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. Ashleigh Simonton says:

    These are delicious!! My first time making scones and everyone loved them. Thank you!

  2. Best scone recipe ever! Freezing the butter was a VERY helpful tip.

  3. mary d pierce says:

    The first time I made these scones I followed the recipe exactly and they are heavenly. The second time I decided to change it a bit; I used 1/2 & 1/2 instead of heavy cream (because I didn’t have heavy cream). Big mistake, next time I’ll know better than mess with anything Sally says to do.

    1. mary d pierce says:

      Mary d Pierce here again. I did as suggested, weighed all the ingredients before sifting, but my scones had a distinct taste of too much baking powder. Baking powder was the only ingredient listed in teaspoons not grams. I wonder if changing from heavy cream to 1/2 and 1/2 caused the taste of too much baking powder. The powder was a new box.

      1. I am curious if you accidentally used baking soda instead of powder. I have never seen baking powder that comes in a box (not that I am expert in all things related to baking powder….)

  4. Delicious! I am going to make these again for my moms’ book meeting. 🙂

    1. This is so strange because the same thing happened to me and I’m sure I used baking powder. They had a very chemically taste.

      1. Hi, I read on another cook’s website to use aluminum free baking powder to avoid a chemical taste when using a lot of baking powder. I haven’t tried this yet, but seems to make since

  5. So my opinion of scones was very much like yours was but after seeing a cooking show that recommended grating frozen butter (as do you) I decided to try my hand at them and since I had fresh blueberries and lemons I found this recipe and gave it a shot.

    Oh Em Gee! This turned out so freaking good. Light and airy and delicious!

    My opinion of scones have done a complete 180!

  6. Delicious! I love making blueberry lemon scones and have done the box grater butter trick for years – even for pies! I like to add the blueberries (and white chocolate chunks) prior to adding the wet ingredients. I find tossing the blueberries in the dry ingredients means I handle the dough less. Giving me flakier scones. Love the perfect balance to your recipes!

  7. Robert Dunderdale says:

    Every Sunday morning I ( Dad) asks “who makes the best scones” and the reply is “Sally” and then I make the scones. Just a stupid little thing I do and the kids are all grown up that’s the funny part. P.s. we are Irish/ English Americans so the scone bar is high !

    1. Lexi @ Sally's Baking Addiction says:

      So sweet! Thank you for sharing and for making our recipe, Robert — we’re so happy to hear it’s a favorite for your family!

  8. I love making scones and will give this a try tomorrow. Curious though….if I don’t have heavy cream, would it be possible to use buttermilk?

    1. Melodee Rodriguez says:

      Yes, Kamela, if you use 2/3 c buttermilk and 1/3 c oil, that could work. I use this site for substitutions a lot.,cream%20substitute%20according%20our%20table.&text=If%20the%20cream%20substitute%20is,it%20is%20noted%20as%20such.

      1. Great! Thank you much Melodee! i will definitely use that site.

  9. i loved making these except for some reason my dough was SOO STICKY lol i ended up adding like a whole cup more of flour. We are hoping they taste ok.

  10. The best scone recipe! So delicious! I’ve shared this recipe with my family and friends. Everyone loves them 🙂

  11. Catherine Henry says:

    I followed all instructions but the butter melted out all over the pan instead of staying in and making them puffy. Better luck next time, I guess.

  12. This recipe was perfect! Only change I made was the glaze: 1/2 cup powdered sugar, 1 tsp milk, & 1 tsp lemon juice. I found this amount of icing was enough & had the perfect amount of tang. Be sure to keep the dough in the fridge whenever you’re not working with it to keep it as cold as possible! Will definitely be making again.

  13. Can I substitute half & half for the heavy cream?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi MaryPat, You can use the same amount of half-and-half. The lower the fat of the liquid, the less rich the scones taste.

  14. These are amazing

  15. Really Good!! I always bake my scones still in the disc shape and just score the top and cut after baking. I did the same with this recipe and they were delicious. I used butter just from the fridge and did not chill the dough before baking and I didn’t ice the scones either. Just a little tweaking for my liking. A wonderful recipe to add to my collection.

  16. I have made these scones twice now and they are delicious!!! But my dough is a crumbly mess and so hard to shape into a ball. I’ve ended up squashing some of the blueberries on accident just to get the dough to stick together. There’s some magic happening at the 25 second mark in the video that is just not happening in my kitchen! Any tips?

    1. Trina @ Sally's Baking Addiction says:

      Hi Molly! How are you measuring your flour? Make sure you are Properly Measuring your Ingredients, especially your flour. Spoon and level instead of scooping or you will end up with too much which will dry out your dough. Hope this helps for next time!

