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Home » Recipes » Quick Bread Recipes

Lemon Blueberry Scones with Lemon Glaze (Easy Recipe)

Published: Apr 26, 2023 · Updated: Jun 1, 2025 by Marye

Moist & buttery blueberry scones are full of juicy blueberries & covered in lemon glaze. Grating the butter in makes them flaky and tender. It's an easy, no-fail technique.
Total time for the recipe to be finished.Total Time 50 minutes minutes
Jump to Recipe Pin Recipe
Closeup of blueberry scones on a rack for feature image.
A scone on a plate with a title text overlay for Pinterest.

Lemon blueberry scones are loaded with plump, juicy blueberries and sprinkled with bright lemon zest—basically, the kind of baked good that makes your morning coffee feel underdressed.

A lemon blueberry scone on a spatula.
Table of Contents
  • 🧾 Ingredients
  • 📖 Recipe
  • 🔪 Instructions
  • Why grate the butter?
  • What makes scones light and fluffy?
  • 📚 Related recipes
  • 💬 Comments

These flaky little darlings are what happens when your Southern biscuit cousin goes off to finishing school and comes back with a British accent and a lemon glaze.

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Reader Review
My first time making scones and these turned out absolutely perfect and delicious!! Thanks a million Marye!!
Janie

🧾 Ingredients

Labeled ingredients for this recipe.

I like to use fresh blueberries in this recipe but frozen ones will work. Keep them frozen when adding to the batter or your batter can change to a drab gray color. If you like a sweeter flavor then add a teaspoon of vanilla to the scone dough - just mix it in with the milk.

📖 Recipe

Closeup of blueberry scones on a rack for feature image.

Glazed Lemon Blueberry Scones

4.75 from 8 votes
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Moist & buttery blueberry scones are full of juicy blueberries & covered in lemon glaze. Grating the butter in makes them flaky and tender. It's an easy, no-fail technique.
Course Breakfast Quick Bread
Cuisine American - Breakfast
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Resting Time: 15 minutes minutes
Total Time: 50 minutes minutes
Servings:12 scones
Calories:340
Author:Marye Audet-White

Ingredients

  • 3 ½ cups flour, White Lily preferred, may use self-rising flour
  • 2 tablespoons baking powder, omit if using self rising flour
  • 10 tablespoons butter, frozen
  • ½ cup sugar
  • pinch salt, omit if using self rising flour
  • 1 tablespoon lemon zest
  • 1 ⅓ cup whole milk
  • 1 cup blueberries, fresh preferred
  • 1 egg yolk
  • 1 teaspoon water

Glaze

  • 1 ¾ cups Confectioner's sugar
  • 1 ½ tablespoons lemon juice
  • 1 tablespoon butter, melted

Instructions

  • Preheat your oven to 400F
  • Grease a baking sheet.
  • Mix the flour, salt, baking powder, lemon zest, and sugar in a large bowl.
  • Use a box grater to grate the frozen butter into the dry ingredients. Stir gently to cover the butter with flour.
  • Wash the berries and let dry overnight. Dust with flour.
  • Add the milk and berries and gently mix to make a soft dough.
  • Turn out onto a floured surface.
  • Pat dough (gently!) out to ¾ 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

Storage
Homemade blueberry scones are best the same day they are made, but you can keep leftovers for another day or so. Once they've cooled, store them in an airtight container and keep them at room temperature for 1-2 days. Freeze for longer storage. Here are tips for freezing scones.

Nutrition Facts

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

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

🔪 Instructions

How to mix scone dough

Step by step images showing how to make these scones.

We're not going to cut in the butter for these scones - we're going to freeze the stick of butter and grate it into the flour. mixture instead. This will ensure that the blueberry scones have plenty of flaky layers and it's so much easier than the traditional method!

The other trick to making perfect, tender scones is to let them rest in the fridge for about 15-20 minutes before baking. This allows the gluten to relax and the butter to solidify again if it started to soften.

How to cut, bake, and glaze scones

Step by step images showing how to cut and the scones and glaze them after they are baked.

Brushing a little egg wash on top of the scones (an egg blended with 1 tablespoon of water) gives them a pretty color and a tender crust after baking.

Why grate the butter?

Ice-cold, grated butter is the secret to perfect scones. As it melts during baking, it creates little pockets of steam that give you a tender, flaky center and those irresistible crunchy edges.

What makes scones light and fluffy?

Make sure your oven is fully preheated before putting the scones in. Baking powder begins to rise as soon it heats, and the water in the butter starts to evaporate. Both processes need to happen quickly and at the right temperature. Also, don't twist the cutter (and don't make sawing motions with the knife) when cutting the dough. That'll seal the edges and make it harder for the scones to rise. Just like making biscuits, press straight down, and lift gently back up.

Overhead view of a scone on a white plate.

📚 Related recipes

  • Easier than going to your local bakery, Blueberry White Chocolate Muffins have a tender, buttery texture and a crunchy crumble on top.
  • Vanilla Bean Scones are perfect little bites that taste great for brunch, as an afternoon pick-me-up, or in the evening with tea!
  • Blueberry Cream Cheese Coffee Cake is one of my favorites for Sunday brunch. No one can resist the crunchy, sweet streusel on top!
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About Marye

Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them.

