Blueberry Scones Recipe
Buttery and flaky on the outside with a soft and tender center, these Blueberry Scones are bursting with sweet blueberries and are decadently drizzled with a lemon glaze.
The tangy lemon glaze, generously drizzled on top, perfectly balances the sweetness of the juicy blueberries baked throughout the scone. Make sure you don’t skip the lemon zest which gives these scones a nice zing of vibrant flavor.
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The combination of blueberries and lemon is a flavor match made in heaven. Our popular Blueberry Muffins, delicious Lemon Blueberry Dutch Baby, or our famous Blueberry Lemon Cake, are all crowd-pleasers, and we know these Blueberry Scones with Lemon Glaze will be no different.
Blueberry Scones with Lemon Glaze
Some scone recipes leave you with bland, crumbly, and dry pastries. Not this recipe. You will love that this lemon blueberry scone recipe is:
- Sweet and Tangy – Between the blueberries and the lemon glaze, these scones have an irresistible flavor combination.
- Texture perfection – Flaky and golden brown on the outside, while the center is moist and tender, with juicy blueberries in every bite.
- Perfect Anytime – serve them for breakfast, brunch, or afternoon tea.
Blueberry Scones Video Tutorial
Watch our video tutorial on how to make scones. Once you know the master scones recipe, you can make all kinds of variations and blueberry lemon may just become your favorite.
Ingredients for Blueberry Scones
The key to making tall and flaky scones is making sure that your ingredients are cold to start, and remain cold while preparing this recipe.
- Flour – All-purpose
- Sugar – For sweetness
- Baking powder – Gives rise to the dough
- Salt – I use fine sea salt for flavor
- Butter – Cold, unsalted
- Egg – Creates a soft texture inside
- Heavy whipping cream – Provides rich flavor and helps to create a moist center and crisp outside
- Vanilla – We use our homemade Vanilla Extract for the best flavor
- Blueberries – The star of this recipe, fresh blueberries add juicy sweetness to every bite. Don’t use more than 1 to 1 1/4 cups of blueberries or your scones might fall apart.
- Coarse Sugar – To sprinkle on top
For the Lemon Glaze
The glaze is so simple and comes together in seconds. You’ll want to zest the lemon first before cutting and juicing it.
- Powdered sugar
- Lemon zest
- Fresh lemon juice
If you’re looking to change up your scones, you can use the base of this recipe for so many different combinations. If you’re looking to substitute the blueberries, here are some of our favorite scone variations:
How to Make Bakery-Style Blueberry Scones with Lemon Glaze
- Prepare – Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Dry Ingredients – Add your dry ingredients flour, sugar, baking powder, and salt to a large mixing bowl. Whisk to combine. Next, add diced cold butter and cut it into the flour mixture using a pastry cutter until pea-sized butter crumbs form.
- Add Blueberries – Gently fold in your blueberries, being careful not to smoosh the blueberries. Refrigerate while preparing the liquid ingredients.
- Wet Ingredients – In a small bowl, whisk together the cream, eggs, and vanilla until well blended. Combine the cream mixture with your flour mixture and use a spatula to fold until just moistened. Do not over-mix. If the dough seems too dry, add another tablespoon of cream. If it’s too wet, sprinkle with flour.
- Work the Dough – Transfer your dough onto a lightly floured surface and work it into a ball of dough. Flatten it into a 1-inch thick and 7-inch wide disk and cut it into 8 equal wedges, making sure to cut straight down without using a sawing motion.
- Chill – Set scones onto your lined baking sheet, keeping them at least an inch apart. Brush the tops with cream and sprinkle generously with coarse sugar. Chill the scone dough in the refrigerator or freezer for 15 minutes before baking.
- Bake, Cool, Glaze – Bake for 20-23 minutes or until the tops are golden and the centers are baked through. Remove from the oven, cool completely, and drizzle with glaze.
You’ll know when the scones are done baking if the top is golden and the edges and base are golden brown. If you have an instant-read thermometer, the internal temperature should register at 200°F when they are done.
