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Home Β» Recipe Index Β» Bread- Muffins and Scones Β» Blueberry Lemon Scones with Lemon Glaze

Blueberry Lemon Scones with Lemon Glaze

February 18, 2020 by Kara Cook 29 Comments

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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. 

lemon blueberry scones title photo

 

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. πŸ™‚

How to make Blueberry Lemon Scones

Ingredients:

  • all purpose flour (I use unbleached, but that’s a matter of preference.)
  • sugar
  • 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 400Β° 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.

glazed lemon blueberry scone broken in half surrounded by blueberries

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.

Pro Tips:

  • 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. 

 

VARIATIONS:

-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.

blueberry lemon scones recipe collage

Love blueberries? Try these recipes:

  • LEMON BLUEBERRY QUICK BREAD
  • EASY BLUEBERRY SAUCE
  • BLUEBERRY CRUMB COFFEE CAKE
  • HOMEMADE BLUEBERRY ICE CREAM

More Tasty Scone Recipes:

  • WHITE CHOCOLATE LIME SCONES
  • TOASTED OAT SCONES
  • BANANA TOFFEE SCONES
  • COCONUT CHOCOLATE CHIP SCONES

LEMON BLUEBERRY SCONES WITH LEMON GLAZE

Yield: 8 scones

Lemon Blueberry Scones

Lemon Blueberry Scones

Tender lemon scones bursting with blueberries and drizzled with lemon glaze.

Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes

Ingredients

Scones

  • 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

Icing

  • 1/2 cup powdered sugar
  • 1 Tbsp lemon juice
  • pinch of lemon zest

Instructions

  1. 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.
  2. Gently fold in blueberries and press dough into a ball.
  3. 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.
  4. Bake at 400° for about 17 minutes or till golden brown. Cool slightly and drizzle with glaze.
  5. For glaze, whisk together all ingredients in a small bowl until smooth.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn a small amount from your purchase, no cost to you.

  • OXO Stainless Steel Pastry Blender and Cutter
    OXO Stainless Steel Pastry Blender and Cutter
  • Microplane Zester/Grater
    Microplane Zester/Grater
  • Silicone Baking Mat
    Silicone Baking Mat

Nutrition Information:

Yield:

8 scones

Serving Size:

1

Amount Per Serving: Calories: 245Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 337mgCarbohydrates: 40gFiber: 1gSugar: 17gProtein: 4g
Cuisine: American / Category: Bread- Muffins and Scones

(originally published 8/16/2010, updated February 2020.)

See all my BREAD RECIPES.

Filed Under: Bread- Muffins and Scones, Recipe Index Tagged With: blueberries, lemon zest

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Reader Interactions

Comments

  1. Pam

    September 7, 2020 at 10:42 am

    I made these scones yesterday. I used Bob’s Red Mill one to one gluten free flour and since I didn’t have lemons I used an orange. They turned out perfect. I didn’t have to change anything in the recipe because I used GF flour (sometimes I do )and was very pleased they worked out perfect.

    Reply
    • Kara Cook

      September 17, 2020 at 9:12 pm

      So glad to hear that they turned out perfectly with the Bob’s Red Mill GF flour!

      Reply
  2. Anna

    August 10, 2020 at 9:51 am

    Made these scones and they came out quite nice. But I found I had to bake them longer that the 17 minutes. Maybe because I was baking 2 batches at once? Not sure. Mine needed abt 30 min. But they came out lovely and very tasty. Thank you! πŸ˜‹

    Reply
    • Kara Cook

      August 13, 2020 at 9:17 am

      Ovens do vary, but I have found that it does take longer for things to bake if I put two pans in at once. Glad you enjoyed them! πŸ™‚

      Reply
  3. Denice

    October 19, 2017 at 11:44 am

    Hi Kara , I have made the blueberry lemon scones with lemon glaze so many times. My recipe has taken a beating. on your site but I do not see where I can print off the recipe again . Help !! I could be looking right ata it but can’t find the print symbol. Thank you Denice

    Reply
  4. Janiene

    January 31, 2013 at 2:43 pm

    I made these scones this week. They were super delicious. I posted a photo of one of my scones on my blog today and linked your blog and recipe. Thanks for sharing this recipe! It was my first time making scones. My only suggestion to you on your recipe is to include a note that after you slice the dough in 8 sections, to separate the wedges on the baking sheet and then bake them. Since it was my first time making scones I thought when you said to place it on the baking sheet that it was to stay in a circle. When the time beeped and the center was gooey I did a quick internet search and discovered that scones should be separated on the baking sheet. I simply covered the scones with foil and baked until the centers were done. No harm done. I just think for newbies like me a clarification on your recipe to separate the scones might prove beneficial. Thank you again for the recipe! The scones were beyond delicious and I will make them again and again!

