Easy Blueberry Scones with Lemon Butter Glaze

These Easy Blueberry Scones with Lemon Butter Glaze are tender, buttery, and bursting with juicy blueberries. I love how the tangy lemon glaze adds the perfect finishing touch, making these scones both refreshing and indulgent.

Why You’ll Love This Recipe

I love how simple these scones are to make, yet they always look and taste impressive. The blueberries add natural sweetness and moisture, while the buttery dough creates a soft and flaky texture. The lemon butter glaze is my favorite part—it gives just the right amount of brightness to balance the richness. I enjoy serving them for breakfast, brunch, or as a sweet afternoon treat.

Ingredients

Blueberry Scones
▢2 1/4 cups all-purpose flour
▢1/3 cup sugar
▢1 tablespoon baking powder
▢8 tablespoons cold butter (1 stick), diced small
▢1/2 teaspoon salt
▢lemon zest finely grated (1 lemon)
▢1 1/4 cup buttermilk or heavy cream
▢1 cup blueberries

Lemon Butter Glaze
▢1/4 cup lemon juice
▢1 cup confectioners’ sugar
▢1/2 tablespoon butter melted

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, I combine the flour, sugar, baking powder, salt, and lemon zest.
3. I cut in the cold diced butter with a pastry cutter or my fingers until the mixture resembles coarse crumbs.
4. I pour in the buttermilk or heavy cream and gently mix until the dough just comes together.
5. I carefully fold in the blueberries, being cautious not to overmix.
6. On a lightly floured surface, I shape the dough into a circle about 1 inch thick, then cut it into 8 wedges.
7. I transfer the wedges to the prepared baking sheet and bake for 18–22 minutes, or until golden brown.
8. While the scones cool slightly, I prepare the glaze by whisking together the lemon juice, confectioners’ sugar, and melted butter until smooth.
9. I drizzle the glaze generously over the warm scones before serving.

Servings and Timing

This recipe makes about 8 scones. It takes around 15 minutes to prepare and 18–22 minutes to bake, so I can enjoy them in under 40 minutes.

Variations

I sometimes use raspberries or blackberries instead of blueberries for a different fruity flavor. If I want extra lemony goodness, I add more zest to the dough. For a richer version, I swap buttermilk for heavy cream. Occasionally, I sprinkle coarse sugar on top before baking for added crunch.

Storage/Reheating

I store leftover scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I warm them in the oven at 300°F for about 8 minutes, or microwave them for 20–30 seconds. I also freeze unglazed scones for up to 3 months, then glaze them after thawing and reheating.

FAQs

Can I make these scones ahead of time?

Yes, I prepare the dough, cut it into wedges, and freeze them. Then I bake straight from frozen, adding a couple of extra minutes to the baking time.

Do I need to use buttermilk?

I don’t have to—heavy cream works just as well. If I don’t have either, I make a quick substitute with milk and a teaspoon of lemon juice or vinegar.

Can I use frozen blueberries?

Yes, I use frozen blueberries, but I add them straight from the freezer to prevent the dough from turning purple.

How do I keep the scones flaky?

I make sure my butter stays cold and avoid overmixing the dough. This keeps the texture light and tender.

Can I make these scones smaller?

Yes, I cut the dough into 12 mini scones instead of 8 larger ones and reduce the baking time slightly.

How do I stop the blueberries from sinking?

I toss the blueberries lightly in flour before folding them into the dough. This helps them stay evenly distributed.

Can I add nuts to the recipe?

Yes, I sometimes mix in chopped almonds or pecans for extra crunch.

Is the glaze necessary?

The scones are delicious on their own, but I love the glaze because it adds sweetness and a refreshing lemon flavor.

Can I make them gluten-free?

Yes, I swap the flour with a gluten-free all-purpose blend, though the texture may be slightly different.

Can I use orange instead of lemon?

Yes, I replace the lemon zest and juice with orange for a different citrus twist.

Conclusion

These Easy Blueberry Scones with Lemon Butter Glaze are one of my favorite baked treats because they’re simple, flavorful, and perfect for any occasion. I love how the blueberries and lemon balance each other beautifully, and the buttery texture makes every bite irresistible. Whether I serve them fresh from the oven or reheat them later, they always feel like a special homemade indulgence.

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