Why You’ll Love This Recipe

These Glazed Lemon Blueberry Scones are the perfect balance of sweetness and tang. The soft, buttery scone dough pairs beautifully with the burst of fresh blueberries, and the lemon glaze adds a refreshing citrusy sweetness. These scones have a light, tender crumb, with just the right amount of flakiness. They’re easy to make, and the glaze gives them an extra touch of indulgence. Plus, they make a beautiful presentation, whether you’re serving them for a casual breakfast or a special gathering.

Ingredients

For the scones:

2 cups all-purpose flour
1/4 cup granulated sugar (plus 1 tablespoon for sprinkling)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1/2 cup heavy cream (plus 1 tablespoon for brushing)
1 large egg
1 teaspoon vanilla extract
Zest of 1 lemon
1/2 cup fresh blueberries (or frozen, if fresh isn’t available)

For the glaze:

1/2 cup powdered sugar
1 tablespoon fresh lemon juice
1 teaspoon lemon zest

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the scones:

Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
Make the dry mixture: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Cut in the butter: Add the cubed cold butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter.
Add the wet ingredients: In a separate small bowl, whisk together the heavy cream, egg, vanilla extract, and lemon zest. Pour the wet ingredients into the flour mixture and stir gently with a spatula until just combined. Be careful not to overwork the dough.
Add the blueberries: Gently fold in the blueberries, taking care not to crush them. If you’re using frozen blueberries, it’s best to fold them in directly without thawing to avoid purple streaks in the dough.
Shape the dough: Turn the dough onto a lightly floured surface and knead it gently a couple of times to bring it together. Pat the dough into a circle about 1-inch thick.
Cut the scones: Using a sharp knife or a pizza cutter, slice the dough into 8 wedges, like a pizza. Arrange the wedges on the prepared baking sheet, spacing them slightly apart.
Brush with cream and sprinkle with sugar: Brush the tops of the scones with the remaining tablespoon of heavy cream, then sprinkle them with the extra tablespoon of sugar.
Bake the scones: Bake the scones in the preheated oven for 18-22 minutes, or until they are golden brown and cooked through. Allow them to cool slightly on a wire rack.

For the glaze:

Make the glaze: While the scones are cooling, whisk together the powdered sugar, fresh lemon juice, and lemon zest in a small bowl until smooth and pourable.
Glaze the scones: Once the scones have cooled slightly, drizzle the glaze over the top. Let the glaze set for a few minutes before serving.

Servings and Timing

Servings: 8 scones
Preparation Time: 15 minutes
Baking Time: 18-22 minutes
Total Time: 35-40 minutes

Variations

Lemon and Raspberry Scones: Swap out the blueberries for fresh raspberries for a different fruit flavor.
Lemon Poppy Seed Scones: Add 1 tablespoon of poppy seeds to the dough for a classic lemon poppy seed combination.
Chocolate Chip Scones: Add 1/2 cup of mini chocolate chips to the dough for a sweeter variation.
Vegan Version: Substitute the butter with a dairy-free butter alternative, use almond or coconut milk instead of heavy cream, and replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).

Storage/Reheating

Storage: Store leftover scones in an airtight container at room temperature for up to 2 days. If you want to keep them fresh longer, store them in the refrigerator.
Freezing: You can freeze unbaked scones before glazing. Once shaped, place them on a baking sheet and freeze until firm, then transfer to a freezer bag. Bake directly from frozen at 400°F (200°C) for 22-25 minutes.
Reheating: Reheat leftover scones in a 350°F (175°C) oven for 5-7 minutes or microwave them for 20-30 seconds.

FAQs

1. Can I use frozen blueberries?

Yes, frozen blueberries work perfectly for this recipe. Just fold them into the dough directly from the freezer to avoid any streaking in the batter.

2. Can I make these scones without the glaze?

Yes, you can skip the glaze if you prefer a less sweet scone. They are delicious on their own, or you can add a dollop of clotted cream or jam for extra flavor.

3. Can I use a different citrus instead of lemon?

Yes, you can swap the lemon for orange or lime for a different citrus flavor. The glaze can also be adjusted with the juice and zest of your chosen citrus.

4. Can I make these scones ahead of time?

Yes, you can prepare the dough and refrigerate it overnight. Simply shape the scones, cover them tightly, and store them in the fridge. Bake them fresh in the morning, and drizzle with glaze after baking.

5. How do I know when the scones are done?

The scones are done when they are golden brown on top and have risen. You can insert a toothpick into the center—if it comes out clean, the scones are ready.

6. Can I use a stand mixer to make the dough?

You can use a stand mixer with a paddle attachment to mix the dough, but be careful not to overmix the ingredients, as this can make the scones tough. Hand-mixing is often the best method for scones.

7. Can I make these scones gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but make sure it contains xanthan gum to help provide structure. The texture may be slightly different, but they’ll still be delicious!

8. Can I freeze baked scones?

Yes, you can freeze the baked scones. Wrap them tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Reheat them in the oven before serving.

9. Can I use almond flour instead of regular flour?

Almond flour will give a denser, moister texture, so it’s not an ideal substitute for this scone recipe. If you need a gluten-free option, a gluten-free flour blend is a better choice.

10. Can I make the dough in advance?

Yes, you can prepare the dough ahead of time, shape the scones, and store them in the fridge overnight. When ready to bake, simply brush with cream and bake them fresh in the morning.

Conclusion

Glazed Lemon Blueberry Scones are a light, flavorful, and easy-to-make treat that’s perfect for breakfast, brunch, or a sweet snack. The combination of tangy lemon and sweet blueberries, along with the buttery, flaky scone texture, makes these scones irresistible. With a simple glaze to add an extra touch of sweetness, these scones will brighten up your morning and impress your family and friends. Whether enjoyed fresh out of the oven or as part of your meal prep, Glazed Lemon Blueberry Scones are a must-try recipe!

Glazed Lemon Blueberry Scones

Why You’ll Love This Recipe

Ingredients

For the scones:

For the glaze:

Directions

For the scones:

For the glaze:

Servings and Timing

Variations

Storage/Reheating

FAQs

1. Can I use frozen blueberries?

2. Can I make these scones without the glaze?

3. Can I use a different citrus instead of lemon?

4. Can I make these scones ahead of time?

5. How do I know when the scones are done?

6. Can I use a stand mixer to make the dough?

7. Can I make these scones gluten-free?

8. Can I freeze baked scones?

9. Can I use almond flour instead of regular flour?

10. Can I make the dough in advance?

Conclusion