The BEST Glazed Lemon Blueberry Scones

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Moist and flavorful Lemon Blueberry Scones with Lemon Glaze are definitely my best scone recipe and one of my most popular posts here on The Love Nerds! Whether enjoying on a warm spring day or on Christmas morning as a holiday recipe, these scones are always the perfect addition to your table!!

Lemon and Blueberry Scones in triangle shape sitting on a piece of parchment paper on a baking sheet with lemons and blueberries sitting around the scones loose on the pan

THESE LEMON BLUEBERRY SCONES ARE THE BEST SCONE RECIPE YOU WILL EVER MAKE!!

Prior to a few years ago, I had only ever enjoyed a scone on a continental breakfast platter which means they were always a little dry and bland. I never understood the appeal. 

Then, I decided to start tackling my own homemade scone recipes, starting with my spiced pumpkin scone recipe. Oh my yum! 

My Pumpkin Scones are one of the first fall recipes that I make every year because they never disappoint. They are soft, moist (sorry if you hate that word!) and full of great flavor!

It was definitely better than any scone that I had tasted before! Since then, I’ve enjoyed trying other flavor combinations, like Orange Cranberry Scones and Caramel Apple Scones.

While they are all delicious and have all been made many times, this recipe for Lemon Blueberry Scones is definitely my favorite!

It’s also a favorite of all of you! This Lemon Blueberry Scone recipe is always one of my most visited posts every month. 

An close up photo or a lemon and blueberry scone showing some blueberries burst open into a really bright pink fushia color with the scone baked a nice golden yellow

Lemon and blueberries might be my favorite fruit pairing – sweet and tangy at the same time with a gorgeous burst of color! I just love how blueberries turn purple, almost magenta, after being baked.

My husband, who pretty much never eats breakfast, eats breakfast when these are in the house. I once even caught him in the kitchen at 10 o’clock at night trying to eat his second scone of the day for dessert.

Which isn’t really a problem except that there would be less for me!

So be assured – these Blueberry Lemon Scones make a tasty breakfast, snack and dessert in my world!

Though honestly, if I’m going to enjoy a lemon treat for dessert, I would rather just make Lemon Meringue Pie

Three Blueberry and Lemon scones baked into triangle form are sitting on a piece of parchment paper with a spoon overhead drizzling on a citrus lemon glaze with lemon zest in it.

HOW DO THESE LEMON BLUEBERRY SCONES GET THEIR LEMON FLAVOR:

There is no subtle hint of lemon in this scone recipe. They are filled with lemon flavor!! 

The scone dough includes both lemon juice and lemon zest, which both provide the dough a strong zesty flavor. I find that including the zest is the best way to really make sure that little bit of tart comes through in a baked scone. 

However, my favorite part of this recipe is definitely the lemon citrus glaze on top! You could easily use milk instead of the lemon juice if you don’t love the citrus flavors as much as I do, but it would be a shame.

It’s definitely meant to be a Blueberry Lemon Scone with Lemon Glaze. The glaze provides the extra lemon flavor I love. 

TIPS FOR MAKING LEMON BLUEBERRY SCONES:

COLD BUTTER: It is important to use cold butter when making scones! You can grate the butter or cut the butter into smaller pieces to make the mixing process easier, but cold butter is essential for helping the dough rise.

It creates steam pockets that help the dough rise and results in the fluffy scones I love! 

I prefer using my paddle attachment to mix the scone dough, working my way up to medium speed as I combine the butter and dry ingredients.

YOU MUST BE PATIENT! It might take a little time but the butter will break down into the mix.

If needed or if inpatient, you can stop part way through and use a fork to mix things around and break apart the butter a little faster. 

DON’T OVER MIX: While you want to make sure the butter is incorporated into the dry mix which can take some time, you don’t want to overwork the dough. Make sure to stop when the butter is broken up and mixed throughout. 

QUICKLY FORM SHAPE: The heat of your hand will make the dough stickier, so you will want to work quickly to make the rectangular shape for cutting. Adding a little bit of flour to the working surface will help the process, but be sure not to add too much or your dough could become dry. 

