Glazed Lemon Blueberry Scones: Buttery, Bright & Easy

Glazed Lemon Blueberry Scones are one of those bakery-style treats that sound fussy but are actually a breeze to whip up in your own kitchen. Imagine biting into a soft, buttery scone bursting with juicy blueberries and kissed with bright lemon zest—then topped with a sweet, zippy lemon glaze that makes everything pop.

These are the kind of scones that make a quiet morning feel a little more joyful or elevate your brunch game without making you sweat in the kitchen. Whether you’re baking for a baby shower, a cozy weekend breakfast, or just because your soul is begging for something citrusy and comforting, this glazed lemon blueberry scones recipe has your back. With minimal prep and pantry staples, it delivers big flavor in the most beautiful way—and yes, your kitchen will smell absolutely amazing.

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What are Glazed Lemon Blueberry Scones?

Glazed Lemon Blueberry Scones are tender, crumbly pastries made from a simple mixture of flour, butter, cream, sugar, and baking powder. They’re flavored with fresh lemon zest and plump blueberries, then topped with a lemony glaze that adds sweetness and a glossy finish. Originating from the UK but embraced by American kitchens, scones have evolved from dry and crumbly to rich and indulgent—especially when glazed.

What sets these apart is the balance of tangy lemon and sweet berry in every bite. The trick to a great scone is cold butter and minimal mixing, which gives them those lovely layers and a golden, craggy top. They’re sort of like the cool cousin of muffins and biscuits—classy enough for brunch, but comforting enough for a weekday treat.

Reasons to Try Glazed Lemon Blueberry Scones

Let’s be honest: mornings are rough. Between wrangling kids, answering emails, and trying to remember where you left your keys, who has time for elaborate breakfasts? Enter: glazed lemon blueberry scones. They’re simple to make, yet feel like something you’d find in a charming little bakery tucked into a seaside town. They freeze beautifully, so you can make a batch and stash them away for a lazy Sunday or an impromptu tea party.

They’re also a crowd-pleaser—whether you’re dealing with picky toddlers or a room full of brunch-loving besties. And the lemon glaze? It’s not just decoration. It brings a bright, citrusy zing that makes each bite sing. Plus, baking these fills your kitchen with the kind of aroma that makes your neighbors jealous.

Ingredients Needed to Make Glazed Lemon Blueberry Scones

• 2 cups (250g) all-purpose flour (plus more for hands/work surface)
• 6 Tbsp (75g) granulated sugar
• 1 Tbsp fresh lemon zest
• 2½ tsp baking powder
• ½ tsp salt
• ½ cup (113g) unsalted butter, frozen
• ½ cup + 1 Tbsp (135ml) cold heavy cream, divided
• 1 large cold egg
• 1½ tsp pure vanilla extract
• 1 heaping cup (140g) fresh blueberries
• 1 Tbsp (15ml) water
• Optional: coarse sugar for topping

Lemon Glaze

• 1 cup (120g) confectioners’ sugar
• 3 Tbsp (45ml) fresh lemon juice

Instructions to Make Glazed Lemon Blueberry Scones

Making glazed lemon blueberry scones is a step-by-step joyride. Don’t rush it—especially the chilling. Cold dough = perfect scone texture. Let’s break it down:

Step 1: Mix the Dry Ingredients

Start by grabbing a large bowl and whisking together the flour, sugar, lemon zest, baking powder, and salt. This is the base of your scone dough, and that lemon zest is going to infuse everything with citrusy brightness from the get-go.

Step 2: Grate and Cut in the Butter

Using a box grater (yes, seriously), grate your frozen butter straight into the flour mixture. This trick keeps the butter cold and evenly dispersed, which helps give your scones that flaky, crumbly edge we all love. Use a pastry cutter, two forks, or even your fingertips to mix the butter into the flour until it looks like coarse crumbs. Pop the bowl in the freezer while you prep the wet ingredients. Cold butter = success.

Step 3: Combine Wet Ingredients

In a separate bowl or measuring cup, whisk together ½ cup of cold heavy cream, the egg, and vanilla. This trio brings richness, flavor, and just the right amount of moisture to the dough.

Step 4: Mix Everything + Add Blueberries

Take the flour-butter bowl out of the freezer. Drizzle your wet mixture over the dry and gently mix with a wooden spoon or rubber spatula. Then fold in the blueberries—gently, folks. We want whole berries, not blueberry mush. Stop mixing once things are just combined. It’ll be a shaggy mess, and that’s perfect.

