These blueberry scones are bursting with sweet berry flavor and topped with an easy lemon glaze. They are moist, tender and the perfect addition to any brunch spread!
Love scones for easy breakfast recipes? We enjoy Irish scones in the spring, orange scones in the summer and pumpkin spice scones in the fall!
Why I Love This Recipe
- 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!
Substitutions and Variations
- Instead of glaze: Brush scones with heavy cream and then sprinkle 1 Tablespoon of coarse sugar (demerara) over the tops right before baking.
- A bit of lemon: Add lemon zest to the dough and make lemon blueberry scones. I love this in my lemon blueberry muffins and this lemon blueberry zucchini bread!
- Swap lemon for orange. The juice and zest of an orange will deliver a different citrus flavor.
- Powdered sugar glaze: Try this simple powdered sugar glaze.
How to Make Blueberry Scones
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.
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.
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 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.
Make Ahead and Freezing Instructions
- Make ahead: You can make these scones a few days ahead of time and store them in an airtight container on the kitchen counter. They also store well in the freezer up to one month!
- Freeze: You can also freeze the unbaked scone dough and bake the scones fresh one at a time.
More brunch recipes you’ll love include classic quiche lorraine, cinnamon rolls, and ricotta pancakes.
More Blueberry Recipes
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Blueberry Scones Recipe
Video
Ingredients
Scone:
- 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
Glaze
- 1 Tablespoon unsalted butter , melted
- ¾ cup powdered sugar
- 1-2 Tablespoons fresh lemon juice , or cream
- Zest from 1 lemon , optional
Instructions
- 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.
Glaze
- 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.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Bread, Breakfast, Easter, Freezer-Friendly, Nut-Free, Quick Bread, Sweet Breakfast, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
This recipe is very versatile. Whether for breakfast, brunch, or dessert, they’re a crowd-pleaser. Very easy to make and delicious!
So glad you like the scones Rhonda!
I am enjoying one right now with my coffee! These are always a favorite here, I made these with strawberries and bluberries.