Delish Glazed Lemon Blueberry Scones

These lemon-blueberry scones are the kind of thing that make weekends feel a touch more indulgent without trying too hard — flaky, tender rounds studded with popping blueberries and finished with a glossy lemon glaze that brightens every bite. They’re not fussy, they come together in a single bowl and a quick toss with cold butter, and the balance of buttery richness, tart lemon, and sweet fruit is what keeps us coming back.

My husband is the resident skeptic when it comes to anything called “fancy breakfast,” but he will happily devour a plate of these with a mug of strong coffee. They became our little Saturday ritual: I’ll bake in the morning, he’ll bring the mail in, and we’ll sit at the table trading scone critiques (he always says they’re “dangerously good”). Our toddler also approves — blueberries are a win in this house — and these scones have quietly become the go-to for casual brunches and last-minute guests.

Behind the Recipe

I learned early on that the texture is everything with scones: too-warm butter or overworking the dough turns them dense, while properly chilled butter and a light hand give you layers. Using a mix of zest and a touch of lemon juice in the dough, plus an assertive glaze, ensures you get both fragrant citrus and bright acidity. People often overmix to “make it hold together”; instead, work the dough just until it comes together and let the oven do the lifting. Another small but effective tip: toss the blueberries in a little flour before folding them in — it helps prevent them from bleeding into the dough.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour and check your baking powder’s expiration — it’s the lift that creates flaky layers.
– Dairy: Cold unsalted butter is essential; if all you can find is salted, reduce added salt slightly.
– Produce/Fruit: Fresh blueberries are ideal for texture and pop, but good-quality frozen blueberries work in a pinch (don’t thaw).
– Citrus: Look for firm, heavy lemons with bright skin for the most zest and juice.
– Eggs: Use large eggs at fridge temperature unless the recipe specifies otherwise — they help with structure and browning.

Prep Ahead Ideas

– Grate or cube the butter and keep it in the freezer; it’s one less step on baking day and helps keep the dough cold.
– Zest the lemons and measure the juice into a small container up to 2 days ahead; store sealed in the fridge.
– You can shape and freeze the scones on a baking tray (flash-freeze), then transfer to a bag; bake from frozen adding a few extra minutes.

Time-Saving Tricks

– Use a food processor for a super-quick cut-in of the butter, but pulse lightly to avoid warming the dough.
– Keep a small bowl of cold water and your hands chilled — minimal heat makes a big difference.
– Make the glaze while the scones bake to streamline finishing: whisk powdered sugar and lemon until glossy and pourable.

Common Mistakes

– Overworking the dough: I did this once and ended up with hockey-puck scones; the fix is to gently rework little bits and accept a more rustic shape.
– Warm butter: if your butter melts into the flour, the scones will be dense — chill the dough briefly before baking if this happens.
– Too-thin glaze: add powdered sugar a tablespoon at a time until it coats the back of a spoon; a too-runny glaze will slide off.

What to Serve It With

These scones are lovely with plain Greek yogurt and a drizzle of honey, or alongside scrambled eggs and smoked salmon for a brunch spread. A pot of strong coffee or Earl Grey tea is my go-to pairing — the tannins balance the glaze.

✔Tips & Mistakes

✔Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

✔Variations and Substitutions

Swap lemon zest for orange if you want a milder citrus note, or fold in a handful of toasted almonds for crunch. For a dairy-free version, use a plant-based butter that performs well for baking and a non-dairy milk in the glaze; texture will be very similar. If you prefer less sweetness, halve the glaze — the scones themselves are not overly sweet.

Frequently Asked Questions

Delish Glazed Lemon Blueberry Scones

These scones are bursting with fresh blueberries and zesty lemon flavor, perfect for a delightful breakfast or tea time treat.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2.5 cups all-purpose flour
• ▢ 0.5 cups granulated sugar
• ▢ 0.5 tablespoons baking powder
• ▢ 0.5 teaspoons salt
• ▢ 0.25 cups cold butter cut into small cubes
• ▢ 1 cup fresh blueberries
• ▢ 1 large egg
• ▢ 0.5 cups sour cream
• ▢ 1 tablespoons lemon juice freshly squeezed
• ▢ 1 teaspoons lemon zest

Instructions

Preparation Steps

• Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
• In a large bowl, whisk together flour, sugar, baking powder, and salt.
• Cut in the cold butter until the mixture resembles coarse crumbs.
• Fold in the blueberries, then set aside.
• In another bowl, whisk together the egg, sour cream, lemon juice, and lemon zest.
• Add the wet ingredients to the dry ingredients and mix until just combined.
• Drop spoonfuls of the dough onto the prepared baking sheet.
• Bake for 20-25 minutes until lightly golden.

Notes

For an extra touch, drizzle with a lemon glaze after baking.