This is my go-to scone recipe bursting with fresh blueberries and zingy lemon zest, and topped with a sweet lemon icing. These glazed lemon blueberry scones are soft and tender in the middle, with crisp-crumbly edges, and simply perfect for brunch, tea parties, bridal showers, or really any time at all!
I originally published this recipe in 2015 and have since added new photos and success tips. These have become such a fan favorite that I included the recipe in my New York Times best-selling cookbook, Sally’s Baking 101.
When you think of breakfast treats, do scones come to mind first? In a bakery-case lineup of cinnamon rolls, donuts, muffins, croissants and other pastries, the humble scone doesn’t always get the prime spot or the most attention… but it absolutely should. With the right recipe, scones easily compete with muffins, pastries, and—yes!—even cinnamon rolls.
This lemon blueberry scone recipe in particular has received so much love over the years from readers who have tried it, that I wanted to shine the spotlight on it once again. Here are just a few of the many glowing reviews readers have shared after making these scones:
One reader, Andrea, commented: “Literally the best scone recipe! Grating the frozen butter is a game changer. Everyone comments on how wonderful these scones are… ★★★★★”
Another reader, Susan, commented: “I’m so glad I found this recipe! Absolutely delicious scones. Exactly what I was looking for, as I wasn’t satisfied with other scone recipes I’ve tried. This will be my forever scone recipe! I loved the tip about freezing and grating the butter. What a good idea! ★★★★★”
And one more reader, Claudia, commented: “Easy to make and came out perfectly! This was my first time making scones and these came out so good! Easy-to-follow directions and can be made ahead or frozen! ★★★★★”
If you can’t get enough of my lemon blueberry muffins, you’ll definitely love these scones, as well!
These Lemon Blueberry Scones Are:
- Soft & tender in the center, with crumbly edges
- Packed with juicy blueberries and fresh lemon zest
- Topped with coarse sugar and lemon icing for a sweet finish
All of my scone recipes begin with the same base recipe for scones. A few ingredients change based on flavor, but the process remains the same. This careful formula brings us chocolate chip scones, blueberry scones, pumpkin scones, apple cinnamon scones, and more. It promises the BEST flavor and texture.
Why the Ingredients Promise the Best Results:
- Flour: 2 cups of all-purpose flour is my standard amount, but have some extra on the side for the work surface and your hands.
- Sugar: Scones aren’t meant to be super sweet, so we’re using just enough granulated sugar to lightly sweeten and balance out the tart lemon flavor. You can top them with coarse sugar and icing if you want a sweeter scone, or leave them plain on top to keep these lightly sweet.
- Baking Powder: Adds lift.
- Salt & Vanilla Extract: Add flavor.
- Lemon Zest: You need a full Tablespoon of lemon zest, which is about 2 lemons. Zest the lemons for the scone dough, then juice them to make the lemon icing.
- Cold Butter: Besides flour, cold butter is the main ingredient in scones. It adds flavor, flakiness, crisp edges, and rise. More on butter below!
- Heavy Cream: For the best-tasting pastries, use a thick liquid such as heavy cream. Buttermilk works too! For a nondairy option, try using full-fat canned coconut milk. Avoid thinner liquids such as regular milk or almond milk—you’ll be headed down a one-way street to flat, dry scones.
- Egg: Binds ingredients together.
- Blueberries: For best results, use fresh blueberries. If using frozen, do not thaw.
In Photos: Making Lemon Blueberry Scones
You’ll start with the dry ingredients. Whisk those together with the lemon zest, then cut cold butter into the dry ingredient mixture. You can use a pastry cutter, 2 forks, or your hands. A food processor works too, but it often overworks the scone dough. We want to avoid that.
Success Tip: Use Frozen Grated Butter
Frozen grated butter is key to scone success. As with pie crust, work cold butter into the dry ingredients to create tons of flour-coated butter crumbs. When these crumbs melt as the scones bake, they release steam, which creates all the scone flakiness we love. The exterior becomes crumbly, crunchy, and crisp.
Refrigerated butter might melt in the dough as you work with it, but frozen butter will hold out until the oven. And the finer the pieces of cold butter, the less the scones spread and the quicker the butter mixes into the dry ingredients. I recommend grating the frozen butter with a box grater. Use the side with the larger holes.
After cutting the frozen, grated butter in with a pastry cutter, you’ll have a bowl of tiny flour-coated crumbles:
Place the bowl of dry ingredients in the freezer while you get your wet ingredients together. We want to keep things as cold as possible when it comes to making scones.
