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.


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. Barbara White says:

    My first time making scones and I picked the right recipe. They were delicious! Followed recipe to the letter. You definitely get an arm workout grating the frozen butter, but the end results were well worth it. Bravo Sally!! This recipe is a keeper in my household.

  2. Update: Made these again and altered the ‘butter’ part. I took a cold stick of butter and put it in the freezer for about half hour before grating it. Worked so much better for my arm ‘workout’. Also, I let the scones sit in the refrigerator for about 45 min cooking. Still, all came out smelling, looking and tasting just delicious!! Recipe definitely a keeper for me. Thanks, again, Sally!!

  3. I’m looking to incorporate some fresh thyme into these scones, I think it would make them more savory. At what step do you recommend I incorporate the thyme and about how much should I add? Should I change anything else about the recipe?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Elizabeth, fresh thyme sounds like a delicious addition! We haven’t tested the recipe this way, but I’d start with 1 teaspoon of finely chopped fresh thyme- increase to your taste preference. Add it when you’re combining the dry ingredients together. Let us know how they turn out!

    2. I made the Basic and Blueberry Scones.
      When I made the Clotted cream, I used the leftover milk product in the recipes instead of the heavy cream. Just as good and no waste!
      BTW these are the best scones ever. Not dry and heavy.

  4. Yes, yes, yes!!! So delicious. Lemony deliciousness. Mmmmmmmmmm.

  5. Jean Hamilton says:

    Made these after reading a zillion recipes and very happy I chose this one! Sooo good! We added lemon zest to the wet ingredients and they are soooo yummy! Everyone had 2nds!

  6. After trying a few other scone recipes from other websites I thought I would try this one. Oh my, that was the best choice I’ve made in a while. This will be my go-to scone recipe now! It was delicious, and the lower sugar level was perfect with the icing. I wasn’t able to chill the dough since I only have a mini-fridge at the moment, but they still turned out great!!
    I can’t wait to try all the other scone recipes on your website!

  7. Hi Sally! I baked these scones today and they were delicious (they tasted just like the lemon blueberry layer cake )! I baked 8 regular sized scones and one mini scone with the leftover dough. I found that the mini scone was a bit dryer and harder (I prefer scones this way) while the regular sized ones were softer and moister (like muffins). Next time I make these scones I’ll try baking mini ones, but are there any changes to the recipe I can make that will make the scones harder and less moist? Thank you for your help!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Puja, You can replace some (or all) of the heavy cream with plain yogurt. That will create a thicker base and a denser scone.

  8. I love this recipe. I was hesitant to turn my oven on during this summer heat…but it was soooo worth it! I had 4 pints of fresh blueberries so I was looking for something different to do.
    The scones were much lighter than I expected and the lemon zest was a great addition. The lemon icing is key!!! They were delicious. Thank you for sharing this recipe!

  9. Hello,
    Can you use buttermilk instead of heavy cream?
    No cream in the house and I didn’t want to go to the store again.
    Thank you!

    1. Stephanie @ Sally's Baking Addiction says:

      Yes! A 1:1 substitution.

  10. I just finished baking these scones and tried a little piece. I don’t know how long these will last! They are delicious!!
    I was thinking next time I’ll cut up the butter, freeze it and let the food processor do the work.

  11. Joan Caivano says:

    Hi Sally, I look forward to baking these in the morning for my British-themed reading group tomorrow, but I forgot to pick up parchment paper. Should I butter or grease the baking pan? Or do you have another suggestion? I do have waxed paper, but fear it’s not hearty enough for a 400 degree oven. Thank you! Joan

    1. Hi Joan! I’m glad to help, though I know my reply is a couple days late. I’m just seeing your question now. You can lightly grease the pan instead. Do not use wax paper.

      1. Joan Caivano says:

        Thanks, Sally! I did just that, lightly greased the pan with butter and instead of dusting with flour, i sprinkled some of the coarse sugar crystals on the buttered sheet. It came out great!

        Glad I didn’t follow my mother’s suggestion to try waxed paper–it seemed dangerous in a 400 degree oven! Thanks, again! Joan

  12. This scone recipe is the absolute best! Sally, you are my go-to gal for all things scone and baking related! None of your recipes have ever let me down! I’m about to make a double batch and freeze these for the countless time to have ready after our new baby arrives next month. It’s going to be so great to just pop them in the microwave during that postpartum time. Can’t wait!

