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.


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

More Lemon Recipes

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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


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


  1. Pardon me, but these are amazing scones! Just finished a batch and know I will never need another scone recipe. Moist and perfect texture! The only thing I changed was using a combination of honey, lemon juice and vanilla for the glaze. It was all very amazing! Thank you for sharing the recipe with us!

  2. Rose conklin says:

    Sally just made your blueberry scones with lemon glaze and my family went crazy over them. I had a blueberry scone from Panera’s the other day and I must say your scone was by far superior.  Thanks for making my recipe day.

  3. I made these scones today and they were SO yummy. Moist on the inside and crisp on the outside. The scones were a lot more light and delicate compared to more dense scones I’ve tried. I used spelt flour and it gave more of a course texture, but still very yummy if you wanted a little healthier version. I bet the all-purpose flour would have been even better!  I baked the scones for 20 minutes on the lower part of the oven and they got a little too brown on the bottoms. I will check around 15 minutes next time for my oven 🙂 Thank you Sally, I can’t wait to make these for my family on easter!

  4. Looks like I have found my go-to scone recipe (because what responsible adult shouldn’t have a go-to scone recipe?)! They turned out just beautifully and I couldn’t stop myself from eating two still warm from the oven. 

  5. I made these with gluten free flour and they turned out delicious! However the dough turned out incredibly goopy (pretty normal with GF flour). So they were a mess to get onto the baking sheet and turned into one big scone in the oven. Next time I’ll add a bit more flour, or just drop them on the sheet with a spoon instead of trying to bake them out. I also used regular cream mixed with milk because it was all I had at hand. They were golden and done in 20 minutes and I divided them up and made the glaze – result: BEST scones I’ve ever made. The frozen grated butter is genius. So soft and fluffy, oh my!

  6. Hi Sally! I recently learned I’m lactose intolerant…can I substitute almond milk for the heavy cream in these? 

    1. Hi Beth! You could, but the texture and flavor will change. Not as rich, nor as tender in the centers. Let me know if you try them.

      1. Thanks Sally! I tried the recipe with blue diamond vanilla almond milk. The dough was unbelievably sticky, so I put the edge of my springform pan down on my baking sheet to help mush the dough into an 8in circle. I baked it in one big circle and then sliced it into wedges when it had cooled for 10 mins or so, and it worked great! They are moist and have great flavor. I posted a photo on Instagram and used your hashtag so you could see!! Thanks for your help 🙂

  7. Hi Sally! Made these scones for brunch today and they were fantastic! I was a bit skeptical about freezing and grating the butter in but I really think that’s what did the trick! They were so moist and light and the perfectly lemony! I’m keeping this on in my go to file! Thanks!

  8. These are literally the best scones on the planet. I have tried countless scone recipes and this one is now my absolute favourite. The ONLY thing I changed was to mix the blueberries in with the dry ingredients BEFORE adding the wet ingredients. This way you don’t end up with smashed berries, because honestly the first time I made the recipe I realized there is no way I am going to be able to “slowly and gently incorporate the berries”…. it just made a really big mess. Thank you so much for posting this recipe! Love, love, love! 🙂

  9. Scones have been on my baking bucket list for a while now and I’m glad this was the first recipe I tried! They were amazing and totally hit the spot! Dangerously good and I’m hooked! I’ve never had scones fresh out of the oven before and now I never want them any other way! Thanks for sharing!! I love your site!

  10. I made these for the first time this morning, exactly as it is written and they were absolutely perfect. My family was very impressed and yes, we felt a little fancy! Pinkies up! 🙂 Thanks Sally, another great one here. 

  11. Great recipe. The lemon added such a brightness.

  12. These were the most delicious scones I have ever had in my life– the perfect flavor! Thank you for this recipe, I will be making these again and again!

