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.

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

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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

325 Comments

  1. Sharon Williams says:

    All I can say is WOW! These turned out beautifully and were absolutely delicious! I will definitely be making these again! Can’t wait to try the other scone recipes!

  2. Sharon Williams says:

    I love baking treats for work so I wanted to make these as mini scones . Do you know how many discs/size and baking time!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Sharon, 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!

  3. Made these a couple weeks ago, and I’ll make them again this weekend. These are the best scones I’ve ever had. I love love love lemon, so these were perfect. A particularly good way to use up blueberries. Moist, flakey and crispy edges, filled with blue goodness.

  4. Mine showed signs of burning with 8 mins left! 🙁 I’m in central coastal california so there isnt usually any elevation considerations for us.

    1. Luckily I prepared two batches, second batch I lowered the oven to 350 and out of caution started with 15 mins. I ultimately ended up taking them out at 24 mins. So to conclude my adventure everything worked according to the recipe and time, but the oven temp needed to be 350 for Monterey CA. 🙂 Other than this issue, they’re amazing! 🙂 Thanks!

  5. Whatever you do. WHATEVER YOU DO. DO NOT USE FROZEN BLUEBERRIES FOR THIS RECIPE. what at an absolute nightmare. i cried over this recipe, i should’ve waited until everyone left the house to attempt it but it was just an absolute nightmare. Batter turned into a purple mush with 3 people trying to tell me how to fix it. Oh my god Oh my god please help me. I will never try to make scones again .

    Thank you!

    1. Berett
      You can use frozen fruit, been doing it for years in other baked goods and breads. The secret is to keep frozen till the last minute toss fruit with a couple of spoonfuls of flour right before you mix into dough. It helps to keep juices in place if they pop open. It really works.

  6. Hi Sally, I have to make mini scones for 22 people this weekend can I double the recipe?
    Thank you.
    Angie Corrado.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Angie, Yes! You can double the scones recipe or make 2 separate batches. Bake time will be shorter for mini scones. Enjoy!

  7. These turned out great! I love the lemon and blueberry flavors together. I used buttermilk instead of heavy cream just because that’s what I had on hand and I don’t think it affected the recipe at all. The flavor was perfect. For the icing I actually used a cream cheese glaze and added some lemon juice to it instead of the traditional vanilla (4 oz cream cheese, 4 tbsp unsalted butter, 1 c. powdered sugar, and about 2-3 tbsp of lemon) and it was AMAZING! I think next time I might make smaller scones just so I don’t eat as many!! 😀

    1. Jackie Fitzpatrick says:

      Simply Sublime! Thank you so much these are a hit happy baking ✌️

  8. These are the perhaps the best scones I’ve ever had. The grating the frozen butter technique was pure genius! 10/10

  9. Love this recipe. However I have to use 2/3 cup of heavy cream and the dough barely comes together. Other than that it’s the best scone recipes and I have tried so many recipes.

  10. Wondering if I can substitute Casava flour for wheat flour or another gluten free flour in this recipe?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Mary, we haven’t tested these scones with any gluten-free flours, so we’re unsure of the results. Let us know if you give anything a try!

  11. Hi! Do you have an eggless version of these scones?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Snehal, we haven’t tried an eggless version of these scones, but let us know if you do.

  12. I know this is a few years old, but goodness, everyone loved these!!! I am not often a successful baker but your recipes always seem to work for me. My only substitution on the scones was using milk instead of heavy cream – fridge was empty. I worried this would affect the bake but they turned out great! Delicious.

  13. Andrea Doughtie says:

    This is an excellent recipe. I press the dough into an 8” tart pan, cut into 8 sections, wrap and refrigerate overnight. The next morning I recut the dividing lines, remove the tart ring, and slide the pieces onto the pan. The scones then have a decorative edge and it’s easy to mold the dough in the pan.

  14. Another amazing recipe from Sally! I made these scones for the office, and they are always a big hit. I doubled the recipe, added a dash of nutmeg, and 2 extra tbsp of butter. Amazing with some tea!

  15. I’m sure there’s a comment about thins but I can’t seem to find lol. This is my fave recipe ever and so I’m making a batch for my painting class. I’m planning on making before and freezing before baking. How long do these last in the freezer?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Cali, see recipe notes for freezing instructions — they’ll last for up to three months in the freezer. Hope they’re a hit with your class!

  16. Thank you Sally for a great scone recipe! They got rave reviews with my family at Thanksgiving! I made them ahead of time, put them in my deep freezer and then baked them from frozen on thanksgiving morning. Took about 30 minutes in my oven. I loosely covered them with foil for the last 5 minutes so they didn’t burn. I was worried about baking from frozen as I had always just done the fridge but I think they were my best batch and I’ll freeze them from now on every time. Thanks again!

  17. Denise Mocharnuk.k says:

    Love these. Used frozen berries this time but worked out fine. Still in season prefer fresh. Great tip with grating butter

  18. I LOVE your scone recipe – it gets me rave reviews every time I use it. All of your recipes are wonderful. I’m so thankful to you and your blog!

    I recently moved to New Mexico which is pretty high altitude. The scones kind of spread more than rise… Any adjustment suggestions for high altitude baking?! Thank you so much, Sally! Happy Holidays 🙂

    1. Trina @ Sally's Baking Addiction says:

      Hi Paul! I wish we could help, but have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html

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