Blueberry Scones With Lemon Glaze

8 servings
45 min

The delicious combination of fresh blueberries and lemons comes together for this easy-to-make Blueberry Scones with Lemon Glaze recipe.

Blueberry Scones with Lemons

This page may contain affiliate links; please see my disclosure for policy details. I earn commissions if you shop through the links on this page.

Have you been looking for a scone that is light and tender and packed full of beautiful berries? These berry scones take an hour to make and bake with simple pantry ingredients, they are quick and simple and oh, so delicious!

This is the perfect recipe for you to try, why, because these scones are moist and delicious, and full of fruity flavors. The best part, this batter does not turn into that blueish shade. Maybe it's just me but I just don't want a blue scone.

💙Why we love these scones

  • Lots of juicy fresh blueberries and great lemon flavor in every bite with a tangy lemon glaze.
  • The inside of these scones is buttery tender and the outside is golden and crispy
  • Because they are so delicious serve them warm from the oven for breakfast they are also a perfect treat with a hot cup of coffee or a tea-time dessert!
Fresh blueberries, so pretty!

The great thing about blueberries is that they are available year-round. They really are a perfect fruit. Blueberries are packed full of valuable vitamins and nutrients, they are great for baking, throwing in salads, and best of all they can just be popped in your mouth for a snack. So many uses for this itty bitty berry. The color is amazing, isn't it?

Scone ingredients
🥄Let's bake

Step 1. Start by grating the frozen butter using the large holes of a box grater, and then stick the grated butter back in the freezer until needed.

Step 2. Using a citrus zester, zest and then juice the lemon, then add 2 tablespoons of the juice to the milk and egg and whisk to combine. You can also make these scones with half-and-half or heavy cream.

Step 3. Mix the flour with the, baking powder, granulated sugar, salt, and ½ tablespoon of lemon zest together.

Step 4. Add the frozen butter to the flour mixture and cut it in with a pastry blender until incorporated.

Step 5. Pour the egg mixture over the flour mixture and stir with a fork until combined and the dough is shaggy. Then turn the dough onto a lightly floured surface for rolling. I like using a muslin rolling mat that I keep in the freezer.

Steps to make scone dough

Step 6. Roll the dough into a 12 x 12" square then fold the dough into thirds like an envelope. Next, fold that over onto itself so there are two layers of dough, this is like a laminated dough. Stick this in the fridge for about 10 minutes to rechill.

Step 7. Place the dough back onto a floured surface and reroll the dough into another 12 x 12" rectangle. It helps to take the rolling pin and just press down on the dough slightly in both directions to get it started for rolling.

Step 8. Once the dough is rolled add the blueberries, leaving the edges open so the dough will stick together.

Roll out the scone dough

Step 9. Form the dough around the blueberries like you would cinnamon rolls, pinch the seam together, and turn it to the bottom.

Step 10. With the rolling pin, gently press down on the dough and then roll it slightly to flatten it out.

Step. 11. With a bench scraper or a knife cut the dough diagonally to make about 8 or 9 triangles. Place these on a parchment-lined baking sheet and bake at 425 degrees F. for 15 - 18 minutes.

Steps for forming the dough

Step 12. While the scones are baking make the lemon icing. Simply mix the remaining lemon zest, powdered sugar and milk and then drizzle over the tops of scones once they are cooled. The hint of lemon flavor in the icing just adds that perfect flavor.

Lemon scones with blueberries

These scones are loaded with blueberries and delicately sweet for the delicious bakery-style pastry that's so easy to make from scratch.

Blueberry scone recipe
Tips for adding berries to scones

  • This trick I learned in culinary school for making blueberry scones, and it's so easy, don't mix the blueberries into the batter. For this scone recipe, you just roll out the dough and lay the blueberries on top. Then the fun part, fold the dough over the blueberries and then cut into your desired shape. No weird colored dough here and the berries hold their shape. It really is that easy.

  • Do you have to roll and fold the dough before adding the blueberries? No, you don't, but it does make the scones airier and puffier. Since this dough rolls easily it doesn't take much time for this step. It's up to you though!
  • This technique also works well for blackberry, raspberry, and cranberry scones. This way the berries won't get smooched when mixed into the batter.
  • You can use frozen fruit, just don't let it thaw.
  • Butter is an important part of making scones. Start with frozen butter and grate it using the large holes of a box grater, then put the butter back in the freezer until you are ready to add to the flour. The small size of the cold butter makes it fast and easy to work it into the flour which helps keep the dough tender.
  • Of course, this isn't the only way to make a scone, there are lots of techniques, I just happen to like this when using squishy fruit.

Can you just toss the blueberries in the batter and skip the rolling altogether?

Yes, that is absolutely fine. I would take the dough out of the bowl and form it into a thick circle and cut out eight wedges.

More scone recipes to try

  • Try this simple Apple Cream Scone recipe that has a pat-in-the-pan dough, no rolling pin is needed.
  • This recipe for Chocolate Chip Peppermint Scones has become a tradition to make for the holidays.
  • Love orange? Bake these tender Orange Cranberry Scones or these Mandarin Orange Scones, both are full of fresh citrus flavors.

❔Scone FAQs

What is a shaggy dough?

This is a dough that has been thoroughly mixed so there are no dry spots, but the dough itself is not smooth, it can still be lumpy. Once you knead a shaggy dough it will become smooth.

What is a scone?