Now, whisk the wet ingredients together, then pour into the dry ingredients. Add the blueberries, then gently mix together:
Form the dough into a disc, then cut into 8 wedges.
Before baking, brush the scones with heavy cream mixed with water, and sprinkle with coarse sugar. This is one of my little scone tricks. These extras add a bakery-style sparkly crunch and beautiful golden sheen. 🙂
I know I sound like a broken record, but to obtain the desired flaky center and a crumbly exterior, you really have to keep the scone dough as cold as possible. I highly recommend chilling the shaped scones for at least 15 minutes before baking. You can even refrigerate overnight and then bake in the morning, for a quick and easy breakfast treat!
After they’ve chilled, bake the scones until just turning golden brown on top.
Video Tutorial
If you’re interested, I have a 5-minute video demonstrating the scone recipe. I’m making regular blueberry scones in this video, but the process is the same.
2-Ingredient Lemon Glaze
Lemon juice and confectioners’ sugar produce a sweet & tangy lemon icing. The icing seeps into the tops of the scones making these sunshine-y treats almost more than you can handle. They’re so good!!! Vanilla icing or lemon curd would be equally fabulous topping choices, too.
How lovely would a plate of these flavorful scones look on your table of Easter Brunch recipes, or for a special afternoon tea?
More Lemon Recipes
- Lemon Blueberry Cake & Lemon Blueberry Cupcakes
- Lemony Blueberry Galette
- Lemon Bars
- Lemon Blueberry Babka
- Homemade Lemon Cupcakes
- Lemon Meringue Pie
- Lemon Crinkle Cookies
Lemon Blueberry Scones
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 8 large scones
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This is my go-to scone recipe bursting with fresh blueberries and zingy lemon zest, and topped with a sweet lemon icing. These glazed lemon blueberry scones are soft and tender in the middle, with crisp-crumbly edges, and simply perfect for brunch, tea parties, bridal showers, or really any time at all! Read through the recipe before beginning; it’s imperative to keep the scone dough as cold as possible. This recipe is also in my New York Times best-selling cookbook, Sally’s Baking 101.
Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
- 6 Tablespoons (75g) granulated sugar
- 1 Tablespoon fresh lemon zest
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
- 1/2 cup + 1 Tablespoon (135g/ml) heavy cream, cold and divided
- 1 large egg, cold
- 1 and 1/2 teaspoons pure vanilla extract
- 1 heaping cup (140g) fresh blueberries
- 1 Tablespoon (15g/ml) water
- optional for topping: coarse sugar
Lemon Icing
- 1 cup (120g) confectioners’ sugar
- 3 Tablespoons (45g/ml) fresh lemon juice
Instructions
- In a large bowl, whisk together the flour, sugar, lemon zest, baking powder, and salt. Using the large holes of a box grater, shred the frozen butter. Add the butter to the flour mixture and use a pastry cutter, two forks, or your fingers to blend until the mixture comes together in pea-sized crumbs. Place the bowl in the freezer before you continue.
- In a small bowl or liquid measuring cup, whisk together 1/2 cup (120g/ml) of the heavy cream, the egg, and vanilla extract. Remove the flour mixture from the freezer. Drizzle the cream mixture over the flour mixture and add the blueberries. Gently mix together with a spatula or wooden spoon until everything appears moistened and the ingredients are just combined.
- Lightly flour a work surface. Pour the crumbly mixture onto the surface and, with floured hands, work the dough into a ball as best you can. The dough should be sticky and shaggy. If it’s too sticky, sprinkle a little more flour on top. Press the dough into an 8-inch disc, about 1 inch thick. Use a sharp knife or a bench scraper to cut the disc into 8 wedges.
- In a small bowl, mix the remaining 1 Tablespoon cream with the water, then brush it on the scones. For extra sweetness and a little crunch, sprinkle the tops with coarse sugar. (You can do this before or after refrigerating in the next step.) Place the scones on a plate or a parchment paper-lined baking sheet and refrigerate for at least 15 minutes or up to 24 hours. (If refrigerating for more than an hour, lightly cover the scones.)
- Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Arrange the chilled scones 2–3 inches apart on the prepared baking sheet.
- Bake for 22–25 minutes or until lightly browned on top and golden around the edges. Cool the scones on the baking sheet for 5 minutes before icing.
- Make the lemon icing: In a small bowl or liquid measuring cup, whisk together the confectioners’ sugar and lemon juice. Drizzle the icing over the scones.
