These glazed lemon blueberry scones make the perfect breakfast treat. They are always a hit, with a tender, flaky texture from the buttermilk and a burst of fresh blueberries and lemon zest topped with a sweet and tangy lemon glaze.
Serve these scones with my homemade lemon curd or blueberry curd. Try my strawberry cake or this incredible Dutch baby pancake, or these lemon Dutch babies, for more brunch baking. And use homemade vanilla extract for the best flavor.
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⭐️ Why this recipe works
- Simple Ingredients: Utilizes basic pantry staples for an easy baking experience.
- Versatile: Perfect for breakfast, brunch, or a snack, pairing excellently with coffee or tea.
- Customizable: Easily adaptable with various fruits or flavorings.
- Texture and Flavor: Achieves a perfect balance of tender, flaky texture with bursts of blueberry and refreshing lemon zest.
🧾 Ingredients overview
- All-purpose Flour: Provides structure and volume.
- Granulated Sugar: Adds sweetness and helps in browning.
- Baking Powder: Leavens the scone, making it rise and become fluffy.
- Salt: Enhances the flavors of the other ingredients.
- Lemon Zest: Infuses a bright, citrusy flavor.
- Unsalted Butter: Adds richness and creates tender, flaky layers.
- Fresh Blueberries: Offer a juicy, tart contrast to the sweet dough.
- Buttermilk: Contributes to the moisture and tender texture.
- Egg: Binds the ingredients and helps in achieving a golden crust.
- Vanilla Extract: Adds a sweet, aromatic depth.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Glazed Lemon Blueberry Scones recipe step-by-step
- Preheat and Prep: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut in Butter and Add Blueberries: Blend cold, cubed butter with the dry ingredients until the mixture is crumbly, then fold in the blueberries.
- Mix Wet Ingredients: Whisk buttermilk, egg, and vanilla together and stir into the dry ingredients until just combined.
- Form and Cut the Dough: Knead lightly, form into a circle, and cut into wedges.
- Bake: Place on the baking sheet and bake until golden brown.
- Prepare and Apply Glaze: Mix powdered sugar and lemon juice, then drizzle over cooled scones.
📖 Substitutions and variations
For a fresh take on this recipe, try these easy tweaks. They add new flavors and variety without requiring you to learn a whole new scone recipe.
- Dairy-Free: Use almond milk and vegan butter.
- Gluten-Free: Substitute with a gluten-free flour blend.
- Sugar Variations: Try coconut sugar for a deeper flavor.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Cold Ingredients: Keep butter and buttermilk cold for the flakiest texture.
- Do Not Overmix: Mix the dough just until the ingredients are combined to avoid tough scones.
- Fresh vs. Frozen Blueberries: If using frozen, do not thaw to prevent bleeding into the dough.
🍯 Storing and reheating leftovers
- Fridge: Store scones in an airtight container for up to 3 days.
- Freezer: Freeze scones on a baking sheet before transferring to a bag or container for up to 3 months.
- Reheat: Warm in a 300°F oven for 5-10 minutes until heated through.
❓Recipe FAQ's
Yes, but add them frozen directly to the dough.
They should be golden around the edges and firm to the touch.
Yes, refrigerate overnight or freeze for longer storage.
Here are some other amazing lemon and blueberry recipes:
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Glazed Lemon Blueberry Scones
Ingredients
For the Scones
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- Zest of 1 lemon
- ½ cup unsalted butter, cold and cut into cubes
- 1 cup fresh blueberries
- ½ cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- Zest of 1 lemon, optional for extra flavor
Instructions
Preheat and Prep:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and lemon zest.
Cut in Butter and Add Blueberries:
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs. Gently fold in the blueberries, ensuring they are evenly distributed.
Mix Wet Ingredients:
- In a separate bowl, whisk together the buttermilk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix.
Form and Cut the Dough:
- Turn the dough out onto a lightly floured surface. Knead gently a few times until it comes together. Pat the dough into an 8-inch circle, about 1-inch thick. Using a sharp knife or a bench scraper, cut the circle into 8 equal triangles. Place the scones onto the prepared baking sheet, spacing them about 2 inches apart.
Bake:
- Bake for 15-20 minutes or until the scones are golden brown on the edges. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Prepare and Apply Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add lemon zest if desired. Once the scones are completely cool, drizzle the glaze over the top using a spoon or a piping bag.
Notes
- Blueberries: If using frozen blueberries, do not thaw them before adding to the dough to prevent them from bleeding.
- Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to ½ cup of milk and letting it sit for 5 minutes.
- Storage: Any leftovers can be stored in an airtight container at room temperature for up to 2 days or frozen for up to a month.
- Extra Flavor: For an extra burst of lemon flavor, add a bit of lemon zest to the glaze.
- Serving Suggestions: Serve the scones fresh, preferably the same day they are baked, with a cup of tea or coffee. These scones also make a delightful addition to a brunch spread.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Melisa R. says
Easy and very tasteful
Debs says
Thank you so much Melissa! So happy you loved these scones! 🙂