Blueberry Lemon Scones with Lemon Glaze
This recipe for Blueberry Lemon Scones is a simple scone recipe that features hints of lemon juice and fresh blueberries to a traditional flakey scone. They have a yummy, sweet lemon glaze. If you’re a blueberry lover, you’ll love the taste of the juicy blueberries and bright lemon zest in this baked scone recipe!
Creating this Blueberry Lemon Scone Recipe
The first time I ever tried a scone was when I made this Cranberry Orange Scone Recipe.
For years I had wanted to adapt that recipe and try making them with fresh blueberries and a dreamy lemon glaze on top of the scones. I finally did, and boy were they good!
I hope there will be some leftover for breakfast tomorrow morning, but that is doubtful.
My husband seems to have the need to perform multiple “quality control” tests on scones, and he’ll be home in about a half an hour. Less than that by the time I hit the publish post button. Maybe I’ll hide a few.
Kitchen Tools for Making Blueberry Lemon Scones
Here’s a quick list of some of the different kitchen tools you’ll need to prepare this easy recipe for homemade scones with lemon and blueberry:
- Large Bowl – use a large bowl to combine all of the dry ingredients.
- Small Bowl – a smaller bowl to combine the wet ingredients.
- Wire Whisk – sift the dry ingredients together and combine the wet ingredients using a wire whisk.
- Pastry Blender – cut the butter into the flour when making this blueberry scone recipe using a pastry blender.
- Wooden Spoon – a wooden spoon is used to gently fold the wet ingredients into the dry ingredients.
- Rolling Pin – rolling pins work great to shape the dough into an 8-inch disc.
- Parchment Paper – I like to lining pans with parchment paper so the blueberry scones don’t stick.
- Baking Sheet – use a large baking sheet to bake the scones on.
What Ingredients are Lemon Blueberry Scones?
To make this blueberry scone recipe, you’ll need the following ingredients:
- All-Purpose Flour
- Baking Powder
- Sugar
- Salt
- Fresh Lemon Zest
- Lemon Juice
- Unsalted Butter
- Eggs
- Whole Milk
- Vanilla Extract
- Fresh Blueberries
For the Lemon Glaze:
To prepare the lemon glaze for drizzling the tops of the scones, you’ll need these ingredients:
- Melted Butter
- Powdered Sugar
- Vanilla Extract
- Fresh Lemon Juice
For the complete ingredient list and detailed instructions to make these blueberry scones with lemon glaze, scroll to the bottom of this post for the FREE printable recipe card.
How to Make these Blueberry Lemon Scones
For best results, follow the steps carefully. Preparing a recipe for scones might look difficult at first, but the process is pretty easy once you’ve practiced it a time or two. Let’s review the basic instructions for this recipe for lemon and blueberry scones:
Preparing the Blueberry Lemon Scone Dough
- First, combine the flour, baking powder, sugar, salt, lemon zest, and blueberries.
- Then, cut the butter into the flour mixture until it resembles coarse crumbs.
- Next, in a small bowl, whisk the eggs, lemon juice, vanilla, and milk together.
- After that, stir into the flour mixture until the dough is moist, do not over mix.
- Then, turn the dough out onto a floured surface and knead a couple of times. Divide dough into two equal balls.
- After that, pat each ball into an 8-inch circle. Place each ball onto the prepared baking sheet. Score each circle with a knife or bench scraper into 6 wedges.
- Lastly, bake until lightly golden brown.
Making the Lemon Glaze for Scones
- First, combine all of the glaze ingredients in a bowl and whisk well.
- Then, drizzle glaze on top of each scone once they’ve cooled.
The above is simply a quick summary of this lemon and blueberry scones recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Making the Perfect Blueberry Lemon Scones
Have you ever wondered what the secret to making great scones is? Here are a few tips to use when preparing these homemade scones:
Recipe Tips
- Don’t soften your butter. The best scones are tender scones, and cold butter is necessary for that. You can even use frozen butter so it doesn’t warm too much while you’re preparing the dough.
- Don’t over measure the flour. Using too much flour is another reason that a good scone recipe can turn out dry. Proper measuring technique – fluff, scoop, and level. Or, you can use a kitchen scale and weigh 4 ounces per cup of all-purpose flour.
- The dough should be lumpy with a crumbly texture when making these lemon and blueberry scones. You don’t want the dough to be smooth and thoroughly mixed like a cookie dough.
- Don’t over mix the dough when you’re preparing these blueberry lemon scones. Mix the dough gently until just combined. Overzealous kneading will cause even the lightest flaky scone recipe to become tough.
- Chill the dough before baking. No matter how cold the ingredients are, the chilled butter will warm while you’re preparing the recipe. Before baking a recipe for scones pop them in the freezer while your oven preheats. This will help firm up those small bits of butter.
- These blueberry scones taste best day of, so plan to keep the prepared dough on a cookie sheet in the refrigerator before baking until about an hour or two before you plan to serve them.
- Don’t over bake these lemon blueberry scones. Over baking is another cause of dry scones, and no one likes a dry scone!
Blueberry Lemon Scones FAQs
Got questions about how to make this recipe for blueberry scones with lemon glaze? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
What does it mean to cut butter into flouur?
Don’t know what it means to cut butter into flour or what a pastry cutter is? Check out my tutorial with 4 different ways to cut butter into flour. This is great information if you’re new to making a recipe for scones.
The 4th method of cutting butter in flour on this list is my all time favorite kitchen tips, and also the best way to cut butter into flour if you’re wondering “what can I substitute for a pastry blender”!
Should I use fresh or bottled lemon juice?
I recommend using fresh squeezed lemon juice for these lemon blueberry scones and for the lemon glaze for scones. It has a lot more flavor than bottled, however bottled works in a pinch!.