  13. FANTASTIC recipe!!!! FANTASTIC scones!
    I made the scones with fresh blueberries from the bushes on our property. I used a bit more than a cup.
    Absolutely moist and delicious! Held shape well. The perfect amount of tartness and sweetness. I used the glaze for half, and a simple sugar topping for the other half. I received rave reviews!
    I followed the recipe to the letter with one exception. I used salted butter so I omitted the salt.
    The recipe is definitely a keeper and I will be making it again.

  14. I’ve never made these before and they came out delicious. I didn’t have full cream and used half n half in place, still delicious. My picky eaters even loved it!

  15. I made these yesterday to take to a tea. They were my first attempt at scones and they were amazing! Everyone loved them and I can’t wait to make another batch. Thanks for a great recipe.

  16. I have a few of your baked goods – cut out cookie which were perfect and the apple crumb muffins also perfect! I wanted scones and thought instantly to go search your recipes. I made these except subbed fresh frozen cranberries since it’s what I had. Holy moly these are amazing!!! The best scones ! Light and almost moist but still sconish! not dry heavy like most scones. My whole family loved them. Even my oldest daughter whose is not a scone or muffins fan!

  17. Just made these scones and they were fantastic!! Better than most I have purchased or had in restaurants.
    I made the recipe exactly as written with great outcome. Saving this recipe for sure!

  18. Maryann Plourde says:

    Thanks Sally for making me scone obsessed! After trying your recipes, which by the way were so easy to follow, I have not stopped baking scones. Everyone loves them so much that they say they are the best scones they have ever eaten! Gave one to my soaking wet mail lady the other day to make her day a little sunny and warmer since it had been raining so hard that day and today she thanked me for the best treat ever. Thanks again and now I will try more of your other amazing recipes!

  19. I made these last night with the frozen grated butter as you suggested and it was amazing! I was Leary because every scone recipe I’ve made has been dry but not this one! Wow, the flavor was incredible! Out of the 8, I’ve eaten 6 in less than 24 hours. Yum! I also used frozen blueberries. Thanks for the recipe!

  20. Absolutely perfect. My friends loved and devoured them. Thanks a lot for this recipe! 

  21. Melissa Magee says:

    I made these yesterday and they were sheer perfection! I used frozen blueberries that I rinsed several times and coated them in a little flour before I folded them into the batter. Can’t wait to make another batch. 

  22. Susan J Hannah says:

    Sally these are the most delicious treat I ever had, my neighbor made them for me several times, she adds 1 cup crushed or finely chopped walnuts, they are fantastic!!! thanks so much for sharing this recipe.

  23. Mother of Scones!

    I tried this recipe a year ago and… lost it. Every similar recipe I tried – they never went perfect like my first load. Today I cleaned up my bookmarks on my mobile and ohmygosh THERE IT IS! Frozen butter was the key! I will make them soon for my birthday because they are so much better than every cake and cookies, yumm! Thank you SO much for this wonderful recipe and your amusing way to reveal your scony secret 😉

  24. Belle Smith says:

    I’ve made this recipe twice now and getting ready to make another batch for Father’s Day brunch. Thank you, everyone loves it! I make smaller scones, getting 16 out of this recipe and serve with my homemade lemon curd – so good. I think the hint to grate frozen butter makes all the difference. Again thanks.

  25. Leah Rayner says:

    These scones are absolutely fabulous! Thank you for a terrific recipe, with very clear direction.

  26. Damn! I want to try these they look amazing!! Would it work with other berries like raspberries or blackberries as well? 

    1. Absolutely! Same amount.

  27. I made these today and they were absolute perfection! Thank you for another wonderful recipe.

  28. I made these last weekend…AMAZING. I added cinnamon to the glaze, huge points with my wife! Thank you!  

  29. I made these this morning and they were delicious! I did not do the topping, but did add a little lemon juice to the dough. Thank you so much for sharing!

  30. This was the first time I’ve ever made scones…..and these came out absolutely delicious! Thanks for the 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