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 enjoyed on a warm spring day or on Christmas morning as a holiday recipe, these scones are always the perfect addition to your table!!

Glazed Lemon Blueberry Scones Recipe: Bake your way to a great Easter or Mother's Day brunch with this a delicious pastry! It's a perfect breakfast recipe! | The Love Nerds

Blueberry Lemon Scones are a holiday favorite!

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 decided to start tackling homemade scone recipes, starting with my spiced pumpkin scone recipe. They are one of the first fall recipes I make every year and never disappoint as they are soft, moist (sorry if you hate that word!) and full of great flavor! Definitely better than any scone recipe I had ever tried before!

Well since then, I’ve enjoyed trying other flavor combinations, like Orange Cranberry Scones and Caramel Apple Scones. This recipe though for Lemon Blueberry Scones is definitely my favorite!Glazed Lemon Blueberry Scones Recipe: Bake your way to a great Easter or Mother's Day brunch with this a delicious pastry! It's a perfect breakfast recipe! | The Love Nerds

One day, my mom and I were talking about making a lemon cake, and she sent me home with blueberries the same day, so it got me thinking about trying homemade Lemon Blueberry Scones. 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.

Glazed Lemon Blueberry Scones Recipe: Bake your way to a great Easter or Mother's Day brunch with this a delicious pastry! It's a perfect breakfast recipe! | The Love Nerds

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 is only a problem because then there would be less for me! These Blueberry Lemon Scones do make a tasty breakfast, snack and dessert in my world!

As happy as I am that he loves these Lemon Blueberry Scone, I want to make sure there are plenty for me to enjoy with some fresh fruit and coffee. Perfection for me! Utter perfection. Breakfast is my favorite meal of the day so having tasty treats in the house like this make life better! They’re better than Cheerios any day. Consider making them any time of year for Easter, Mother’s Day, Christmas or New Year’s Day Brunch!

My favorite part of this recipe might be 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 I personally think it would be a shame. It’s definitely meant to be a Blueberry Lemon Scone with Lemon Glaze.

Glazed Lemon Blueberry Scones Recipe: Bake your way to a great Easter or Mother's Day brunch with this a delicious pastry! It's a perfect breakfast recipe! | The Love Nerds



Glazed Lemon Blueberry Scones Recipe: Bake your way to a great holiday brunch with the BEST SCONE RECIPE! This delicious citrus scone makes the perfect breakfast pastry all year long! | The Love Nerds #christmasrecipe #easterrecipe #mothersdayrecipe

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

5 from 1 vote
Glazed Lemon Blueberry Scones Recipe: Bake your way to a great Easter or Mother's Day brunch with this a delicious pastry! It's a perfect breakfast recipe! | The Love Nerds
Glazed Lemon Blueberry Scones
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Course: Breakfast, Dessert
Servings: 8 scones
Author: Maggie Roush
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 tablespoon 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
  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.

  4. Using your paddle attachment, mix the butter and dry ingredients together. 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.

    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.

  5. Stir in milk, vanilla, lemon juice and lemon zest until moistened.

  6. 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
  7. 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
  8. Place one-two inches apart onto a cookie sheet. I liked to place them on parchment paper or baking mat.

  9. 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. Add a little more (or less) lemon juice in order to get the consistency you need.

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  1. 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.

  2. These are my favorite scones.
    I freeze fresh blueberries so I hv them all winter to make these… 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. 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. These were delicious!! I substituted almond milk for the regular milk and ?. Thanks for sharing this fabulous recipe!

  5. 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.

    • 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. 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 !!!!!!

    • 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. 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!

  8. 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.

  9. 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!

  10. 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! 😀

  11. 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!

  12. 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 🙂

  13. 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!!

  14. 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!

    • 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.

  15. Mmmm, we have a bunch of blueberries in the fridge now. We might have to make us some of your tasty looking scones.

  16. 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. 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. 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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