Wondering the best way to juice your fresh lemons for this Blueberry Lemon Scone recipe? Check out my tutorial on How to Squeeze the Most Juice from Lemons.
Can these lemon blueberry scones be made dairy-free?
I have not tested a dairy-free version of my lemon blueberry scones recipe, but if I were to adapt this scone recipe to be dairy-free I would do the following:
Substitute vegan butter in place of the dairy butter. Whatever you substitute, you’ll still need to make sure it is cold.
I recommend putting it in the freezer before preparing the recipe and then putting the crumbly flour mixture (with the vegan butter added) in the freezer before proceeding with the recipe.
You’ll also need to substitute your favorite non-dairy milk for the milk. In this blueberry lemon scone recipe, I recommend almond milk or oat milk. Make sure you use unsweetened, otherwise your scone recipe may be too sweet.
Can I freeze this lemon blueberry scone recipe?
Yes, these fresh blueberry scones can be frozen without the lemon glaze on top. Simply seal inside an airtight container or freezer bag (such as a gallon sized ziplock bag) and freeze for up to three months.
When ready to eat, thaw on the counter or gently reheat in the oven.
What to Serve with Blueberry Lemon Scones
Scones are a wonderful addition to a Mother’s Day brunch. Here are some of my suggestions for serving alongside this delicious treat:
- Hot cup of Tea or Coffee
- Arugula and Chive Baked Egg Cups
- Easy Peel Boiled Eggs
- Fresh Bacon (check this out: How to Bake Bacon)
- Citrus Salad with Poppyseed Dressing
- Crustless Broccoli Quiche
- Lemon Curd is a great alternative if you don’t want the lemon icing.
More Scone Recipes to Bake
Do you want more recipes to make fresh scones? Here are some of my favorite scones:
Scones are generally “sweet,” but I wanted to try something different. Quiche Lorraine Scones were born – flakey and tender scones studded with Swiss cheese, green onion, and bacon.
Like poppyseed muffins? You’ll definitely want to give these Buttermilk Poppyseed Scones a try. They’re tender and buttery with a hint of grapefruit.
I love cornbread. I also love scones. So I decided that the two should get married. These Chile Cheese Cornbread Scones were a big hit with our family.
These moist Strawberry Scones are full of flavor with a hint of meyer lemon tanginess. Perfect for spring and summer!
Once you are confident with the method for making scones, they really are not that difficult. You can also try tweaking my Master Scone Recipe (+ Flavor Variations!) to come up with tall sorts of scone recipe variations
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Have you ever make Blueberry Lemon Scones before?
Blueberry Lemon Scones
This recipe for Blueberry Lemon Scones is a simple scone recipe that features hints of lemon juice and fresh blueberries to a traditional flakey scone. They have a yummy, sweet lemon glaze.
Ingredients
For the Scones
- 4 cups Flour
- 4 teaspoons Baking Powder
- 3/4 cup Sugar
- 1 teaspoon Salt
- Zest of one Lemon
- 1 cup Unsalted Butter, cold and sliced
- 2 large Eggs
- 1/3 cup Fresh Lemon Juice
- 1/3 cup Milk
- 1 tsp Vanilla Extract
- 1 1/4 cup Fresh Blueberries
For the Sweet Lemon Glaze
- 1/4 cup Melted Unsalted Butter
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 2 tablespoons Fresh Lemon Juice
Instructions
To Make the Blueberry Lemon Scones
- Combine the flour, baking powder, sugar, salt, and lemon zest. Cut the butter into the flour mixture until it resembles coarse sand.
- In a small bowl, whisk the eggs, lemon juice, vanilla, and milk together. Stir in the blueberries.
- Then, stir into the flour mixture until the dough is moist, do not over mix.
- Turn the dough out onto a floured surface and knead a couple of times. Divide dough into two equal balls.
- Pat each ball into an 8-inch circle. Place each ball onto a parchment paper-lined or greased cookie sheet. Score each circle with a knife into 6 wedges.
- Bake in a 375 degree oven for 20-30 minutes, or until done and lightly golden. Allow the scones to cool.
To Make the Sweet Lemon Glaze
- While the blueberry lemon scones are cooling to room temperature, stir the melted butter, powdered sugar, vanilla extract, and lemon juice together until smooth.
- Drizzle the lemon glaze over the cooled blueberry lemon scones.
- Let the glaze harden.
Notes
adapted from Orange Cranberry Scones
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 396Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 72mgSodium: 477mgCarbohydrates: 56gFiber: 2gSugar: 22gProtein: 6g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Photography: photos taken in this post are by Rachael from Set the Table.
Jessie says
I’m not a very good baker (yet). But I had to make this for my partner, as these are his favorite flavors. I was so nervous they wouldn’t come out, but they are perfection! Delicious! Yay!
Katie says
Yay! So glad you had success and loved them!
Lisette says
I made and reviewed the cranberry orange variety! They are SO good! Here is a link –http://buyonsaleandsavethedifference.blogspot.com/2010/03/cranberry-orange-scones.html
Anonymous says
Mmmm, those look wonderful! I agree, love the glaze.I have loads of blueberries in the freezer, will have to try this one. luv2bake
Leslie says
I adore Blueberry and lemon together!! And this icing!!!Ohhhh My Hubby would go to the ends of the Earth for me If I made these for him!!! I think I will!!!!LeslieLeslieVeg@msn.comhttp://leslielovesveggies.blogspot.com/
RecipeGirl says
My favorite flavors 🙂 I’m glad you added a little glaze on there. That makes them perfect!
Kasey says
Yummm! I love the combination of blueberries and lemon. I just made my first batch of scones–will have try give these a try sometime.