There’s something magical about these glazed lemon blueberry scones.
The crumb is impossibly tender and chock-full of bright, juicy berries. And thanks to the lemon glaze, every bite is citrusy-sweet.
They’re the perfect treat for any time of day, whether you’re enjoying a quiet morning with a cup of coffee or sharing an afternoon tea with friends.
Why You’ll Love These Glazed Lemon Blueberry Scones
Easy Preparation: Thanks to the frozen butter hack, these scones are a breeze to make!
Bakery-Style Indulgence: These scones boast a tender, flaky texture and a golden-brown crust. They’re bakery quality at a fraction of the price!
Freezer-Friendly Convenience: You can freeze the dough or freeze the baked scones. That way, you’ll always have a tasty treat on hand.
Ingredients
- Fresh or Frozen Blueberries: Blueberries add pops of juicy sweetness throughout the scones. You can use fresh or frozen, but do not thaw frozen berries before adding them to the batter to avoid bleeding color.
- Lemon Zest: Brightens the flavor of the scones and complements the blueberries perfectly.
- All-Purpose Flour and Baking Powder: The foundation of the scone dough. All-purpose flour provides structure while baking powder acts as the leavening agent to help the scones rise.
- Granulated Sugar: Adds sweetness to balance the tart blueberries and lemon. Use granulated white sugar for the best results.
- Salt: Enhances all the other flavors in the scones.
- Unsalted Butter: Ensures the richest, flakiest crumb.
- Heavy Cream: Adds moisture and fat to create a tender scone. Heavy cream or whipping cream work best, but whole milk can be substituted if needed.
- Large Egg: Binds the dough together and adds a bit of extra lift.
- Vanilla Extract: Lends a subtle background note of flavor to enhance the blueberries and lemon. Pure vanilla extract provides the best taste.
- Powdered Sugar and Fresh Lemon Juice: The key components of the tart-sweet glaze.
How to Make Glazed Lemon Blueberry Scones
I may be biased, but these scones are not just a recipe; they are a celebration of simple, fresh ingredients coming together to create something truly special.
And I mean it when I say simple! Check out how easily they come together:
1. COMBINE: Whisk the flour, sugar, baking powder, salt, and lemon zest in a large bowl.
2. GRATE: Grate the frozen butter into the bowl and mix until the texture is coarse crumbs.
3. ADD: Add the blueberries and toss gently until well coated in the flour.
4 MIX: Whisk 1/2 cup heavy cream, egg, and vanilla in a separate bowl, then pour into the flour mixture and mix gently.
5. KNEAD: Turn dough onto a floured surface, knead gently, pat into a circle, and cut into 8 wedges.
6. FREEZE: Arrange scones on a parchment-lined baking sheet and freeze for 15 minutes.
7. PREP: Preheat the oven to 400°F (205°C) and line another baking tray with parchment.
8. BAKE: Divide the scones between the trays, brush with remaining cream, bake for 18-22 minutes until golden, and cool on a wire rack.
9. GLAZE: Whisk powdered sugar and lemon juice in a small bowl, drizzle over cooled scones, and let set for 15 minutes. Enjoy!
Tips For the Best Glazed Lemon Blueberry Scones
Perfect for a weekend brunch or an afternoon tea break, these glazed lemon blueberry scones are a total crowd-pleaser.
But if you’ve never made scones before, read these tips before you get started!
- Frozen butter hack. Grate then freeze (or freeze then grate) the butter. This is the easiest way to get that flaky finish we all know and love.
- Cold ingredients. Unlike many other recipes, which call for room-temperature ingredients, you want everything fresh out of the fridge for this one.
- Mix the dough gently. You don’t want to break all the fruit, so be super gentle when mixing and kneading.
- Zest the right way. Use a microplane or zester to remove just the outer yellow peel, avoiding the bitter white pith.
- Chill dough. Freeze the shaped scones for at least 15 minutes before baking to prevent spreading.
- Brush with cream. Brush the tops with heavy cream and top with coarse sugar for a golden brown, crisp exterior.
- Use a hot oven. The higher temperature promotes rising and browning.
- Eat fresh. Scones are best enjoyed the same day they are baked for optimal texture and flavor.
- Variations. Try adding other berries, citrus zests, poppy seeds, or drizzling with different glazes for tasty variations.
How to Store
While these are best on the day they’re made, they will hold well when stored properly.
My advice? Don’t glaze them all; that way, you can warm them up slightly later – which softens them! Add the glaze last and they’ll taste freshly baked.
To Store: Place cold scones in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days.
To Freeze: Freeze unbaked or baked (unglazed) scones on a baking sheet until solid, then move to a freezer bag for up to 3 months. Bake raw scones from frozen for an extra 3-6 minutes. Thaw baked scones on the counter until soft, then warm slightly to soften them.
To Reheat: Reheat multiple scones in a 300°F oven for 5-10 minutes. Reheat individual scones in the microwave for 15-20 seconds. Add fresh glaze before serving.
More Scone Recipes You’ll Love
Strawberry Scones
Buttermilk Scones
Chocolate Chip Scones
Bisquick Scones
Basic Scone Recipe (+ 7 Flavors!)
Glazed Lemon Blueberry Scones
8
servings30
20
minutes390
kcalThere’s something magical about these glazed lemon blueberry scones. They’re tender and loaded with juicy berries. And you’ll love the citrusy-sweet glaze.
Ingredients
- For the Scones
2 cups all-purpose flour (250g)
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
zest of 2 lemons
1/2 cup unsalted butter, frozen
1 cup fresh or frozen blueberries (do not thaw if frozen)
1/2 cup + 2 tablespoons heavy cream, divided
1 large egg
1 teaspoon vanilla extract
- For the Lemon Glaze
1 cup powdered sugar
2-3 tablespoons fresh lemon juice
Instructions
- Make the scones: In a large bowl, whisk the flour, sugar, baking powder, salt, and lemon zest until combined.
- Grate the frozen butter, then add to the bowl. Use your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Add the blueberries and toss until coated in flour, being careful not to crush them.
- In a separate bowl, whisk 1/2 cup of heavy cream with the egg and vanilla. Pour over the flour mixture and use a rubber spatula to gently mix until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and gently knead a few times until it comes together. Pat into a 1-inch thick circle, then use a sharp knife to cut it into 8 wedges.
- Arrange the scones on a parchment-lined baking sheet and place them in the freezer for 15 minutes.
- Preheat the oven to 400°F (205°C) and line a second baking tray with parchment.
- Divide the cold scones between the baking sheets with 2-3 inches between each. Brush the scones with the additional heavy cream and bake for 18-22 minutes, until the tops are golden brown. Remove from the oven and transfer to a wire rack to cool completely.
- Make the glaze: In a small bowl, whisk the powdered sugar with 2 tablespoons of lemon juice until smooth. Add more lemon juice as needed for the desired consistency.
- Drizzle the glaze over the cooled scones. Let set for 15 minutes before serving. Enjoy!
Notes
- Cold ingredients. Unlike many other recipes, which call for room-temperature ingredients, you want everything fresh out of the fridge for this one.
- Mix the dough gently. You don’t want to break all the fruit, so be super gentle when mixing and kneading.
