Glazed Lemon Blueberry Scones are everything I love about bakery treats: tender, buttery, brimming with juicy blueberries, and finished with a sweet-tart lemon glaze that makes your day instantly brighter. Whether you’re seeking a show-stopping brunch centerpiece or simply want to spoil yourself (and your loved ones) with something special, this recipe is destined to become your go-to. The aroma as they bake is pure magic, but the real joy comes from that very first bite — layers of flavor, a golden crust, and the sunny lemon glaze tying it all together. Those who try Glazed Lemon Blueberry Scones at home soon find out why they’re cherished by so many!

Glazed Lemon Blueberry Scones Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for Glazed Lemon Blueberry Scones are wonderfully simple, but each plays an important role in creating scones that are light, flavorful, and brimming with color. Don’t skip anything — even the humble lemon zest becomes the secret to irresistible fragrance!

All-purpose flour: Forms the tender base, giving the scones their classic crumbly texture.
Granulated sugar: Adds just the right touch of sweetness to the dough.
Baking powder: Essential for lift, ensuring your scones are fluffy instead of dense.
Salt: Balances sweetness and boosts all the other flavors in the mix.
Unsalted butter (cold): The key to a flaky, buttery texture; chill it and cube for best results.
Fresh blueberries: Burst with juicy brightness in every bite; don’t be afraid to use plenty!
Lemon zest: Provides fresh citrus aroma that perfectly complements blueberries.
Heavy cream: Brings richness and moisture, helping the scones bake up tender.
Large egg: Adds structure and a slight richness to the dough.
Powdered sugar: Forms the silky-smooth base of the lemon glaze.
Lemon juice: Brightens the glaze with vibrant, tangy flavor — fresh is always best!
Vanilla extract: Just a splash, for an extra note of warmth and sweetness.

How to Make Glazed Lemon Blueberry Scones

Step 1: Mix Your Dry Ingredients

Start by whisking together your all-purpose flour, sugar, baking powder, and salt in a big mixing bowl. This step is important for even distribution of the leavening agent, so your scones rise beautifully, and the sugar, for a subtle sweetness throughout. I like to do this while humming a tune and looking forward to those fresh-baked aromas!

Step 2: Cut in the Butter

Add your cold, cubed unsalted butter directly into the dry mixture. Using a pastry cutter or even your fingers, gently work the butter in until the pieces are about the size of peas. It’s those little nuggets of butter that will create those fantastically flaky layers we crave in Glazed Lemon Blueberry Scones. Keep everything cold to prevent the dough from getting heavy.

Step 3: Fold in Blueberries and Lemon Zest

Next, gently toss the blueberries and lemon zest into your flour and butter mixture. Try not to mash the berries — keeping them whole means each bite will deliver a burst of juice and color! The lemon zest perfumes the dough, making each bite taste like a little bit of sunshine.

Step 4: Add Wet Ingredients

In a separate bowl, whisk together your heavy cream, egg, and vanilla extract. Pour this mixture over the flour and blueberry blend, then stir gently until just combined. It might look a bit shaggy, but that’s exactly what you want; overmixing will make the scones tough instead of tender.

Step 5: Shape and Cut the Dough

Transfer the dough onto a lightly floured surface, then gently pat it into a circle about 1-inch thick. Don’t worry if it looks a little rustic — that’s the charm! Use a sharp knife or bench scraper to cut the circle into wedges, aiming for even portions so everything bakes uniformly.

Step 6: Bake

Arrange the scone wedges on a parchment-lined baking sheet, leaving a bit of space between each. Brush the tops with a little extra cream for a gorgeous golden finish. Bake in a preheated oven until the scones are puffed and lightly golden at the edges — your kitchen will smell heavenly by now!

Step 7: Glaze to Perfection

While the scones cool slightly, mix together powdered sugar and fresh lemon juice until smooth and pourable. Drizzle the glaze generously over each scone, letting it drip down the sides. The result is sweet, citrusy magic that takes Glazed Lemon Blueberry Scones from good to irresistible. Let the glaze set, if you can wait that long!

How to Serve Glazed Lemon Blueberry Scones

Garnishes

For a finishing touch, try scattering a few extra fresh blueberries and some additional lemon zest over the top just after glazing. A little dusting of powdered sugar right before serving looks irresistibly bakery-fresh. If you’re feeling fancy, an edible flower or two makes these scones truly brunch-worthy.

Side Dishes

Pair Glazed Lemon Blueberry Scones with a creamy Greek yogurt parfait, a platter of mixed fruit, or a small bowl of homemade whipped cream. Lightly sweetened tea, a frothy cappuccino, or fresh-squeezed orange juice are classic beverage partners that set the mood for a cozy morning.

Creative Ways to Present

Pile your scones on a colorful cake stand or arrange them in a rustic basket lined with a cheery tea towel. For gatherings, slice the scones into smaller “mini” triangles and serve on a board with jams, clotted cream, and fresh fruit for a help-yourself breakfast bar. For gifting, nestle a few Glazed Lemon Blueberry Scones into a pretty box with a handwritten tag.

Make Ahead and Storage

Storing Leftovers

Glazed Lemon Blueberry Scones keep surprisingly well for a couple of days at room temperature. Store them in an airtight container, separating layers with parchment to keep the glaze intact. They’re lovely at room temp, but can be gently warmed for a just-baked feel.

Freezing

For longer storage, freeze completely cooled, unglazed scones in a zip-top bag or airtight container for up to two months. Add the lemon glaze after reheating for the freshest look and flavor. You can also freeze unbaked scone wedges, then bake straight from the freezer; just add a few extra minutes to the baking time.

Reheating

To bring back that oven-fresh magic, reheat scones in a 300°F (150°C) oven for about 10 minutes, or until warmed through. If your scones are already glazed, reheat gently so as not to melt the glaze too much. A quick zap in the microwave for 10-15 seconds also works for scones straight from the counter or fridge.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! You can swap in frozen blueberries for fresh, but don’t thaw them first — this helps prevent purple streaks in the dough. Toss the frozen berries with a spoonful of flour before adding to the mixture for even distribution.

How do I keep my scones from spreading too much?

Chilling the dough before baking can really help the scones hold their shape. Simply pop the cut scones in the fridge or freezer while your oven preheats, then bake as directed for neatly risen results.

Can I make these scones dairy-free?

Yes, with some tweaks! Swap out the butter for a vegan butter substitute, and use full-fat coconut milk or a rich non-dairy cream in place of heavy cream. The texture may change a bit, but the citrus and blueberry flavors will still shine.

Why is my dough so sticky?

Blueberry scones can get sticky due to juicy berries and humidity. Lightly flour your hands and work surface, but avoid adding too much extra flour or the scones will turn tough. It’s okay if the dough feels a bit messy — that’s how you get tender results!

Can I make Glazed Lemon Blueberry Scones ahead of time?

Definitely. Make and shape the dough the night before, then refrigerate the wedges tightly wrapped. The next morning, just bake and glaze for a stress-free, bakery-style treat that tastes freshly made.

Final Thoughts

There’s something so comforting and joyful about baking Glazed Lemon Blueberry Scones from scratch. Whether you share them or keep them all to yourself, I know you’ll fall for each zesty, berry-studded bite. Give this recipe a try and experience just how easy (and satisfying) homemade scones can be!

Glazed Lemon Blueberry Scones Recipe