Blueberry scones with lemon glaze are a delectable baked good that feature tender, flaky scones studded with juicy blueberries and drizzled with a tangy, sweet glaze made from fresh lemon juice and powdered sugar. These scones are perfect for a morning or afternoon treat, and are sure to please anyone with a sweet tooth.
If you’re looking for a delicious baked good that’s perfect for breakfast, a weekend brunch or afternoon tea, blueberry scones with lemon glaze is an excellent choice. These tender, flaky scones are studded with juicy blueberries and topped with a tangy, sweet glaze made from fresh lemon juice and powdered sugar. I will be honest, and tell you that I rarely make scones. But once I do I remind myself to not wait a solid year to make them again. I recently served these for a PTA board meeting and they were a hit. The best part is that I made them ahead of time making the morning rush a little easier.
In this blog post, we’ll explore the history of scones, how to make blueberry scones with lemon glaze, and some tips for perfecting this classic baked good.
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Why this Recipe Works
The combination of butter and cream results in a rich, flaky texture that is characteristic of scones.
Using fresh blueberries adds sweetness and a burst of flavor to each bite.
The addition of lemon zest to the dough and lemon juice to the glaze enhances the overall taste and adds a refreshing citrus flavor.
The recipe is easy to follow and includes helpful tips for ensuring the scones turn out perfectly.
The scones can be made ahead of time and frozen, making them a convenient breakfast or snack option.
Ingredients
- Flour – 2 cups of all purpose flour is all you need.
- Butter – Less then one stick of cold butter is needed for the scones.
- Baking Powder – This will help the scones rise.
- Salt – A little salt will balance the flavors.
- Heavy Cream – Heavy cream is needed for both the dough and also a light brushing on the scone dough before baking.
- Sugar – You will need both granulated sugar and confectioners’ sugar.
- Lemon – You will want to zest one lemon which will be used in the dough, and the juice of one lemon will be used in the glaze.
How to Make Scones
First, Preheat the oven to 400 degrees Fahrenheit.
In a large bowl sift together the dry ingredients; flour, baking powder, salt, and sugar. Add the dry ingredients to a KitchenAid stand mixer fitted with a paddle attachment.
Add the cold cubed butter to the mixer and mix on medium-low speed until coarse crumbs start to appear (about 1-2 minutes).
Then add in the lemon zest and half of the blueberries. Begin to mix on low and pour in the heavy cream. Then add in the rest of the blueberries and mix until almost all the crumbs have come together, but not fully incorporated.
On a lightly floured surface lay the dough out and form into a ½-inch thick circle. Then using a bench knife (or sharp knife) cut 8 equal pieces.
Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 20 minutes until golden brown.
Let the scones cool for at least 20 minutes before you apply the glaze.
How to Make Lemon Glaze
In a large bowl mix the lemon juice with the confectioners’ sugar until dissolved and it’s smooth without any lumps.
The glaze should look like this.
Then drizzle the lemon glaze over the top of the scones. Let the scones sit a minute, then repeat again with another layer of glaze until all the glaze is used.
Pro Tip: For less sweeter scones only drizzle on one coat of glaze.
Recipe FAQs
Yes, you can make the blueberry scones ahead of time and freeze them. Once ready to serve, simply thaw and reheat them in the oven for a few minutes.
Yes, you can substitute the blueberries for other fruits like raspberries or strawberries.
Yes, you can make the scones without the lemon glaze. The glaze adds an extra layer of flavor and sweetness, but the scones will still be delicious without it.
Yes, you can use frozen blueberries. However, be sure to thaw them first and pat them dry to prevent excess moisture from affecting the texture of the scones.
Scones have been a beloved treat in the United Kingdom since the early 16th century. They were originally a type of quick bread made from oats and baked on a griddle. Over time, scones evolved to include ingredients like butter, sugar, and dried fruit, and were typically baked in an oven. Today, scones are a popular baked good all over the world and can be enjoyed in a variety of flavors and styles.
Recipe Tips and Tricks
Here are a few of my favorite tips and tricks when making blueberry scones.
- Butter – Use cold butter and cream for a flakier texture.
- Overwork – Don’t overwork the dough. Mix until just combined to avoid tough scones. Also, use a light touch when shaping the dough. Overhandling the dough can also result in tough scones.
