These fresh blueberry scones are tender, buttery and topped with a lemon glaze. They are ideal for any occasion, whether serving them for breakfast, brunch, or even dessert.
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Blueberry Scones with Lemon Glaze
Soft, delicate, and filled with juicy blueberries these blueberry scones are topped with a sweet and tart glaze for the perfect balance of flavors. Nothing’s better than a delicious fresh blueberry scone to have as part of a sit-down breakfast or to take on the go!
These scones are a take on my best scones recipe that come together quickly and easily so you can get them on the table in no time at all.
Why This Recipe Works
- Balanced flavor: Sweet juicy blueberries with a tart lemon glaze make for a winning combination.
- Adaptable: Scones are like a blank slate so feel free to swap the blueberries for a different fruit, add chocolate chips, and change up the glaze. Make them your own!
Blueberry Scones Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Unsalted butter: Use unsalted cold butter to achieve max flakiness. Salted butter will also work, but the scone will, of course, have a saltier flavor.
- Heavy cream: Heavy cream adds richness to the batter. Use more for brushing the top a this helps brown the scones and gives the sugar something to stick to.
- Vanilla extract: Use real vanilla extract for the best flavor.
- Egg yolk: Use one egg yolk, whisked.
- Baking staples: All-purpose flour, granulated sugar, baking powder to help the blueberry scones rise and sea salt to enhance the flavor.
- Blueberries: Use fresh blueberries or frozen blueberries. If using frozen, do not thaw.
- For the glaze: Unsalted butter, powdered sugar, lemon juice, and lemon zest.
Substitutions and Variations
- Instead of the glaze: Brush the scones with heavy cream and then sprinkle 1 Tablespoon of coarse sugar (demerara) over the tops right before baking.
- Chocolate chips: Instead of fruit, stir in chocolate chips; any kind will work; milk, dark, or semi-sweet.
- Raspberries: Try fresh or frozen raspberries instead of the blueberries.
- A bit of lemon: Add some lemon zest to the dough itself and make lemon blueberry scones. If you love the combination, you’ve got to try my lemon blueberry muffins and this lemon blueberry zucchini bread next.
- Swap lemon for orange. The juice and zest of an orange will deliver a different citrus flavor.
- Powdered sugar glaze: Substitute the lemon glaze for this simple powdered sugar glaze.
How to Make Blueberry Scones
- Combine dry ingredients and butter. Add dry ingredients to a large mixing bowl. Then, use a pastry cutter to cut in the butter until the flour mixture resembles coarse crumbs. Chill in the fridge while preparing the wet ingredients.
- Combine wet and dry ingredients. Drizzle wet ingredients over the dry and then add the blueberries. Stir just until combined, being careful not to over-mix. You can add an extra tablespoon of cream if needed to combine. Chill in the freezer for 10 minutes.
- Prep the dough for baking. Place chilled dough onto a lightly floured surface. Press it into a disc, about 8 inches in diameter, and 1 inch thick. Cut dough into wedges and place on a lined baking sheet. Brush tops with heavy cream and sprinkle with coarse sugar.
- Bake the scones. Bake scones until the tops are golden brown. Prepare the glaze while the scones bake, but only add it once the scones have been transferred to a wire rack to cool down.
- Chill butter ahead of time. Place the cubed butter in the freezer until you’re ready to use it. You can also great a stick of frozen butter. It needs to be cold!
- I have some great tips and tricks on how to zest a lemon. While the zest is optional, it’s a great way to increase the lemony flavor if you want more.
- Do not overmix. Resist the urge to get the dough completely smooth. Over mixing the dough may lead to a tough dough which leads to rubbery scones.
- Add glaze to cooled scones. Let the scones cool completely before applying the glaze otherwise the glaze will run.
Keep any leftovers in an airtight container or bag at room temperature for up to 2 days.
Make sure your butter is very cold before you begin to prepare these scones and mix the batter by hand instead of using a food processor or mixer.
If you don’t have any heavy cream on hand you can use half and half instead.
Yes! To freeze them, wrap scones in plastic wrap and add them to a freezer bag or container. Store them in the freezer for up to 1 month. Let thaw before enjoying.
You can make these scones a few days ahead of time and store them in an airtight container on the kitchen counter.
You can also freeze the unbaked scone dough and bake the scones fresh one at a time.
More Blueberry Recipes
Blueberry Scones Recipe
- ½ cup (1 stick; 113 g) unsalted butter , cold
- ½ cup heavy cream , plus more for brushing on top if desired
- 1 teaspoon vanilla extract
- 1 egg yolk , whisked
- 2 cups (260 g) all-purpose flour
- ⅓ cup (75 g) granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon fine sea salt
- 1 cup blueberries
- 1 Tablespoon unsalted butter , melted
- ¾ cup powdered sugar
- 1-2 Tablespoons fresh lemon juice , or cream
- Zest from 1 lemon , optional
- Cube the butter into 1/4-inch pieces. Then place back into the freezer until ready to use. You can also grate a frozen stick of butter.
- In a large bowl or a food processor, whisk or pulse together the flour, sugar, baking powder, and salt. Pulse or using a pastry cutter or 2 forks, cut in the butter until the flour mixture resembles coarse crumbs. Place in the fridge while prepping the wet ingredients.
- In a small bowl, whisk together the heavy cream, vanilla, and egg yolk. Drizzle over the flour mixture and add blueberries. Stir just until combined, being careful not to over mix. Don’t try to get the dough completely smooth; you want to avoid over working the dough (it should be a little crumbly). You can add an extra Tablespoon of cream if needed to combine.
- Place the dough on a parchment paper. Gently press the dough into an 8-inch disk about 1-inch thick. The place in the freezer for 10 minutes to chill.
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone mat.
- Using a sharp knife or pizza cutter, cut the circle into 8 wedges. For petite scones you can cut those wedges in half to make 16 smaller triangles. Place on baking sheet at least 1-inch apart. Brush the top with heavy cream and sprinkle with coarse sugar.
- Bake 13 to 15 minutes for smaller scones and 18-20 minutes for larger scones, or until the tops are golden brown. Transfer to a cooling rack to cool.
- In a small bowl, whisk together the melted butter, powdered sugar, and lemon juice (or cream) until smooth. Add lemon zest if desired and more liquid if needed to make it pourable but still thick. Drizzle on top of cooled scones.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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