Go Back Email Link
–+ servings
Two blueberry scones with white icing sit on a white plate, highlighting the delicious, homemade appeal of these blueberry scones. In the blurred background, a vase of greenery and more scones add to the inviting scene.
Print Recipe

Easy Blueberry Scones with Lemon Butter Glaze

These Blueberry Scones with Lemon Glaze are tender, flaky, and filled with juicy blueberries and bright lemon flavor. Made with fresh or frozen blueberries and finished with a simple lemon butter glaze, they’re perfect for breakfast, brunch, or afternoon tea.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 12 scones
Calories: 242kcal
Author: Stephanie Wilson

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

  1. Fresh or frozen blueberries: Both work well. If using frozen blueberries, do not thaw before adding them to the dough.
  2. Buttermilk or cream: Buttermilk creates a tender crumb with a slight tang, while heavy cream makes the scones richer and softer.
  3. Storage: Store baked scones in an airtight container at room temperature for 1 to 2 days or refrigerate for up to a week.
  4. Freezing: These scones freeze well. For best results, freeze them unglazed, then thaw and glaze before serving.

Nutrition

Serving: 1g | Calories: 242kcal | Carbohydrates: 36g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 25mg | Sodium: 326mg | Fiber: 1g | Sugar: 17g