Buttery and flaky on the outside with a soft and tender center, these Blueberry Scones are bursting with sweet, juicy blueberries, and the drizzle of lemon glaze is irresistible. The texture and flavor are better than any bakery scones I’ve tried, and they are surprisingly easy to make.
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Helpful Reader Review
“Thank you so very much, Natasha, for this recipe! Since I found this recipe 3 months ago, I have made 6 double batches! My husband and son love these. Husband says they are far better than Starbucks! I have tried some of your other recipes, also with success. Thank you very much” – Anita ★★★★★
Blueberry Scones Video
Some scone recipes leave you with bland, crumbly, and dry pastries. Not this recipe. Watch my video tutorial on how to make the best blueberry scones.
These are texture perfection – flaky and golden on the outside with a moist and tender center and juicy blueberries in every bite.
Blueberries + 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.
Ingredients for Blueberry Scones
The key to making tall and flaky scones is to ensure your ingredients stay cold throughout the process.
- Dry Ingredients – All-purpose flour and baking powder give the scones the perfect crumb structure and rise. Salt balances the flavors. Granulated sugar sweetens the dough, and I love a bit of coarse sugar on top.
- Butter – Cold, unsalted butter will create airy pockets in the dough. I have also used frozen grated butter with great results.
- Egg – Creates a soft texture inside.
- Heavy cream – Provides rich flavor and helps to create a moist center and crisp outside. 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.
- 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. You can substitute frozen blueberries, but add them to the mix frozen or they will release too much juice and discolor your dough.
- For the Lemon Glaze – you’ll need powdered sugar, lemon zest, and lemon juice. Make sure to zest the lemon before cutting and juicing it.
How to Make Bakery-Style Blueberry Scones
- 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 crush the blueberries.
Pro Tip:
If you don’t have a pastry cutter, you can cut the butter with two large forks, two knives, or pulse in a food processor, being careful not to overmix. Alternatively, you could grate frozen butter into the dry ingredients on the large holes of a box grater.
- 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.
- Shape the Scones – Transfer your scone dough onto a lightly floured surface and work it into a ball of dough. Flatten it into a 1-inch thick and 7-inch diameter disk and use a knife or bench scraper to 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.
Pro Tip:
You’ll know when the blueberry 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, combine the powdered sugar, lemon zest, and lemon juice in a small bowl. Stir until well blended. The glaze should be a drizzling consistency. Add more powdered sugar to thicken or more lemon juice to thin it out.
What is the secret to making good scones?
The key is to use cold ingredients and avoid overworking your dough, since the heat from your hands can also warm the butter. 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.
More Scone Variations
Once you try the master Master Scone Recipe, you can make all kinds of variations, and blueberry lemon may just become your favorite. If you’re looking to substitute the blueberries, here are some of my favorite scone variations:
Make-Ahead
- Make-Ahead: Form the scones ahead of time, cover and refrigerate, then bake fresh the next morning 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, shape scones and freeze for one hour, then transfer to a freezer bag for storage for up to 3 months. You can also freeze baked scones once the glaze is set.
- To Reheat: Thaw baked and unbaked scones overnight in the refrigerator. You can also bake uncooked scones from frozen per the recipe, adding 2 minutes to the bake time. Reheat baked scones in the microwave for 20-30 seconds or in the oven at 300°F for 10 minutes.
Homemade blueberry 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 steaming mug of coffee or tea, then go forth and bake!
Blueberry Scones
Ingredients
- 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
For the Lemon Glaze:
- 2/3 cup powdered sugar
- Zest from 1 lemon
- 1 Tbsp fresh lemon juice, plus more as needed for desired consistency
Instructions
To Make Blueberry Scones:
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Combine Dry Ingredients in a large mixing bowl: 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 or two knives, until pea-sized butter crumbs form. Gently fold in the blueberries. Refrigerate while preparing the liquid ingredients.
- Add Wet 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.
- Cut Dough: 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.
Nutrition Per Serving
Filed Under
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Holy Blueberries!! These are so good!! The dough seems too dry/crumbly when you are mixing them and forming the disc but follow her instructions, Natasha will not steer you wrong!! Thank you for another amazing recipe!!💜
Thank you, Ellen! I’m so glad you’re loving the recipes!
Sorry, I saw your answer after I ask. I’ll try these Christmas Eve morning. Can’t wait!
