Blueberry Lemon Scones – tender lemon scones bursting with blueberries and topped with fresh lemon glaze. A fresh and tasty scone recipe perfect for breakfast or brunch!
Baking is one of my favorite pastimes. I love whipping up batches of muffins and scones and storing them in the freezer for quick snacks or breakfast on the run.
Blueberries and Lemons Are Made For Each Other!
Fresh blueberries here in Utah usually cost a small fortune. Being the thrifty gal I am, I always buy frozen. Frozen taste just as good, but they leave blue streaks in the dough. Fresh blueberries make for much prettier baked goods, that’s for sure.
For some reason, fresh blueberries have actually been affordable this year. Last time I was at the store, they were $1.50 a pound. I was thrilled!! I stocked up, and I’ve been making all kinds of blueberry goodies.
If you’ve never tried lemon and blueberry together before, you really should. They are a great combination flavor, and these lemon blueberry scones prove it! Don’t leave out the lemon zest, that is where the real lemon flavor comes from.
I used some lemon zest in the dough, and in the icing. These smelled so amazing while they were baking that my boys actually came up from the basement to see what was cooking. Then they proceeded to inhale them. The second time I made them, I doubled the batch, and we still didn’t have any left. Hope you enjoy them as much as we did. 🙂
How to make Blueberry Lemon Scones
- all purpose flour (I use unbleached, but that’s a matter of preference.)
- baking powder (It may seem like a lot, but it’s what makes the scones light and fluffy.)
- salt (adds flavor)
- butter (I use regular salted butter in all my baking.)
- milk (I used 2%, but skim or whole should work just fine.)
- fresh lemon juice (Definitely use fresh for best taste!)
- fresh lemon zest (If you omit the zest, your scones will lack lemon flavor.)
- blueberries (Fresh makes prettier scones, but frozen berries will also work.)
- powdered sugar (also known as confectioners sugar)
Cut butter into dry ingredients till crumbly. Stir in milk and zest till just moistened. Fold in berries. Pat into a circle on lightly floured counter.
Cut into 8 wedges. Place 1-2 inches apart on a silicone lined or lightly greased cookie sheet. Brush tops with milk. Bake at 400° for about 17 minutes or till golden brown. Cool slightly and drizzle with glaze.
How to store blueberry scones?
If stored in an airtight container, these scones will last for 2-3 days at room temperature. You can store them in the refrigerator for 3-4 days.
They also freeze well. After they have cooled completely, place them on a cookie sheet. Freeze for 60-90 minutes, or until the glaze is set. Then place in heavy duty freezer ziplock bags. They will keep for 3-4 months, sometimes longer.
If you haven’t glazed them yet, you can just place them directly into freezer bags after they are cool.
To serve, either let them thaw at room temperature, or warm them up in the microwave for 20-30 seconds.
Update: I have had notes from a few people saying that their dough came out too dry. I have updated the recipe to make the dough a little easier to work with.
- If your scone dough is too dry, sometimes it is just a matter of flour settling in the container and being so compact that the 1 3/4 cups ends up being more than that.
- If your dough is not coming together at the end, try adding a tablespoon or two of milk. You don’t want to add too much, or the scones spread apart while baking and don’t have the same light texture.
- Be gentle while working with the dough. If you over mix it, you end up with tough scones.
- Use a silicone pan liner or parchment paper for easier cleanup. The blueberries tend to stick to the pan, even when it has been sprayed.
-You can omit the glaze and just sprinkle the tops of the scones with sugar. Coarse sugar is our favorite. Not only does it make for pretty scones, it adds a yummy crunch!
-They are also tasty with some white chocolate chips added. Just stir in about 1/2 cup of chips after you cut in the butter.
Love blueberries? Try these recipes:
- LEMON BLUEBERRY QUICK BREAD
- EASY BLUEBERRY SAUCE
- BLUEBERRY CRUMB COFFEE CAKE
- HOMEMADE BLUEBERRY ICE CREAM
More Tasty Scone Recipes:
LEMON BLUEBERRY SCONES WITH LEMON GLAZE
- 1 3/4 cups flour
- 1/3 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup cold butter
- 1/2 cup milk
- 2 tsp lemon zest
- 1 cup blueberries
- 1/2 cup powdered sugar
- 1 Tbsp lemon juice
- pinch of lemon zest
- Combine flour, sugar, baking powder, and salt in a mixing bowl. Cut butter into dry ingredients till crumbly. Stir in milk and lemon zest till just moistened.
- Gently fold in blueberries and press dough into a ball.
- Pat into a circle about 1″ thick on lightly floured counter. Cut into 8 wedges. Place 1-2 inches apart on a lightly greased cookie sheet. Brush tops with milk.
- Bake at 400° for about 17 minutes or till golden brown. Cool slightly and drizzle with glaze.
- For glaze, whisk together all ingredients in a small bowl until smooth.
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Amount Per Serving: Calories: 245Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 337mgCarbohydrates: 40gFiber: 1gSugar: 17gProtein: 4g
(originally published 8/16/2010, updated February 2020.)
See all my BREAD RECIPES.