The BEST Glazed Lemon Blueberry Scones Recipe

There’s something magical about a freshly baked scone—crisp and golden on the outside, tender and fluffy inside, and filled with bursts of flavor in every bite. These Glazed Lemon Blueberry Scones capture that bakery-style magic right in your own kitchen. Sweet, juicy blueberries give pops of freshness, while the bright lemon glaze drizzled on top adds a zesty sweetness that makes the flavors come alive. They’re simple enough to make for a weekend treat, yet elegant enough to impress guests at brunch or a holiday breakfast spread.

What makes this recipe extra special is how approachable and versatile it is. Even if you’ve never made scones before, the step-by-step process is straightforward and forgiving, making it perfect for beginners and experienced bakers alike. Plus, the dough can be customized to your taste—you can swap out the fruit, add in white chocolate or nuts, or even change up the glaze for a different flavor profile. Whether you’re enjoying them warm with a cup of coffee, setting them out for family on a Sunday morning, or baking a batch to share with friends, these scones bring comfort, freshness, and just the right touch of indulgence to any occasion.

Why You’ll Love This Recipe

Bright and refreshing flavor – The combination of fresh lemon zest and juicy blueberries creates a balance of sweet and tangy that makes each bite taste lively and light.
Tender and flaky texture – Thanks to the cold butter and cream in the dough, these scones bake up fluffy inside with a golden crisp crust outside.
Easy to make – The steps are simple, straightforward, and beginner-friendly. You don’t need fancy tools or expert skills to achieve bakery-quality scones.
Perfect for any occasion – Serve them warm for breakfast, bring them to a brunch gathering, or enjoy them as a mid-afternoon pick-me-up with a cup of tea.
Make-ahead friendly – The dough can be prepared in advance and baked fresh the next morning, which is perfect for holidays or busy mornings.

Ingredients for Glazed Lemon Blueberry Scones

Here’s what you’ll need to make these scones, along with simple notes so you know why each ingredient matters and how you can adjust if needed:

All-purpose flour (2 cups) – The base of the scones that provides structure. If you want a slightly healthier version, you can replace half the flour with whole wheat flour, though the texture will be a bit denser.
Granulated sugar (½ cup) – Adds sweetness to balance the tart lemon and blueberries. You can reduce the sugar slightly if your berries are very sweet.
Baking powder (2 ½ teaspoons) – The key leavening agent that makes the scones rise and stay fluffy instead of flat.
Salt (¼ teaspoon) – Just enough to enhance all the flavors without making the scones salty.
Cold unsalted butter (½ cup / 1 stick) – Cut into small cubes. The butter must be cold so it creates flaky layers when baked. Using frozen grated butter also works great.
Heavy cream (½ cup + 2 tablespoons) – Keeps the scones moist and tender. You can swap with half-and-half, but avoid milk, which makes the dough less rich.
Egg (1 large) – Adds structure and binds the dough together.
Vanilla extract (1 teaspoon) – Rounds out the flavors with a subtle sweetness.
Lemon zest (from 1 large lemon) – Infuses the scones with fresh citrus aroma.
Fresh blueberries (1 cup) – The star of the show! Use fresh for best results, but frozen works too (do not thaw before mixing or they’ll bleed color).

For the glaze:

Powdered sugar (1 cup) – The base of the glaze. Sift it for a smooth consistency.
Fresh lemon juice (2–3 tablespoons) – Thins the glaze and adds a bright lemony tang. Adjust the amount to get your desired glaze thickness.
Lemon zest (½ teaspoon) – Optional, but adds extra lemon punch and makes the glaze pretty with specks of yellow.

How To Make Glazed Lemon Blueberry Scones

Step 1: Preheat and Prepare Baking Sheet
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. Preheating ensures your scones rise properly as soon as they hit the oven.

Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest. Mixing the zest with the dry ingredients helps release the lemon oils, infusing the dough with flavor right from the start.

Step 3: Cut in the Butter
Add the cold butter cubes to the flour mixture. Use a pastry cutter or your fingers to rub the butter into the flour until it looks like coarse crumbs with pea-sized bits of butter throughout. This step is essential—the little butter pieces will melt during baking, creating flaky layers.

Step 4: Combine Wet Ingredients
In a small bowl, whisk together the egg, vanilla extract, and cream until smooth. This mixture will bind the dough and add richness.

Step 5: Mix Wet and Dry Ingredients
Pour the wet mixture into the flour-butter mixture. Stir gently with a spatula or fork until the dough just begins to come together. Don’t overmix—scone dough should look shaggy at this stage.

Step 6: Add Blueberries
Gently fold in the blueberries, being careful not to crush them. If using frozen berries, toss them in a little flour first to prevent bleeding.

Step 7: Shape the Dough
Turn the dough out onto a lightly floured surface. Gently press and pat it into an 8-inch circle about 1 inch thick. Use a sharp knife to cut the circle into 8 equal wedges, like slicing a pizza.

Step 8: Bake the Scones
Place the wedges on the prepared baking sheet, leaving space between each. Brush the tops with the remaining 2 tablespoons of cream to help them bake golden. Bake for 18–22 minutes, until the tops are lightly golden and the scones feel firm to the touch.

Step 9: Cool and Glaze
Allow the scones to cool on the pan for 5 minutes, then transfer to a wire rack. While they cool, whisk together the powdered sugar and lemon juice to make the glaze. Drizzle the glaze generously over the warm scones, then let it set before serving.

How Long to Bake Glazed Lemon Blueberry Scones

These scones usually take 18–22 minutes in a 400°F (200°C) oven. You’ll know they’re done when:

The tops are lightly golden brown.
The edges feel firm and no longer doughy.
A toothpick inserted in the center comes out clean or with just a few crumbs.

