Glazed lemon blueberry scones are crunchy and golden on the outside, soft and moist in the middle, with a drizzle of lemon glaze on top. They are packed with fresh blueberries. Seriously, if you love blueberry season as much as I do, then take advantage of it and pick up a batch at the farmer's market and make freshly baked, homemade, glazed lemon blueberry scones. The best part? They are ready to serve in about half an hour. Perfect for your next brunch this summer.
Why You'll Love Glazed Lemon Blueberry Scones
- Lemon and blueberries = the perfect pairing. I mean, if you don't already know, lemon and blueberry are an absolute match made in heaven. Here they’re partnering in a light, tender and flakey scone, drizzled with a sweet lemon glaze that is nothing short of impressive. Total breakfast goals... or lunch goals!
- They are quick and easy to make. If you haven't made scones before, you will be pleasantly surprised to find out that scone batter is so easy to come together. You can even make the decision to bake these on morning of, then quickly pull together the ingredients, and be enjoying them with a cup of coffee or tea within the hour! That alone should be reason to whip these up.
- The perfect summer brunch. They are the perfect treat while fresh blueberries are in season (or any time, really, since you could even use frozen blueberries if you must!), and totally worth making for friends or family if you’re hosting an upcoming brunch or breakfast. You need these in your life.
Ingredients and Substitutions
To make these delicious glazed lemon blueberry scones, you will need the following ingredients:
- all-purpose flour
- sugar
- baking powder
- salt
- ground cinnamon
- butter
- blueberries - I recommend using fresh blueberries, but you can use frozen blueberries if you must.
- buttermilk - most scone recipes only use heavy cream, but the addition of buttercream in the dough gives these the most pleasant tangy flavour.
- heavy cream
- egg
- lemon glaze - made with confectioners' sugar and lemon juice.
You will also need measuring cups and spoons, mixing bowls, and a half sheet baking pan.
How to Make the Best Glazed Lemon Blueberry Scones
- Make the dough. In a large bowl, sift together flour, sugar, baking powder, salt, and cinnamon. Add butter and using your hands or a pastry cutter, cut the butter into the flour until the size of peas, working quickly so the butter stays cold. Carefully fold in blueberries so they don’t burst. In a small bowl, combine buttermilk and ½ cup heavy cream.
- Combine wet ingredients with dry ingredients. Make a well in the center of the flour mixture, then pour in the liquid mixture. Use a rubber spatula to carefully fold the ingredients until the liquid is just incorporated.
- Shape the dough. Roll the dough out onto a lightly floured surface, adding more flour as needed if too sticky to work with. Press down into a small rectangle, about 6-inches by 8-inches. Cut the dough in half once horizontally and twice vertically to create 6 equal rectangles. Slice each rectangle in half diagonally to form 12 triangle-shaped scones. Carefully transfer scones to a large half sheet baking pan lined with a silpat baking mat or parchment paper.
- Bake. In a small bowl, whisk together egg and 1 tablespoon heavy cream. Brush the tops of the scones with egg wash, then bake in a 400 F preheated oven for 16-18 minutes, or until scones are lightly golden brown. Let cool 5 minutes in pan, then transfer to a wire rack to cool completely.
- Make lemon glaze. While scones are cooling, combine confectioner’s sugar and half the lemon juice in in a small bowl. Whisk until combined, adding more lemon juice as needed to reach desired glaze consistency. When scones are cool, drizzle lemon glaze on top.
Storing and Reheating Instructions
- How to store: Store leftover blueberry scones in an airtight container at room temperature for up to 3 days.
- How to freeze: Let the blueberry scones cool completely, then freeze in single layers between sheets of parchment for up to 3 months. To thaw, place in the refrigerator overnight or on the kitchen counter.
- How to reheat: You can enjoy scones warm or at room temperature. To heat, you can place in a 300F preheated oven or air fryer until warmed through, about 5-10 minutes.
