Nothing says a perfect slow morning quite like a batch of warm, homemade Blueberry Scones with Lemon Glaze. There’s a particular kind of magic that happens in the quiet of a Saturday morning. The sun is just starting to stream through the kitchen window, the house is still, and the only thing on the agenda is a pot of hot tea and the promise of something warm, sweet, and freshly baked. For me, that promise is these scones. That first bite, where the tender, buttery crumb gives way to a burst of juicy blueberries, all wrapped in a sweet-tart lemon glaze… it’s not just breakfast. It’s a moment of pure, unadulterated joy. It’s the taste of a morning well spent.
Why You’ll Love This Blueberry Scones Recipe
If you’ve ever been intimidated by scones, let this be the recipe that changes everything. These aren’t the dry, crumbly scones of sad coffee shop lore. These are everything a perfect scone should be: incredibly tender on the inside with a slightly crisp, sugary exterior. The combination of sweet blueberries and the bright, sunny kick of the lemon glaze is a classic for a reason. It’s a match made in heaven, balancing richness with a burst of freshness that will have you reaching for a second one before you’ve even finished the first.
The Secret to Incredibly Tender Scones
The single most important rule for achieving a light, tender, and flaky scone is simple: keep everything COLD. Your butter should be straight-from-the-fridge cold, and your cream should be chilled right up until the moment you pour it. Why? When those cold bits of butter hit the hot oven, they create steam. That steam is what pushes the layers of dough apart, creating those highly sought-after flaky pockets. It’s the difference between a good scone and a truly great, bakery-worthy scone. So, work quickly, handle the dough as little as possible, and don’t skip the step of popping the shaped scones into the freezer before baking. It’s a game-changer.
Pro Tips to Nail It Every Time
Beyond keeping things chilly, a few small tricks will elevate your scone game. First, when you’re mixing the dough, resist the urge to stir it into a smooth, uniform batter. A few dry spots and a shaggy, slightly messy dough is exactly what you want. Overmixing is the enemy of tenderness. Second, when you pat your dough into a disc, use your hands or a rolling pin gently. You want it to be about an inch thick—this ensures a tall, proud scone rather than a flat, dense one. Finally, brush the tops with a little extra heavy cream and sprinkle with coarse sugar before baking. This gives them that gorgeous, crackly, sparkling top that is just irresistible.
Fun Variations to Try
Once you’ve mastered this classic lemon blueberry scone, the flavor world is your oyster! Here are a few delicious twists.
White Chocolate and Lavender: Fold in 1/2 cup of white chocolate chips and 1 teaspoon of culinary-grade dried lavender into the dough. The floral notes of lavender with the sweet white chocolate and lemon glaze are incredibly elegant. For a similar lemon-and-berry vibe in cookie form, this gorgeous inspiration for Homemade Black Raspberry & Lemon Shortbread Cookies is absolutely brilliant.
Lemon Poppy Seed: Swap the blueberries for 2 tablespoons of poppy seeds and add the zest of an entire lemon right into the dry ingredients. It’s a zesty, classic combination that’s always a winner.
Orange Cranberry: For a cozy winter twist, use dried cranberries instead of blueberries and substitute fresh orange zest and juice for the lemon in both the scone and the glaze.
If you’re looking for another fantastic berry-filled breakfast option, you have to try my recipe for the best Peanut Butter Banana Oatmeal Muffins; they’re a total crowd-pleaser.
Final Thoughts
At the end of the day, these blueberry scones with lemon glaze are about more than just a recipe. They’re about creating a little moment of warmth and comfort. They’re about the satisfaction of pulling a golden-brown tray of homemade goodness from your own oven and sharing it with someone you love. So, tie on your apron, grab that cold butter, and get ready to make your kitchen smell absolutely incredible. You’ve got this.
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The Best Blueberry Scones with Lemon Glaze
These bakery-style Blueberry Scones with Lemon Glaze are the ultimate breakfast treat. They’re incredibly tender, bursting with juicy blueberries, and topped with a sweet and tangy lemon glaze. Easy to make and perfect with a cup of coffee or tea!
- Total Time: 35 minutes
- Yield: 8 scones 1x
Ingredients
For the Blueberry Scones:
2 cups (250g) all-purpose flour
1/3 cup (67g) granulated sugar
2 tsp baking powder
1/2 tsp fine salt
1/2 cup (1 stick / 113g) cold unsalted butter, cubed
1/2 cup (120ml) cold heavy cream or buttermilk, plus more for brushing
1 large egg, cold
1 tsp vanilla extract
1 cup (150g) fresh blueberries (or frozen, do not thaw)
Coarse sugar, for sprinkling
For the Lemon Glaze:
1 cup (120g) powdered sugar, sifted
2–3 tbsp fresh lemon juice
1 tbsp lemon zest
Instructions
Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Cut In Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
Combine Wet Ingredients: In a small bowl or measuring jug, whisk together the cold heavy cream, cold egg, and vanilla extract.
Form Dough: Pour the wet ingredients into the flour-butter mixture. Gently stir with a fork until just combined and a shaggy dough begins to form. Carefully fold in the blueberries, trying not to break them.
Shape: Turn the dough out onto a lightly floured surface. Gently knead and pat the dough into a 7-inch circle, about 1-inch thick. Use a sharp knife or bench scraper to cut the circle into 8 equal wedges.
Chill: Place the scones on the prepared baking sheet, at least 2 inches apart. Brush the tops lightly with heavy cream and sprinkle generously with coarse sugar. Place the entire baking sheet in the freezer for 10-15 minutes to chill.
Bake: Bake for 18-22 minutes, or until the scones are golden brown on top and cooked through. Transfer to a wire rack to cool completely before glazing.
Glaze: While the scones cool, make the glaze. Whisk the sifted powdered sugar, 2 tablespoons of lemon juice, and lemon zest together in a small bowl. Add more lemon juice, one teaspoon at a time, until you reach a thick but pourable consistency. Drizzle over the cooled scones.
Notes
Butter & Cream: For the flakiest scones, your butter and cream must be very cold.
Frozen Berries: If using frozen blueberries, do not thaw them before adding to the dough to prevent discoloration.
Handling: The dough will be sticky. Use a light touch and flour your hands and work surface as needed. Do not overwork the dough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scone with glaze
- Calories: 385 kcal
- Sugar: 25g
- Sodium: 250mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
