Blueberry Lemon Scones with Lemon Glaze

Why You’ll Love this Recipe

Creating this Blueberry Lemon Scone Recipe

The first time I ever tried a scone was when I made this Cranberry Orange Scone Recipe. I loved it so much that I knew I wanted to create a version with blueberries and a dreamy lemon glaze.

It took me a while to finally test it, but when I did, wow! These blueberry lemon scones were everything I hoped for: flaky, juicy, and just the right amount of sweet citrus.

I hope there will be some leftover for breakfast tomorrow morning, but that is doubtful.

My husband seems to have the need to perform multiple “quality control” tests on scones, and he’ll be home in about a half an hour. Less than that by the time I hit the publish post button. Maybe I’ll hide a few.

Tools You’ll Need for These Blueberry Lemon Scones

You’ll need a few kitchen tools to prepare this recipe. Here’s what I recommend having on hand before getting started:

• Large mixing bowl – for combining the dry ingredients
• Small mixing bowl – for whisking the wet ingredients
• Wire whisk – to mix everything together evenly
• Pastry blender – helpful for cutting cold butter into the flour
• Wooden spoon – perfect for gently folding the dough
• Rolling pin – to shape the dough into even rounds
• Parchment paper – keeps the scones from sticking to the pan
• Baking sheet – for baking those golden, flaky scones

Ingredients for Blueberry Lemon Scones

You’ll need just a few pantry and fridge staples to make these blueberry lemon scones. Be sure to check the FREE printable recipe card at the bottom of the post for exact measurements and instructions.

For the Scones:

• All-Purpose Flour – The base of the dough, providing structure and lightness
• Baking Powder – Gives the scones lift and that soft, tender crumb
• Sugar – Adds sweetness and balances the tart lemon flavor
• Salt – Enhances the overall flavor and balances the sweetness
• Fresh Lemon Zest – Infuses the dough with bright, citrusy aroma
• Fresh Lemon Juice – Adds tang and moisture to the dough
• Unsalted Butter – Cold butter creates steam pockets for flaky layers
• Eggs – Bind the dough and contribute richness
• Whole Milk – Adds moisture and helps create a tender texture
• Vanilla Extract – Adds warm, subtle depth of flavor
• Fresh Blueberries – Juicy bursts of flavor in every bite

For the Lemon Glaze:

• Melted Butter – Helps the glaze set and adds richness
• Powdered Sugar – Creates a smooth, sweet glaze
• Vanilla Extract – Rounds out the flavor with a soft, warm note
• Fresh Lemon Juice – Brings brightness and zing to the glaze

Katie’s Tip: If you’re new to scone baking, I’ve linked a few helpful tutorials in the FAQ section below!

Step-by-Step Photos

Never made scones from scratch before? Don’t worry, I’ve got you covered! These photos walk you through each part of the process so you can feel confident every step of the way. From mixing the dough to drizzling on that lemon glaze, it’s all simpler than you might think!

Tips for Making this Recipe

What to Serve with Blueberry Lemon Scones

These scones make a beautiful addition to any spring brunch spread, especially for Mother’s Day or Easter morning. They also work wonderfully for a cozy breakfast-for-dinner night when you want something comforting but simple.

Here are some of my favorite pairings:

• Hot cup of Tea or Coffee
• Arugula and Chive Baked Egg Cups – savory, herby, and easy to make!
• Easy Peel Boiled Eggs – a classic protein boost that pairs well with sweet scones
• Fresh Bacon (check this out: How to Bake Bacon) – crisp, salty, and oven-friendly
• Citrus Salad with Poppyseed Dressing – refreshing and vibrant
• Crustless Broccoli Quiche – a great make-ahead main
• Lemon Curd – if you want an extra lemony punch instead of the glaze

Blueberry Lemon Scones FAQs

Got questions about how to make these blueberry scones with lemon glaze? Here are a few of the most common ones. If I missed something, feel free to leave a comment and I’ll get back to you!

What does it mean to cut butter into flour?

Cutting butter into flour means working cold butter into the dry ingredients until the mixture looks like coarse crumbs. This step is essential for creating flaky, tender scones.

Not sure how to do it? I’ve got a full tutorial on 4 different ways to cut butter into flour, including my favorite method and tips if you don’t have a pastry blender!

Should I use fresh or bottled lemon juice?

Fresh lemon juice has the best flavor and brightness, so I recommend it whenever possible for both the dough and the glaze. That said, bottled lemon juice will work in a pinch.

Need help getting the most juice out of your lemons? Check out my guide: How to Squeeze the Most Juice from Lemons.

Can these lemon blueberry scones be made dairy-free?

I haven’t tested a dairy-free version yet, but here’s how I’d adapt it:

• Use cold vegan butter in place of dairy butter (freezing it briefly helps!).
• Swap in your favorite unsweetened non-dairy milk. I’d try almond or oat milk to keep the flavor light.
• Be sure to chill the butter-flour mixture before adding wet ingredients for the best texture.

Let me know if you try it. I’d love to hear how it turns out!

Can I freeze this lemon blueberry scone recipe?

Yes! These scones freeze well. Just wait to glaze them until after thawing. Place cooled scones in an airtight container or freezer bag and freeze for up to 3 months.

To serve, let them thaw at room temp or warm them gently in the oven.

Storage Instructions

These scones are best the day they’re baked, but you can definitely store leftovers to enjoy later. Here’s how:

• Room Temperature: Store cooled scones in an airtight container at room temp for up to 2 days. If they’re glazed, let the glaze fully set before stacking.
• Refrigerator: Not recommended unless your kitchen is especially warm. Room temp keeps the texture better.
• Freezer: Freeze unglazed scones in a single layer, then transfer to a freezer bag or airtight container. They’ll keep for up to 3 months. You can also freeze the dough discs (unbaked) and bake fresh when needed!
• To Reheat: Warm baked scones in the toaster oven, microwave, or a 300°F oven for 5–8 minutes, or until just heated through. If frozen, thaw at room temp before reheating.