This is my go-to scone recipe packed with blueberries and topped with sweet lemon icing. These lemon blueberry scones are crumbly, yet moist and perfect for brunch, tea parties, bridal showers, Mother’s Day, Father’s Day, and so much more!
I originally published this recipe in 2015.
![lemon blueberry scones with glaze on top.](jpg/lemon-blueberry-scones-2.jpg)
It’s only been a couple years since my scone love affair began. Before that, scones were nothing more than a dry crumbly triangle. I mean sure, scones are meant to be dipped into (insert hot beverage of choice here) but a pastry reminding me of cardboard never quite did it for me. Meh.
How appetizing has my writing been so far? Let me switch gears.
What I’m trying to say is: not all scones are created the same and with the right recipe, scones easily compete with muffins, quick breads, and even cinnamon rolls. These are the most delicious breakfast pastries!
![glazed lemon blueberry scones on a blue plate](jpg/glazed-lemon-blueberry-scones-on-sallysbakingaddiction.com-2.jpg)
All of my scone recipes begin with the same master recipe for scones. A few ingredients change based on flavor, but the process remains the same. This a careful formula brings us chocolate chip scones, blueberry scones, pumpkin scones, and so many more. It promises the BEST flavor and texture.
These Lemon Blueberry Scones Are:
- Sweet with crumbly edges
- Packed with juicy blueberries
- Filled with fresh lemon zest
- Crunchy golden brown on top
- Soft & moist in the centers
- Topped with lemon icing
If you can’t get enough of my lemon blueberry muffins, you’ll definitely love these scones also!
![overhead image of glazed lemon blueberry scones](jpg/glazed-lemon-blueberry-scones-on-sallysbakingaddiction.com_.jpg)
How to Make Lemon Blueberry Scones
These lemon blueberry scones are actually pretty easy. First, mix the dry ingredients together. You need flour, sugar, baking powder, salt, and fresh lemon zest. Second, cut cold butter into the dry ingredients. You can use a pastry cutter, 2 forks, or your hands. A food processor works too, but it often overworks the scone dough. We want to avoid that.
Next, whisk the wet ingredients together. You need heavy cream, 1 egg, and vanilla extract. Pour the wet ingredients into the dry ingredients, add the blueberries, then gently mix together. You can use fresh or frozen blueberries—if using frozen, do not thaw. Form the dough into a disc on the counter, then cut into 8 wedges. Before baking, brush the scones with heavy cream and sprinkle with coarse sugar. This is one of my little scone tricks. These extras add a bakery-style crunch and beautiful golden sheen. 🙂
To obtain a flaky center and a crumbly exterior, keep scone dough as cold as possible. I highly recommend chilling the shaped scones for at least 15 minutes prior to baking. You can even refrigerate overnight for a quick breakfast in the morning!
After that, bake the scones until golden brown.
Video Tutorial
If you’re interested, I have a 5 minute video demonstrating the scone recipe. I’m making blueberry scones in this video, but the base recipe and process is the same.
![Frozen butter shreds](jpg/shredded-frozen-butter-for-scones.jpg)
Frozen Grated Butter
Frozen grated butter is key to scone success. As with pie crust, work cold butter into the dry ingredients. The cold butter coats the flour, creating tons of flour coated butter crumbs. When these crumbs melt as the scones bake, they release steam which creates all the scone flakiness we love. The exterior becomes crumbly, crunchy, and crisp.
Refrigerated butter might melt in the dough as you work with it, but frozen butter will hold out until the oven. And the finer the pieces of cold butter, the less the scones spread and the quicker the butter mixes into the dry ingredients. I recommend grating the frozen butter with a box grater.
![2 images of lemon blueberry scones before and after baking on a silpat baking mat](jpg/glazed-lemon-blueberry-scones-on-sallysbakingaddiction.com-4.jpg)
The lemon icing is even easier than the scones. Sifted confectioners’ sugar + lemon ju… I’m sorry, have I lost your attention? Is that pile of grated butter up there too beautiful to handle? 😉
Lemon juice and confectioners’ sugar produce a sinfully sweet & tangy lemon icing. The icing seeps into the tops of the scones making these summer-y treats almost more than you can handle. They’re so good!!! Vanilla icing or lemon curd would be equally fabulous topping choices, too.
![lemon blueberry scones with glaze on top.](https://sallysbakingaddiction.com/wp-content/uploads/2015/08/lemon-blueberry-scones.jpg)
How lovely would a plate of these flavorful scones look on your table of Easter Brunch recipes, or with your Mother’s Day spread?
