Blueberry Lemon Scones with Sweet Lemon Glaze

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The delicious combination of fresh blueberries and lemons comes together for this easy-to-make Blueberry Lemon Scones recipe drizzled with a sweet lemon glaze.  Bake a batch for breakfast, brunch, and even dessert, they make a great treat for any time!

Have you been looking for a blueberry scone recipe that is light and tender and packed full of beautiful berries?

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 scone batter does not turn into that blueish shade.  Maybe it’s just me but I just don’t want a blue scone.

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!

Ingredients

The great thing about this recipe is it takes simple pantry ingredients so these scones can be made quickly. 

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 cream. 

Step 3. Whisk the flour, baking powder, sugar, salt, and ½ tablespoon 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 milk-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.

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. 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.

Step 9. Roll 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.

Step 12. While the scones are baking make the lemon icing and then drizzle over the cooled scones.

 Tips and Tricks

• 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 mixing 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 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.

More scone recipes to try

• Try this simple Apple Cream Scone recipe that has a pat-in-the-pan dough, no rolling pin 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.

Print Pin

5 from 19 votes

Blueberry Lemon Scones with Sweet Lemon Glaze

Blueberry lemon scones with a sweet lemon glaze are tender and flaky, more like a biscuit. These scones are full of fresh blueberries and lemon and quick to make.

Cook ModePrevent your screen from going dark

Course Quick Bread

Cuisine American

Keyword blueberry scones, how to make scones, lemon scones

Prep Time 30 mins

Cook Time 15 mins

chill time 15 mins

Total Time 1 hr

Servings 8

Calories 294kcal

Author Jere’ Cassidy

Equipment

Rolling Mat

box grater

Rolling Pin

Cookie Sheets

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Ingredients

• ▢ 2 cups flour
• ▢ 1 ¼ tsp. baking powder
• ▢ ½ tsp. salt
• ▢ 1 tbls lemon zest
• ▢ 6 tbls butter frozen
• ▢ ½ cup milk
• ▢ 3 tbls. sugar
• ▢ 3 tbls lemon juice
• ▢ 1 cup fresh blueberries
• ▢ 1 egg beaten

Glaze for Scones

• ▢ 1 cup powdered sugar
• ▢ 2 tbsp milk
• ▢ 1 tsp. lemon zest

Instructions

• 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 to combine.
• Cut the frozen grated butter into the flour and 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 for your 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.
• While the scones are cooling make the glaze by mixing the powdered sugar, milk and remaining zested lemon peel to a smooth consistency.

Making the lemon glaze

• When scones are cooled drizzle the glaze over the top.
• These scones will keep for several days in an airtight container.

Notes

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. Bake as directed in the instructions. 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.

Nutrition

Serving: 1scones | Calories: 294kcal | Carbohydrates: 47.5g | Protein: 4.7g | Fat: 9.9g | Cholesterol: 45mg | Sodium: 152mg

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First Published: February 21, 2018… Last Updated: March 20, 2021

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  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? Contact me here, 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 recipes with all my baking friends.

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