Lemon Blueberry Scones Glaze

I started making these scones on Sunday mornings when I realized I had lemons going soft and a pint of blueberries I'd forgotten about. The kitchen smelled like a bakery within minutes, and my neighbor knocked to ask what I was baking. Now they're my go-to whenever I want something that feels fancy but comes together in less than an hour.

The first time I made these for a brunch gathering, someone asked if I'd ordered them from a bakery. I didn't correct her right away because I liked watching her surprise when I admitted I'd mixed them up that morning while the coffee brewed. She took the recipe home on a napkin.

Ingredients

• All-purpose flour: The backbone of the scone, giving it structure without making it heavy or dense.
• Granulated sugar: Just enough sweetness to balance the tartness of the lemon and blueberries without turning this into dessert.
• Baking powder and baking soda: The leavening duo that makes these scones rise beautifully and stay light inside.
• Salt: A small amount that deepens all the other flavors and keeps the sweetness in check.
• Lemon zest: This is where the magic starts, those tiny flecks of bright citrus oil that perfume the whole batch.
• Unsalted butter, cold and cubed: Cold butter creates pockets of steam as it melts, which means flaky layers and a tender crumb.
• Heavy cream: Adds richness and moisture, plus a little extra for brushing on top to get that golden finish.
• Egg: Binds everything together and adds a bit of structure so the scones hold their shape.
• Vanilla extract: A warm backdrop that makes the lemon and blueberry flavors feel more rounded.
• Fresh lemon juice: Brightens the dough and later becomes the star of the glaze.
• Fresh blueberries: Juicy bursts of sweetness in every bite, frozen works too if you skip thawing them.
• Powdered sugar: Dissolves easily into a smooth glaze that clings to the scone without being gritty.

Instructions

Preheat and Prep:

Turn your oven to 400°F and line a baking sheet with parchment so the bottoms don't stick or brown too fast. This also makes cleanup a breeze.

Mix the Dry Base:

Whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest in a big bowl until evenly combined. The zest should be distributed so every scone gets that lemony note.

Cut in the Butter:

Add your cold butter cubes and use a pastry cutter or your fingertips to work it into the flour until it looks like coarse crumbs with some pea-sized pieces still visible. Those butter bits are what make the scones flaky.

Combine the Wet Ingredients:

In another bowl, whisk the cream, egg, vanilla, and lemon juice together until smooth and pale. This will be the glue that brings your dough together.

Bring the Dough Together:

Pour the wet mixture into the dry ingredients and stir gently with a spatula or wooden spoon just until a shaggy dough forms. It should look rough and slightly uneven, not smooth.

Fold in the Blueberries:

Add the blueberries and fold them in carefully so they don't burst and turn everything purple. A few gentle turns is all it takes.

Shape the Round:

Turn the dough out onto a lightly floured surface and pat it into a 7-inch round about an inch thick. Don't roll it or press too hard, just coax it into shape.

Cut and Arrange:

Use a sharp knife to cut the round into 8 wedges like a pizza, then transfer them to your prepared baking sheet with a little space between each one. They'll puff up as they bake.

Brush and Bake:

Brush the tops with a bit of heavy cream for a golden, glossy finish. Slide the tray into the oven and bake for 16 to 18 minutes until the tops are lightly golden and the edges look set.

Cool Down:

Let the scones cool on a wire rack while you make the glaze. They need to be mostly cool or the glaze will just melt off.

Make the Glaze:

Whisk the powdered sugar, lemon juice, and zest together until smooth and pourable. If it's too thick, add a tiny bit more lemon juice.

Finish with Glaze:

Drizzle the glaze over the cooled scones in zigzags or however you like. Let it set for a few minutes before digging in.

Pin It

One rainy Saturday I made a double batch and froze half the unbaked scones on a tray before transferring them to a zip-top bag. Weeks later I pulled a few out, brushed them with cream, and baked them straight from frozen, adding just a couple extra minutes to the time. It felt like a small miracle to have fresh scones without any real effort.

Storing and Reheating

These scones are best the day you bake them, but they'll keep in an airtight container at room temperature for up to two days. If you want to refresh them, pop them in a 300°F oven for about five minutes. The glaze might soften a bit, but the scone itself will taste nearly as good as fresh.

Flavor Variations

I've swapped the blueberries for raspberries and used lime zest and juice instead of lemon, and it was just as good. You could also try adding a handful of white chocolate chips or a pinch of cardamom to the dry ingredients if you want to experiment. The base recipe is sturdy enough to handle all kinds of tweaks.

Serving Suggestions

I love these with a strong cup of Earl Grey or even a glass of cold milk on a warm morning. They're rich enough to stand alone but also pair beautifully with a smear of clotted cream or a dollop of lemon curd if you're feeling indulgent.

• Serve them slightly warm so the glaze is still a little soft and the butter flavor really shines.
• If you're making them for a crowd, double the glaze recipe because people always want extra.
• Try sprinkling coarse sugar on top before baking for a bit of crunch and sparkle.

Pin It

Every time I make these, I'm reminded that the best baking doesn't have to be complicated or take all day. A little butter, some fruit, and a good squeeze of lemon can turn an ordinary morning into something you actually look forward to.

Common Questions

→ Can I use frozen blueberries in this dish?

Yes, frozen blueberries can be used without thawing to prevent excess moisture and maintain their shape during baking.

→ What causes the scones to be tender and flaky?

Cold butter cut into the flour creates small pockets of fat that melt during baking, resulting in a tender, flaky texture.

→ How do I make the lemon glaze smooth and drizzle-able?

Whisk powdered sugar with fresh lemon juice and lemon zest until a smooth, slightly runny consistency is achieved.

→ Can I prepare the dough in advance?

Yes, the dough can be refrigerated for a few hours before baking, which can enhance flavor and ease handling.

→ What is the best way to serve these scones?

Serve warm or at room temperature, paired nicely with tea or light, fruity white wine.