Blueberry Scones Recipe with Lemon Glaze
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These Blueberry Scones with Lemon Glaze are tender, flaky, and filled with juicy blueberries and bright lemon flavor. They're simple to make with fresh or frozen blueberries and finished with a sweet lemon butter glaze, making them perfect for breakfast, brunch, or afternoon tea.
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I love a good scone any time of year, but there is something especially lovely about lemon and blueberries together. The berries bake into sweet little pockets, the lemon zest brightens the dough, and the glaze adds just the right finish.
Serve these blueberry scones slightly warm with coffee or tea, tuck them into a brunch basket, or save a few in the freezer for an afternoon pick-me-up.
If you love berry scones, you might also enjoy my Buttermilk Strawberry Scones or Raspberry Scones with Lemon Butter Glaze, both reader-favorite recipes for spring and summer baking.
What I Love About These Blueberry Scones
These blueberry scones are easy enough for a weekend breakfast but special enough for brunch, showers, Father's Day, Mother's Day, or a simple summer afternoon tea.
The texture is tender and flaky, the blueberries make every bite sweet and juicy, and the lemon glaze gives them a bright, bakery-style finish. I especially love that they can be made with fresh blueberries in season or frozen blueberries any time of year.
And like most scones, they freeze beautifully, which means you can keep a little teatime treat ready whenever you need one.
Jump to:
- What I Love About These Blueberry Scones
- Ingredients for Blueberry Scones
- Lemon Butter Glaze
- How to Make Blueberry Scones
- Tips for Tender, Flaky Blueberry Scones
- How to Serve Blueberry Scones
- How to Store Blueberry Scones
- Recipe FAQs
- Easy Blueberry Scones with Lemon Butter Glaze
- Blueberry Recipes to Try
- More Easy Scone Recipes You'll Love
- More Blueberry Recipes
- 💬 Comments
Ingredients for Blueberry Scones
Exact ingredient measurements are in the recipe card below, but here's what you'll need to make these easy blueberry scones:
- All-purpose flour: Gives the scones structure while keeping them tender.
- Granulated sugar: Adds just enough sweetness to the dough.
- Baking powder and salt: Baking powder helps the scones rise, while salt balances the sweetness.
- Cold butter: Cold, diced butter is essential for flaky scones. As it melts in the oven, it creates tender, buttery layers.
- Lemon zest: Adds fresh lemon flavor directly to the dough and pairs beautifully with the blueberries.
- Buttermilk or heavy cream: Either works well. Buttermilk gives the scones a tender crumb with a slight tang, while heavy cream makes them rich and soft.
- Blueberries: Fresh or frozen blueberries both work. If using frozen berries, add them directly to the dough without thawing.
Lemon Butter Glaze
This simple lemon glaze is made with lemon juice, confectioners' sugar, and melted butter. It adds brightness, sweetness, and a beautiful finish to the baked scones.
How to Make Blueberry Scones
Preheat the oven to 400°F and line 2 rimmed baking sheets with parchment paper.
Step 1: Mix the dry ingredients
Whisk together the flour, sugar, baking powder, and salt. Cut the cold butter into the dry ingredients with a fork, pastry cutter, your fingers, or two knives until the mixture resembles coarse crumbs. You can also use a food processor with a metal blade to speed this up; just a few quick pulses will do.
Step 2: Add the lemon zest and blueberries
Stir in the lemon zest, then gently fold the blueberries into the flour mixture. This helps coat the berries and keeps them more evenly distributed throughout the scone dough.
Step 3: Add the buttermilk or cream
Make a well in the center of the flour mixture and pour in the buttermilk or heavy cream. Stir just until the dough comes together and the ingredients are incorporated. Be careful not to overwork the dough, as this can make the scones less tender.
Step 4: Scoop and bake
Using a large scoop or spoon, drop 12 dollops of scone dough onto the prepared baking sheets, spacing them slightly apart. Bake for 16 to 19 minutes, or until the tops are lightly golden and the scones are baked through.
Step 5: Make the lemon butter glaze
In a small bowl, whisk together the reserved lemon juice, confectioners' sugar, and melted butter until smooth and the lumps disappear. Once the scones have cooled, drizzle each one with the lemon butter glaze.
Tips for Tender, Flaky Blueberry Scones
- Keep the butter cold. Cold butter helps create flaky layers in the scones.
- Use a light hand. Mix the dough only until it comes together. Overworking the dough can make scones dense.
- Don't thaw frozen blueberries. If using frozen berries, add them straight from the freezer to help prevent the dough from turning too wet or purple.
- Use parchment paper. It helps the scones bake evenly and makes cleanup easy.
- Let them cool before glazing. If the scones are too warm, the glaze will melt quickly into the tops instead of setting beautifully.