  17. When I was moulding my scone dough into a ball and then flattening it all of my blueberries burst and I ended up with completely purple scones. The blueberry juice made my scones super wet so I added more flour but I’m not sure how well they are going to bake. Any thoughts on where I went wrong?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Grace, blueberries are pretty delicate, so it’s easy for a few to pop in the mixing process. For next time, try gently mixing them in and forming your dough to reduce breakage. You could also use frozen blueberries, but those too release some color as they begin to warm. Hope this is helpful!

      1. Thanks, Lexi!
        You’re right, I may have been too rough with my blueberries because they were frozen and I still managed to break them all lol!! Next time I will add them in more gently. They still baked great and tasted super good, but I missed the popping of the blueberries as you’re eating them.
        Thanks for your response!

  18. I made these scones and they were delicious!! My husband and I loved them. I would like to make some raspberry white chocolate ones. Would you have a recipe for those? If not I can modify this recipe.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Cindy, glad they were a hit! We’d recommend following our master scone recipe and adding raspberries and white chocolate chips, or our raspberry almond buttermilk scones (subbing almonds for white chocolate chips). We’d love to know what you try!

  19. I’ve made your other recipes on here before (blueberry oatmeal bake) and it turned out great so after a quick google search, I chose your recipe again. Scones are in the oven! Can’t wait to try them. Mine spread just a little bit but I used a spatula to put them back in place. And it was a bit sticky when I was putting everything together but a sprinkle of flour and it was just fine to form the disc. Thank you for the recipe!
    First time making scones, it was a goal of mine. (Made bread the other week for the first time too!)

  20. I just made these earlier this week for a work staff meeting and they were a HUGE HIT! I made 2 batches: 1 with regular AP flour, and another with Bob’s Red Mill 1-1 Gluten Free flour. Couldn’t tell the difference! The GF flour did seem to absorb the liquid (I used FF Buttermilk because I had it on hand) more than the AP flour did, but that was the only difference. Making the Strawberry Lemon Poppy seed ones next!

  21. Can I add lemon juice to the recipe apart from the glaze?

    1. Hi Melissa, feel free to replace 1-2 Tablespoons of the heavy cream with fresh lemon juice.

  22. I’ve found that if I add the grated butter to the flour in small amounts as I grate, and toss with each addition, I don’t have to use a pastry cutter, fork, or my hands to mix before adding the wet ingredients. Easier. Less messy.

  23. These are the BEST scones I have ever had!!
    They are a family favorite. Prefer raspberry over blueberry but no matter which, they are devoured thank you so much

  24. I made these today along with your Glazed Cranberry Orange Scones, the only problem I had was that the frozen blueberries seemed to release too much water into the scones as they were baking. The texture on these were a little more muffin like. I used dried cranberries in the other recipe and they turned out great. I am thinking about trying these again but with dried blueberries.

    1. Trina @ Sally's Baking Addiction says:

      Hi Heather, we would love to hear how they go with dried blueberries!

  25. Hi, I love all you recipes. I have made the blueberry scones and they were delicious. We are hosting Easter brunch for my mom this year and she hates blueberries. I was wondering how I can make this scone into a lemon poppy seed one instead. Any suggestions?

    1. Trina @ Sally's Baking Addiction says:

      Hi Mimi! You can leave the strawberries out of this recipe for a lemon poppy seed scone. Enjoy!

  26. Delicious and a breeze to make!

  27. Can’t mix the blueberries into the dough. Watched the video twice, using frozen butter and everything. Ended up with blue goopy mess! Guess I’m doing something wrong…

  28. Yum. Swapped out a bit of
    flour with almond flour and ground flax meal. Grated frozen butter is the way to go! Paired them with just made
    lemon curd. Thanks for a great recipe!

  29. Hi, I wanted to ask about oven temperature. I don’t usually bake them at 400 because I found it to be too high and I’m scared of burning them. I usually bake them at a lower temperature – 375 degrees, then increase it at the end at 400 degrees. But still doesn’t get enough browning even if I added an egg wash/cream wash. So I was wondering if I should have a higher oven temperature at the beginning few minutes or last few minutes for browning in baking?

    1. Trina @ Sally's Baking Addiction says:

      Hi Veronica! We find 400 to be the best temperature to bake these scones. Could your oven run hot? You can try lowering the oven rack or double checking your oven’s temperature with an oven thermometer.

  30. Deborah Cooper says:

    Curious to know if I can use rice flour for these or another gluten free flour.

    1. Trina @ Sally's Baking Addiction says:

      Hi Deborah, we haven’t tested these scones with GF flour, but other readers have reported good results using a 1:1 gluten free baking flour like Bob’s Reb Mill. Let us know if you give it a try!

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