Lemon Blueberry Scones with Lemon Glaze – with bright flavor and juicy berries, these scones are deliciously perfect to serve for breakfast, brunch, or special occasions.
These lemon blueberry scones are the BEST! And I don’t make this statement lightly. These scones are seriously the best scones I have ever tasted. The lemon is so bright and the blueberries burst with flavor. The pastry is so tender and the sweet, lemony glaze is the perfect crowning touch. (For another lemon-blueberry treat, try these Lemon Curd Tartlets.)
These scones come together pretty quickly and bake up in 15-20 minutes. This makes them ideal for weekday mornings, weekend brunches, or special occasions like Easter or Mother’s Day.
- butter – a must for a rich, buttery scone
- flour, baking powder, salt
- granulated sugar – provides a touch of sweetness to balance the lemon.
- egg – provides lightness to the dough
- lemon juice and zest – I used Meyer lemons but regular lemons can also be used.
- heavy cream – adds the richness that scones are known for
- vanilla extract – infuses the scones with a hint of something special
- blueberries – fresh or frozen can be used. If using frozen berries, do not thaw.
- powdered sugar – for the glaze
Tips for making scones
- Freeze the butter and then grate it to add to the flour. This takes the place of cutting the butter into the flour with a pastry cutter. These small shards of frozen butter create a very light and flaky texture. If you don’t have time to freeze the butter, make sure to use cubed, cold butter when cutting it into the flour.
- Use cold ingredients – egg, heavy cream, and lemon juice. Chill the scones while the oven preheats to keep the ingredients cold.
- Toss the lemon zest and blueberries with the flour before adding the wet ingredients. This helps to evenly distribute the zest and berries.
- If using frozen blueberries, do not thaw before adding to the dough.
- Don’t overwork the dough. This will create a tough dough. Work the dough just enough to bring it together and form the scones. Also, overworking the dough will turn the dough purple from the blueberries!
- Fresh lemon juice (and zest) provides so much flavor and brightness.
- Don’t skip the glaze. I love a sweet drizzle on scones and the bright lemon flavor is delicious!
Serve these scones for breakfast or brunch. Lemon blueberry scones are a delicious treat for Easter or Mother’s Day. These scones just sing “spring” to me!
Scones are best eaten the day they are made. If storing, keep the scones in an airtight container for 1-2 days.
Can I freeze scones?
Yes, scones freeze very well. They can be frozen baked or unbaked.
- Unbaked – Scones can be frozen before baking. Wrap in plastic wrap and store in a freezer zip-top bag. Let the frozen scones sit on the baking sheet while the oven preheats. Allow a few extra minutes for the scones to bake.
- Baked – After baking, let the scones cool completely. Wrap the scones in plastic wrap with parchment paper in between the scones. Store in a freezer zip-top bag for up to 3 months. Defrost the scones at room temperature. Drizzle with glaze before serving.
More scone recipes to try
- Orange Scones
- Glazed Chocolate Chunk Scones
- Maple Chai Scones
- Cherry Chocolate Almond Scones
- Jalapeno Popper Scones
Tender pastries filled with lemon and blueberries and topped with a lemon glaze.
- 2 cups flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 7 tablespoons butter frozen and grated, or cold and cubed
- 3/4 cup blueberries fresh or frozen (not thawed)
- 3/4 cup heavy cream
- 2 lemons zested and juiced
- 1 egg
- 2 teaspoons vanilla extract
- 1/2 cup powdered sugar
- 1/2 lemon zested and juiced
In a mixing bowl, combine the flour, sugar, baking powder, lemon zest, and salt. Add the grated frozen butter and toss to incorporate. (Alternatively, use a pastry cutter to "cut" the butter into the flour until the mixture resembles coarse crumbs). Add the blueberries and toss gently to evenly distribute.
In a small bowl, whisk together the heavy cream, 1/4 cup lemon juice, egg, and vanilla extract. Add to the flour mixture and gently stir just until the dough comes together. Turn the dough out onto a lightly floured board. Form the dough into a circle 3/4 - one inch thick. Cut into 6 triangular pieces. Transfer to a parchment-lined baking sheet. Chill while the oven preheats.
Preheat the oven to 400 degrees. Bake the scones for 15-18 minutes until lightly browned. Let cool.
For the icing, in a small bowl, combine the powdered sugar, lemon zest, and enough lemon juice (about 1/2 lemon) to achieve desired consistency. Drizzle the icing over the scones.
The scones are best eaten the same day. Otherwise, store in an airtight container for 1-2 days.