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.
Table of Contents
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.
🧾 Ingredients
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
Glazed Lemon Blueberry Scones
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 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
Nutrition Facts
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
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
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.
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Anne says
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!
Corina Woodcock says
Made the blueberry scones last night, boy they were a hit. Making more this Saturday for friends. Thank you for the recipe
Linda kirwan says
Great taste and texture thank you
Danielle G says
First time and turned out amazing. Thanks for sharing!
Mary Holtz says
Would this recipe work if made gluten free?
Marye says
Yes it should. 🙂
Mel says
Second time making them and better the second time around!! Learning how to work the mix better. Thank you for this awesome easy recipe!!!
Janie Tanner says
My first time making scones and these turned out absolutely perfect and delicious!! Thanks a million Marye!!
Kendall says
I don’t see a baking temperature anywhere, am I missing something?
Marye says
It's in the recipe card right in the recipe at the bottom.
Sue K says
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.
Marye says
Sue that's awesome! So glad you liked them. They're definitely a favorite.
Nick T says
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.
Marye says
Yes. They should be fine.
Toni Smith says
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.
Beverly Katzman says
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?
Marye Audet says
12 wedges. You can click on the serving size and dial it down to your preferred number of servings and the recipe with adapt.
Carolyn says
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.
Marye Audet says
The dough is very soft. You can chill it to make it a little easier if you like. More flour will make them tough.
Shannon @ Dinner from the Heart says
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.
Miranda @ Cookie Dough & Oven Mitt says
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!
Kristen @ A Mind Full Mom says
The scones with the Devonshire cream is killing me. This is amazing!
Christine says
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!