- Chill – Chill the dough before cutting to make it easier to handle.
- Brush – Brush the tops of the scones with cream or milk before baking to help them brown.
- Fresh Lemon Juice – Use fresh lemon juice for the glaze for the best flavor.
- Glaze – If the glaze is too thin, add more powdered sugar. If it’s too thick, add more lemon juice or milk.
- Drizzle – Drizzle the glaze over the scones using a spoon or a piping bag for a neat finish.
Breakfast Pastry Recipes
Looking for more breakfast pastry ideas? Here are a few of my favorite.
Blueberry scones with lemon glaze are a delicious and easy-to-make baked good that’s perfect for any occasion. Whether you’re enjoying them for breakfast, brunch, or an afternoon snack, these scones are sure to impress. So why not give them a try today? Your taste buds will thank you!
If you make this blueberry scones recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Blueberry Scones with Lemon Glaze
Equipment
- 1 KitchenAid Mixer
- 1 Paddle Attachment
- Measuring Spoons
- Zester
- 1 Silicone Mat
- 1 Bench Knife
- 1 Baking Sheet
- Juicer
Ingredients
Blueberry Scones:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons sugar
- 5 tablespoons unsalted butter cold, cut in chunks
- 1 Lemon zested
- 1 cup fresh blueberries
- 1 cup heavy cream plus more for brushing the scones
Lemon Glaze:
- 1 lemon juiced
- 1 cup confectioners’ sugar sifted
Instructions
For the Blueberry Scones:
- Preheat the oven to 400 degrees Fahrenheit.
- In a large bowl sift together the dry ingredients; flour, baking powder, salt, and sugar. Add the dry ingredients to a KitchenAid stand mixer fitted with a paddle attachment.
- Add the cold cubed butter to the mixer and mix on medium-low speed until coarse crumbs start to appear (about 1-2 minutes).
- Then add in the lemon zest and half of the blueberries. Begin to mix on low and pour in the heavy cream. Then add in the rest of the blueberries and mix until almost all the crumbs have come together, but not fully incorporated.
- On a lightly floured surface lay the dough out and form into a ½-inch thick circle. Then using a bench knife (or sharp knife) cut 8 equal pieces.
- Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 20 minutes until golden brown. Let the scones cool for at least 20 minutes before you apply the glaze.
For the Glaze:
- In a large bowl mix the lemon juice with the confectioners' sugar until dissolved and it's smooth without any lumps.
- Then drizzle the lemon glaze over the top of the scones. Let the scones sit a few minutes, then repeat again with another layer of glaze until all the glaze is used.
Notes
- Hand Mix – If you don’t have a stand mixer, no problem. Simply use a pastry cutter or the tines of a fork to cut in all the butter. Then gently mix in the rest using a silicone spatula until just barely combined.
- Lemon Juiced – 1 lemon juiced is about 1 tablespoon of liquid.
- Lemon Glaze – You will notice you have a lot of glaze left if you just drizzle a little on top. If you want a sweeter scone, I recommend to drizzle some glaze on top and let the scones sit for 10-15 minutes so the glaze will soak into the cooked scone, and then repeat this step again ensuring that the scone has enough glaze on it.
- Butter – Use cold butter and cream for a flakier texture.
- Overwork – Don’t overwork the dough. Mix until just combined to avoid tough scones. Also, use a light touch when shaping the dough. Over-handling the dough can also result in tough scones.
- Chill – Chill the dough before cutting to make it easier to handle.
- Brush – Brush the tops of the scones with cream or milk before baking to help them brown.
- Freezing – Scones freeze beautifully. Let cool before placing in a freezer bag or airtight container. Glaze after thawing and ready to serve!
JaspurrandDude
I was looking for a great (not just good) blueberry scone recipe and came across yours. Made them this morning for some guests that had stayed overnight and they were a big hit. One person is gluten intolerant so I had to use my gf baking mix but they turned out fantastic. I also didn’t have heavy cream so used half and half. The texture was good, the taste was so yummy but the lemon glaze put them over the top!! This will be a staple in our house – thanks so much for sharing this recipe.
