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!

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

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

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

299 Comments

  1. 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!

  2. 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!

    1. Linda Barnhart says:

      Jamie! You only pull ONE out of the freezer?!? Such discipline you have. These are beyond tempting. Finished off the blueberry scones in 2 day, lavender scones in the freezer. I wondered about using the Cuisinart for the butter too. Spare my knuckles. 😉

      1. Hi, Linda! I’ve been using the food processor to shred the butter with great success. My tips are to stick all the food processor parts in the freezer first (container, lid, shredding blade, and food pusher) as this minimizes the butter sticking. I also put some of the flour mixture in the bottom of the food processor container to keep the butter from sticking. Ice, cold shredded butter in seconds! 🙂

  3. I am a lazy baker and I particularly don’t like rolling dough, so I made this recipe as dropped scones. I also substituted coconut milk instead of heavy cream and coconut instead of blueberries. After mixing the wet and dry ingredients together, the consistency of the dough was a bit too crumbly for dropped scones, so I added in some lemon juice and extra coconut milk. I set the timer to 22 minutes and with 4 minutes left I thought they had browned enough, so I dropped the temperature down to 350 degrees. The scones were delicious! Thanks for a great recipe and for the tips about grating the frozen butter and chilling the dough. It made the texture of the scones airy and flaky.

  4. Can I make these with buttermilk instead of heavy cream or would that mess with the flavor of the lemon and blueberry??

    1. Sure can! Same amount.

  5. I’ve made the scones so many times and they are always so well loved. This morning I was feeling like something savory, so I omitted the sugar and vanilla, and added in some spices, green onions, and cheddar cheese. Amazing! Love how you can doctor this recipe up based on what you’ve got lying around.

  6. These turned out amazing Sally! I really love making your recipes, they are easy and all turn out AMAZING!

  7. Linda Barnhart says:

    First of all. I really, really don’t like scones. Dry, mealy things. I tried this recipe for my sweet hubby. Changer recipe! These are absolutely the best ever. Dave said he’d never, ever had any scones this delicious! He gets them whenever we are close to any bakery.
    So moist, just wonderful. I came back and found the lavender/ lemon recipe. In the freezer now. What a wonderful job you did in the ingredients. I’m going to look for some savory ones now. Thank you, dear Sally!!!

  8. Everything I have baked that has been a Sally’s recipe always turn out! I am so grateful for her abilities to help us create yummy goodies. This scone recipe is one of our favorites! We have decided to make a family tradition to make these scones every General Conference weekend.

  9. Sooooo good! I was never a big fan of scones, but this recipe changed my mind.

  10. Holy Smokes! I really wasn’t expecting these to turn out good because I’m a pretty incredible failure in the kitchen. I followed your directions to a T–extra attention paid to keeping everything COLD, and I didn’t have one problem. I’ve never made scones before and haven’t baked in years, but jeez, I’ll never buy a scone from the bakery again! Thanks for sharing your secrets and being so incredibly thorough. I’m ready to eat all of these right now. They are beautiful and by far the best. Thanks Sally!

  11. I decided to get my stress baking on while being required to stay at home like the rest of the country. Wow! I didn’t know grating frozen butter would be so invigorating!
    This recipe turned out amazing. This was my first time – ever – making scones from scratch. It was a great experience – the scones were so flavorful and the frozen blueberries definitely made a huge difference.
    My wife had demanded I make these again. So this may turn into my weekend chore from now on. I’m not complaining.

  12. First time trying scones and these are absolutely delicious! My husband couldn’t stop eating them

  13. The recipe took me about 15 minutes to prepare and 45 minutes to bake. It was pretty simple however I used frozen berries and they call a little bit swish when I was making the Cenex picture however they didn’t turn out really good and and they tasted amazing.

  14. I was wondering if heavy cream is necessary? Could I use half and half? Thanks!

    1. You can use the same amount of half-and-half. The lower the fat of the liquid, the less rich the scones taste. (Of course that’s personal preference, too!)

  15. Will freeze dried blueberries work?!?

    1. Hi Carol, I haven’t tested this recipe with freeze dried blueberries. They would likely work but you might miss out on the juicy pops of flavor from using fresh or frozen berries.

  16. fantastic!!!!!!

  17. I have made this awesome recipe 3-4 times in the last month. It is delicious. I use the zest from two lemons because I like the lemony flavor. This is a new favorite in our house. Thanks for the recipe.

  18. I have made a few other scone recipes and didn’t love any of them. I found this and made this morning and we LOVE it! I had some blueberries and strawberries that needed used and thought “scones!” These are not dry and have good flavor. Next time I will freeze the cut scones. They did spread but tasted amazing anyway!

  19. Just discovered your baking site, and tried this Lemon Blueberry scone recipe. I have to agree with you that scones you buy at the coffee shops are pretty much baked sawdust. Your scone recipe is remarkable, it’s like a completely different and wonderful baked item. I’ve passed this on to family and friends; thank you so much for sharing it on your website!

  20. Sally,
    These scones were amazing and were a huge hit in my house. I was wondering, if I cut them in 16’s instead of 8’s is the cooking time the same?
    Thanks,
    Ceci

    1. Hi Ceci! I make mini scones often. Prepare the dough, cut it in half to make two smaller disks, then cut each disk into 8 mini scones to have 16 mini scones total. The bake time is a couple minutes shorter. You can see my funfetti chip scones for detailed instructions. Enjoy!

  21. Hmm… I also struggled with my blueberries breaking and making the batter more moist and entirely blue. Any tips? Super novice baker here!

    1. Just use a light and gently hand when stirring together. Or you can dot each individual scone with the blueberries instead of mixing them straight in. Fresh is best–frozen usually leaks their color!

  22. Thanks for the tip! I’m going to adjust the temp. The scones are getting too dark on the bottoms and less time. They have a nice taste & texture!

  23. Made these yesterday and they are FABULOUS!!! This will be my go to recipe from now on. I’ve made several of your recipes and have never been disappointed.

  24. Do you think buttermilk would work as an alternative to cream? Looking forward to making this!

  25. Made this last night/this morning. These were excellent. I used a microfine rotary grater and it worked very well with the frozen butter. Also added a couple of drops of lemon extract to the dough (advice from my mother on baking cakes and cookies years ago).

  26. Could you use buttermilk instead of heavy cream?

    1. Yes! A 1:1 substitution.

  27. I just made the lemon blueberry scones and they came out PERFECT. I mean, best scone in my life perfect. Delicious crispy, flaky exterior and that dense (in the best way) fluffy interior.

    I was so worried too! I didn’t have heavy cream, so I melted 2 tbsp of butter into a little less than 1/2 cup of almond milk and it WORKED!

  28. Made these Saturday and they are really great! Had no powdered sugar on hand, so didn’t do the glaze, but they were ok without. They did spread a bit, and I cooked them a bit too long – more brown than they should have been, but that’s probably because my oven temperature is a bit wonky.
    I’ve made several of your recipes and they have all been great!! Thanks!
    www.youcanalwayscomehome.com

  29. Just made these, and they were soooo good! I don’t know if they will make it to breakfast tomorrow!

  30. These are so good! And easy to make. Great flavor and texture.

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