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    Home » Recipes » Quick Bread

    Blueberry Scones Recipe With Lemon Icing (Video)

    Modified: Jun 6, 2025 · Published: Mar 11, 2020 by Brandy · This post may contain affiliate links.

    Jump to Recipe

    Blueberries, freshly squeezed lemons, and cold butter are the key ingredients to this deliciously light and fluffy blueberry scones recipe. You'll love the sweet and tangy flavor combination. Perfect for a weekend breakfast or brunch!

    You'll also love our blueberry muffins with streusel and white chocolate raspberry scones!


    Watch our step by step video!

    There's nothing better than a warm home-baked pastry on a Saturday morning. I love comfort foods, especially this time of year.

    scones on serving board

    I never cared for scones until I started making them myself. They always seemed so dry! These blueberry lemon scones are flakey and delicious. Especially when drizzled (liberally) with lemon icing!

    How To Make Lemon Blueberry Scones With Lemon Glaze

    (scroll down for printable recipe and instructions)

    Ingredients

    • 2 ¼ cups all purpose flour
    • ¼ cup granulated sugar
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • lemon zest (from 1 lemon)
    • 1 stick of butter (COLD)
    • 1 cup fresh blueberries (can also use frozen)
    • 1 egg
    • ¾ cup milk
    • 1 Tbsp. fresh lemon juice
    • 2 Tbsp. melted butter

    Glaze

    • ¼ cup lemon juice
    • 1 ¼ cup sifted confectioners sugar (powdered)
    • 1 teaspoon honey

    shredded butter and grater on blue cutting board
    The key to a perfect scones recipe is all in the butter. Grate your COLD butter with a cheese grater and add it to the dry ingredients in a large bowl.

    glass bowl with flour and dry ingredients and pastry cutter
    When the butter is added to the dry ingredients it comes together and looks like coarse crumbs.

    measuring cup with fresh blueberries
    I always fold the blueberries into the dry ingredients when I make scones or muffins so that they get coated in sugar and flour. This helps the berries not bleed juice into the batter.

    Then I mix the egg, milk and lemon juice in a separate, small bowl, and carefully mix everything together until a dough forms.

    glass bowl with scone dough inside
    The mixture will be sticky---this is what you want.

    scone dough pressed into a round shape
    Gently turn out the dough on a generously floured surface, sprinkle the top with flour, and roll into a 12″ round disc with a rolling pin or press with your hands. You don’t need to knead or work the dough. The less you handle the dough, the better. Flour your hands or rolling pin if you need to since it is a sticky dough.

    Slice into 8 triangle wedges.

    scones cut into triangle shapes on baking sheet lined with parchment paper
    The scones are then baked on a baking sheet (lined in parchment paper) for about 20 minutes at 400 degrees and brushed with melted butter.

    baked scones on baking sheet
    Whisk powdered sugar, lemon juice and honey for the glaze.

    Cool scones 15 minutes then drizzle with lemon icing, otherwise the icing will just melt off into a giant puddle.

    lemon glaze dripping off of spoon
    The lemon glaze is so delicious. Drizzle as much as you'd like over your scones and feel free to double the recipe for even more lemony goodness.

    baked scones on serving board
    Store scones at room temperature in an airtight container or plastic bag up to 3 days.

    Blueberry Scones With Lemon Glaze

    Blueberry Scones With Lemon Icing

    Blueberries, freshly squeezed lemons, and cold butter are the key ingredients to this deliciously light and fluffy blueberry scones recipe. Perfect to enjoy with a cup of herbal tea on a cold morning!
    4.24 from 39 votes
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 8 scones
    Calories: 448kcal
    Author: Brandy Nelson

    Ingredients

    • 2 ¼ cup all purpose flour
    • ¼ cup sugar
    • 2 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 zest of a lemon
    • ½ cup COLD butter 1 stick
    • 1 cup blueberries
    • 1 egg
    • ¾ cup milk
    • 1 Tbsp. fresh squeezed lemon juice
    • 2 Tbsp. butter melted

    Icing

    • ¼ cup lemon juice fresh squeezed
    • 1 ¼ cup powdered sugar sifted
    • 1 teaspoon honey

    Instructions

    • Combine flour, sugar, baking powder, salt and baking soda in a large bowl. Add lemon zest. Set aside.
    • The key to perfect scones is all in the butter. Grate your COLD butter with a cheese grater and add it to your flour mixture.
    • Mash with pastry cutter or fork until it resembles coarse crumbs.
    • Fold in blueberries.
    • Beat egg, milk, and lemon juice with a fork in a small bowl. Stir into flour/blueberry mixture.
    • Gently turn out dough on a floured surface and roll into a 12″ round disc with a rolling pin. You don’t need to knead or work the dough. The less you handle the dough, the better. Flour your hands or rolling pin if you need to since it is a sticky dough.
    • Slice into 8 triangles.
    • Bake at 400 degrees for 20-25 minutes on parchment lined baking sheet.
    • Brush with melted butter.
    • Cool 15 minutes before drizzling with lemon icing.
    • For the icing: Combine ingredients and drizzle over scones.

