Welcome in warm weather with these easy to make Glazed Lemon Blueberry Scones with the perfect pairing of sweet and tart flavors. These tender, crumbly scones are a delightful addition to a bread basket for breakfast or brunch, and to serve at tea parties, for Easter Sunday, or Mother’s Day.
The most wonderful aromas will fill your home when you bake these Glazed Lemon Blueberry Scones. This classic scone recipe pairs the always welcome combination of lemon and blueberries in a crumbly, moist pastry that’s perfect with a cup of tea or coffee.
This easy to prep dough comes together in just about 15 minutes and can even be made the night before, refrigerated, and popped in the oven the next morning while your coffee brews.
Summertime in the south means lots of berry picking and lighter recipes that give you more time outside and less time in a hot kitchen. Even if it isn’t blueberry season where you are, this traditional recipe can be made with frozen blueberries for fresh pastries full of flavor anytime.
The lovely, bright flavor of fresh lemon zest goes beautifully with the blueberries in the dough, and a light, fresh lemon glaze is drizzled over the baked scones to give the perfect, subtle sweetness.
I like to keep a batch of these scones in the freezer to treat family or to share with new neighbors.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 35 Minutes
Servings: 8
Primary Ingredient(s): Flour, butter, sugar, lemon, blueberries, whipping cream, eggs
Skill Level: Easy
What You’ll Like About This Recipe
- It’s very quick and easy to make.
- It has bright, fresh springtime flavors.
- It multiplies easily to feed a crowd or for stocking the freezer.
Ingredient Notes
- Unsalted Butter (Although southern cooks use salted butter almost exclusively, I do recommend unsalted butter for this recipe. The butter should be as cold as possible and may even be frozen.)
- Blueberries (Fresh blueberries are preferred, but frozen may be used. If using frozen blueberries, do not thaw prior to adding them to the batter.)
- Heavy Whipping Cream (Even though I highly recommend heavy cream for this recipe, you can substitute something lighter such as half and half. Be aware that the texture of the finished scones will be somewhat different.)
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Lemon Blueberry Scones
- Preheat the oven to 390 degrees F. Line a cookie sheet with parchment paper
- Add the flour and cold butter to a large mixing bowl. Use your fingertips or a pastry blender to incorporate the butter into the flour until all the butter and flour have been combined and the mixture resembles coarse crumbs.
- Use a wooden spoon or a dough whisk to mix the sugar, salt, baking powder, lemon zest, and blueberries into the flour and butter mixture.
- In a separate bowl, use a whisk to mix the cream, eggs, and vanilla until well combined.
- Add the wet ingredients to the dry ingredients. Stir together until the dough is slightly sticky and holds together.
- Lightly flour a work surface and turn the dough out onto it. Using lightly floured hands, form the dough into a ball and then flatten it out to make a disk that is approximately 1-inch thick.
- Place the disk on the parchment paper lined baking sheet and brush the top with a little heavy cream.
- Bake until the top is a light golden brown.
- Remove from the oven and transfer to a wire rack to cool completely.
- Slice into 8 wedges (or 10 wedges for smaller scones) and drizzle with lemon glaze.
- To make the glaze, mix the lemon juice and powdered sugar in a small bowl. Glaze should be opaque and thick enough to coat the back of a spoon.
Tips
- The scone dough should be mixed until combined, but not kneaded. This is a pastry with a loose crumb texture, so it should be well mixed but just holding together and slightly sticky.
- Baking the scones in a disk results in a softer interior texture. If you’d like crisper scones, cut the disk into wedges before baking and place the wedges at least one inch apart on the baking sheet.
How to Store and Reheat
Pantry Storage: Baked scones may be stored in an airtight container at room temperature for up to five days.
Freezer Storage: To freeze baked scones, place the scones in a freezer-safe container and freeze for up to six months. Thaw overnight in the refrigerator. Reheat in the microwave or in the oven at 350 degrees F for about 10 minutes. To freeze unbaked scones, follow the recipe up to the point of baking. Wrap the disk of dough (or individual wedges) tightly in plastic wrap followed by aluminum foil. Freeze for up to 2 months. To bake, allow the frozen dough to thaw and proceed with baking.
How to Make Ahead
You can make the dough up to one day ahead and refrigerate it until you’re ready to bake.
More Recipes You’ll Like
Questions About Lemon Blueberry Scones
Scones are usually served with jam and/or clotted cream. These scones are particularly good with blackberry or strawberry preserves and whipped cream.
You can thaw frozen unbaked scones for about an hour and then bake. They may need a few more minutes to bake all the way through.
Yes, frozen blueberries will work in this recipe. Do not thaw the blueberries, but mix them into the dough while still frozen.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
Want to save this recipe?
Enter your email below and get it sent straight to your inbox.
Glazed Lemon Blueberry Scones
Ingredients
For the Scones:
- 2 ¾ cup all-purpose flour
- ¾ cup butter (1 ½ sticks) very cold, cut into cubes
- ½ cup granulated sugar
- 1/4 teaspoon salt
- 4 teaspoons baking powder
- zest of a lemon
- 1 ⅓ cups fresh blueberries (or substitute frozen, unthawed)
- ¾ cup heavy whipping cream (plus a little extra for brushing tops)
- 2 large eggs
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- juice of a lemon
- 1 cup powdered sugar (see notes)
Instructions
- Preheat the oven to 390 degrees F. Line a cookie sheet with parchment paper.
- Add the flour and cold butter to a large mixing bowl. Use your fingertips or a pastry blender to incorporate the butter into the flour until all the butter and flour have been combined and the mixture resembles coarse crumbs.2 ¾ cup all-purpose flour, ¾ cup butter
- Use a wooden spoon or a dough whisk to mix the sugar, salt, baking powder, lemon zest, and blueberries into the flour and butter mixture.½ cup granulated sugar, 1/4 teaspoon salt, 4 teaspoons baking powder, zest of a lemon, 1 ⅓ cups fresh blueberries
- In a separate bowl, use a whisk to mix the cream, eggs, and vanilla until well combined.¾ cup heavy whipping cream, 2 large eggs, 1 teaspoon vanilla extract
- Add the wet ingredients to the dry ingredients. Stir together until the dough is slightly sticky and holds together.
- Lightly flour a work surface and turn the dough out onto it. Using lightly floured hands, form the dough into a ball and then flatten it out to make a disk that is approximately 1-inch thick.
- Place the disk on the parchment paper lined baking sheet and brush the top with a little heavy cream.
- Bake until the top is a light golden brown.
- Remove from the oven and transfer to a wire rack to cool completely.
- Slice into 8 wedges (or 10 wedges for smaller scones) and drizzle with lemon glaze.
- To make the glaze, mix the lemon juice and powdered sugar in a small bowl. Glaze should be opaque and thick enough to coat the back of a spoon.juice of a lemon, 1 cup powdered sugar
Notes
- If the glaze is too thin, add additional powdered sugar 1/4 cup at a time until desired thickness is achieved.
- If using frozen blueberries, do not thaw but mix them into the dough while still frozen.
- Store in an airtight container at room temperature for up to five days. May be frozen for up to six months.
- To freeze unbaked scones, follow the recipe up to the point of baking. Wrap the disk of dough (or individual wedges) tightly in plastic wrap, followed by aluminum foil, and freeze for up to 2 months. To bake, allow the frozen dough to thaw and proceed with baking.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.