If you’ve ever found yourself dreaming about the perfect coffee shop treat to brighten up your morning or afternoon, Glazed Lemon Blueberry Scones are about to become your new obsession. These scones strike the ideal balance between zesty citrus and sweet, juicy blueberries, all held together in a tender, buttery crumb that simply melts in your mouth. Topped with a dreamy, tart lemon glaze, every bite feels like a small celebration — whether you’re savoring one with a mug of tea or sharing a basket with friends. Get ready to fall head over heels for these crowd-pleasing beauties!
Ingredients You’ll Need
The lineup for these Glazed Lemon Blueberry Scones is delightfully simple, but each ingredient truly brings something to the party. Together, they create a symphony of fresh flavor, tempting color, and irresistible flaky texture.
- All-purpose flour: The foundation of every tender scone, lending softness and structure to each bite.
- Granulated sugar: Adds just the right amount of sweetness without overpowering the fresh fruit or citrus notes.
- Baking powder: Provides that all-important lift, making the scones beautifully airy.
- Salt: Don’t skip this! It sharpens all the flavors and keeps the sweetness in check.
- Unsalted butter (cold, cut into cubes): The secret to flakiness—cold butter melts as the scones bake, creating steamy, tender layers.
- Fresh or frozen blueberries: Juicy bursts of fruit tucked into every scone (if you’re using frozen, keep them frozen until ready to mix in).
- Lemon zest: Infuses the scones with a sunny, aromatic citrus fragrance that’s simply irresistible.
- Heavy cream: Makes the dough richer and promotes a soft, moist crumb.
- Large egg: Binds everything together while contributing extra tenderness.
- Vanilla extract: Just a dash delivers warmth and rounds out all the flavors.
- Powdered sugar: This is your glaze base, ensuring that signature drizzle sets into a glossy, sweet shell.
- Fresh lemon juice (for glaze): Puckery, fresh, and undeniably bright, it makes the glaze absolutely sing.
How to Make Glazed Lemon Blueberry Scones
Step 1: Prep Your Oven and Pan
Go ahead and preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper so your Glazed Lemon Blueberry Scones won’t stick and will brown evenly all around. This is your foundation—don’t skip this step!
Step 2: Combine Dry Ingredients
In a big mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This blend gives your scones the perfect texture and ensures every bite is evenly flavored and fluffy.
Step 3: Cut in the Cold Butter
Add your cubed, cold butter to the dry mixture. Using either a pastry cutter or your fingertips, work the butter in until the mix looks a bit like coarse sand or pebbly crumbs. The goal here is to keep some butter pieces visible—it’s what gives your scones those gorgeous, flaky layers.
Step 4: Add Blueberries and Lemon Zest
Gently fold in the blueberries and fresh lemon zest. Handle with care, especially if you’re using fresh berries. You want those blueberries speckled through the dough, not mashed in!
Step 5: Mix Wet Ingredients
In a separate bowl, whisk the heavy cream with your egg and vanilla extract until smooth and creamy. This mixture will bring richness, tenderness, and a subtle vanilla note to your Glazed Lemon Blueberry Scones.
Step 6: Combine and Shape the Dough
Carefully pour the wet mixture into your dry ingredients. Stir very gently just until combined—overmixing makes scones tough. Once your dough comes together, turn it out onto a lightly floured surface and pat it into a circle about 1 inch thick.
Step 7: Slice and Arrange
Using a sharp knife or bench scraper, cut your round into 8 equal wedges. Space them out on your prepared baking sheet, keeping at least 2 inches between each for perfect, golden edges.
Step 8: Bake Until Golden
Slide your pan into the oven and bake the scones for 18–20 minutes. You’re looking for warm golden edges and a set center. The aroma wafting from your kitchen will be almost too good to resist!
Step 9: Make and Apply the Lemon Glaze
While the scones cool slightly on a wire rack, whisk together the powdered sugar and fresh lemon juice until smooth. Drizzle this glossy, tangy glaze generously over the still-warm scones. Allow it to set for a few minutes if you can wait—then get ready to dig in!