- Store leftover scones covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes
- Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Box Grater | Pastry Cutter | Citrus Juicer | Citrus Zester | Bench Scraper | Brush | Baking Sheet | Silicone Baking Mat or Parchment Paper
- Sugar: These scones are sweet, but feel free to increase to 1/2 cup (100g) of granulated sugar for sweeter scones.
- Blueberries: For best results, use fresh blueberries. If you must use frozen, do not thaw.
- Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, they won’t stick together, and you can layer them in a freezer-friendly bag or container and freeze for up to 3 months. Bake from frozen, adding a few minutes to the bake time. Or thaw in the refrigerator overnight, then bake as directed.
- Freeze After Baking: Freeze the baked and cooled scones before topping with icing for up to 3 months. I usually freeze in a freezer-friendly bag or container. To thaw, leave out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes.
- Overnight Instructions: Prepare scones through step 4. Cover and refrigerate overnight. Continue with step 5 the next day.
- Over-spreading: Start with very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into its triangle shape (or whatever shape) using a rubber spatula.
Reader Comments and Reviews
I HAVE MADE THIS RECIPE AS A GIFT ATLEAST 10 TIMES, ALWAYS COMES OUT GREAT
This recipe is amazing and I love the helpful tips and notes. Especially about freezing. I’m wondering if the icing can frreze well?
Hi Joanne, we’re so glad you love this recipe. We recommend freezing these without the icing.
Can I freeze before baking?
Sure can. See the recipe notes for details.
I live all your recipes. Thanks for sharing your talents and creativity. Can I use whole wheat flour instead of regular flour? Would I need to make any adjustments?
Hi Theresa, you could, but the scones would be overly dense. Best to use all-purpose flour here. Thank you so much for making our recipes!
I’ve made these scones about 15 times now. Every single batch has been amazing. This recipe is foolproof if you follow it as written. My daughter-in-law asked me to make them while I visited them. She’s hooked! Hands down, best recipe for any scones. I made another batch this morning. Yum!
Great recipe. Modified to be plant-based and made twice. I prefer with 3 TBSP sugar instead of 6. Fantastic made with mixed summer berries from our garden. Definite hit in our household – they do not last more than 48 hours…
I’ve made these scones many, many times and absolutely love them. I usually bake them at school with a class of students but have a student in my class this year who is allergic to egg! Can I make them without the egg? Or substitute the egg with something else?
Hi Dee, we haven’t tested an egg-free version of these scones, so we’re unsure of the best substitute. We wouldn’t omit it completely without a substitute, as it helps bind the dough together. Let us know if you give anything a try!
I’ve made a similar recipe for scones that was egg free and great results. 2 c AP flour, 1/4 almond flour, 1/3 c brown sugar, 2 tsp baking powder, 1/4 sp baking soda, 1/4 tsp salt, 1/2 c cold butter, 1 cup berries or nuts, 2/3 cup buttermilk, 1 tsp vanilla or almond extract. Bake 400 F approx. 15 minutes.
Thank you Sally! I love your scone recipes! This one is so perfect for summer! I added some sliced almonds on top for a little extra crunch. ❤️
Best summery scone recipe! Everyone loved it – nice texture and lots of flavor with blueberries and lemon!
Hey I was wondering if I could leave out the lemon zest because I don’t have lemons or if it was important to the flavor and if there is a subsitute like lemon juice
Hi Kristal! You can leave it out for a plain blueberry scone – adding lemon juice would alter the texture of the scones too much. The lemon glaze will add nice flavor!
It was perfect!! I made 18 mini ones. Don’t question my math. I decided the dough was too sticky so I reformed the ball after adding flour ;p
i make this all the time!!!!! yum
This was declared by my family to be the “best scone I’ve ever made”. Crisp edges, soft tender inside and bursting with flavour from the blueberries and lemon.
I loved this recipe!
This is my 3rd time making these! They’re such a crowd pleaser, and super easy to put together
I absolutely loved this recipe! The texture is absolutely perfect. The lemon glaze gives it a nice tart sweetness on top. I couldn’t believe how easy it all came together! Sally is always my go-to for delicious recipes!
Oh boy! I have NO idea what I did wrong! Let me preface this by saying it tastes incredible and everyone loved them. The problem is I made a new dessert that didn’t turn out to be your delicious scones. I’ve made scones before (and I’ve followed your basic scone recipe before with amazing results) and they were crumbly, buttery, and light. These turned into more of a biscotti texture… like a Bis-scone if you will. Don’t know if it’s because I doubled the recipe or if it was something else. Don’t get me wrong they still tasted absolutely wonderful and everyone loved them as a tea-time snack.
