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.
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
Then I mix the egg, milk and lemon juice in a separate, small bowl, and carefully mix everything together until a dough forms.
Slice into 8 triangle wedges.
Cool scones 15 minutes then drizzle with lemon icing, otherwise the icing will just melt off into a giant puddle.
Blueberry Scones With Lemon Glaze
Blueberry Scones With Lemon Icing
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
Nutrition
Jeannie says
Can these be made without the blueberries?
Brandy says
Yes
Phil says
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
Brandy says
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!
Wendy says
Made these today....my husband loved them. They are much more moist than the traditional scone. Will definitely make again! Thank you.
Brandy says
So glad to hear!! 🙂
Diana says
Hello! I want to make this recipe and was wondering if I can use frozen blueberries instead of fresh ones?
Brandy says
You totally can!
Sherrie Johnson says
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!
Brandy says
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!!
Maureen Prosser says
This is the BEST Scone recipe I have ever made....thank you so much!!!,YUMMY
Brandy says
Yay! This made my day. So glad you liked them!
Sandy Decker says
These scones were so good. I'm wondering if you could swap chocolate chip for blueberries?
Brandy says
I've made them with white chocolate chips and raspberries. Delish! You could totally make them with chocolate chips!
Joyce says
Never tried this recipe before, but will pin this to try soon! Thank you for sharing.
Pat Pendleton says
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.
Brandy says
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!
Miz Helen says
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
Living 4 Today!! says
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!
Colleen says
These sounds absolutely lovely...perfect for tea time!