    Blessings!
    Janiene
    bishopsfamilysite.blogspot.com/2013/01/last-week-in-pictures.html

    Reply
  5. Krista K

    August 18, 2012 at 5:46 am

    WHAT is wrong with this recipe? Too much flour? Not enough milk? Left out the egg? Followed the instructions to the letter and got a dry, crumbly mess that I had to squish the blueberries into so they would stay. Not thinking these are going to turn out, and it’s a shame to waste expensive blueberries, as you pointed out.

    Reply
    • Kara

      August 28, 2012 at 8:35 am

      So sorry you had trouble with the recipe Krista. πŸ™
      I made them again (twice) to make sure there wasn’t a typo in the recipe. Making the recipe as it is, I had to knead the dough a few times to get it to come together, but it worked. I also tried using 1/2 cup milk, but the dough was too wet and the scones split and spread apart while baking. They still tasted good, but they sure looked like a mess. I would recommend adding just a tablespoon or two of milk at the end if your dough seems too dry. You just don’t want to add too much. Good luck! I sure hope you didn’t have to waste your first batch.

      Reply
  6. Kate Brittain

    June 21, 2012 at 10:42 pm

    I just made your scones for a bridal shower I am hosting on Saturday….and they are AMAZING! I had to make a tiny portion of the glaze to taste one hot out of the oven for myself. πŸ™‚ My 1st time making scones as well…not too shabby!! πŸ™‚ Thanks for the recipe!!

    Reply
  7. therese

    June 24, 2011 at 6:50 pm

    I’ve made these 3 times. They are simply: perfection in a scone!

    Reply
  8. Scott

    February 24, 2011 at 12:29 pm

    I tried this recipe just as written. Two cups of flour is way too much for the amount of liquid listed. As written, it was too dry. I increased the milk by a 1/4 cup, but still turned out tasting like blueberry flour. I would recommend another recipe.

    Reply
  9. mombabe

    August 21, 2010 at 8:54 pm

    Great. Now I want scones. πŸ˜‰

    Reply
  10. Lesa

    August 21, 2010 at 1:12 pm

    These look wonderful!

    Reply
  11. Leigh Anne@Your Homebased Mom

    August 18, 2010 at 8:08 am

    These looks so yummy. I love blueberry and lemon together. Will be trying them this week! Thanks

    Reply
  12. Inspired2cook

    August 17, 2010 at 11:59 am

    Your scones look delicious!

    Reply
  13. alicia

    August 17, 2010 at 7:56 am

    So glad you shared this. Can’t wait to try them. Hope you’ll come back to tasty tuesdays again!

    Reply
    • Eashaan

      November 22, 2012 at 3:38 am

      I don’t really have any cnkoiog books to share, but every time I hear the phrase “blueberry pancakes” I think of Francis England’s catchy children’s song, “Blueberry Pancakes” off of her Fascinating Creatures album. Have you heard it?

      Reply
  14. Pati @ A Crafty Escape

    August 16, 2010 at 8:12 pm

    I*must*make*these*NOW!!!

    Reply
  15. Amanda@The Hand Me Down House

    August 16, 2010 at 2:52 pm

    Oh yum! I have been scouring the web for a good blueberry scone recipe the last few days — perfect timing! Can’t wait to try it! πŸ™‚

    Reply
    • Kara

      August 16, 2010 at 2:55 pm

      Glad to hear it. Hope you like them as much as I do. If not, you can feel free to send them to my house. πŸ˜‰

      Reply
  16. Teri

    August 16, 2010 at 11:46 am

    These look delicious! I wonder if we have any lemons… πŸ™‚

    Reply
  17. Christina

    August 16, 2010 at 11:08 am

    OH my word I just made those yesterday! I make the “drop scones” from AllRecipes – allrecipes.com//Recipe/lemon-blueberry-drop-scones/Detail.aspx We make them about every month…they go in about a day! Love them! πŸ™‚

    Reply
    • Kara

      August 16, 2010 at 1:55 pm

      I’ve made those too and they are yummy. I just had to try something different because we were out of yogurt. Like always–my boys inhale it. πŸ˜‰

      Reply
  18. alicia

    August 16, 2010 at 10:23 am

    Yummy. The lemon with it sounds delish. I’d love ya to share this with tasty tuesdays tomorrow.

    Reply
  19. Maria

    August 16, 2010 at 9:49 am

    I love these scones! Fabulous!

    Reply
    • Kara

      August 16, 2010 at 1:55 pm

      Thanks Maria!

      Reply

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Hi. I’m Kara, and I love to create! I share recipes, DIY tutorials, craft projects, and thrifty home decor. I hope that I can inspire you to create something! Read More…

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