If your oven tends to run hot or cold, start checking at the 18-minute mark. Remember that scones continue to firm up as they cool, so don’t overbake or they’ll turn dry.

Tips for Perfect Glazed Lemon Blueberry Scones

Use very cold butter and cream – This is the secret to flaky, bakery-style scones. Keep your butter in the fridge until the moment you cut it in.
Don’t overwork the dough – Mixing too much makes the gluten tough and leads to dense scones. Handle it as little as possible.
Toss blueberries in flour – If your berries are very juicy, toss them lightly in flour before adding. This prevents sinking and bleeding.
Chill shaped dough before baking – If you have time, place the cut scones in the fridge for 15 minutes before baking. This helps them rise taller and hold their shape.
Glaze while slightly warm – Pouring glaze over warm scones allows it to set beautifully and stick well without running off completely.

Watch Out for These Mistakes While Baking

Overbaking the scones – Leaving them in too long makes them dry and crumbly instead of soft and moist.
Adding too much flour while shaping – A light dusting is enough. Too much makes the dough tough.
Using melted or soft butter – This ruins the flaky layers. Always start with cold butter.
Skipping the glaze – While optional, the glaze balances the tart lemon and makes the scones shine. Without it, they may taste a little plain.

What to Serve With Glazed Lemon Blueberry Scones

Breakfast or brunch spread – Pair them with scrambled eggs, fresh fruit, or yogurt for a well-rounded meal.
Afternoon tea or coffee – These scones make a perfect treat alongside a hot drink.
Holiday mornings – They’re an easy, impressive addition to Easter, Mother’s Day, or Christmas brunch.
With extra toppings – Serve warm with butter, clotted cream, or even a dollop of lemon curd for an indulgent touch.

Storage Instructions

Room temperature – Store cooled scones in an airtight container at room temperature for up to 2 days.
Refrigerator – Keep in the fridge for up to 5 days. Warm slightly before eating for best texture.
Freezer – Freeze unglazed scones in a freezer bag for up to 2 months. Thaw at room temperature and add glaze after reheating.
Reheating – Warm in the oven at 300°F (150°C) for about 8 minutes or microwave for 15–20 seconds.

Estimated Nutrition (Per Scone – based on 8 servings)

Nutrient	Amount (Approximate)
Calories	~310
Protein	5g
Fat	14g
Saturated Fat	8g
Carbohydrates	42g
Fiber	2g
Sugar	18g
Sodium	240mg
Cholesterol	65mg

Note: These values are estimates and can vary depending on ingredient brands, portion sizes, and glaze thickness. For a lighter version, you can use half-and-half instead of heavy cream, reduce the sugar, or skip the glaze for fewer calories.

Frequently Asked Questions

Yes! If you don’t have blueberries or just want to try something new, you can substitute with raspberries, blackberries, diced strawberries, or even dried cranberries. The lemon glaze pairs beautifully with all kinds of fruit, so feel free to experiment with what you have on hand.

Absolutely. Frozen blueberries work perfectly in this recipe—just make sure not to thaw them before adding to the dough. Tossing them lightly in flour before mixing also helps prevent them from bleeding color and turning your dough purple.

Heavy cream is recommended because it adds richness and helps keep the scones moist and tender. If you don’t have heavy cream, you can use half-and-half, or even coconut cream for a dairy-free option. Avoid using regular milk, as it won’t create the same soft, bakery-style texture.

Yes, you can. After shaping the dough into a circle and cutting it into wedges, cover the scones tightly with plastic wrap and refrigerate overnight. In the morning, just brush with cream and bake fresh. This trick is especially handy for brunches or holidays when you want warm scones without the early-morning prep.

The glaze adds a lovely sweetness and lemony brightness that really completes these scones, but it’s not mandatory. If you prefer a less sweet treat, you can skip it altogether or brush the tops with a little lemon juice and sprinkle with coarse sugar before baking for a lighter finish.

To make the glaze thicker, simply add more powdered sugar. For a thinner glaze that drizzles easily, add more lemon juice a teaspoon at a time until you reach your desired consistency. You can also play with flavors by substituting a bit of vanilla or almond extract for part of the lemon juice.

Yes, they work well with a 1:1 gluten-free all-purpose flour blend. The texture may be slightly more delicate, but the flavor will still be delicious. Just make sure your baking powder and other ingredients are certified gluten-free if needed.

Definitely! This recipe doubles beautifully. Just be sure to bake in batches so the scones have enough room on the baking sheet to expand and bake evenly.

Leftover glazed Lemon Blueberry Scones can be kept at room temperature in an airtight container for up to 2 days, or in the fridge for up to 5 days. If you want to store longer, freeze the unglazed scones for up to 2 months, then thaw and glaze after reheating.

For the best texture, reheat Glazed Lemon Blueberry Scones in a preheated oven at 300°F (150°C) for about 8 minutes. This keeps them flaky and warm without drying them out. Microwaving works too (about 15–20 seconds), but the scones will be softer and less crisp.

Conclusion

These Glazed Lemon Blueberry Scones are everything you want in a homemade baked treat—soft, flaky, fruity, and finished with a fresh citrus glaze that ties it all together. They look impressive on the table but are surprisingly easy to make, even for beginners. Whether you’re baking them for a weekend breakfast, a brunch gathering, or simply to enjoy with your afternoon coffee, they’re guaranteed to brighten your day with their sweet-tart flavor.

So gather your ingredients, zest that lemon, and get ready to enjoy a bakery-style scone that tastes even better fresh from your oven. Once you try these, they’ll likely become your new go-to recipe whenever you crave something special yet simple.