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
Cuisine American
Keyword blueberry scones
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 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 tbls. sugar
  • 1 juiced and grated lemon
  • 1 cup fresh blueberries
  • 1 egg beaten
  • 1 cup powdered sugar
  • 3 tbsp milk
  • 2 tsp. grated lemon peel


  • Measure and add the dry ingredients 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.