Bursting with fresh blueberries and zesty lemon glaze, these Glazed Lemon Blueberry Scones are tender, flaky, and irresistibly delicious.
Alright, confession time. I’ve got this little obsession with blueberries. They’re like the tiny superheroes of the fruit world—delicious, versatile, and they practically beg to be paired with something as bright and punchy as lemon. And I guess I’m just the sucker who falls for their charm every time.
I actually stumbled onto this Glazed Lemon Blueberry Scones recipe by accident, which, if I’m honest, is how most of my favorite recipes come to life. It was one of those lazy Sunday mornings where I wasn’t planning to bake at all. I’d been binge-watching some random British baking show the night before (you know the one), and I woke up with this crazy craving for scones. But not just any scones. No, I wanted something special—something with a punch of citrus and juicy blueberries that burst like tiny flavor bombs in every bite.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
The first batch? Absolute disaster. Dry, flat, and weirdly bland. But hey, trial and error is the name of the game, right? After a few attempts—and more flour dusting my kitchen floor than I care to admit—I finally nailed it. And the kicker? It’s the lemon glaze that ties everything together. Like, if you’re not tempted to lick the glaze right off the spoon, I don’t know what to tell you.
Every time I make these scones, I’m reminded of that messy kitchen and those failed batches. And you know what? That’s half the fun. Because it’s not just about the recipe—it’s about the whole chaotic, delicious process.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Glazed Lemon Blueberry Scones Recipe?
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Perfectly Tangy & Sweet: The lemon glaze adds a brightness that cuts through the buttery richness. It’s like a ray of sunshine on a plate.
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Bursting with Blueberries: You get juicy pops of flavor in every bite. Plus, the blueberries keep the scones moist and tender.
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No Fancy Equipment Needed: Forks or a pastry blender work just fine. No need for gadgets or specialty tools.
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Versatile: Breakfast, brunch, dessert, or even a midnight snack. They fit in anywhere.
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Imperfectly Perfect: I mean, who cares if they’re a little lopsided or the glaze drips everywhere? It’s part of the charm.
Ingredient Notes:
Let’s dive into what makes these scones sing. And trust me, it’s all about the details.
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All-Purpose Flour: Basic but essential. It gives structure without being too heavy.
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Baking Powder: Our rising agent. Make sure it’s fresh, or you’ll end up with sad, flat scones.
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Unsalted Butter: Cold and cut into chunks. The secret to flaky scones is never letting the butter melt before baking.
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Blueberries: Fresh works best. Frozen is fine, but they can make the dough all purple and weird. Unless you’re into that—no judgment.
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Heavy Cream: Adds richness and moisture. Swapping for milk is like taking a Ferrari and replacing the engine with a bicycle chain.
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Lemon Juice & Zest: The citrus punch that makes these scones pop. Without it, they’d just be…well, scones.
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Confectioners’ Sugar: Key to that silky, drizzly glaze that’ll have you licking your fingers.
How To Make Glazed Lemon Blueberry Scones?
I swear, if I can pull these off without burning the kitchen down, so can you.
Step 1: Prep Your Oven
Set that oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. You know the drill.
Step 2: Mix Your Dry Ingredients
In a bowl, combine 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 2 tablespoons sugar. Give it a whisk and set it aside.
Step 3: Add the Butter
Cut in 5 tablespoons of cold, unsalted butter using a pastry blender or two forks. You’re aiming for something that looks like a chunky breadcrumb mixture. Don’t overthink it.
Step 4: Fold in Blueberries
Toss in 1 cup of fresh blueberries. Be gentle unless you’re going for that blueberry massacre look.
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Step 5: Add the Cream
Pour in 1 cup heavy cream and mix until everything just comes together. It’s gonna be messy and sticky—embrace it.
Step 6: Shape & Cut
Flatten the dough into a 12×3-inch rectangle, about an inch thick. Cut it into 4 squares, then into 8 triangles. Imperfect shapes are charming, right?
Step 7: Bake
Place the triangles on your baking sheet and brush the tops with heavy cream. Bake for 15-20 minutes or until golden-brown and your kitchen smells like heaven.
