Lemon Blueberry Scones
Published on May 23, 2025
Quick Summary
These Lemon Blueberry Scones are soft, buttery, and bursting with fresh blueberries and bright lemon flavor. Topped with a tangy lemon glaze, they’re perfect for breakfast, brunch, or a sweet afternoon treat. This easy, no-fuss recipe comes together in under an hour and uses simple ingredients you probably already have at home.
Pin this now to find it later
Pin ItTable of Contents
Lemon Blueberry Scones Glaze – Better Than Bakery!
I’ve always thought scones are seriously underrated. They’re one of my all-time favorite baked treats (besides cookies)—comforting, versatile, and perfect anytime of the day. While some people think of scones as dry or crumbly in all the wrong ways, I promise you: my scones are definitely not! No exaggeration—these homemade Lemon Blueberry Scones easily rival (or beat!) anything from a bakery.
The scones are soft, tender, and full of flavor, with just the right balance of sweetness and brightness. Each bite is packed with juicy blueberries and bright lemon flavor, thanks to fresh zest worked right into the dough. And the finishing touch? A glossy lemon glaze that adds just the right amount of sweetness and tang.
These scones are perfect for just about any occasion—brunch with friends, afternoon tea, holiday breakfasts, or simply a cozy morning at home. You can also serve them for dessert with whipped cream and extra blueberries, kind of like a shortcake.
Whether you’re new to baking scones or already a fan, this recipe will make you fall in love all over again. They are delightful!
Maria’s Tips for Perfect Scones
- Rub lemon zest into the sugar: Before mixing the dry ingredients, use your fingers to rub the lemon zest into the sugar until it’s fragrant. This releases the essential oils and boosts the lemon flavor throughout the dough.
- Use cold butter: Cold butter creates that perfect flaky texture. Cut it into cubes and chill before mixing.
- Don’t overmix: Overworking the dough makes scones tough. Mix just until everything comes together.
- Frozen blueberries? No problem: Don’t thaw them before mixing—they’ll hold their shape better and won’t dye the dough purple.
- Chill before baking: Pop your cut scones into the freezer for 15 minutes before baking for a better rise and flaky texture.
Lemon Blueberry Scones
Ingredients
For the scones:
- 1/4 cup granulated sugar
- 1 tablespoon lemon zest
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter. cut into 1/4-inch cubes
- 1 cup heavy cream. plus 1 tablespoon for brushing the scones
- 1 teaspoon pure vanilla extract
- 1 cup blueberries, fresh or frozen (don’t thaw frozen berries)
- 2 tablespoons turbinado sugar
For the lemon glaze:
- 1 cup confectioners’ sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
- In a large bowl, combine the granulated sugar and lemon zest. Rub together with your fingers until fragrant. Add the flour, baking powder, and salt. Whisk until combined.
- Using a pastry blender or your hands, quickly cut the cold butter into the flour mixture. Mix until mixture resembles coarse meal, with a few larger butter lumps.
- In a small bowl, whisk together 1 cup heavy cream and vanilla extract. Pour the liquid ingredients over the flour mixture and stir with a spatula until dough begins to form. Don’t over mix. Gently fold in the blueberries.
- Transfer dough to a floured countertop and gently push the dough together with your hands, just until it forms a ball. Form the dough into a 1-inch circle by patting the dough and gently pressing the dough. Don’t overwork the dough. You want to work quickly so the butter doesn’t get too warm. Use a sharp knife to cut the scones into 8 triangles.
- Place scones on prepared baking sheet and put in the freezer for 15 to 20 minutes. This will prevent the scones from spreading when baking.
- Remove the scones from the freezer. Use a pastry brush to brush the tops of the scones with the additional heavy cream. Sprinkle the scones with turbinado sugar.
- Bake for 18 to 23 minutes, or until scones are golden brown on the bottom and around the edges. Let the scones cool on the baking sheet for 5 minutes and then transfer to a wire cooling rack.
- While the scones are cooling, make the lemon glaze. In a small bowl, whisk the confectioners’ sugar and lemon juice together. Drizzle the glaze over the scones. Enjoy!
Notes
Nutrition
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
Frequently Asked Questions
- Can I use milk instead of heavy cream? If you use milk, the scones will be less tender and not as rich. Half-and-half is a better substitute if you don’t have heavy cream.
- Can I make these scones ahead of time? Absolutely. You can freeze the unbaked scones, then bake them straight from frozen—just add a few extra minutes to the baking time.
- Can I use frozen blueberries? Yes, but don’t thaw the berries and gently fold them in. The scones might be a little more blue/purple in color.
- Why did my scones spread too much? This usually happens when the butter gets too warm or the dough is too wet. Make sure your ingredients are cold and don’t skip the freezing step before baking.
This looks delicious! I would like to make it but I have a question. ” Form the dough into a 1-inch circle by patting the dough and gently pressing the dough.” 1 inch circle?? Never having made scones this is confusing to me. I hope you can explain.
Thank you,
Terri