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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The best scones ever.
Can i replace the heavy whipping cream with buttermilk? I always have buttermilk on hand.
Hi Susie! I have not tested that but I think it would work fine.
Can I use sourdough starter or discard? If so what are the proper measurements? Love every recipe & love the cookbook!😀
Hi Maureen! Thank you, I’m glad you’re enjoying the recipes. I haven’t tested that in this recipe to be able to advise on those instructions.
They melt in your mouth!! Amazing scones. Thank you for the recipe! We make strawberry ones all the time and decided to try blueberries this time. Lemon drizzle really brings out the flavor of blueberries. The scones didn’t last 15 minutes. Next time I will make a double batch.
Hi Olya! I’m so glad they were a hit. Thank you for the feedback.
We made a huge batch of your strawberry scones.. well, they were amazing and all gone! I cut up the strawberries and froze them prior to folding it in and it all baked nicely. So we froze our fresh blueberries and again was careful not to overwork the dough. Frozen blueberries do not squish easily. My family is impatiently awaiting them as we bake just now! Thank you for your awesome recipes!
Delicious thank you for your fantastic recipes!
You’re very welcome!
These scones are great. Or should I say were lol. At first the dough looks dry but it does come together. Best I’ve made yet and will continuing using this recipe for all future scone baking!
That’s wonderful, Carol. Thank you so much for the feedback. I’m glad you loved the recipe.
Natasha, you are one of my favorite personalities in the creating of delicious and easy recipes. You are making cooking a lot of fun with your upbeat energy. Thank you for sharing all your great recipes.
Aw, that’s so sweet. Thanks so much. I’m glad you’re enjoying the recipes!
Deeelicious!! ! I always thought making scones would be tricky because they are typically expensive at the bakery!! Mine turned out great – other than my lemon drizzle being a tad runny! lol Thanks for the easy and yummy recipe Natasha! 😊
You are so very welcome, Renee! Thank you for trying the recipe.
Made these for my wife this morning. Perfect and so easy.
They are already half gone, and she wants me to make another batch to try your freezing ideas.
I have tried quite a few of your recipes and you are my “Go To”.
My wife always asking if this is another of Natasha’s recipes.
Because she cares for her mother, I do alot of the cooking to help out.
These were delicious! I am gluten free, so used 1 to 1 Bob’s Redmill flour. Perfect, with so many berries. I’m going to make them a bit smaller as my husband can’t control himself, and at too many in two days! Going to make a batch again today.
That’s so great! It sounds like you have a new favorite, Mary!
I’m about to make your blueberry scones, can I use fresh frozen blueberries?
Hi Rosalie, I address that question under the Common Questions section of the recipe post see “Can I use frozen blueberries?”. I hope that helps.
These are the best scones! Thanks for sharing this recipe. I’ve made them several times. Everyone loves them.
Hey Julie, thank you for sharing that with us! I’m happy to know that this is a huge hit!
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 🙂
You’re very welcome, Anita! Thank you for the feedback.
Quick, easy and amazing….this recipe is a keeper…no need to look for another
Thanks, Karrie!
I have to say these are the best scones I have ever had really easy to make the lemon glaze was delicious, i suggest to double the recipe because they where eaten very fast. But they where really delicous I recommend
Hey Lisa, that’s lovely to hear! Thanks so much for your wonderful feedback.
I made it for my dad. Loved it!!! So delicious and good!! Will definitely have to make these again!!
I’m glad they were a hit! Thank you.
Made two batches today!!! Easy to put together and tastes delicious!!!!! I recommend it!!!!
I’m glad you loved them, Connie!
On what planet was that enough wet ingredients? I used easily a full cup of cream added to the egg to get the right consistency
Hi Luke! The consistently should be drier but it will hold together well to form the dough. I would check to ensure you’re measuring your flour correctly. Using a food scale is the most accurate way, you can click on “metric” in the recipe card for the conversions. If you don’t have a food scale, I have a tutorial on How to measure ingredients here. I hope that helps.
These blueberry scones taste like the English scone. They are so delicious and moist. Just what I was looking for in a scone. I did not use the lemon glaze. Froze my butter and then shredded it for an easier mix.
I’m so glad you found just what you were looking for Cecily! Thank you for your wonderful comment.