The Best Blueberry Scones with Lemon Glaze
Juicy blueberries in a flaky, buttery scone drizzled with a sweet lemony glaze. Perfect for your morning breakfast with coffee, brunch with friends, or when family comes to town. They’re easy to whip up and they taste delicious. You really can’t go wrong with these scones.
With origins in England, scones have become a popular dessert and breakfast worldwide. They can be round or triangle, and served with anything from honey to glaze to clotted cream. These scones are so delicious and easy to make. And a lot of fun. So buttery and flaky and blueberry-y (is that even a word?). Wonderful by itself, sooo good with your morning coffee. With just a few simple ingredients, you can enjoy your own blueberry scones. And with a lemon (or vanilla) glaze on top-seriously so delicious.
Ingredients
- All purpose flour– provides the right structure for these scones.
- Butter– provides lift and buttery flavor.
- Egg– helps bind ingredients together.
- Baking powder– provides a light and airy texture.
- Sugar– sweetens the scones. Add more if you like, or less.
- Salt– brings out the flavors in the scones.
- Milk– adds moisture.
- Yogurt– adds moisture and a bit of tanginess.
- Vanilla– adds that yummy vanilla flavor.
- Cinnamon– a bit of cinnamon is a nice addition to these scones.
- Blueberries!– the star of the show. Can use fresh or frozen.
- Powdered Sugar and Lemon Juice– for the glaze.
How to Make Blueberry Scones
The most important thing to note is that the butter must be COLD. Pop the butter in the freezer 30 minutes before you’re going to make these and it should be cold enough. If you’ve got some butter in the freezer, you can put it in the fridge 30 minutes before you’re going to make these. I even put the pastry cutter in the fridge while I am preparing the ingredients.
Step One The first step is to cut the butter up into small cubes, then pop it back into the fridge.
Step Two You’ll then mix the dry ingredients together in a large bowl. In a separate bowl, whisk the wet ingredients together.
Step Three Then, you’ll add the butter to the dry ingredients. Using the pastry cutter, cut the butter into the dry ingredients until the butter looks about the size of pea gravel.
Step Four Then the wet ingredients are poured into the dry ingredients. Before mixing, add the blueberries then fold everything in until just combined and form into a ball. You’ll have to get in there to work the loose flour into the dough. You may need to add a bit more milk as you form the ball, no more than 1 tbsp. I added just a small splash to help bring the dough together. The blueberries add liquid as well, so you really don’t want to overdo the milk.
Step Five Once you have the dough ball formed, split it into two equal balls of dough. The dough balls need to be flattened into 5 to 6 inch discs. I find it easiest to just use my hands to flatten them onto a lined baking sheet. I like to use silicone mats to line my baking sheets, but you can also use parchment paper.
Step Six This handy dandy bench scraper is six inches long, perfect to use to measure the width of the scone discs. I then use this tool to cut the discs into six scone triangles. Don’t worry if they are not all the same size, that’s part of the charm. It gives them a rustic look which I love. Pull the triangles apart about 1 inches so you get crunchy sided scones. Be gentle as you pull the triangles apart. I like to get my fingers underneath the triangles as I’m pulling them apart to be sure I don’t leave anything behind.
Step Seven Place the scones in the fridge for 20 minutes and pre-heat the oven to 400 degrees. I like to use this waiting time to clean up.
Step Eight After 20 minutes, remove the scones from the fridge. Brush the tops with milk and sprinkle with course sugar, if desired. Place in the middle rack and bake for 18-20 minutes. They should be golden brown on the top with a flaky, soft interior. You’ll definitely want to try one fresh from the oven!
Look at how yummy and flaky and golden brown they look! So good with your morning coffee..and now you don’t have to run out to your favorite coffee shop to get one.
Step Nine While the scones are resting, make the lemon glaze. Mix together 1/2 cup powdered sugar and 1 tablespoon lemon juice until fully combined. It should be thick and syrupy. Wait until the scones are fully cooled before drizzling the glaze on them or it will run off too much from the heat.
Mmmm! Look at that delicious glaze! It’s so easy to make, too. Overall, I would say scones aren’t that difficult to make. They don’t take long, either. You can have a fresh batch of scones ready in under an hour! Need something quick and fancy to impress your mother-in-law? Look no further than these scones!
Why I Love This Recipe
Taste Sweet vanilla flavor mingling with blueberries, topped with a delicious lemon glaze. Yum!
Smell Like the sweetest bread baking in your oven that you can’t wait to devour. Hints of vanilla and cinnamon fill the air.
Is it easy to make? Yes, if you follow the instructions, you’ll be a master of scones in no time.
Would I make it again? Definitely! I already have.
Frequently Asked Questions
For best results, store scones in an airtight container in the fridge for up to five days.
Yes, you can! You can freeze with or without the glaze. Once the scones have cooled completely, add the glaze (if adding before freezing) and let that set. Lay scones flat on a tray and freeze, then transfer to an airtight container or bag. For best results, scones can be frozen for up to three months.