Lemon and Blueberry Scones with a delicious lemon glaze drizzled on top and pooled around the scones on the parchment paper.

SHOULD I USE FROZEN OR FRESH BLUEBERRIES?

You can use fresh or frozen blueberries. I find that some people just have a preference once way or another. 

Regardless of whether you are using fresh or frozen blueberries, the key is to gently fold them into the dough. You don’t need to press down hard to get them mixed into the dough. 

But honestly, a few broken blueberries will not impact the flavor of the dough. In fact, I sort of love the little bursts of magenta color that pops up from broken blueberries. 

Lastly, I will say that some batches of blueberries just seem to burst easier than other batches no matter what you do, so don’t worry too much about it! 

CAN THE BLUEBERRY LEMON SCONES BE FROZEN? 

Quick answer is yes! You can freeze scones. Scones have a fairly low moisture content which makes them ideal for freezing.

YOU CAN FREEZE SCONES BEFORE BAKING:

One option is to set aside a portion of your unbaked scones to bake at a later time when you are ready. Chill the pieces in the freezer until firm and then place them into a resealable plastic bag.

When you are ready to bake, bring them to room temperature and bake as instructed. I recommend storing scones this way for up to 3 weeks. This is the best way to freeze them if you want to enjoy them freshly baked out of the oven. 

YOU CAN ALSO FREEZE SCONES AFTER BAKING:

You can also freeze scones after baking. After they have cooled, place them in a resealable plastic bag or an airtight container.

Defrost at room temperature before serving. To reheat, you can microwave or place into the oven for 5 minutes at 350 degrees F.

There is a risk in baking them again that they will dry out. Scones frozen this way can usually last for a couple months. 

Glazed Lemon Blueberry Scones Recipe: This is the BEST SCONE RECIPE you will ever make! Sweet and tangy, this delicious citrus scone is full of flavor in every bite. The perfect breakfast pastry all year long! | The Love Nerds #christmasrecipe #easterrecipe #mothersdayrecipe

FAVORITE KITCHEN TOOLS FOR MAKING SCONES:

THE PERFECT SILICONE BAKING MAT

This is my favorite silicone baking mat that I use every time I make scones! It makes working with the scone dough a lot easier. 

This baking mat is non-slip which means it won’t move on you as you roll out the dough and it’s non-stick which makes clean up a breeze!

Plus it provides you lines and measurements for making even sized scones. 

HELPFUL PASTRY SCRAPER AND CUTTER

This Pastry Cutter is one of my favorite kitchen tools for more than just making pastries. It makes physically working the dough a lot easier, and I also use it for checking the width of my scones all the way through with the ruler built into the pastry cutter. 

Plus, I tend to use this pastry cutter to actually cut my scones out. Before I had this, I used a strong pizza cutter. 

ICING SPATULA OR PASTRY BRUSHES

When adding glazes to my scones, I used to only have a spoon for application. It worked but it always resulted in a really uneven glaze. Now, I use either my angled icing spatula which is also perfect for making sugar cookies or my pastry brushes.

These silicone pastry brushes are a must in my book for any kitchen! They are heat resistant and comes as an affordable group of 3.

You can use them for these scones as well as working with breads, making flatbread pizzas or marinating meats. 

YOU MIGHT ENJOY THESE OTHER BREAKFAST PASTRY RECIPES:

Lemon Blueberry Scones with a Lemon Glaze is an Easy Scone Recipe for Every Season!

Glazed Lemon Blueberry Scones

Glazed Lemon Blueberry Scones

Yield: 8 scones
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes

Moist and flavorful, sweet and tangy, these Lemon Blueberry Scones with Lemon Glaze are definitely my best scone recipe!