More Recipes with Fruit
- Blueberry Pie with Lattice Top
- Blueberry Yogurt Muffins
- Lemon Sweet Rolls
- Classic Cherry Pie
- Lemon Loaf with Lemon Glaze
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Recipe
Glazed Lemon Blueberry Scones
- Total Time: 33 minutes
- Yield: 12 scones
- Diet: Vegetarian
Description
Light, tender and flakey, glazed lemon blueberry scones are crunchy and golden on the outside, soft and moist in the middle, with a drizzle of lemon glaze.
Ingredients
Blueberry Scones:
- 2 cups all-purpose flour, plus more for dusting
- 2 tablespoons sugar
- 1 + ½ teaspoons baking powder
- ¾ teaspoon salt
- ¼ teaspoon ground cinnamon
- 5 tablespoons unsalted butter, cold, cut into cubes
- 1 cup fresh blueberries
- ½ cup buttermilk
- ½ cup + 1 tablespoon heavy cream, divided
- 1 egg, beaten
Lemon Glaze:
- ½ cup confectioners' sugar
- juice from 1 lemon
Instructions
- Preheat oven to 400 F.
- In a large bowl, sift together flour, sugar, baking powder, salt, and cinnamon. Add butter and using your hands or a pastry cutter, cut the butter into the flour until the size of peas, working quickly so the butter stays cold. Carefully fold in blueberries so they don’t burst.
- In a small bowl, combine buttermilk and ½ cup heavy cream.
- Make a well in the center of the flour mixture, then pour in the liquid mixture. Use a rubber spatula to carefully fold the ingredients until the liquid is just incorporated.
- Roll the dough out onto a lightly floured surface, adding more flour as needed if too sticky to work with. Press down into a small rectangle, about 6-inches by 8-inches. Cut the dough in half once horizontally and twice vertically to create 6 equal rectangles. Slice each rectangle in half diagonally to form 12 triangle-shaped scones. Carefully transfer scones to a large half sheet baking pan lined with a silpat baking mat or parchment paper.
- In a small bowl, whisk together egg and 1 tablespoon heavy cream. Brush the tops of the scones with egg wash, then bake for 16-18 minutes, or until scones are lightly golden brown. Let cool 5 minutes in pan, then transfer to a wire rack to cool completely.
- While scones are cooling, combine confectioner’s sugar and half the lemon juice in in a small bowl. Whisk until combined, adding more lemon juice as needed to reach desired glaze consistency. When scones are cool, drizzle lemon glaze on top.
Notes
How to store: Store leftover scones in an airtight container at room temperature for up to 3 days.
How to freeze: Let the scones cool completely, then freeze in single layers between sheets of parchment for up to 3 months. To thaw, place in the refrigerator overnight or on the kitchen counter.
How to reheat: You can enjoy scones warm or at room temperature. To heat, you can place in a 300F preheated oven or air fryer until warmed through, about 5-10 minutes.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Baked Goods
- Method: Bake
- Cuisine: American
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Jenni LeBaron says
I totally agree that lemon and blueberries are a match made in heaven. These look like they would be the best thing to eat curled up with a hot mug of tea and a good book!
Nicoletta Sugarlovespices says
Lemon and blueberry are a match made in heaven!! And I love scones, bake them often, but hardly add a glaze. Will do, next time, they look wonderful!!
Elaine says
I totally agree - scone batter is extemely easy to make. Scones are actually something I love to cook often because they are great to have throughout the day, too. Great recipe!
Anna says
I love scones, and your version of blueberry ones look so delightful! Perfect way to make the most use of the last blueberries of the season! Yum!
Linda says
I love the blueberry lemon combination in your scones - that lemon glaze looks amazing.
Jessica says
I love blueberries too! I've never tried scones but they look absolutely delicious! Are they crunchy or chewy?
Sam | Ahead of Thyme says
They are crunchy on top but chewy inside. 🙂