These flaky, tender Blueberry Lemon Scones with Lemon Glaze are bursting with the bright flavors of fresh blueberries and citrus. Make them with either buttermilk or cream, and top with lemon glaze to finish.
(This recipe was originally published in July 2009, but was updated with new photos and content in 2020).
Oftentimes I find scones in America to be huge, cloyingly sweet, and dry (literally sticking to the roof of my mouth at times), three big no-no's for a scone. Scones are meant to be dainty, not too sweet, flaky and moist! Think of them as the slightly sweeter cousin of an American biscuit.
In my lifetime I've made thousands of scones. It's one of the baked goods I make most often because it's fast, easy, and super versatile for nearly any flavor profile you want to achieve (sweet or savory).
Whereas many people whip up a batch of cookies or brownies for a last minute gathering, I usually default to scones. This recipe for blueberry lemon scones is one of my favorites from over the years, and if you try it yourself you'll understand why!
These blueberry lemon scones are comprised of pretty basic, straightforward ingredients. You'll need all-purpose flour, granulated sugar, baking powder, and kosher salt for your dry ingredients.
For your wet ingredients you'll need 1 egg, and either heavy cream or buttermilk. In a pinch, you can use regular milk too, but the flavor is typically better with either cream or buttermilk. It's up to you which one you want to use, and for me I usually go with whichever one is hanging out in my fridge at the moment.
The heavy cream will make your scones a little richer and more decadent, while using buttermilk will give them a slight tang. Either way they are delicious so just pick your poison and have a ball.
I always use fresh blueberries for these scones, and have not tested the recipe with frozen blueberries. However, it should work with frozen as long as you add them in frozen without thawing them. The scones may take a few minutes longer to bake in this case.
How to make them
Being by combining the dry ingredients in a mixing bowl. Add cold cubed unsalted butter (PHOTO 1). Use your fingers to cut the butter into the dry ingredients until the mixture is crumbly. I like to squish the butter between my fingertips first, and rub the mixture in between my palms to break it up a bit more (PHOTO 2).
Add blueberries and lemon zest (PHOTO 3). Stir and then make a well in the center. Whisk together your buttermilk or cream and egg, and then pour it into the well (PHOTO 4).
Use a fork to gently stir outward from the center until most of the liquid is absorbed into the dry mixture (PHOTO 5). Use your hands to finish mixing, gently pressing the dough together to help it absorb the liquid and become one mass of dough (PHOTO 6).
Now it's time to shape and bake your blueberry lemon scones!
Transfer the ball of dough to a work surface and cut it into 2 equal sized pieces (PHOTO 1). Pat each piece of dough into a flat circle, and then cut it into triangles like a pizza (PHOTO 2). You can cut each circle into either 6 or 8 pieces depending on the size you want to achieve.
Transfer the triangles to a parchment-lined baking sheet. I like to flip them over so the flattest side is on the top. This yields a prettier scone overall (PHOTO 3). Brush the tops with cream or buttermilk, and then bake until golden (PHOTO 4).
Cool completely before glazing them. To make the glaze combine confectioners' (powdered) sugar with lemon juice. Drizzle the glaze over the tops of the scones. Let the glaze dry before serving.
These blueberry lemon scones are best the day they are baked. Fresh fruit scones will soften a bit the longer you wait to eat them because of the moisture in the fruit. The scones will still be yummy, but the texture will change slightly the following day.
Please scroll to the bottom of the post for the full recipe (in a printable recipe card) including ingredient amounts and detailed instructions.
Other recipes you may like
- Fresh Cherry Almond Scones
- Tipsy Cherry Scones (Scones with Dried Cherries and Kirschwasser)
- Cranberry Apple Cinnamon Scones
- Cinnamon Honey Scones
- Almond Joy Scones
- Chocolate Chip Scones with Espresso Glaze
- The Ritz of London's Afternoon Tea Scones
- Rock Cakes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also follow me on social media on Facebook, Instagram, and Pinterest!
Blueberry Lemon Scones with Lemon Glaze
Blueberry Lemon Scones:
- 2 cups all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- Pinch kosher salt
- 1 stick (4 ounces) unsalted butter cold and cut into cubes
- ¾ cup fresh blueberries
- Zest of 1 lemon
- 1 large egg beaten
- ¼ cup plus 2 tablespoons heavy cream or buttermilk plus more for brushing on top
- ½ cup confectioners' sugar
- 1 ½ tablespoons fresh lemon juice
- Heat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl combine flour, sugar, baking powder, and salt. Add cold butter cubes to the flour mixture and work the butter into the flour mixture, using your fingers or a pastry cutter, until the mixture resembles coarse pea or dime-size crumbs. Be careful not to overwork the mixture or the butter will soften too much and the resulting scones will not be flaky.
- Add the blueberries and lemon zest and toss well. Whisk together the egg and heavy cream/buttermilk, and add to the flour mixture, mixing with a fork and then your hands until just combined (don’t overwork it).
- Divide the dough in half and pat each portion into a ¾-to-1-inch thick circle. Don’t overwork the dough, as you want the butter inside to stay as cold as possible until the scones head into the oven.
- Use a bench/dough scraper or knife to cut 6 wedges (like a pizza) from each round. Flip each cut scone over and place upside down on the parchment lined baking sheet (the bottoms are flatter and will look prettier as the tops of the scones), spacing a couple inches apart. At this point, the scones can be refrigerated or even frozen and baked later. Frozen scones can be baked from a frozen state; just add a little extra baking time, as needed.
- Lightly brush on top of the scones (but not the sides) with a little cream or buttermilk. Bake scones for 18 to 22 minutes until lightly golden on top. Remove from the oven and allow the scones to cool on the pan while you prepare the glaze.
- Stir together the confectioners’ sugar and lemon juice until smooth. If the glaze is too thin, add a sprinkle more confectioners’ sugar. Too thick, add a squeeze of lemon juice. When scones are cool, drizzle the glaze over the tops.
- Allow the glaze to set briefly and then serve the scones at room temperature.
- In a pinch you can make these scones with regular milk, but I find they are a bit more flavorful if you use buttermilk or heavy cream as the recipes suggests.
- Scones made with fresh fruit are usually best the day they are baked. After a day or so, the fresh fruit begins to soften the dough, and the texture isn't quite the same. They're still delicious, but not the same as fresh baked.
- Cut each round into 8 wedges instead of 6 to yield 16 smaller scones.
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*