Glazed Lemon Blueberry Scones

Light, tender, and flaky, these glazed lemon blueberry scones are golden and crunchy on the outside, while soft and moist in the middle. A drizzle of tangy lemon glaze adds the perfect finishing touch, making these scones irresistibly delicious. Whether you’re enjoying them with your morning coffee or as an afternoon treat, they’re sure to be a hit.

Why You’ll Love This Recipe

Key Benefits

✔️ Easy to make – Ready in just 33 minutes with simple ingredients
✔️ Perfectly balanced flavors – The sweetness of blueberries pairs beautifully with the bright tang of lemon
✔️ Make-ahead friendly – These scones can be stored and enjoyed later
✔️ Great for any occasion – Whether for breakfast, brunch, or an afternoon snack, they’re always a delight

Taste & Texture

• Golden and crisp on the outside
• Soft, buttery, and flaky on the inside
• Sweet bursts of blueberries in every bite
• A zingy lemon glaze for a refreshing finish

Dietary Attributes

• Vegetarian-friendly
• Can be made gluten-free with a simple flour swap

Ingredients & Substitutions

Blueberry Scones:

• 2 cups all-purpose flour (plus more for dusting)
• 2 tbsp sugar
• 1 ½ tsp baking powder
• ¾ tsp salt
• ¼ tsp ground cinnamon (adds warmth)
• 5 tbsp unsalted butter, cold, cut into cubes
• 1 cup fresh blueberries (or frozen—see notes below)
• ½ cup buttermilk (for tenderness)
• ½ cup + 1 tbsp heavy cream, divided
• 1 egg, beaten

Lemon Glaze:

• ½ cup confectioners’ sugar
• Juice from 1 lemon

Notes on Quality

Fresh vs. frozen blueberries – Fresh berries hold their shape better, but frozen blueberries can be used (don’t thaw them first to avoid excess moisture)
Butter matters – Use cold butter for the best flaky texture
Buttermilk vs. heavy cream – Buttermilk adds tang and tenderness, while heavy cream keeps the dough rich and soft

Possible Substitutions

No buttermilk? Use ½ cup milk + 1 tsp lemon juice as a substitute
Dairy-free option – Swap butter for vegan butter, and use coconut milk instead of cream
Gluten-free – Use a 1:1 gluten-free flour blend

Step-by-Step Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.

Mix the Dry Ingredients

In a large bowl, whisk together:

• Flour
• Sugar
• Baking powder
• Salt
• Cinnamon

Cut in the Butter

Add cold butter cubes to the flour mixture. Using a pastry cutter (or your hands), mix until the butter resembles small pea-sized crumbs.

Add the Blueberries

Gently fold in the blueberries, being careful not to burst them.

Combine the Wet Ingredients

In a small bowl, mix together:

• Buttermilk
• ½ cup heavy cream

Mix the Dough

Make a well in the center of the flour mixture and pour in the wet ingredients. Use a rubber spatula to gently fold everything together until just combined.

Shape & Cut the Scones

Lightly flour your work surface and place the dough on it. Press the dough into a 6×8-inch rectangle (about ¾ inch thick). Cut into 6 equal rectangles, then slice each diagonally to form 12 triangles. Carefully transfer to the prepared baking sheet.

Brush & Bake

In a small bowl, whisk together:

• 1 egg
• 1 tbsp heavy cream
  Brush the tops of the scones with this egg wash. Bake for 16-18 minutes, or until lightly golden brown. Let cool on the pan for 5 minutes, then transfer to a wire rack.

Make the Lemon Glaze

In a small bowl, whisk together:

• ½ cup confectioners’ sugar
• Juice from half a lemon (add more as needed for desired consistency)
  Drizzle over cooled scones and let it set before serving.

Expert Tips & Tricks

Best Practices

Keep your butter cold – This ensures flaky layers
Don’t overwork the dough – Mix just until combined for the best texture
Use a sharp knife – Clean cuts help the scones rise evenly

Common Mistakes to Avoid

Dough is too sticky? Add a little more flour
Scones are too dry? Don’t overbake—remove when lightly golden
Blueberries burst? Toss them in a little flour before folding in

Time-Saving Tips

Make the dough ahead – Shape and refrigerate overnight, then bake fresh in the morning
Freeze unbaked scones – Freeze on a baking sheet, then store in a ziplock bag. Bake straight from frozen, adding a couple of minutes to the baking time

Serving Suggestions

Pairings

Serve warm with butter or clotted cream
Pair with Greek yogurt and honey for a light breakfast

Presentation Ideas

Arrange on a rustic wooden board with a dusting of powdered sugar
Garnish with lemon zest for extra brightness

Beverage Pairings

Hot or iced tea (Earl Grey or chamomile)
Freshly brewed coffee
A glass of cold milk

Storage & Reheating

Leftover Storage

Room temperature: Store in an airtight container for up to 2 days
Refrigerator: Keep in an airtight container for up to 5 days
Freezer: Freeze for up to 3 months in a ziplock bag

Reheating Methods

Oven (best method): Warm at 300°F for 5-7 minutes
Microwave: Heat for 10-15 seconds, but this may soften the texture

More Breakfast Recipes to Try

If you love these scones, you’ll also enjoy these breakfast favorites:

Heart-Shaped Grilled Cheese Sandwiches – A fun and easy recipe for a delicious, melty treat

Classic French Toast Recipe – A breakfast staple made in just 20 minutes

French Omelette with Fines Herbes – A delicate and flavorful omelet with fresh herbs

Looking for more delicious recipes? Follow us on Pinterest for even more breakfast inspiration: Cooking with Callie on Pinterest

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