling to find heavy cream in quarantine, I am happy to report that I made a fairly creative substitution with excellent results. (All credit goes to Sally, because without a good framework I’d have been doomed!) **Instead of 1/2c heavy cream, I used 1/4c Greek yogurt (2% if you wanna get technical), 2T water, and 2T melted butter.** (I would have used 1/4c yogurt and 1/4c milk but we don’t have milk either! Like I said, more creative than I usually get with my baked goods.) The scones came out moist, not too dense, and totally delicious. I also subbed lime for lemon (due to availability but it also gave a nice twist on your typical flavors), and I cut the icing down to a 1/3 batch size (that was plenty of sugar for us, but if you can handle the full batch without totally sugar crashing post-brunch, more power to ya). I used frozen blueberries which produced a beautiful marbled look when the scones were cut, but that Instagrammable vibe disappeared as they baked. Probably my fault as I completely skipped that 15-minute fridge sesh at the end, but what can I say? We were hungry! ;D Even though they spread a bit, we are tearing through some A+ scone-blob deliciousness over here. Thank you Sally!

    1. That is good to know—thanks. We always have a full fat Greek yogurt on-hand “Greek Gods” which is very similar to pudding (it’s delicious) and I bet with a little added milk it would work great here. I ended up using Trader Joe’s Organic Coconut milk. I love many, many things from Trader Joe’s but this coconut milk is just awful.! It was clumpy, and no matter what I did (power wisk, fork) I could not get the coconut milk to be more blended. The end result did not seem to be affected (scones were yummy!)but I will use my regular canned coconut milk in the future OR I’ll try the yogurt route. Happy Quarantine!

    2. Amanda Curtin says:

      I was just hoping I’d find this comment! Thank you!

  4. Perfect! My first time making a scone! Everyone loved it. Thank you!! One trick I will share, I learned if you freeze the stick of butter, you can use a veggie peeler to cut the butter into the flour mixture. Very easy!

  5. OMG, delicious! Made a second batch for delivery to the neighbors on week 7 of this quarantine. Described by neighbors as the best, lightest scones they have Ever had! I have to agree. Used the grating blade on my food processor to grate a frozen stick of butter in about 2 seconds. Used tip from another reviewer to dust bowl of the food processor first with flour, which means the butter falls right out with no sticking. Fabulous recipe.

  6. I’ve tried quite a few scones recipes and this is by far my favorite! They only needed 20 minutes for me, but otherwise the recipe was spot on

  7. This was my first time making scones and they turned out amazing! I’ve already made this recipe twice this weekend. My wife loved them and can’t stop eating them. I made a batch for us and made a second batch for my wife’s family. They all loved them!

  8. I made these for the first time on Mothers Day. Absolutely delicious. I followed the recipe exactly, using frozen wild blueberries. I didn’t drizzle all of the icing over the scones; probably used a little more than half of it. I shared the scones with a couple of my neighbours, and everyone was impressed. These scones are so light, not heavy and dense. Thank you for this recipe. You are the best! I think I will be making a few more batches…

  9. Phiona Lappan says:

    Made these for tea! First time making scones, they were fantastic!

  10. Pretty delicious. I used whole milk rather than cream because it’s what I had and the scones turned out well. It’s blueberry season here so the scones are bursting with flavor. I really appreciate the “why to grate” butter that taught me the importance of the small bits of butter within the recipe, thank you for that.

  11. Took my first try at scones with your recipe, 100% amazing and delicious.

    Admittedly, I cut the recipe in half with no issues and they still turned out perfect. Printing and keeping this one in the recipe box for sure. Thank you!!!

  12. These were FABULOUS and easy to make. I used fresh blueberries, that I had picked and fresh Meyers Lemons as well. A keeper.

  13. Best scones I have ever tasted!!! I have tried a couple of your recipes and they are always precise and DELICIOUS!!!! I plan on trying many many more I have been talking about you and your recipes to my whole family. You are amazingThank you❤

  14. Sally, why did we end up with purple scones? How can we avoid crushing the blueberries when we put the dough together? Help!

    1. Hi Bea, Did you use frozen berries? They can certainly turn your batter purple.

  15. Cheryl Ching says:

    These are absolutely light and delicious! I did not have heavy cream, but used slightly past date skim milk and still came out flaky and tasty! Thank you!

  16. These are delicious! I used fresh picked blueberries and dusted them with a bit of flour, they didn’t turn the dough blue. I cut them in a circle instead of triangles. These were the best scones, keeping this recipe!

  17. These were yummy, even though they turned out purple!! Is it possible to use dried blueberries in place of fresh or frozen blueberries?

  18. So incredibly good! I used half and half instead of heavy creamed and it worked perfectly! Also, I only had salted butter so I just didn’t use salt and it was still amazing!

  19. Sally,
    I have made many of your scone recipes, and love them! I was looking to make lime coconut scones. Any suggestions ? How would I adjust the recipe?

    1. Hi Carla! A coconut lime variation sounds delicious. I haven’t tested it, but to the dough I would add zest from 1 lime and 1 cup of sweetened shredded coconut. Use lime juice instead of lemon juice for the glaze. Let me know how it goes!

      1. I just made the lime coconut scones, and they were delicious!
        Thanks!

  20. So delicious and easy to follow! Thank you!

  21. Absolutely the best. Watch the video. Thank you Sally.

  22. Delicious! and so easy. Thank you for the detailed directions.

  23. Easy & delicious

  24. I immediately wanted to try this recipe when I first saw it! I worried about there being too much lemon, but I was definitely wrong. These scones were a major hit in my family; they said they were absolutely perfect! I will totally bake them again :).

  25. turned purple and when I took them out they were superr messy. can someone tell me what i did wrong?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Mackenzie, Did you use frozen berries? They can certainly turn your batter purple. If you use frozen berries be sure not to thaw them first.

  26. Finally tried out this recipe after testing a few others. I loved the method of grating the butter, super easy! I used frozen wild blueberries (smaller, less moisture). One thing to note, because I was making this batch for a customer, I prepped and froze the cut scones 3 days in advance; they still turned out beautiful, and I think it helped reduce spreading of the dough when baked. The only thing I would change is to possibly reduce the sugar to 4 tbsp (I like things slightly less sweet). Thank you!

  27. Vanessa Stroh says:

    How do you avoid the butter melting while you’re grating it?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Vanessa, Make sure your butter is completely frozen. When using a box cutter if you find your hands are melting the stick try loosening your grip and/or moving your hand to hold only the back of the stick as you grate it.

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