You can also freeze scones before you bake them. If doing it this way, make the scones all the way through forming the discs. Wrap the discs in plastic wrap and then put in an airtight container or bag and freeze for up to three months. Once ready to bake, thaw out in the refrigerator overnight, then bake according to instructions.
COLD BUTTER! Once you have cut the butter into small squares, be sure to throw it back into the fridge, or even the freezer, while to get the other ingredients ready. This is the most important thing. Also, do not overmix the batter. Mix until just combined. I use my hands to form the dough ball once I have mixed the batter together. I find this easier to incorporate everything.
There are many variations of scones around the world, and even within the US. The American scone is more dense and drier than the British scones, but they should still be buttery and flaky. Traditional British scones tend to be round, with the main toppings being clotted cream and jam. American scones are frequently triangle shaped, though they can be made round in the ‘drop’ style which just means that rather than being cut into triangles, the batter is ‘dropped’ onto the baking sheet to create a round scone.
More Scone Recipes to Try
Perfect Blueberry Scones with Lemon Glaze
Ingredients
- 2 1/4 cup all-purpose flour
- 1/4 cup sugar
- 1/4 tsp salt
- 1 Tbsp baking powder
- 1 large egg
- 8 Tbsp butter, cold
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/2 cup Greek yogurt or sour cream
- 1/4 cup heavy cream or whole milk
- 1/2 cup blueberries
Lemon Glaze
- 1/2 cup powdered sugar
- 1 Tbsp lemon juice
Instructions
- Line a large baking sheet with a silicone mat or parchment paper. Set aside.
- Using very cold butter, cut the butter into small cubes. Set in the freezer while you prepare the other ingredients.
- Sift the dry ingredients together: 2 1/4 cup flour; 1/4 cup sugar; 1/4 tsp salt; 1/2 tsp cinnamon; 1 Tbsp baking powder. Set aside.
- Whisk together the wet ingredients: 1 large egg; 1 tsp vanilla; 1/2 cup yogurt; 1/4 cup milk. Set aside.
- Get the butter out of the freezer and add to the dry ingredients. Using the pastry cutter, cut the butter into the flour until the butter is the size of pea gravel.
- Add the wet ingredients to the dry ingredients. Add the blueberries. Mix with a spatula until just combined. You will need to work the dough with your hands to form the dough ball. You may find that some of the flour needs to be worked into the dough. You can add a tiny bit of milk to the mixture to help work the flour in. By tiny I mean no more than a Tbsp. Start with a splash and see how that helps the flour get worked in. As you work the dough, the blueberries will add water to the dough, so be careful to not get the dough ball too wet and sticky. It will be a bit sticky and that is ok. If it does get too sticky, you can add a bit of flour to your hands and work that into the dough.
- Once you have formed the dough ball, split it into two even halves and form into 5-6 inch discs. I find this easiest to do with my hands. I place one of the smaller dough balls onto the baking sheet and press down gently. The disc should be about 1 inch thick and 5-6 inches round. I use my bench scraper to measure the width of the discs as the bench scraper is 6 inches long.
- Using the bench scraper, cut the discs into six triangles. Don't worry if they are not perfectly even. Place scones into the fridge while you heat up the oven.
- Preheat the oven to 400 degrees. I like to clean up while I am waiting for the oven to preheat.
- Brush the tops of the scones with milk and sprinkle a bit of course sugar on top. Place on the middle rack in the oven. Bake for 18-20 minutes. Scones should be lightly golden on the top and flaky in the middle.
- Let scones cool for a bit before biting into one. There's nothing like a fresh, warm scone straight from the oven. You will want to wait until they are completely cooled before adding the glaze or it will just melt off.
- To make the glaze, add 1 Tbsp lemon juice to 1/2 cup of powdered sugar and mix vigorously until combined. Drizzle over the cooled scones and let it set for a bit. It will firm up quickly. If you like more drizzle, just make a double batch.
- Enjoy your fresh blueberry scones!
Notes
- The secret to great scones is COLD butter. Put your butter in the freezer 30 minutes before making these scones.
- Store in an airtight container in the fridge for up to four days.
- Freeze baked scones in an airtight freezer container for up to three months.
- If you want to freeze the dough before baking, follow the instructions up until you make the discs. Wrap the discs in plastic wrap then put in freezer bags. Freeze for up to three months. When you’re ready to make them, remove them from the freezer and thaw overnight in the fridge. Follow the instructions to bake the scones.
- I do not recommend freezing the lemon glaze, that can be made up when baking the scones.
Nutrition
About Author
These blueberry scones have just enough sweetness and just enough blueberries. Easy to make and so good!
I made these scones with my two young boys and they were delicious! We swapped the blueberries with raspberries (what we had) and they came out fluffy on the inside and just a bit crunchy on top. Not too sweet and will be perfect with coffee in the morning. I rarely cook and they were simple for me to make!