Ingredients

Scone Ingredients

  • 2 cups flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoon butter
  • 1/2 cup milk, I use skim
  • 1/4 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1/4 teaspoon Vanilla Extract
  • 1 cup fresh blueberries

Lemon Glaze Ingredients

  • 1/2 cup powder sugar
  • 1 tablespoon lemon juice
  • Pinch of lemon zest

Instructions

  1. Preheat oven to 400 F.
  2. In your stand mixer bowl, combine flour, sugar, baking powder, and salt.
  3. Cut the cold butter into smaller pieces and put on top of the dry ingredients. Using your paddle attachment, mix the butter and dry ingredients together.
  4. Work your way to medium speed. You want the butter to break up into small little pieces. BE PATIENT! It might take a little time but the butter will break down into the mix.
  5. If needed, you can stop part way through, use a fork to mix things around and break things apart a little more, and mix again using the paddle attachment.
  6. Stir in milk, vanilla, lemon juice and lemon zest until moistened.
  7. To add in the blueberries, I patted the dough out on a lightly floured counter and folded the blueberries into the dough. Be careful not to squish to avoid the blueberries bleeding too much. Delicious Glazed Lemon BlueBerry Scones {The Love Nerds} #recipe #scones #breakfast #pastry
  8. Then, by hand, form the dough into a rectangle. You want it to be about an inch thick. Cut down the middle, dividing the dough into two rough squares. Then, cut diagonally for a criss cross with both of those squares. This will give you 8 pieces. Delicious Glazed Lemon BlueBerry Scones {The Love Nerds} #recipe #scones #breakfast #pastry
  9. Place one-two inches apart onto a cookie sheet. I liked to place them on parchment paper or baking mat.
  10. Bake for 15-17 minutes or until golden brown. Cool slightly and drizzle with glaze.

Make the Glaze

  1. Combine all ingredients in a small bowl. Adjust your lemon juice in order to get the consistency you need: a little more lemon juice for thinner glaze and a little less lemon juice (or more powdered sugar) for a thicker glaze.

Notes

*I have not tested this recipe at high altitude, but a reader suggested that she needed to cook for a longer time based on her higher altitude.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 295 Total Fat: 9g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 25mg Sodium: 406mg Carbohydrates: 49g Fiber: 1g Sugar: 23g Protein: 5g

Looking For a Lot More Scone Recipes?

Comments

  1. Heather says

    Can I make the dough the night before and bake these in the morning? I’d like to bring them to a church breakfast and have them nice and warm.

    • Janeen says

      I’ve been wanting to make scones for a long time. I’ve saved lots of recipes, but decided to start with this one. It was delicious. My husband made that “OMG this tastes awesome” face when he took his first bite. I loved all the extra details you gave about how to get this recipe to turn out right. For others who haven’t made this recipe, I did find it took longer than the 15 minutes prep time to get them ready to go in the oven. Maybe close to 30 minutes. That might be because I don’t bake often, so you may be able to prep faster. I just found with grating the lemons and juicing them that it took longer. Maybe if those parts were already done it would take 15 minutes. Also, it took longer to bake. But I live at high altitude, about 6000 ft, so that maybe why. I didn’t do any adjustments to the recipe for altitude and they still came out great. Though my husband did talk me into switching the milk for buttermilk because we had it in the fridge and needed to use it. Overall, this was a great experience.

      • Maggie says

        Thanks, Janeen!! I am SO excited that you loved them as this is one of my very favorite recipes. I did adjust the prep time on the recipe card to somewhere in the middle between the two of us. I make scone recipes all the time so it’s definitely possible that I get through the steps a bit faster than others.

  2. Cheryl says

    These are my favorite scones.
    I freeze fresh blueberries so I hv them all winter to make these…..be sure to not omit the lemon 🍋

    FYI – I make these by hand – no mixer – I use my pastry cutter to chop up the butter into small pcs.

  3. Jude DeWitt says

    I want you to know I had to leave the house while these scones cooled because they smelled so tantalizing! I would describe the texture as that of the best baking powder biscuit I’ve ever eaten. And the taste – heavenly! You nailed it with this one and I have a new “signature” recipe for blueberry season. Thank you so very much!

  4. Jennifer says

    These were delicious!! I substituted almond milk for the regular milk and ?. Thanks for sharing this fabulous recipe!