Step 8: Make the Glaze
While they’re cooling, whisk together 1/2 cup lemon juice, 2 cups confectioners’ sugar, 1 tablespoon butter, and the zest of 1 lemon. Drizzle that stuff over the cooled scones and try not to eat it all before serving.
Step 9: Enjoy!
Dive in. Seriously, they’re best warm, with the glaze still a bit sticky.
Storage Options:
Store in an airtight container at room temperature for up to 2 days. Or freeze them for up to 3 months if you can manage not to eat them all first.
Variations and Substitutions:
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Swap the Berries: Raspberries, blackberries, strawberries—get creative.
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Add White Chocolate Chips: Why not make them even sweeter?
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Dairy-Free Option: Sub coconut cream for heavy cream and vegan butter for regular.
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Gluten-Free Version: A quality 1:1 gluten-free flour blend works well.
What to Serve with Glazed Lemon Blueberry Scones?
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Hot coffee or tea for that cozy café vibe.
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Clotted cream or lemon curd if you’re feeling fancy.
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Fresh fruit or yogurt for a balanced breakfast.
Frequently Asked Questions:
Can I use frozen blueberries?
Totally. Just don’t thaw them or you’ll end up with a purple mess.
Can I make these ahead of time?
Yes! Freeze the dough and bake when you’re ready for scone bliss.
Can I double the glaze?
Yes! It’s practically a requirement. Go wild.
Alright, it’s your turn now. I’m dying to know if you’ll love these Glazed Lemon Blueberry Scones as much as I do. And hey, if yours turn out lopsided or the glaze pools all over the counter—welcome to the club. Can’t wait to hear what you think!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Glazed Lemon Blueberry Scones
Ingredients
Blueberry Scones:
- All-Purpose Flour: 2 cups
- Baking Powder: 1 tablespoon
- Salt: 1/2 teaspoon
- Granulated Sugar: 2 tablespoons
- Unsalted Butter: 5 tablespoons cold and cut into chunks
- Fresh Blueberries: 1 cup
- Heavy Cream: 1 cup plus more for brushing the scones
Lemon Glaze:
- Fresh Lemon Juice: 1/2 cup
- Confectioners’ Sugar: 2 cups sifted
- Unsalted Butter: 1 tablespoon
- Lemon Zest: From 1 lemon finely grated
Instructions
Preparing the Scones:
Preheat the Oven:
- Preheat the oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
Combine Dry Ingredients:
- In a medium-sized mixing bowl, sift together all-purpose flour, baking powder, salt, and granulated sugar. Whisk thoroughly to ensure even distribution.
Incorporate Butter:
- Add the cold butter chunks to the flour mixture. Using a pastry blender or two forks, cut the butter into the flour until the mixture resembles coarse crumbs. This step is crucial for achieving a flaky texture.
Add Blueberries:
- Gently fold in the fresh blueberries, taking care not to crush them. The aim is to distribute the berries evenly throughout the dough.
Mix in Heavy Cream:
- Create a well in the center of the mixture and pour in the heavy cream. Fold the ingredients together until a dough forms. Avoid over-mixing, as this can result in dense scones.
Shape the Dough:
- Transfer the dough onto a lightly floured surface. Press it into a rectangle approximately 12 inches by 3 inches and 1 1/4 inches thick.
Cut the Dough:
- Divide the rectangle in half, then cut each half into two equal squares. Proceed to cut each square diagonally to form eight triangle-shaped scones.
Bake the Scones:
- Place the scones on the prepared baking sheet, leaving space between them. Brush the tops lightly with heavy cream to promote a golden finish.
- Bake in the preheated oven for 15 to 20 minutes or until the edges are lightly browned.
- Allow the scones to cool for 5 to 10 minutes on the baking sheet before transferring them to a wire rack.
Preparing the Lemon Glaze:
Combine Ingredients:
- In a small, heatproof bowl, whisk together lemon juice and confectioners’ sugar until the sugar dissolves completely.
- Add unsalted butter and lemon zest.
Heat the Mixture:
- You may use a double boiler or microwave. If using a microwave, heat for 30 seconds and stir until smooth. If using a double boiler, heat over simmering water, whisking constantly.
Apply the Glaze:
- Drizzle the lemon glaze over the cooled scones using a spoon. Allow the glaze to set before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