How to Serve Glazed Lemon Blueberry Scones
Garnishes
Enhance your Glazed Lemon Blueberry Scones with a scatter of extra lemon zest for a burst of citrus color, or sprinkle a pinch of coarse sugar over the glaze for extra sparkle and crunch. Even a couple of fresh blueberries on the plate can make your presentation feel polished and inviting.
Side Dishes
Pair these scones with thick Greek yogurt, a fruit salad, or softly whipped cream for a simple but satisfying brunch spread. A hot pot of Earl Grey or a frothy cappuccino is the perfect beverage match, highlighting both the tartness and sweetness of these scrumptious treats.
Creative Ways to Present
Try serving your Glazed Lemon Blueberry Scones piled high on a cake stand for a festive brunch, or tuck them into a linen-lined basket for a cozy breakfast in bed. For a special occasion, wrap each scone in wax paper, tie with twine, and gift them as edible favors—guests will adore your thoughtful touch.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any scones left, simply store them in an airtight container at room temperature for up to two days. The glaze helps lock in moisture, keeping them soft and flavorful—just like they’re fresh from the oven.
Freezing
To freeze, let your Glazed Lemon Blueberry Scones cool completely, then wrap each scone tightly in plastic wrap and pop them into a freezer-safe bag. Freeze for up to three months. For best results, freeze without glaze and drizzle fresh glaze after reheating.
Reheating
Warm up leftover or thawed scones in a 325°F (160°C) oven for about 8–10 minutes, or until just heated through. This brings back that just-baked flavor and revives the crumb deliciously. Add your lemon glaze once they’re warmed up for the ultimate finishing touch.
FAQs
Can I use frozen blueberries for Glazed Lemon Blueberry Scones?
Absolutely! Use the blueberries straight from the freezer—don’t thaw them first. This keeps the dough from turning blue and prevents it from becoming too wet while mixing.
What can I substitute for heavy cream?
If you don’t have heavy cream, try using half-and-half or whole milk for a lighter texture. The scones might be a bit less rich, but they’ll still be wonderfully soft.
Why did my scones turn out dry?
Dry scones usually result from overmixing the dough or baking them too long. Mix gently until just combined, and keep a close eye on your oven to avoid overbaking.
How thick should I roll the dough?
A thickness of about 1 inch is perfect. This gives you tall, bakery-style Glazed Lemon Blueberry Scones with a pillowy center and crisp edges.
Is it necessary to use the glaze?
While the scones are delicious on their own, the glaze brings an extra zippy sweetness and helps balance the tart lemon notes. We highly recommend it for the full “wow” factor!
Final Thoughts
If you adore the magic of fresh-baked, homemade treats, you simply have to try Glazed Lemon Blueberry Scones. They’re bursting with flavor, fun to make, and guaranteed to win fans at any table. Bake them soon and share a little sunshine with someone you love!
Print
Glazed Lemon Blueberry Scones Recipe
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
These Glazed Lemon Blueberry Scones are a delightful treat perfect for breakfast or brunch. The combination of juicy blueberries and zesty lemon flavors in a tender scone, topped with a sweet lemon glaze, will surely brighten your day.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Additional Ingredients:
- 6 tablespoons unsalted butter (cold, cut into cubes)
- 1 cup fresh or frozen blueberries
- 1 tablespoon lemon zest
- 2/3 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
For Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add Butter and Blueberries: Cut in the cold butter until the mixture resembles coarse crumbs, then fold in the blueberries and lemon zest.
- Mix Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Combine and Shape Dough: Pour the wet ingredients into the dry ingredients and mix gently. Transfer the dough to a floured surface, shape into a circle, and cut into wedges.
- Bake: Place the wedges on the baking sheet and bake for 18-20 minutes until golden brown.
- Make Glaze: Whisk together powdered sugar and lemon juice. Drizzle over warm scones.
Notes
- If using frozen blueberries, do not thaw to prevent excess moisture.
- For added texture, sprinkle coarse sugar on top before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Sugar: 21g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