  5. Lisa says

    I popped some fresh blueberries in the freezer the night before and worked them into the dough. They still broke and were fragile, but not too much. Fresh blueberries didn’t make the dough turn purple as canned or frozen berries will. I had never made scones before and these turned out wonderfully.

    • Maggie says

      I find that some batches of blueberries will break no matter how careful I am, and then others are perfectly fine. I’m not sure why! I am glad you were happy with the end result though. I’m watching to make a batch soon. I need to brighten up these cold winter mornings!

  6. Jean Gruenenfelder says

    I fell in love eith scones years ago on a trip to England. directly after, I was diagnosed with a milk allergy. I have been looking for a recipe ever since that didn’t call for cream. I can sub almond milk for milk, but when I tried making cream in the microwave from almond milk, it was a disaster. These are wonderful and I can’t thank you enough. I doubled the recipe figuring that the family would be eating them also. By lunch they were all gone, and I was mad at all of them as I only had one. Will hide after this. Again THANKS !!!!!!

    • Maggie says

      I am so glad this worked well for you! These scones are probably my favorite. I will say, my other scone recipes use a lot of coffee creamers as the “milk”. While I have not tested it myself and therefore can’t say for sure, an almond milk might work in place of those creamers.

  7. Becky says

    These are amazing first time I have ever made or had a scone and we’ll worth it. .Thank you for sharing 🙂

  8. Corinna says

    Baby wouldn’t sleep this morning so I surprised the hubby with these when he got up to work. Absolutely FABULOUS!!! They’re so delicious! I usually cut sugar in half on most recipes but this one had just the right amount of sweetness and I didn’t make any adjustments. Thanks so much for the great recipe!

  9. Arina Beg says

    OMG they were to die for, I didnt fold in the blueberries but just dotted them over the dough….. My family loved them and I liked the fact that they didnt require too much sugar.

  10. Tanya says

    Just made a batch of these last night — delicious!! I was just wondering – if I made these as mini scones and cut in to 16 instead of 8, would I need to adjust the baking time? TIA!

  11. Sara says

    I just made your recipe this morning!! So easy and so yummy!!! I did not have fresh lemons on hand, but they would definitely add to the yumminess of them! 😀

  12. Crystal says

    My first time making scones- these were HEAVEN! I had to stop myself after eating two (ok I started on a third). Thanks so much for the simple and delicious recipe, I will definitely make these again- I love all things lemon!

  13. jane says

    YUMMY! I tweaked your recipe a bit by exchanging 2/3 of the flour with almond flour, exchanged the sugar with honey and some grated vanilla bean, and exchanged almond milk for the milk. I then glazed with a vaniila bean/lemon glaze. Absolutely delightful. Thanks for the recipe 🙂

  14. Julee Avram says

    Hi there. I just made these a few hours ago and had such a hard time when I folded the blueberries into the dough!!! Despite my best efforts to be gentle, the blueberries still burst, making the dough “juicy” and hard to work with on my surface (also despite how much flour I used). Any tips to make that process easier??
    Thank you!!

  15. Sue says

    Hi! Yummy recipe! I made these on Saturday for Mother’s Day and everyone loved them. One thing I noticed, though, was that because I made them the day before, along with the glaze, by Sunday, their texture was more like a muffin than your traditional drier scone. I will have to make them again the day I eat them and see if there is a difference. Delicious, thank you!

    • Maggie says

      Sue, I am so glad that you and your family enjoyed the scones! It is possible they weren’t the typical drier scone because I like mine on the moist side. If you like yours drier, you could try using a little less milk and possibly eliminating the glaze.

  16. Autumn says

    These lemon blueberry scones sound so scrumptious! I’ll pass this recipe on to my hubby (the chef of my family). Thanks for sharing this recipe!

  17. Jaime says

    These look amazing! I love breakfast foods, and I’ve never made scones. I do, however, have a ton of blueberries that are dying to be put to use for breakfast soon.

  18. Katy Rawson says

    Those scones look so inviting I want to reach right out a grab one. I think I’d even like to try the dough! I have never made scones but you can bet I will be giving it a go now. Thanks for this recipe.

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