Blueberry scones, studded with plump, juicy blueberries and finished with a tangy-sweet lemon glaze, make a delightful choice for breakfast or an afternoon snack!
I enjoy baking scones, and these Blueberry Scones with Lemon Glaze are among my favorites. A well-made scone is a small, satisfying treat—especially when paired with a good strong cup of coffee or tea.
Scroll down for the printable recipe card at the bottom of the page.
If you love blueberries as much as I do, summer is a wonderful time to pick and freeze them. I usually harvest enough—often 15–20 pounds—to enjoy throughout the year. Frozen berries work beautifully in this recipe, making it easy to bake scones any time.
I found the base for this recipe online. The original version came from Tyler Florence and was adapted by the site author; I made a few additional tweaks to the shaping and cutting technique and was very pleased with the result. The lemon-and-blueberry flavor pairing is truly delightful.
I didn’t photograph the full process for this batch, but if you’d like step-by-step photos of a similar method, my Chocolate Chip Orange Scones post shows the typical process I use when forming scones and may be helpful if you’re new to scone-making.
I hope you try these blueberry scones with lemon glaze and enjoy them as much as we do. Have a wonderful day.
Looking for More Scone Recipes?
Find more scone recipes in the Recipe Index. A few favorites include:
- Chocolate Chip Orange Scones
- Lemon Cream Scones
- Cinnamon Chip Scones
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Blueberry Scones With Lemon Glaze
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 2 Tablespoons granulated sugar
- 5 Tablespoons butter, very cold and cut into small chunks
- 1 cup heavy whipping cream
- 1 cup fresh blueberries
- 1/4 cup freshly squeezed lemon juice
- 1 cup confectioner’s (powdered) sugar, sifted
- 1/2 Tablespoon finely grated lemon zest
- 1/2 Tablespoon butter
- Preheat the oven to 400°F (200°C).
- Sift the dry ingredients together in a large bowl. If using a food processor, add the sifted dry ingredients and pulse in the cold butter chunks. If mixing by hand, cut in the butter with a pastry blender until the mixture resembles coarse crumbs.
- Add the heavy cream and pulse 2–3 times in the food processor, or stir in by hand, until the dough comes together. If it appears dry, add 2–3 tablespoons more whipping cream or a little cold water. Be careful not to overwork the dough.
- Turn the dough onto a lightly floured surface. Gently press and fold in the blueberries until evenly distributed. Form the dough into an 8–9 inch circle.
- Cut the circle into 8 wedges and place them on an ungreased baking sheet, leaving about 1/2 inch between each wedge. Brush the tops lightly with a bit of whipping cream. Bake at 400°F for 18–22 minutes, until golden brown. Transfer the scones to a wire rack to cool.
- While the scones cool, whisk together the lemon juice and powdered sugar until smooth. Stir in the lemon zest and butter, then microwave briefly (about 30 seconds) if needed and whisk until smooth. Brush the glaze over the warm scones and allow it to set. Serve with coffee or tea and enjoy.
Here’s another image to pin to your boards: