Lemon Blueberry Scones with Glaze (Printable)

Tender scones bursting with blueberries and lemon zest, topped with a sweet citrus glaze.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/2 tsp fine sea salt
06 - 1 tbsp finely grated lemon zest

→ Wet Ingredients

07 - 1/2 cup unsalted butter, cold and cubed
08 - 2/3 cup cold heavy cream, plus more for brushing
09 - 1 large egg
10 - 1 tsp pure vanilla extract
11 - 2 tbsp fresh lemon juice

→ Add-ins

12 - 1 cup fresh blueberries (or frozen, unthawed)

→ Glaze

13 - 1 cup powdered sugar, sifted
14 - 2 tbsp fresh lemon juice
15 - 1/2 tsp grated lemon zest

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest until evenly combined.
03 - Add cold butter cubes to the flour mixture. Using a pastry cutter or fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - In a separate bowl, whisk together cream, egg, vanilla extract, and lemon juice until fully blended.
05 - Pour the wet ingredients into the flour mixture. Stir gently until just combined to ensure a tender texture; do not overmix.
06 - Gently fold the blueberries into the dough, taking care not to crush them.
07 - Turn the dough onto a lightly floured surface. Pat it into a 7-inch round disc, approximately 1 inch thick.
08 - Cut the round into 8 equal wedges. Arrange the wedges on the prepared baking sheet, leaving space between them for expansion.
09 - Lightly brush the tops of the scones with a thin layer of heavy cream.
10 - Bake for 16 to 18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool.
11 - Whisk together powdered sugar, lemon juice, and lemon zest until the mixture is smooth and slightly runny.
12 - Drizzle the citrus glaze generously over the cooled scones before serving.

# Expert Tips:

01 -
  • The lemon zest in the dough makes every bite smell like sunshine before you even taste it.
  • Cold butter creates those flaky layers that shatter when you break a scone in half.
  • The glaze soaks into the warm tops and adds just enough sweetness without covering up the fruit.
02 -
  • Do not thaw frozen blueberries or they will leak moisture into the dough and make it soggy.
  • Cold butter is non-negotiable, if it softens before you mix the dough the scones will spread instead of rise.
  • The dough should look rough and barely hold together, overmixing develops gluten and makes them dense.
03 -
  • Grate the butter on a box grater if you do not have a pastry cutter, it works just as well and keeps it cold.
  • Use a bench scraper to cut the wedges cleanly without dragging the knife through the dough.
  • If the glaze is too thick, add lemon juice a few drops at a time until it drizzles smoothly.

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