Comments

    4.75 from 8 votes

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  1. Anne says

    September 07, 2024 at 1:25 pm

    4 stars
    My Irish friends call these Lemon Blueberry Pizza. They don't consider them scones. But, they sure love the taste. They are yummy and in my opinion better then scones. Moist and favorful.
    I make my own Clotted cream, in the oven using Heavy (NOT ultra pasterized ) Cream. These are a hit!

    Reply
  2. Corina Woodcock says

    June 12, 2024 at 9:07 am

    5 stars
    Made the blueberry scones last night, boy they were a hit. Making more this Saturday for friends. Thank you for the recipe

    Reply
  3. Linda kirwan says

    June 21, 2022 at 7:38 pm

    Great taste and texture thank you

    Reply
  4. Danielle G says

    May 07, 2022 at 11:16 am

    First time and turned out amazing. Thanks for sharing!

    Reply
  5. Mary Holtz says

    April 29, 2022 at 4:06 pm

    Would this recipe work if made gluten free?

    Reply
    • Marye says

      April 30, 2022 at 8:02 am

      Yes it should. 🙂

      Reply
  6. Mel says

    May 19, 2021 at 7:33 am

    5 stars
    Second time making them and better the second time around!! Learning how to work the mix better. Thank you for this awesome easy recipe!!!

    Reply
  7. Janie Tanner says

    February 26, 2021 at 10:12 am

    5 stars
    My first time making scones and these turned out absolutely perfect and delicious!! Thanks a million Marye!!

    Reply
  8. Kendall says

    July 05, 2020 at 10:36 am

    I don’t see a baking temperature anywhere, am I missing something?

    Reply
    • Marye says

      July 06, 2020 at 1:23 pm

      It's in the recipe card right in the recipe at the bottom.

      Reply
  9. Sue K says

    January 19, 2020 at 7:20 pm

    5 stars
    Yummy!!! We are here watching the NFL playoffs. I threw these together and into the frig before I put together a pizza for dinner. When the pizza came out, these went in. Earlier my other half, while I was cleaning out the frig, had been lamenting earlier that there were blueberries in the frig that I was going to be throwing away. They were fine and so were the scones.

    Reply
    • Marye says

      January 22, 2020 at 1:17 pm

      Sue that's awesome! So glad you liked them. They're definitely a favorite.

      Reply
  10. Nick T says

    July 11, 2019 at 4:21 pm

    5 stars
    Hello, just was curious if these are alright to leave in the fridge or freezer to cook in the morning? I just don't have enough time to make it all up before work.

    Reply
    • Marye says

      July 15, 2019 at 11:43 pm

      Yes. They should be fine.

      Reply
  11. Toni Smith says

    December 25, 2018 at 3:01 pm

    5 stars
    I just made these for Christmas morning breakfast. Wonderful! Very light and tender. I halved the recipe to make 8 generous wedges and upped the blueberries.. They needed 20 minutes at 400 in my oven.

    Reply
  12. Beverly Katzman says

    July 27, 2018 at 2:41 pm

    These scones look excellent. I hesitant to make them because I am a household of one & the recipe asks for a lot of flour. How many circular- or wedge- shaped scones does the recipe make?

    Reply
    • Marye Audet says

      August 10, 2018 at 11:20 am

      12 wedges. You can click on the serving size and dial it down to your preferred number of servings and the recipe with adapt.

      Reply
  13. Carolyn says

    May 07, 2016 at 10:22 am

    4 stars
    I had a difficult rolling them out and cutting them. Any tips? More flour? It was a very sticky mess. I survived, but these scones better be delicious cause it took me about an hour to get them put together. LOL.

    Reply
    • Marye Audet says

      May 07, 2016 at 4:24 pm

      The dough is very soft. You can chill it to make it a little easier if you like. More flour will make them tough.

      Reply
  14. Shannon @ Dinner from the Heart says

    February 04, 2015 at 11:41 am

    I've had summer on the brain and these would definitely help! They look delicious. I didn't know the trick about letting the dough rest. I will be trying that next time. 🙂 I think the "fancy" cutters are a great idea and very smart. I may have to try a tuna can for big scones.

    Reply
  15. Miranda @ Cookie Dough & Oven Mitt says

    February 04, 2015 at 10:04 am

    My dad loves blueberries! I'll have to make these scones for him. I wouldn't have guessed that they grow blueberries in Texas. I guess I learned something new today!

    Reply
  16. Kristen @ A Mind Full Mom says

    February 04, 2015 at 6:32 am

    The scones with the Devonshire cream is killing me. This is amazing!

    Reply
  17. Christine says

    December 31, 2013 at 9:45 pm

    These were quite good-even with rehydrated dried blueberries (you know...because finding fresh blueberries in January is not really a possibility;) I'll be making these again soon! Thanks for the recipe, and here's to wishing it were summer!

    Reply
Marye Audet-White, founder of Restless Chipotle Media

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NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies. Collector of old cookbooks.

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