  13. These are the most moist scones I’ve ever made! Perfect to use up my stock of fresh-picked blueberries in the fridge! I actually find that it’s easier to grate the butter when it has only been refrigerated, then freeze the grated butter for 10 or 15 minutes before adding it to the dry ingredients. I also added an extra drizzle of heavy cream to get the dough to come together. They were so easy to shape and cut. I ate three of these the day I baked them! So good!!

  14. Hi! I have Greek yogurt and milk but no heavy cream. What’s the best substitute for the heavy cream? Thanks!

    1. Hi Jen, some readers have used plain yogurt or sour cream instead of heavy cream. (A 1:1 substitution.) It works, but the scones taste a little denser.

  15. Was looking for a recipe for scones and came across this one. No need to look any further. First time making scones and they came out great. The tip for grating a frozen stick of butter did the trick.

  16. Can I use regular butter or does it have to be unsalted?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Vanessa, If using salted butter, reduce the added salt in this recipe to 1/4 teaspoon.

  17. This is an excellent scone recipe. I made a few modifications and they still turned out perfect. I omitted the cinnamon. And I did not have heavy cream so I added 1/3 cup sour cream mixed with a few tablespoons table cream to make up for the 1/2 cup heavy cream.

  18. Correction to my previous post – I said I omitted the cinnamon. But had this recipe confused with another so please disregard that. These are still perfect scones. I did use sour cream instead of the heavy cream (mixed with a few tbsp of table cream). They are delicious.

  19. These were outstanding!!! Far better than anything I have gotten at a bakery. I loved the lemon glaze. I have already made the blueberry muffins and plan to make the blueberry bread as well, but thinking of adding the lemon glaze on top.

  20. Made these today just as recipe stated! They are fabulous . Would like to try with asiago cheese and thyme next time . Any idea how much cheese to use? A definitely keeper recipe!

    1. Hilari @ Sally's Baking Addiction says:

      Hi Mikey, I’m thrilled you enjoyed these scones! For a savory scone, I recommend using our master scones recipe. Reduce sugar to 2 Tablespoons, leave out vanilla extract, add thyme and 1 cup of asiago cheese. Top with sea salt before or after baking!

  21. Thanks !

  22. Amazingly delicious. First time making scones and they came out amazing. I am already planning another batch.

  23. These were by far the best scones I’ve ever made or for that matter the best I’ve had. So light and delicious. The 3rd time I made them I was looking at your regular blueberry scones and mistakenly added cinnamon to the lemon blueberry ones. Still came out delicious and will use cinnamon again. I found that if I mixed them a bit longer in the bowl before pouring onto the counter they were easier to handle and I didn’t need to add any additional cream. So good! Thanks for the recipe and I can’t wait to try your other scone recipes.

  24. Connie Bradshet says:

    I love and have tried several of your acone recipes. I want to try a len candied ginger scone…any tips?
    Thanks and your recipes!!!

    1. Hi Connie! A lemon candied ginger scone sounds fantastic. I recommend following this recipe, leaving out the blueberries, and folding in 1/2 cup of chopped candied ginger. I haven’t tested this, but that’s where I would start.

  25. These look fantastic! Do you think it works be possible to make a mini version of these sconces? 16 instead of 8? I’m nervous about over baking. Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Lisa, Definitely! We 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 these funfetti chip scones for detailed instructions. Enjoy!

      1. Thank you! They turned out beautifully.

  26. Hey, I love lemon scones, but I want to leave out the blueberries in this recipe. Should I add more liquid to make up for the liquid lost with the blueberries or will it be fine?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Madeline, You can leave out the blueberries without making any other changes. Enjoy!

  27. I made these several days ago, as I have made them before and really like the recipe. This time I read about increasing the sugar to 1/2 cup. To me and my wife, this really made a difference. I also made more of a lemon, butter cream icing, still have some left so will have to make another batch soon.

  28. We love these so much! Thank you for the recipe, Sally!

  29. Hi Sally the scones are SO SO GOOD. I am 8 1/2 and just made them. Yummmmm

  30. This scones came out great! I used self-rising flour, because it’s what I normally use. After patting out the dough and cutting it with a pizza cutter, I popped the scones, pan and all into my deep freezer for 15 minutes. Freezing the dough for a few minutes made it easy to separate each triangle on the pan for baking. I used some blueberries I’d picked and frozen over the summer. We ate these and felt fancy! Thank you for sharing 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