More Lemon Recipes
- Lemon Blueberry Cake
- Creamy Lemon Pie
- Lemon Blueberry Cupcakes
- Strawberry Lemon Poppy Seed Scones
- Lemon Bars
- Homemade Lemon Cupcakes
- Lemon Meringue Pie
- Lemon Crinkle Cookies
![glazed lemon blueberry scones on a white serving tray](https://sallysbakingaddiction.com/wp-content/uploads/2015/08/Glazed-Lemon-Blueberry-Scones-on-sallysbakingaddiction.com-5-265x265.jpg)
Lemon Blueberry Scones
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 8 large scones
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These lemon blueberry scones are bursting with juicy blueberries and delicious lemon zing! They’re buttery and moist with crisp crumbly edges and soft flaky centers. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.
Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
- 6 Tablespoons (75g) granulated sugar
- 1 Tablespoon fresh lemon zest
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
- 1/2 cup (120ml) heavy cream (plus 2 Tablespoons for brushing)
- 1 large egg
- 1 and 1/2 teaspoons pure vanilla extract
- 1 heaping cup (140g) fresh or frozen blueberries (do not thaw)
- for topping: coarse sugar
Lemon Icing
- 1 cup (120g) confectioners’Â sugar
- 3 Tablespoons fresh lemon juice
Instructions
- Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.
- Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
- Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
- Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
- Meanwhile, preheat oven to 400°F (204°C).
- Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
- Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with lemon icing.
- Make the icing: Whisk the icing ingredients together. Drizzle over warm scones.
- Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
Notes
- Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Box Grater | Pastry Cutter | Citrus Juicer | Citrus Zester | Bench Scraper |Â Brush | Baking Sheet | Silicone Baking Mat or Parchment Paper
- Sugar: These scones are sweet, but feel free to increase to 1/2 cup (100g) of granulated sugar for sweeter scones.
- Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time. Or thaw overnight, then bake as directed.
- Freeze After Baking: Freeze the baked and cooled scones before topping with icing. I usually freeze in a freezer-friendly bag or container. To thaw, leave out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes.
- Overnight Instructions: Prepare scones through step 4. Cover and refrigerate overnight. Continue with the recipe the following day.
- Over-spreading: Start with very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into its triangle shape (or whatever shape) using a rubber spatula.
These scones were the talk of the brunch! I made for Palm Sunday brunch last year and everyone was talking about them. Getting ready to make them today for brunch tomorrow and just have to decide if I double it or not. Thanks! Sally you sure are the best!
I am so glad to read this! Thank you very much for reporting back.
That lemon icing just adds the right lemony sweetness you need to finish this all off.
Me gusto esta receta y la voy a preparar,luego les digo como me quedó!!!!
These were delicious. I added extra lemon zest and a little lemon juice. Everyone loved them.
Well, 2% milk work
Hi Lori, heavy cream (or buttermilk) is necessary for these homemade scones. 2% milk is too thin.
These are great scones. Flakey dough, not too sweet. We substituted 1/2 buttermilk for 1/2 heavy cream and added toasted pecans. Will definitely make again and try other flavors.
Delicious, I needed to use up some heavy cream, made 2 batches, first very dry and hard to work with, added more cream and pushed through. Second batch so easy. I think I didn’t lightly spoon flour in cup on first.
Great recipe. I added some sliced almonds for additional texture and substituted almond extract and a little lemon extract in the dough. I have made the scones as directed and they are perfectly flaky and wonderful. If time is tight, the mixture works well as a drop scone with no refrigeration, too.
This is the first time I’ve ever tried making scones and it was a success! I will use this recipe again and bookmark your site.
Sally, I’ve tried a number of your cookie recipes since November and each one has turned out perfect! They are now actual “keepers” for my Christmas cookie list! Decided to try these Lemon Glazed Blueberry Scones yesterday since I had 2 containers of fresh blueberries. Sally, these are the BEST scones I have ever baked! I almost skipped the lemon glaze since I wasn’t sure I wanted the added sugar, but I am SO glad I didn’t. The glaze makes a wonderful addition and my husband is still singing the praises of these scones! Thank you for providing all these fantastic recipes for us to try!
So glad you loved this recipe!
Absolutely delicious!
Can I replace the sugar with honey? If so, any suggestions as to how much honey to use?
Hi Jinny, that substitute would take a bit of recipe testing to perfect. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a scone recipe that is specifically formulated for using honey. Let us know if you find one you love!