Step 5: Shape and Cut the Dough

Lightly flour your countertop. Turn out the dough and bring it together with floured hands into an 8-inch disc about 1 inch thick. Don’t knead too much—just pat it into shape. Use a sharp knife or bench scraper to cut it into 8 wedges like a pizza.

Step 6: Chill the Dough

Transfer your wedges to a parchment-lined baking sheet or plate. Mix the remaining tablespoon of cream with the water, then brush the tops of the scones. Sprinkle on some coarse sugar if you like a little sparkle and crunch. Chill the whole tray for at least 15 minutes—or up to 24 hours. (Overnight scones? Yes, please.)

Step 7: Bake the Scones

Preheat your oven to 400°F (204°C). Line a baking sheet with parchment or a silicone mat. Place the chilled scones 2–3 inches apart and bake for 22–25 minutes until the tops are lightly golden and the edges are crisp. Let them cool for 5 minutes on the pan—just enough time to whip up the glaze.

Step 8: Make and Drizzle the Lemon Glaze

In a small bowl, whisk together the confectioners’ sugar and lemon juice until smooth. Drizzle generously over slightly warm scones. Pro tip: a spoon or zip-top bag with a snipped corner works great for drizzling.

Looking for more blueberry-lemon love? Try these Greek Yogurt Blueberry Muffins or the Lemon Blueberry Icebox Cake for your next treat.

What to Serve with Glazed Lemon Blueberry Scones

Glazed lemon blueberry scones pair beautifully with a creamy hot latte, herbal tea, or just a tall glass of cold milk. They’re ideal as part of a brunch spread—think fresh fruit, scrambled eggs, maybe even a savory Tomato Zucchini Shrimp Pasta to balance the sweetness. For a themed tea party or brunch board, add in some Lemon Thumbprint Cookies or even Strawberry Custard Tart. You can also cut them in half and add clotted cream or mascarpone for a fancier twist.

Key Tips for Making Glazed Lemon Blueberry Scones

Cold ingredients are your best friend. Frozen butter, cold cream, and a chilled egg help create the flaky, tender texture you’re after. Don’t overmix—scone dough should be scraggly, not smooth. That’s where the magic happens. Use fresh blueberries when you can; frozen will work in a pinch, but don’t thaw them. If you’re short on lemons, swap lemon juice in the glaze with bottled, but fresh zest is non-negotiable for flavor. Want to avoid soggy bottoms? Make sure your oven is fully preheated, and use parchment paper. Over-spreaders? Chill longer or gently reshape mid-bake with a rubber spatula if needed.

Storage and Reheating Tips Glazed Lemon Blueberry Scones

Leftover glazed lemon blueberry scones? Lucky you. Keep them covered at room temp for 2 days or refrigerate for up to 5 days. To reheat, warm in the microwave for 20–30 seconds or pop in a 300°F oven for about 10 minutes. If freezing, skip the glaze, and wrap scones tightly in plastic wrap and foil. When ready to eat, thaw on the counter and glaze fresh. You can also freeze the unbaked wedges—just add a few extra minutes when baking from frozen. It’s like having your own emergency scone stash.

FAQs

Can I use frozen blueberries?
Yes, but don’t thaw them or they’ll turn your dough purple. Add them straight from the freezer.

Do I have to use heavy cream?
Cream gives the scones their rich texture. If you must sub, use full-fat buttermilk or whole milk, but results may vary.

Can I make these gluten-free?
Yes, try using a 1-to-1 gluten-free flour blend. Texture may be slightly different, but still delicious.

How do I avoid overbaking them?
Check at 22 minutes. The tops should be golden and the edges lightly crisp—don’t wait for deep brown or they’ll dry out.

Final Thoughts

Glazed lemon blueberry scones are the kind of treat that makes any day feel special. They’re buttery, sweet, citrusy, and just fancy enough to feel like you tried—even if you were still in pajamas when you made them. Whether you bake them for a weekend brunch, a friend in need of comfort carbs, or just because you’re craving something sunshine-y, this recipe will absolutely deliver. And hey, if you’re hooked on lemon-blueberry magic, don’t miss out on these Lemon Blueberry Cookies or the dreamy Blueberry Crumble Cheesecake. Happy baking!

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