To Make the Lemon Glaze
While the scones are baking, in a small bowl, combine powdered sugar, lemon zest, and lemon juice. Stir until well blended. The glaze should be drizzling consistency. Add more powdered sugar to thicken or more lemon juice to thin it out.
Yes, but do not thaw them. Add them to the mix frozen or they will release too much juice and discolor your dough.
The key is to use cold ingredients and not to overwork your dough. Allowing the butter to melt in the oven instead of during preparation gives these scones a moist crumb and fluffy texture with air pockets where the cold butter melts into the dough.
Use blueberries that aren’t overripe and gently fold them into the dough. When pulling the dough together, fold the dough into itself without kneading the dough. This will allow the blueberries to keep their shape, retain their juice, and not discolor the dough.
The fat in the heavy cream helps to create the rich flavor and signature texture of scones. If you used something lighter like a half-and-half, the texture would be more like Biscuits.
If you are making scones to serve the next day, cover and refrigerate the unbaked scones overnight for freshly baked scones in the morning. Bake them chilled, directly from the refrigerator.
- To Store: Baked scones can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- Freezing: Scones can be frozen baked or unbaked. To freeze unbaked scones, prepare the recipe and shape your scones. On a baking sheet, freeze for one hour and then transfer the frozen scones into a freezer bag for storage for up to 3 months. To freeze baked scones, allow the scones to cool completely. Drizzle with glaze and allow the glaze to set for one hour before freezing in a freezer bag for up to 3 months.
- To Reheat: Thaw baked and unbaked scones overnight in the refrigerator. You can also bake uncooked scones from frozen per the recipe, being sure to add 2 minutes to the cooking time. To reheat, microwave for 20-30 seconds or bake in the oven at 300°F for 10 minutes.
Homemade scones are quick and easy to make and fresh scones will always win over any store-bought varieties. Now visualize yourself enjoying a tall Blueberry Scone paired with a steamy mug of coffee or tea, then go forth and bake!
More Tasty Brunch Recipes
We love to enjoy scones for breakfast or brunch. If you love this Blueberry Scone recipe, then check out these other breakfast recipes to add to your breakfast table.
Blueberry Scones with Lemon Glaze
- 2 cups all-purpose flour
- 3 Tbsp granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup cold unsalted butter, diced, (1/2 cup = 8 Tbsp)
- 1 large egg, cold, lightly beaten
- 1/2 cup heavy whipping cream , cold, plus 2 Tbsp to brush the tops
- 1 tsp vanilla extract
- 1 cup blueberries
- 1 Tbsp coarse/raw sugar, or granulated sugar
To Make Blueberry Scones:
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large mixing bowl, add your dry ingredients: flour, sugar, baking powder, and salt, and whisk to combine. Add the diced butter and cut it into the flour mixture using a pastry cutter until pea-sized butter crumbs form. Gently fold in the blueberries. Refrigerate while preparing the liquid ingredients.
- In a small bowl, whisk together the cream, egg, and vanilla until well blended. Pour the cream mixture into your flour mixture and use a spatula to fold until just moistened. Do not over-mix. If the dough seems too dry, add another tablespoon of cream. If it’s too wet, sprinkle with flour.
- Transfer your dough onto a clean work surface and work it into a ball of dough then flatten it into a 1-inch thick and 7-inch wide disk. Cut into 8 equal wedges, making sure to cut straight down without using a sawing motion.
- Set scones onto your lined baking sheet, keeping them at least an inch apart. Brush the tops with some cream and sprinkle generously with coarse sugar. Refrigerate the scones for 15 minutes before baking.
- Bake for 20-23 minutes or until the tops are golden brown and the centers are baked through. Remove from the oven and cool completely on a cooling rack. Finally, drizzle with glaze.
To Make the Lemon Glaze:
- In a small bowl, combine powdered sugar, lemon zest, and lemon juice. Stir until well blended. The glaze should be drizzling consistency. You can thicken it with more powdered sugar and thin it out with more lemon juice. Once the scones have cooled, drizzle with glaze.