Lemon Blueberry Scones: Tangy Lemon Glaze

These lemon blueberry scones are oh! so flakey and buttery with plump, juicy blueberries in each crumbly bite. A whisper of bright lemon zest and a tangy lemon glaze make this the best lemon blueberry scone recipe ever AND one of my favorites!

I like to use fresh blueberries in season but you can use frozen blueberries, too. When I'm not making my raspberry thumbprint scones I'm making these!

Ingredients

I bet you've got most of this sitting in your kitchen right now!

• All-purpose flour
• Baking powder
• Butter
• Sugar
• Lemon (fresh - you'll want the juice and the zest)
• Blueberries - fresh or frozen. I've even used dried with good results.
• Milk
• Egg
• Water
• Confectioner's sugar
• Vanilla
• Salt
• Cardamom (optional)

Instructions

1. Wash your blueberries and let them dry overnight.
2. Mix the flour, salt, baking powder, lemon zest, and sugar in a large bowl.
3. Grate the frozen butter into the dry ingredients.
4. Add the milk and berries and gently mix to make a soft dough.
5. Turn out onto a floured surface.
6. Pat dough (gently!) out to 3/4 inch thickness.
7. Cut into rounds with a cutter or into wedges with a knife.
8. Place the scones on the greased baking sheet and bake.

I like to brush the tops of these blueberry scones with a little egg wash and sprinkle them with sugar crystals. It makes them look pretty and gives a little extra flavor and texture. You don't need to do it if you don't want to.

Once the blueberry scones are out of the oven let them cool for a few minutes before you glaze them.

If I want them to be especially pretty I'll dust them with some Confectioner's sugar, too!

Then just split them with a fork and fill them with lemon or lime curd and a generous dollop of Devonshire cream. If you can't get the real thing try  my copycat Devonshire cream recipe. It's SO good!.

Shaping

You don't need anything special to make these.

I like to make the scones bigger than I would biscuits.

So, would you like to know about my very fancy cutters? I cut the tops and bottoms out of various size cans! A tomato paste can is perfect for biscuits and a tomato sauce can is the size I use for scones.

You can also pat the dough into a circle and cut it in wedges if you like.

Tips

I was always kind of cautious of scones. I mean they sound so elegant, don't they?

Well, they're not. Scones are merely a dressed up version of good, ole southern biscuits! The trick to making them perfectly tender and crumbly is to let them rest for about 15 -20 minutes before baking. This allows the dough time to relax, chill out, and combine the flavors.

• Use good quality ingredients.
• I like White Lily Self Rising Flour - it's got less protein in it and is more delicate than all-purpose flour. If you use self-rising then don't add salt and use unsalted butter
• Freeze the butter before grating
• Dust blueberries with flour before adding them to your dough
• Let the scones rest after cutting - about 30 minutes is right. It's best to let them rest in the refrigerator
• Don't try to cut the butter in but leave it in long shreds
• Add a little of the milk at a time and mix gently with a fork
• Pat into shape - don't roll or knead
• Brushing on a little egg wash helps them have a pretty color
• These are best the day you make them.
• You can freeze scones for up to three months.

Equipment

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This Mini-Scone Pan will give you scones that have a crisp outer crust all the way around. It's pretty cool! Plus it's from Nordic Ware so you know it's going to last forever.

Related recipes

• Buttermilk biscuits are full of southern flavor. Light and flaky!
• Blueberry cream cheese coffee cake is one of my favorites for Sunday brunch. I can't resist that crunchy, sweet streusel on top!

Kaffeeklatsch

Lemon blueberry scones. Doesn't that seem like the perfect beginning of a summer adventure in a book? I always imagine lemon blueberry scones sitting on a farm table made of warm wood in a yellow and white kitchen. Nothing modern in sight. No matter when I make them it's always summer in my head while I'm nibbling on them!

I know I have said it before — I love blueberries. I don't care for them canned or frozen but when they are fresh I could eat a mountain of them. They happen to be pretty darn good for you, too. Blueberries do actually grow in Texas (surprise!) but they are a different variety than what you get up north. We've gotten up at sunrise and headed out to East Texas to pick them more than once and created some great family memories.

Of course, being a homeschool mom meant that we always read Blueberries for Sal the night before our sojourn to the blueberry farm. As the kids got older there were more complaints about the heat so we stopped going. I keep saying I'm going to go back myself and pick them but I just never do. Life changes and you've got to change with it, right?

Try these soon, who knows? You might find that they really are the springboard to an adventure!

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

4.13 from 8 votes

Blueberry Scones

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Crumbly and buttery, scones are made even better with the addition of plump, ripe blueberries. It's just like taking a bite of summer! Easy recipe.

Course Breakfast Quick Bread

Cuisine American - Breakfast

Prep Time: 15 minutes

Cook Time: 20 minutes

Resting Time: 15 minutes

Total Time: 50 minutes

Servings:12 scones

Calories:340

Author:Marye Audet-White

As an Amazon Associate I earn from qualifying purchases.

Ingredients

1x2x3x

• 3 1/2 cups flour, , White Lily preferred
• 2 tablespoons baking powder, , omit if using self rising flour
• 1/2 cup + 2 tablespoons unsalted butter, , frozen
• 1/2 cup sugar
• Pinch salt, , omit if using self rising flour
• 1 tablespoon lemon zest
• 1 1/3 cup whole milk
• 1 cup blueberries, , fresh preferred
• 1 egg yolk
• 1 teaspoon water

Glaze

• 1 3/4 cups Confectioner's sugar
• 1 1/2 tablespoons lemon juice
• 1 tablespoon butter, , melted

US Customary - Metric

Instructions

• Preheat your oven to 400F
• Grease a baking sheet.
• Mix the flour, salt, baking powder, lemon zest, and sugar in a large bowl.
• Grate the frozen butter into the dry ingredients.
• Add the milk and berries and gently mix to make a soft dough.
• Turn out onto a floured surface.
• Pat dough (gently!) out to 3/4 inch thickness.
• Cut into rounds with a cutter or into wedges with a knife.
• Place the scones on the greased baking sheet.
• Mix the egg yolk and water and brush on the tops of the scones.
• Sprinkle with some sugar crystals, if desired.
• Let stand for 15- 20 minutes. If the kitchen is hot put them in the fridge during this time.
• Bake for 12 - 15 minutes or until the tops are golden brown. 
• Glaze while warm.

Glaze

• Mix all glaze ingredients together until smooth. You may need a little more Confectioner's sugar or a little more lemon juice to get the right consistency.

Notes

• Use good quality ingredients.
• I like White Lily Self Rising Flour - it's got less protein in it and is more delicate than all-purpose flour. If you use self-rising then don't add salt and use unsalted butter
• Freeze the butter before grating
• Dust blueberries with flour before adding them to your dough
• Let the scones rest after cutting - about 30 minutes is right. It's best to let them rest in the refrigerator
• Don't try to cut the butter in but leave it in long shreds
• Add a little of the milk at a time and mix gently with a fork
• Pat into shape - don't roll or knead
• Brushing on a little egg wash helps them have a pretty color
• These are best the day you make them.
• You can freeze scones for up to three months.

Nutrition

Calories: 340kcal | Carbohydrates: 57g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 91mg | Potassium: 286mg | Fiber: 1g | Sugar: 28g | Vitamin A: 340IU | Vitamin C: 2.6mg | Calcium: 127mg | Iron: 1.9mg

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This recipe has been updated from the original August 2013 version for better readability. Last updated March 7, 2020.