Description
Lemon Blueberry Scones are buttery, tender pastries bursting with fresh blueberries and bright citrus zest, then drizzled with a sweet lemon glaze. This simple glazed scone recipe brings together biscuit-like flakiness and muffin-like softness in one perfect brunch-worthy treat—ideal for spring mornings, tea time, or weekend baking.
Ingredients
For the Scones:
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2 cups (250 g) all-purpose flour
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1 tbsp (12 g) baking powder
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3 tbsp (38 g) granulated sugar
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½ tsp (3 g) kosher salt
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Zest from 2 lemons (approx. 2 tbsp), divided
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6 tbsp (85 g) unsalted butter, chilled and cubed
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1 cup (150 g) fresh blueberries
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¾ cup (180 ml) half and half
For the Glaze:
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2 cups (240 g) powdered sugar
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⅓ cup (80 ml) half and half
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½ tsp (2.5 ml) lemon juice
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Remaining lemon zest
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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In a large bowl, whisk together flour, baking powder, sugar, salt, and half the lemon zest.
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Cut in the chilled butter using your fingers or a pastry cutter until mixture resembles coarse crumbs.
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Gently fold in the blueberries.
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Add the half and half, stirring just until a dough forms—do not overmix.
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On a floured surface, shape dough into a 1-inch-thick circle. Cut into 6–8 wedges.
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Arrange scones on the baking sheet and bake for 16–18 minutes, or until golden brown.
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Cool on a wire rack for 10 minutes.
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Whisk together glaze ingredients and drizzle over warm scones.
Notes
Use cold butter to keep the scones flaky and light.
Avoid overworking the dough for tender results.
Fresh blueberries are best; frozen can be used but may streak the dough.
Adjust glaze consistency as desired.
Freeze unglazed scones for up to 2 months; reheat before glazing.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast / Brunch / Dessert
- Method: Baking
- Cuisine: American / British-Inspired