Lemon Blueberry Scones Glaze (Print)
Bright, tender scones filled with juicy blueberries and lemon, topped with a sweet citrus glaze.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon fine sea salt
06 - 1 tablespoon finely grated lemon zest
→ Wet Ingredients
07 - 1/2 cup unsalted butter, cold and cubed
08 - 2/3 cup cold heavy cream, plus more for brushing
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract
11 - 2 tablespoons fresh lemon juice
→ Add-ins
12 - 1 cup fresh blueberries (or frozen, unthawed)
→ Glaze
13 - 1 cup powdered sugar, sifted
14 - 2 to 3 tablespoons fresh lemon juice
15 - 1/2 teaspoon grated lemon zest
# How To Make It:
01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
03 - Add cold cubed butter to the dry mixture and use a pastry cutter or fingertips to blend until the texture resembles coarse crumbs with some pea-sized pieces.
04 - In a separate bowl, whisk cold heavy cream, egg, vanilla extract, and lemon juice until combined.
05 - Pour the wet mixture into the dry ingredients and stir gently until just combined, avoiding overmixing.
06 - Carefully fold fresh or frozen blueberries into the dough.
07 - Turn dough onto a lightly floured surface and pat into a 7-inch diameter round about 1 inch thick.
08 - Slice the dough into 8 equal wedges and arrange them on the prepared baking sheet, leaving space between each piece.
09 - Lightly brush the tops of the wedges with heavy cream.
10 - Bake for 16 to 18 minutes until the scones are golden and fully cooked. Cool on a wire rack.
11 - Whisk powdered sugar, lemon juice, and lemon zest until smooth and slightly runny. Drizzle over cooled scones.
# Expert Advice:
01 -
- They come together in under 40 minutes, so weekend brunch doesn't feel like a production.
- The blueberries stay whole and juicy—no dense, gummy interior like so many scone recipes deliver.
- Lemon is the real star here, threading through every bite in a way that feels unexpected and elegant.
02 -
- Overmixing is the silent scone killer—mix until the dough just comes together, then stop, or you'll end up with tough, dense hockey pucks instead of tender wedges.
- Cold ingredients matter more here than in almost any other baking project, so chill your cream and butter, work quickly, and your scones will reward you with perfect texture.
03 -
- If your kitchen is warm, chill your mixing bowl and even the flour for a few minutes before you start—this keeps the butter from softening too fast.
- The glaze should be pourable but thick enough to coat the back of a spoon; if it's too thin, add more powdered sugar a teaspoon at a time until it's right.