It depends because there are British scones and American scones. British scones are usually round and made with little butter and sugar. Raisins or currents may be added to the batter. American scones contain more butter and sugar and many times are made with fruits and nuts, and most times cut into wedges. Both are delicious, just a little different from each other.

Even though they have most of the same ingredients, one thing for sure is a scone is not a biscuit. All scones should be a bit dense, slightly sweet, just a little flaky and crumbly. Biscuits should have flaky layers and be very tender and not dry. One is crumbly and one is flaky. Both are yummy!

What is the difference between a scone and a muffin?

Scones are more like bread and muffins are more like cake.

Can you freeze scones? And is it better to freeze baked or unbaked scones?

Yes, you can freeze scones. I prefer to freeze unbaked scone dough so I can just pop the dough in the oven for fresh-baked baked scones. To freeze baked scones, just let them cool and place them in an airtight container in the freezer

More One Hot Oven recipes
Chocolate dipped ice cream balls on a piece of paper.

Chocolate-Covered Ice Cream Bites (with Oreos)

Cottage cheese crescent rolls on a wire rack on a blue towel.

Butterhorn Recipe with Cottage Cheese

Chocolate truffles on a white pedestal, rolled in green, white and gold sprinkles

Baileys Chocolate Truffles

A sliced chocolate mint tart

Chocolate Mousse Tart

Like what you see? Make sure you are following One Hot Oven for more tasty, sweet, and savory recipes! Pinterest | Instagram | Facebook | Twitter |


First Published: February 21, 2018... Last Updated: Jan 6, 2023

Pin now to bake later
A pinterest pin for blueberry lemon scones with white icing.

Thank you for stopping by the One Hot Oven blog. Please leave a comment to say Hello or just let me know what you are baking these days, I always love hearing from fellow bakers. Have any questions or just want to chat about the recipe? My contact information is on my about page, and I’ll be happy to help.

About Jere'

From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing both sweet and savory family-friendly recipes for your cooking and baking inspiration.

One Hot Oven Logo.
Blueberry Scones With Lemon Glaze
Recipe details
  • 8  servings
  • Prep time: 30 Minutes Cook time: 15 Minutes Total time: 45 min
Show Nutrition Info
Hide Nutrition Info

  • 2 cups AP flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoons lemon zest
  • 6 tablespoons unsalted butter
  • 1/2 cup whole milk
  • 3 tablespoons granulated sugar
  • 3 tablespoons lemon juice
  • 1 cup fresh blueberries
  • 1 large egg beaten
Glaze for Scones
  • 1 cup powdered sugar also called confectioner's sugar
  • 2 tablespoon whole milk
  • 1 teaspoon lemon zest

Using the large holes of a box grater, grate the frozen butter over a plate, and then refreeze the butter to keep it firm.
Measure and add the flour, sugar, baking powder, salt, and all but ½ tablespoon of lemon zest to a large bowl and whisk the dry ingredients to combine.
Cut the frozen grated butter into the flour with a pastry cutter until the butter is broken down.
Mix the milk, egg and, 2 tablespoons of lemon juice together and add to the flour mixture and stir with a fork until just combined and the dough looks shaggy.
Turn the dough onto a floured surface and knead a couple of times to bring the dough together.
Gently roll the dough into a 12 x 12 rectangle. Then fold one-third of the dough over, then the over third to create a long rectangle, like an envelope. Now fold that rectangle in half so you have a very small rectangle. Chill this dough for 15 minutes.
Preheat the oven to 425° F. and line a baking sheet with parchment paper or a Silpat.
Place the chilled dough back on the floured surface and reroll the dough to a 12 x 12" rectangle. It is easier to do this if you take the rolling pin and gently press down on the dough in several spots to flatten it a bit before you start rolling.
Sprinkle the blueberries over the dough then roll the dough over the berries like a cinnamon roll. Now you have a 12" long roll. Next, with the rolling pin or your hands, press down on the roll to flatten it and it will be about 4" wide and should still be about 12" long.
Cut the dough on the diagonal to create 8 triangles and place on a parchment-lined baking sheet.
Bake at 425 degrees for 15 - 18 minutes until the scones are baked through and brown.
Making the lemon glaze
While the scones are cooling make the glaze by mixing the powdered sugar, milk and remaining zested lemon peel to a smooth consistency.
When scones are cooled drizzle the glaze over the top.
These scones will keep for several days in an airtight container.
  • This recipe was baked in a gas oven, and the baking time can vary for different ovens.
  • Rolling and folding the dough for these scones is similar to making puff pastry which adds layers of flaky dough. These layers will create steam while baking and the scones will rise better and be puffier.
  • You can skip the initial rolling and folding and just roll the dough and add the blueberries. I do highly recommend this step to keep the blueberries nice and plump and this keeps your dough from turning colors.
  • You can freeze the unbaked scones by placing them on a piece of parchment paper in an airtight container. If you need to stack them place parchment paper between the dough.
  • To bake frozen blueberry scones just bake as directed in the instructions and add a few minutes to the bake time.  Note: because the dough is frozen, the scones may not rise as much.
  • To freeze baked scones, just place them in an airtight container with parchment paper between the scones and freeze for up to 3 months. Thaw at room temperature before eating. You can heat them up in the microwave for warm scones after they thaw.
  • Try our favorite Mandarin Orange Scones for another easy-to-make pastry.
  • All images and text © Jere' Cassidy / One Hot Oven
Jere Cassidy
Want more details about this and other recipes? Check out more here!