Katie
Thank you so much for taking the time to leave a comment! Yes the lemon glaze is what makes these scones shine! What gf baking mix did you use? I have a cousin who is gf and I would love to make these for her. Same amount as I suggested for the flour?
Liza
Searched for a new recipe to try on a snowy Saturday to bake. Had extra lemons and blueberries in the freezer I wanted to use. Used your recipe and it ROCKED!!! Loved it, the only thing I changed was the glaze to be a bit thicker. They were delicious while having a cup of tea and my knitting and watching it snow and catching up on Downton Abbey.
Thank you for my new favorite scone recipe.
Katie
Glad you enjoyed the recipe Liza!
Mandi
I just made these and only had 2% milk and they still turned out great!!
Katie
Thanks Mandi for letting us know!!!
Jen
I was searching for a blueberry scone recipe to bake today and this looks like exactly what I was looking for! My only question is, can I substitute 1% milk for the heavy cream? I am ready to bake now, and would rather not have to make a trip to the store if I can avoid it! Thanks for sharing this recipe!
Katie
Hi Jen–I’m glad you like this recipe. 1% milk is much thinner than heavy cream. I would say that I don’t think it would work; however, I’ve never tried so I can’t guarantee. If you for some reason tried the recipe with the 1% milk I’d love to hear your feedback! Happy Baking!
Jen
Well I just pulled the first batch out of the oven and they are deee-lish! I found a site that suggested substituting 3/4 c. milk and 1/3 c. melted butter (mixed together)for the heavy cream. This way the milk fat is still in the right proportions! I will have to make them again and try the heavy cream to see how they compare – but these worked too! 🙂
Katie
Hi Jen! I’m glad you enjoyed the recipe and great tip on making your own heavy cream!
Nutmeg Nanny
These look delightful 🙂 I love the combination of blueberry and lemon!
Katie
Thanks Brandy!
ashley - baker by nature
Yes… just yes!
Amanda @ Amanda's Apron
These photos just made me hungry again. Love it, Katie!
Terri/LoveandConfections
Katie, these look absolutely beautiful. Blueberry and Lemon is always a great combination. I love that you are tackling baking from scratch and doing it like a pro!
Katie
Thanks Terri!
Suzanne
As I said on Twitter, I love all the themed parties your work throws. I know what I’m making the next time we go blueberry picking!
Katie
Lol I know! The only parties we have been having lately are baby showers… darn preggos! lol
Amy @ The Nifty Foodie
Those scones look fantastic! 🙂
Katie
Thanks Amy!
Laura | Small Wallet, Big Appetite
Years ago there was this little hole in the wall cafe near my house and I went there every week for their blueberry and lemon scones. I really need to give your recipe a try.
Katie
Laura I hope these live up to your expectations!
Tara
I am not sure if I have seen a blueberry scone to look better than those. Absolutely gorgeous!!
Katie
Thanks Tara!
Katerina
Delicious flavors all incorporated in these tasty triangles!
Allison (Spontaneous Tomato)
Wow, these scones look beautiful, and I loooove the combination of lemon and blueberries. (I’m going to try out your lemon glaze on blueberry muffins sometime too!)
I think you’re right that scones must be pretty easy to make, despite all appearances, because– though I’ve never made them myself– my fiancee makes them every once in a while, and I’m always amazed by how quickly she throws them together! It’s not like with bread where you have to wait hours for something to rise… they’re so fast!
Laura Dembowski
I always thought I wasn’t a fan of scones, but with all these blueberries and that glorious glaze, I know I’d love these.
Ellen Christian
Oh my I could eat a plate full of those!
Jane's Adventures in Dinner
So beautiful! I have a love/hate relationship with scones. They are either awesome or you could tile the roof with them. I’m totally trying your recipe.
Katie
Oh Jane, definitely give this recipe a try. These were still moist yet dense… if that makes sense?
Shaina
mmm i love scones…looks like we were both on a blueberry kick for todays brunch week recipe 🙂
Katie
Great minds think alike!
Ali | Gimme Some Oven
These sound terrific! Love those big blueberries!!
Katie
Thanks Ali! Florida blueberries are thriving right now!
Simply called food
I just love scones, it’s one of my favourite thing. Your’s just look so tasty! 🙂