    Notes

    The key to a perfect scones recipe is all in the butter. Grate your COLD butter with a cheese grater and add it to your flour mixture.

    Nutrition

    Calories: 448kcal
    Tried this Recipe? Like it Today!Mention @Gluesticksblog or tag #gluesticksblog!

    baked scones on serving board with cup of tea

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    About Brandy

    Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!

    Comments

    1. Jeannie says

      January 26, 2025 at 10:38 pm

      Can these be made without the blueberries?

      Reply
      • Brandy says

        January 27, 2025 at 7:39 am

        Yes

        Reply
    2. Phil says

      February 20, 2022 at 8:27 am

      4 stars
      Recipe was easy, however I had to add 1/4 milk to dough cause it was very dry. While mixing the dough I thought it would come together better, but after turning onto floured surface I still had to add more milk. The dough came together by the unbaked scones were heavy and dense. Hopefully they’ll rise while baking. I’m sure the flavor will be amazing

      Reply
      • Brandy says

        February 20, 2022 at 10:26 am

        That’s so odd! The dough is a sticky dough, if anything you should have had to add a little flour to your hands to work with it. I’m so sorry! I hope they still taste amazing!

        Reply
    3. Wendy says

      January 01, 2022 at 2:22 pm

      Made these today....my husband loved them. They are much more moist than the traditional scone. Will definitely make again! Thank you.

      Reply
      • Brandy says

        January 01, 2022 at 8:42 pm

        So glad to hear!! 🙂

        Reply
    4. Diana says

      November 18, 2021 at 7:54 pm

      Hello! I want to make this recipe and was wondering if I can use frozen blueberries instead of fresh ones?

      Reply
      • Brandy says

        November 18, 2021 at 10:19 pm

        You totally can!

        Reply
    5. Sherrie Johnson says

      September 04, 2021 at 4:10 pm

      5 stars
      Oh my gosh! I made these scones early this afternoon and my husband and I LOVE them! My son is visiting from out of town and said they were soooo delicious. I do have one question. Don't know if there's any difference in the butter measurement, but...does the recipe call for 1/2 cup (one whole stick) of cold butter, grated? Or 1/2 cup of grated cold butter? I would think that 1/2 cup grated would be different than a stick of cold butter (equaling 1/2 cup in wrapper) that would then be grated. I grated about 1/2 of the stick of butter and it equaled approximately 1/2 cup after grated. Either way, I followed the ingredients and amounts exactly...including the way you've simply patted the dough out on a floured surface. I'm so pleased with how they've turned out. I'm hoping to make some and give as gifts throughout the year. Thanks so much for such a yummy recipe!

      Reply
      • Brandy says

        September 05, 2021 at 10:05 am

        Good question and I'll go back and clarify in the recipe. I grate an entire stick (1/2 cup). So glad you liked them!!

        Reply
    6. Maureen Prosser says

      June 07, 2021 at 7:00 pm

      This is the BEST Scone recipe I have ever made....thank you so much!!!,YUMMY

      Reply
      • Brandy says

        June 07, 2021 at 7:10 pm

        Yay! This made my day. So glad you liked them!

        Reply
    7. Sandy Decker says

      February 03, 2021 at 5:47 pm

      These scones were so good. I'm wondering if you could swap chocolate chip for blueberries?

      Reply
      • Brandy says

        February 03, 2021 at 6:17 pm

        I've made them with white chocolate chips and raspberries. Delish! You could totally make them with chocolate chips!

        Reply
    8. Joyce says

      February 08, 2017 at 10:44 am

      Never tried this recipe before, but will pin this to try soon! Thank you for sharing.

      Reply
    9. Pat Pendleton says

      February 01, 2017 at 9:48 am

      I made these scones and they are in the oven. I have to say it's one of the worst messes I've ever cooked. I'd sayd wayyyyyyyyyyyyyyyy tooooooooo much liquid.

      Reply
      • Brandy says

        February 01, 2017 at 11:06 am

        Hi Pat! I'm sorry to hear that it made a mess for you! The dough is definitely much more wet than a biscuit dough would be. I generously flour my work surface and hands, pat the dough down, then roll it to the circle shape. Sometimes I put a little flour on the rolling pin if it needs it. Then I transfer the scones to a baking sheet with a metal spatula. Seems to eliminate a lot of the mess. I hope they still taste delicious for you!

        Reply
    10. Miz Helen says

      January 31, 2017 at 12:18 pm

      We will love your Blueberry Scones, they look delicious. Hope you are enjoying your day and thanks so much for sharing your awesome post with us at Full Plate Thursday!
      Come Back Soon
      Miz Helen

      Reply
    11. Living 4 Today!! says

      January 30, 2017 at 10:12 pm

      Oh my... they look delicious! I've made scones but not blueberry yet (surprisingly) and never with icing. I'm going to have to try those. Oh and I see your drinking one of my favorite teas... bigelow's mint tea! My 3 and 4 yr olds actually like the mint too...surprised me!

      Reply
    12. Colleen says

      January 29, 2017 at 8:36 am

      These sounds absolutely lovely...perfect for tea time!

      Reply
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    4.24 from 39 votes (36 ratings without comment)

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