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!!
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.
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!
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.
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.
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
Moist and flavorful, sweet and tangy, these Lemon Blueberry Scones with Lemon Glaze are definitely my best scone recipe!
- 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
- Preheat oven to 400 F.
- In your stand mixer bowl, combine flour, sugar, baking powder, and salt.
- 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.
- 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.
- Stir in milk, vanilla, lemon juice and lemon zest until moistened.
- 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.
- 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.
- Place one-two inches apart onto a cookie sheet. I liked to place them on parchment paper or baking mat.
- Bake for 15-17 minutes or until golden brown. Cool slightly and drizzle with glaze.
Make the Glaze
- 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.
*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: 295Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 406mgCarbohydrates: 49gFiber: 1gSugar: 23gProtein: 5g
Looking For a Lot More Scone Recipes?
- Simply Scones: Quick and Easy Recipes for More than 70 Delicious Scones and Spreads
- Scones :The Ultimate Recipe Guide
- Alice’s Tea Cup: Delectable Recipes for Scones, Cakes, Sandwiches, and More
- Afternoon Tea at Home: Deliciously indulgent recipes for sandwiches, savouries, scones, cakes and other fancies
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I have made these countless times, they are my go to “I want to impress people. at dinner parties” treats! And they never fail me! I don’t change a single thing!
Thank you so much for making look like a great baker!
All the credit goes to you!
I made these with whole wheat flour, because I ran out of all-purpose, lol. 😂 And they were delicious! I was surprised how quickly they baked, too! Next time I’ll use regular flour and they’ll be even better. They made for a lovely warm breakfast! Great recipe! ❤
Cheryl McCoy says
OMGoodness! These were heavenly. They were so much fun to make and they baked perfectly. This recipe is a keeper. I gave scones a try many years ago and they were just ok. I was browsing the internet and came across your recipe and had to give this a whirl as I had blueberries and lemons to use. Thank you for sharing your recipe.
Maggie Phillips says
I’m making these for my Mom’s birthday and I’m very excited! Is the butter salted or unsalted?
Unsalted. I’m sorry that’s missing from the recipe. It must have happened when I converted it to a new format. I hope you love them! <3
Maggie Phillips says
It’s no problem, thank you! I think I will!
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.
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.
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.
Tasted great and came out perfect at higher altitude (baking in Denver).
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.
I made these this am. Very hard to resist eating more then one. They’re delicious! The glaze is a nice touch.
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!
I don’t own a stand mixer. How would I proceed without one?
You could grate the butter and use a fork and/or your fingers to incorporate it into the dry mix.
These were delicious!! I substituted almond milk for the regular milk and ?. Thanks for sharing this fabulous recipe!
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!