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.
Course Quick Bread
Cook Time 15 minutes
Total Time 15 minutes
Servings 8
Author One Hot Oven


  • 1 1/2 cups flour
  • 1 1/4 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup milk
  • 3 <g class="gr_ gr_96 gr-alert gr_spell gr_run_anim ContextualSpelling ins-del multiReplace" id="96" data-gr-id="96">tbls</g>. sugar
  • 1 juiced and grated lemon
  • 1 cup fresh blueberries
  • 1 egg beaten
  • 1 cup powdered sugar
  • 3 <g class="gr_ gr_97 gr-alert gr_spell gr_run_anim ContextualSpelling ins-del multiReplace" id="97" data-gr-id="97">tbls</g>. milk
  • 2 tsp. grated lemon peel


  • Measure and add the dry <g class="gr_ gr_95 gr-alert gr_spell gr_run_anim ContextualSpelling ins-del multiReplace" id="95" data-gr-id="95">inredients</g> to a large bowl.
  • Grate frozen butter and then rechill to keep firm.
  • Mix the milk, sugar, lemon juice and all but 2 tsp. of the grated lemon together
  • Add the wet ingredients 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 together.
  • Gently roll the dough into a small rectangle.
  • Sprinkle the blueberries over the dough then fold the dough over the berries in thirds to create a long narrow rectangle.
  • Cut the dough into 8 triangles and place on a parchment-lined baking sheet.
  • Bake at 425 degrees for 15 - 20 minutes until brown.
  • While the scones are cooling make the glaze by mixing the powdered sugar, milk and grated lemon peel to a smooth consistency.
  • When scones are cooled drizzle the glaze over the top.