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Blueberry Scones Recipe With Lemon Icing (Video)

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Blueberries, freshly squeezed lemons, and cold butter are the key ingredients to this deliciously light and fluffy blueberry scones recipe.

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 Blueberry Scones

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 your flour mixture.

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 like folding in the blueberries with the dry ingredients so that they get coated in sugar and flour. This helps them not bleed juice into the batter.

Then I mix the egg, milk and lemon juice in a separate, smaller 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 triangles.

scones cut into triangle shapes on baking sheet lined with parchment paper
The scones are then baked for about 20 minutes and brushed with melted butter.

baked scones on baking sheet
Cool 15 minutes before drizzling with lemon icing, otherwise the icing will just melt off into a giant puddle.

lemon glaze dripping off of spoon
This recipe makes a generous portion of icing. You can use as little or as much as you’d like. I like covering my entire scone—it’s that good!

baked scones on serving board

Blueberry Scones With Lemon Icing

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!
5 from 2 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 scones
Calories: 448kcal

Ingredients

  • 2 1/4 cup all purpose flour
  • 1/4 cup sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 zest of a lemon
  • 1/2 cup COLD butter grated
  • 1 cup blueberries
  • 1 egg
  • 3/4 cup milk
  • 1 Tbsp. fresh squeezed lemon juice
  • 2 Tbsp. butter melted

Icing

  • 1/2 cup lemon juice fresh squeezed
  • 2 1/4 cup powdered sugar sifted
  • 2 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

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!

Reader Interactions

Comments

  1. courtneycal says

    I totally agree on scones looking fancy and am so excited to make these because they seem so doable! Delicious recipe. Scones are perfect to have with tea. Thanks for sharing! #client

    Reply

  2. Julie says

    ooo, scones, so quick and easy to make it makes me wonder why I don’t do them more often. I think a little weekend baking is in order. Thanks

    Reply

    • Brandy says

      Hi Mary! Scroll down to the end of the post and click “print & pdf” then select “remove images” and you have a perfect text copy to print! Hope that helps!

      Reply

  6. midlifeblogger says

    That’s funny, I just settled into my chair with a cup of hot tea and some warm banana bread, and started perusing the Dishing It and Digging It Linkup. Your post was the first one I clicked on. I love scones! We have several blueberry bushes and I would love to make your scones with my blueberries! Thanks for this wonderful-looking recipe.

    Reply

  12. April J Harris (@apriljharris) says

    There really is nothing like a hot pastry and a warm drink to warm the soul – and Bigelow’s teas are so lovely! Your Blueberry Scones with Lemon Icing look absolutely lovely too. Pinning. If you have time, please do share this wonderful recipe at the Hearth and Soul Link Party, live on my blog now. Visiting from Miz Helen’s Full Plate Thursday. Have a lovely day!

    Reply

  14. iamzoewatson says

    I just bought some blueberries. What a wonderful way to be able to use them. And the tea looks amazing too. I love Bigelow! Thanks so much for posting this.

    #trafficjamweekend

    Reply

  17. 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!

    Reply

  18. 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

    Reply

  19. 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.

    Reply

    • 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!

      Reply

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