This easy blueberry scones recipe with a bright lemon glaze is a real crowd-pleaser. The scones are tender and buttery, studded with juicy fresh blueberries, and finished with a sweet-tart lemon glaze that balances the flavors perfectly. They’re simple to make and ideal for breakfast, brunch, or a special treat. The recipe yields eight generous scones—be warned, they disappear fast.
Blueberry Scones with Lemon Glaze
Scones:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 2 tbsp granulated sugar
- 5 tbsp unsalted butter, cold, cut into chunks
- 1 cup heavy cream, plus extra for brushing
- 1½ cups fresh blueberries
Lemon Glaze:
- ½ cup freshly squeezed lemon juice
- 2 cups powdered sugar, sifted
- Zest from 1 small lemon
- 1 tbsp unsalted butter
How to Make Blueberry Scones with Lemon Glaze
Preheat the oven to 400°F (200°C).
Make the scone dough: In a bowl, sift together the flour, baking powder, salt, and sugar. Cut the cold butter into the dry ingredients using two forks or a pastry cutter until the mixture resembles coarse crumbs.
Make a well in the center and pour in the heavy cream. Gently fold the dough just until it comes together—do not overwork it.
Carefully fold in the blueberries, trying not to mash them.
Turn the dough onto a lightly floured surface and press it into a rectangle. Cut the rectangle in half, then in half again to make four squares. Cut each square in half diagonally to form triangles.
Place the scones on a baking sheet lined with a silicone mat or parchment paper. Brush the tops lightly with extra heavy cream.
Bake 15–20 minutes, or until the scones are golden brown. Remove from the oven and let them cool slightly before glazing.
Prepare the lemon glaze: Combine the lemon juice, sifted powdered sugar, lemon zest, and butter in a microwave-safe bowl. Heat for about 30 seconds, then whisk until smooth and lump-free.
Drizzle the glaze over the cooled scones, letting it set briefly before serving. Serve warm or at room temperature. Enjoy!
Blueberry Scones with Lemon Glaze
Equipment
- Baking sheet
Ingredients
Scones:
- 2 cups of flour
- 1 tbsp baking powder
- ½ tsp salt
- 2 tbsp sugar
- 5 tbsp unsalted butter, cold, cut into chunks
- 1 cup heavy cream, plus more for brushing on top
- 1½ cups fresh blueberries
Lemon Glaze:
- ½ cup freshly squeezed lemon juice
- 2 cups powdered sugar, sifted
- Zest from 1 small lemon
- 1 tbsp unsalted butter
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the scones: sift together flour, baking powder, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs.
- Make a well in the center and pour in the heavy cream. Fold gently until just combined; avoid overworking the dough.
- Fold in the blueberries carefully so they remain whole.
- Turn the dough onto a lightly floured surface, press into a rectangle, cut into four squares, then cut each square diagonally to form triangles.
- Place the scones on a lined baking sheet and brush the tops with a little heavy cream.
- Bake 15–20 minutes, until golden brown. Let cool slightly before glazing.
- Prepare the glaze: combine lemon juice, powdered sugar, lemon zest, and butter in a microwave-safe bowl. Heat about 30 seconds, then whisk until smooth.
- Drizzle the glaze over the cooled scones and serve. Enjoy!