No worries! I’m so glad you found it Connie! Happy Holidays!
Can I use half and half in place of heavy cream? I always have it on hand.
Hi Connie, I address this under the “Can I substitute the heavy cream?” section of the recipe post. I hope this helps. Merry Christmas!
Where are your making/substituting “tips?” I can’t find them.
Hi Candice! I encourage you to read the full recipe blog, starting at the top of this page. Throughout the blog I often include tips and suggestions, or mention substitutions that I have tested (if any). There is also a “common questions” section where I try to answer frequently asked questions. I hope that helps.
Hello! Can I use frozen blueberries or should I thaw them beforehand?
Hi Julia. See my note above, under “common questions.” I hope you love the recipe!
I made The blueberry scones this morning and I must say they are deliciuos so light and buttery!!!! A big hit with Hubby!!
I’m so happy it was a hit, Debbie! Thank you so much for sharing that with me!
I was very disappointed. Would have been really tasty but recipe called for tbsp of baking powder. Too much!! It gave scone a bitter taste. Ingredients is too costly to make that kind of mistake. I double checked before I put the soda in.
Hi Diane! We’ve had good results with that amount. Did you use aluminum free baking powder? That can make a difference.
Obsessed with these!
Made it too many times and it’s so good every time. Slightly crunchy on outside, but so soft inside… and the drizzle is 👌🏼
I’m glad you love the recipe, Nadia! Thank you for the feedback.
These scones turned out delicious+they were easy to make!!☺️ my family loved them!
I made them this evening planning on one for my breakfast tomorrow and they are already gone!!😅
Awesome! Thanks so much for your good comments and feedback.
I made this recipe after seeing all the 5 star comments. So easy and delicious! This baked item will be added to my favorites.
I’m so happy you gave it a try, Pies! Thank you so much for sharing that with me.
These sound great. I think I’ll try them tomorrow.
Another good flavor combo would be fresh or frozen cranberries with an orange glaze.
Sounds great! We also have a recipe for Cranberry orange scones .
Try forming the disk, wrap and chill it for 15-20 minutes, then cut it and separate the wedges. I find that the stiff dough handles much easier.
I both cut and bake mine on a cheap 12” pizza pan lined with sprayed parchment cut to fit.
Thank you for the tip, Dave!
Unfortunately my dough never came together. Am trying to bake what I could salvage. What a waste of a lot of ingredients.
Hi Sue, did you possibly use too much flour? Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.
Maybe I need to try one more time. What I baked actually tasted good. So not a total disaster. 🙂
We love scones at our house & these were a hit with my family!! We love blueberries & the glaze on top just takes them to a new level!
Glad to hear that you enjoyed it!
Thank you. I’m going to try this recipe this weekend. I can’t wait. Can these be made in the air fryer?
Hello! I haven’t tested that to advise. If you do an experiment, we’d love to know how it turned out!
SO buttery and flaky and tender! And the lemon glaze really sends this over the top! thank you so much for sharing this amazing recipe!
Hi Jess, thanks so much for your great comments and review!
Amazing flavor! Can’t be said with presentation. I don’t know if I did something wrong or where I may have done it but they did not rise. The fell and spread out. Any tips to be cautious of?
Hi Julissa! I’m glad you loved the recipe. A couple of things to check. Check the leavening agent is not expired. Be sure to use cold butter. Don’t forget to refrigerate or freeze them before baking as recommended above. If your dough is too warm, they will spread.
Hi Natasha! I made the scones this afternoon and used some fresh peaches that were ripening very quickly. The recipe turned out great… except for an error on my part. I forgot the last 15 minutes in the fridge, which would’ve made a huge difference. The taste is wonderful, though, and my 12 year old can’t get enough, as they were fresh out of the oven when he got home from school. Thanks for another great recipe!
Thank you for sharing, Christi! I’m glad they were enjoyed.
Blueberry and lemon is one of my favorite dessert combinations so I knew I would love these scones! They were so easy to make too, can’t wait to have them again!
That’s wonderful, Olivia!
This recipe looks great! Would it be possible to make it Gluten free?
Hi Michael! I haven’t tested it myself but I think it could work. Let us know if you experiment.
Would frozen diced rhubarb work? Or would it be too sour or wet?
Hi Sue! I’ve never tested rhubarb. Please let us know if you experiment.