Hi Angie! Was the dough quite wet? Did they spread? The key to reduce spreading is VERY cold scone dough. Make sure your butter is frozen (if it is too warm it will melt into the dough before baking), and if you need, stick the dough back in the refrigerator throughout the process if it starts to warm up too much. We do recommend making separate batches for best results instead of doubling. Thanks for giving these a try!
Yeah, everything was super cold. I even stuck the dough in the freezer for a bit before baking. I did use heavy whipping cream instead of heavy cream, I’m wondering if that could be the issue? Either way, they tasted great so no complaints. Next time I will definitely try making two batches instead of doubling thanks!
I’ve just made these with Bob Red Mill’s Gluten free 1 to 1 baking flour and silk original coconut milk (I didn’t have any heavy cream or normal milk on hand) and it worked perfectly! The centre is soft and flaky just as it’s supposed to be. I couldn’t be more pleased! Absolutely delicious.
best scones ever. i made 16 minis. mom said they were paris bakery quality.
I was worried because of some substitutions but they came out PERFECT! I used bread flour because I was out of all purpose flour and had to use powdered buttermilk because I didn’t have cream on hand. I mixed up buttermilk and added a tablespoon of sour cream to make up the amount needed in the recipe. I also didn’t have blueberries, so I decided to make lemon ginger scones instead. I substituted about 2/3 cup of candied ginger bits for the blueberries and added a little lemon extract along with vanilla extract. Made them, brushed them with some of the buttermilk, sprinkled sugar and refrigerated overnight. Baked in the morning and drizzled with lemon glaze and took them to work. Rave reviews!
The first time I made these I was obsessed. They are so yummy . Now I double the recipe as its now our favorite and don’t last long, and always more drizzle then the recipe calls for lol ..Definitely my go to recipe
These were so good, even the pickiest family member ate them up!
I love a pop of lemon flavor. I’m wondering about substituting lemon extract for the vanilla, or just adding a teaspoon or so of lemon extract to the recipe. Has anyone tried that? Other ways to increase the lemon burst?
(We loved them the way they were.)
Hi Nana Jo, We are so happy your family enjoyed the scones. You can try substituting a small amount of the vanilla extract for lemon extract (start small as it’s strong). You can also add more lemon zest without making any other changes. Let us know what you try!
I added the juice from half a lemon and then added the cream to that, up to the 1/2 cup. It did curdle a bit, but they still turned out amazing! I also love adding herbs to everything, so I added a teaspoon and a half of finely chopped lemon thyme and it really made all the flavors pop!
Just made these for my Mother in Law for Mother’s Day. She said they were the best scones she ever had. I have to say they were absolutely delicious! Recipe was very easy. Total keeper! Thank you so much for sharing this amazing recipe.
Thank you I love these scones! The lemon zest and everything is perfecto! I look for your recipes and know that they will be good!
Another great recipe Sally! I used gluten free flour and monk fruit sweetener. I made small ones so I’d have more. Baked them for 16 minutes and they came out beautifully! I had to add a little more cream so they’d come together. They are perfect!
I use 1T lemon juice in place of the lemon zest in the first part and they are more moist.
I’ve made a few times now and they have haven’t come together well and are super crumbly? I’ve added extra heavy cream but there is still quite a bit of crumbly flour bits. Wondering if I’m doing something wrong
Hi Joanna, How are you measuring your flour? Make sure you are Properly Measuring your Ingredients, especially your flour. Spoon and level instead of scooping or you will end up with too much which will dry out your dough. Hope this helps for next time!
Try substituting 1T lemon juice for the lemon zest in the first part.
Can I substitute buttermilk for heavy cream?
Hi Natalie! You could use buttermilk instead – same amount.
Made first time and they were wonderful. Had used frozen blueberries. Second time, mistakenly used half and half but dough ball looked normal until I added berries. they split and made dough purple! This was for a church tea party of 50 so I was very dissapointed. Have you had this happen?
Hi Melissa! It’s normal for blueberries to burst. Were you working with a large quantity of scone dough? It’s best to make multiple batches instead of multiplying so you can be more gentle with the blueberries. Just be as careful as possible when mixing them in!
Is there a way to make these less crumbly? I prefer a denser, dough-y version. Thanks.
Hi Barb, did they seem dry? They are intended to be a little bit crumbly, but if they were excessively so, then it’s possible they were over baked. A slightly shorter bake time should help for next time.
I made these gluten free. Best scone I ever had! Will definitely make again.