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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. |

Glazed Lemon Blueberry Scones

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5 from 7 reviews

  • Author: Sam | Ahead of Thyme
  • Total Time: 33 minutes
  • Yield: 12 scones
  • Diet: Vegetarian


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. 


Blueberry Scones

  • 2 cups all-purpose flour, plus more for dusting
  • 2 tablespoons sugar
  • 1 + 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 5 tablespoons unsalted butter, cold, cut into cubes
  • 1 cup fresh blueberries
  • 1/2 cup buttermilk
  • 1/2 cup + 1 tablespoon heavy cream, divided
  • 1 egg, beaten

Lemon Glaze:

  • 1/2 cup confectioners' sugar
  • juice from 1 lemon


  1. Preheat oven to 400 F.
  2. 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. 
  3. In a small bowl, combine buttermilk and 1/2 cup heavy cream.
  4. 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. 
  5. 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.
  6. 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. 
  7. 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. 


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