How to Serve Blueberry Scones
Blueberry scones are delicious slightly warm with coffee or tea, and they're especially lovely for brunch, spring and summer gatherings, Father's Day, Mother's Day, or afternoon tea. Serve them as they are with the lemon glaze, or add softened butter, clotted cream, lemon curd, or blueberry jam alongside.
These are also a beautiful addition to a summer afternoon tea, especially alongside other seasonal bakes like Lemon Lavender Scones, Strawberry Scones, or a simple Blueberry Yogurt Cake.
How to Store Blueberry Scones
Store baked blueberry scones in an airtight container at room temperature for 1 to 2 days, or refrigerate for up to a week. For the best texture, warm them briefly before serving.
Blueberry scones also freeze well. Freeze baked and cooled scones in an airtight container or freezer bag. Thaw at room temperature and warm gently before serving. If possible, freeze them unglazed and add the lemon glaze after thawing.
Recipe FAQs
Yes. Frozen blueberries work well in this blueberry scone recipe. Add them directly to the dough without thawing to help prevent excess moisture and color bleeding.
Either will work. Buttermilk gives the scones a tender crumb and slight tang, while heavy cream makes them richer and softer. Use what you have on hand or whichever flavor you prefer.
Dry scones are often caused by too much flour or overworking the dough. Measure the flour carefully, mix only until the dough comes together, and avoid adding too much extra flour when shaping.
Yes. Blueberry scones freeze beautifully. For best results, freeze them before glazing, then thaw, warm gently, and drizzle with lemon glaze before serving.
Easy Blueberry Scones with Lemon Butter Glaze
Ingredients
Blueberry Scones
- 2 ¼ cups all-purpose flour
- ⅓ cup sugar
- 1 tablespoon baking powder
- 8 tablespoons butter cold, diced small
- ½ teaspoon salt
- lemon zest finely grated (1 lemon)
- 1 ¼ cup buttermilk or heavy cream
- 1 cup blueberries
Lemon Butter Glaze
- ¼ cup lemon juice
- 1 cup confectioners' sugar
- ½ tablespoon butter melted
Instructions
- Preheat the oven to 400℉ and line a rimmed baking sheet with parchment paper.
- Whisk together the flour, sugar, baking powder, and salt. Cut the butter into the dry ingredients with a fork, fingers, or two knives. (Or use a food processor with a metal blade to speed things up. Just a couple of pulses will do.)
- Stir in the lemon zest and fold the blueberries into the flour mixture. Make a well in the center and pour the buttermilk or heavy cream. Stir until just incorporated. Be careful not to overwork the dough.
- Using a large scoop or spoon, place 12 dollops of scone dough on 2 prepared baking sheets lined with parchment paper. Bake for 16-19 minutes, or until the top turns golden brown.
Lemon Butter Glaze
- Combine the reserved lemon juice, confectioners' sugar, and melted butter in a small bowl for the glaze. Whisk until the lumps disappear. Once the scones have cooled, drizzle each scone with the glaze.
Notes
- Fresh or frozen blueberries: Both work well. If using frozen blueberries, do not thaw before adding them to the dough.
- Buttermilk or cream: Buttermilk creates a tender crumb with a slight tang, while heavy cream makes the scones richer and softer.
- Storage: Store baked scones in an airtight container at room temperature for 1 to 2 days or refrigerate for up to a week.
- Freezing: These scones freeze well. For best results, freeze them unglazed, then thaw and glaze before serving.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Blueberry Recipes to Try
If you love baking with blueberries, you might also enjoy my Blueberry Yogurt Cake, Lemon Blueberry Muffins, Almond Blueberry Cake, or Blueberry Lemon Curd Loaf Cake. Each one is a lovely way to use fresh or frozen blueberries.
More Easy Scone Recipes You'll Love
If you love these blueberry scones with lemon glaze, here are more favorite scone recipes for breakfast, brunch, and afternoon tea:
More Blueberry Recipes
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Amazing! perfect for tea time.
The lemon taste was perfect - typically a scone is more dense and this was more like a cupcake crossed with a soft biscuit! Might try again with some adjustments.
Hi Kim,
Thank you for trying the blueberry scones. I'm glad you liked them! Yes, the texture of these scones turned out a bit different than our other scone recipes. The intent was to create a tasty, unique scone that was simple to make. Many British scones are a bit lighter in texture, almost fluffy. The intent was to make these blueberry scones a bit like a cross between a true British scone and an American scone.
The lemon taste was perfect - typically a scone is more dense and this was more like a cupcake crossed with a soft biscuit! Might try again with some adjustments.
Could you email this recipe to me so I can print it ? Rebeccasbiz@yahoo.com
Made these over the weekend... they were a hit!
Made these over the weekend... they were a hit!
Yay! So glad you liked them. We do too :)!