Glazed Lemon Blueberry Scones

Why You’ll Love Glazed Lemon Blueberry Scones Recipe

• Loads of fresh blueberries paired with zesty lemon give a refreshing and sweet‑tart flavor.

• The texture strikes a great balance: soft inside, crisp edges for that classic scone feel.

• A simple lemon glaze elevates the look and taste, making it feel special without much extra work.

• The recipe is straightforward and can be prepared ahead of time (you can chill the dough or even freeze it) for convenience.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All‑purpose flour

• Granulated sugar

• Fresh lemon zest

• Baking powder

• Salt

• Unsalted butter (frozen)

• Heavy cream (cold)

• Large egg (cold)

• Pure vanilla extract

• Fresh blueberries

• Water (for brushing)

• Optional: coarse sugar for topping
  Lemon Icing:

• Confectioners’ sugar

• Fresh lemon juice

Directions

1. Preheat oven to 400 °F (204 °C). Line a large baking sheet with parchment paper or a silicone baking mat.

2. In a large bowl, whisk together the flour, sugar, lemon zest, baking powder, and salt. Grate the frozen butter (using the large side of a box grater) and add it to the flour mixture. Cut or toss it in with a pastry cutter, two forks or your fingers until you get pea‑sized crumbs. Place the bowl in the freezer while you prepare the wet ingredients.

3. In a separate small bowl or liquid measuring cup, whisk together ½ cup of heavy cream, the egg, and the vanilla extract. Remove the flour/butter mixture from the freezer. Drizzle the cream mixture over it, add the fresh blueberries, and gently mix with a spatula or wooden spoon until just combined.

4. Lightly flour a work surface. Turn the dough out onto it and with floured hands gently bring it together into a ball (it will be sticky and shaggy). If too sticky, sprinkle a little more flour. Press the dough into an 8‑inch disc about 1 inch thick. Cut into 8 wedges.

5. In a small bowl mix the remaining 1 tablespoon cream with 1 tablespoon water and brush over the tops of the wedges. Sprinkle with coarse sugar if using. Transfer to the prepared baking sheet, spacing the wedges 2‑3 inches apart. Refrigerate the shaped scones for at least 15 minutes (up to 24 hours if covered).

6. Bake for 22‑25 minutes or until lightly browned on top and golden around the edges. Let sit on the baking sheet for 5 minutes before applying the glaze.

7. To make the lemon icing: whisk together the confectioners’ sugar and fresh lemon juice. Drizzle over the warm scones.

8. Serve warm or at room temperature.

Servings and timing

• Yields: 8 large scones.

• Prep time: 30 minutes.

• Cook time: 25 minutes.

• Total time: about 1 hour (including chilling time).

Variations

• Substitute raspberries instead of blueberries (handle the dough gently so the raspberries don’t break and add extra moisture).

• Make mini‑scones: press dough into two smaller discs and cut each into more wedges; bake for around 18‑20 minutes.

• Leave off the glaze for a less sweet version, or use vanilla icing instead of lemon if you prefer.

• For a slight flavor twist, you could fold in a handful of chopped nuts (e.g., pecans) or add poppy seeds to the dough.

• Use frozen blueberries if fresh aren’t available—just do not thaw them before mixing in.

Storage/Reheating

• Store leftover scones tightly covered at room temperature for up to 2 days.

• Or refrigerate for up to 5 days.

• To freeze: you can freeze the shaped raw dough wedges (freeze on a tray then transfer to a bag; bake from frozen—add a few minutes to the baking time). You can also freeze the baked and cooled scones (without icing) in a freezer‑friendly bag. To reheat: thaw at room temperature or in refrigerator overnight, then warm in a 300 °F (149 °C) oven for about 10 minutes, or microwave for ~30 seconds.

FAQs

1. How important is it to use frozen butter for the dough?

Using frozen butter is very important because it helps create the ideal texture: as the scones bake, the butter melts and releases steam, creating flakiness and helping the scones rise nicely. If the butter is warm or too soft, you risk ending up with scones that spread too much or are dense.

2. Can I use low‑fat milk instead of heavy cream?

It’s not recommended. Heavy cream has a thicker consistency which supports the structure and richness of the scones. A thinner liquid like regular milk tends to produce flatter, drier scones.

3. Can I use frozen blueberries instead of fresh?

Yes—but you must not thaw them before mixing into the dough. Thawed berries release excess moisture which can change the dough’s consistency and affect the bake.

4. Can I make the dough ahead of time and bake later?

Yes. After shaping the wedges and brushing with the cream/water mix, you can refrigerate the dough for up to 24 hours (covered). Then bake when ready. This is a great make‑ahead option for breakfast.

5. My scones spread too much while baking. What went wrong?

This can happen if your dough or butter was not cold enough, or if you overworked the dough. Keeping the dough cold and working it minimally helps maintain the shape. Also ensure that you measure your flour correctly (spoon & level or use a scale) so the dough isn’t too wet.

6. Can I make mini‑scones with this recipe?

Yes. Simply press the dough into smaller discs (for example, two 5‑inch discs) and cut each into more wedges. Bake for a shorter time (around 18‑20 minutes) rather than the full 22‑25 minutes for large scones.

7. Can I omit the lemon icing?

Absolutely. The scones are still delicious without the glaze. Omitting it will give a less sweet, more understated flavor—nice if you prefer something simpler.

8. How should I store these scones to keep them fresh?

Store the scones in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Make sure they’re fully cooled before storing to prevent condensation which can make them soggy.

9. Can I add other mix‑ins like nuts or chocolate chips?

Yes. You can fold in additional ingredients such as chopped nuts, chocolate chips, or even a handful of dried fruit. Just keep in mind that extra mix‑ins may change the bake time or texture slightly, so monitor the bake.

10. My scones came out more like muffins—what can I do differently?

If your scones are cake‑like instead of flakier, consider the following: ensure you used frozen butter and kept your dough cold, don’t overmix the dough (just combine until moistened), and measure your flour properly (too much flour can lead to dense texture). Also, avoid thawing frozen berries if using them.

Conclusion

These glazed lemon blueberry scones are a fantastic option for a cozy breakfast, brunch gathering, or just a treat any time of day. The blend of fresh blueberries and lemon zest delivers bright, inviting flavor, and the texture hits just the right note of tender and crisp. With simple ingredients and a technique that’s straightforward, this recipe gives bakery‑level results without the fuss. Enjoy baking—and enjoying!