Lemon Blueberry Scones Glaze (Printable)

Tender scones filled with blueberries and lemon, finished 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 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon fine sea salt
06 - 1 tablespoon finely grated lemon zest

→ Wet Ingredients

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

→ Add-ins

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

→ Glaze

13 - 1 cup powdered sugar, sifted
14 - 2 to 3 tablespoons fresh lemon juice
15 - 1/2 teaspoon grated lemon zest

# How to Make It:

01 - Preheat the oven to 400°F and 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 blended.
03 - Add cold cubed butter to the dry mixture and cut in with a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized pieces.
04 - In a separate bowl, whisk together heavy cream, egg, vanilla extract, and lemon juice until smooth.
05 - Pour the wet ingredients into the dry mixture and stir gently until just combined; avoid overmixing to maintain tenderness.
06 - Carefully fold fresh or frozen blueberries into the dough.
07 - Turn dough onto a lightly floured surface and pat into a 7-inch round about 1 inch thick.
08 - Cut the dough into 8 equal wedges and arrange them spaced apart on the prepared baking sheet.
09 - Lightly brush the tops of the wedges with additional heavy cream for a golden finish.
10 - Bake in the preheated oven for 16 to 18 minutes until golden brown and cooked through. Transfer to a wire rack to cool.
11 - Whisk powdered sugar, lemon juice, and lemon zest until smooth and slightly runny, then drizzle over cooled scones.

# Expert Hacks:

01 -
  • They're done in under 40 minutes from bowl to table, which means weekend brunch suddenly feels effortless.
  • The lemon-blueberry combination tastes sophisticated enough to serve guests, but foolproof enough that you'll want to make them just for yourself.
  • Cold butter creates a tender, almost flaky crumb that somehow stays moist inside without ever feeling heavy.
02 -
  • Overmixing is the scone killer—if you stir too much after adding the wet ingredients, you'll activate the gluten and end up with tough, dense scones instead of tender ones.
  • Keeping everything cold, especially the butter and cream, is what creates that beautiful tender crumb that makes people ask if you bought them from a bakery.
  • Frozen blueberries are honestly better than fresh because they stay firmer during baking and taste more intensely lemony when they thaw inside the warm scone.
03 -
  • If your kitchen is warm, chill your mixing bowl and even your flour in the freezer for 15 minutes before starting; cold ingredients mean tender scones.
  • A pastry cutter or bench scraper is worth having on hand, but your fingertips work just fine if you work quickly and keep everything cold.
  • Brush the scones with cream instead of milk—it creates a richer, more golden brown finish that looks like you went to culinary school.

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