Delicious Lemon-Blueberry Scones topped with a sweet blueberry glaze.

Lemon-Blueberry Scones with Blueberry Glaze

Byhelth recipe
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Ever had a Sunday morning where you want something special, but also, you know, not five-star-restaurant complicated? That was me last weekend. Lemon-Blueberry Scones with Blueberry Glaze practically jumped into my thoughts. These are the kind of scones that stop everyone at the table. Like, folks-will-ask-for-seconds fast. I wanted tangy, fruity, crumbly goodness without destroying my kitchen. Curious how to pull this off without culinary school? Hang on, you’re in the right place.

Lemon-Blueberry Scones with Blueberry Glaze
Lemon-Blueberry Scones with Blueberry Glaze

What Makes Lemon-Blueberry Scones with Blueberry Glaze Different

Let’s cut to the chase: these scones stand out. Why? Most scones, at least the sad dry ones you buy at a gas station, taste like sweet cardboard, I’m sorry. Lemon-Blueberry Scones with Blueberry Glaze somehow manage to stay super soft and bursting with juicy blueberries. That hit of lemon flavor is like a wake-up call. Then BAM, that drizzle of blueberry glaze knocks it out of the park.

I’ll be honest, the first time I made these, my partner accused me of “cheating” and buying from the local bakery. They’re that good. Plus, you don’t need to be fancy about it. If your dough’s a little sticky, just roll with it—literally. That rough edge is perfect. Here’s something weird: tangy things (like the lemon and yoghurt in these) make the fruit flavor snap even more. Game-changer, trust me.

Lemon-Blueberry Scones with Blueberry Glaze

Ingredients You’ll Need for Lemon-Blueberry Scones with Blueberry Glaze

You probably have most of this stuff in your kitchen, unless your fridge is emptier than mine after a weekend. What you need:

  1. 2 cups (240g) all-purpose flour (they’re fussier with other flours, FYI)
  2. 1/3 cup (67g) sugar
  3. 2 teaspoons baking powder
  4. 1/2 teaspoon salt
  5. zest from 1 large lemon (use more if you like)
  6. 1/2 cup (1 stick) unsalted butter, cold and cubed
  7. 1/2 cup plain yogurt or sour cream
  8. 1 large egg
  9. 2 teaspoons lemon juice
  10. 1 teaspoon vanilla extract
  11. 1 cup fresh blueberries (can use frozen, just toss them in a dab of flour first)

Blueberry Glaze:

  1. 1/2 cup fresh blueberries
  2. 1 cup powdered sugar
  3. 1-2 tablespoons milk (or more, depends how drizzly you like it)
  4. Extra lemon zest for a bonus zing (optional)
  5. A short list, honestly, but these work some magic together.

Lemon-Blueberry Scones with Blueberry Glaze

Step-by-Step Directions to Bake Like a Pro (Even If You Aren’t)

So, trust me, no terrifying instructions coming your way. This is how I do Lemon-Blueberry Scones with Blueberry Glaze and don’t burn down my house:

  1. Preheat oven to 400°F (about 200°C). Line a tray with baking paper (or just use a well-buttered baking sheet if you’re fancy-free).
  2. In a big bowl, mix your flour, sugar, baking powder, salt, and lemon zest. Okay, I use my fingers sometimes. Don’t judge.
  3. Add the cold butter cubes and “pinch” or smash them in with a pastry cutter. Mixture should look crumbly, like chunky sand. You know.
  4. Stir together your yogurt, egg, lemon juice, and vanilla in another bowl. Dump this in with the flour stuff and fold it together, real gentle.
  5. Throw the blueberries in last. Don’t go wild or you’ll dye everything purple (unless that’s your vibe).
  6. Pat the dough into a circle, about 1 inch thick. Cut into 8 wedges.
  7. Place wedges apart on your tray. Bake 16-20 minutes. Edges go golden? Perfect.
  8. For glaze, mash blueberries with a fork, mix with powdered sugar and a little milk ‘til drizzly. Pour or zig-zag glaze over cooled scones. Take a breath. Admire your work.

Seriously, the smell is wild. Like fruity bakery meets grandma’s house.

“I tried these on a whim, didn’t have yogurt so went risky with sour cream—absolutely stunned at how fluffy they turned out. The glaze? Just wow. Now my teenagers request these every month. Lifesaver!” – Emily B., Wisconsin

Lemon-Blueberry Scones with Blueberry Glaze

Serving Suggestions for Maximum Enjoyment

Honestly, you can eat these anytime you want—zero judgement. Here’s what works over here:

  1. Morning Coffee Pal: Hot, with actual butter melting in the cracks.
  2. Brunch Crowd-Pleaser: Plate them up with strawberries, watch ‘em vanish.
  3. Desert Island Snack: Take ‘em on a hike, you’ll have no regrets.
  4. Late-Night Treat: Dab a little extra glaze, eat warm. Who cares. Don’t overthink this bit, trust your gut.

Lemon-Blueberry Scones with Blueberry Glaze

Lemon-Blueberry Scones with Blueberry Glaze
Lemon-Blueberry Scones with Blueberry Glaze
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Lemon-Blueberry Scones with Blueberry Glaze

Print Recipe

Deliciously soft Lemon-Blueberry Scones topped with a sweet blueberry glaze, perfect for any time of the day.

  • Author: helth-recipe
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings 1x
  • Category: Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1/3 cup (67g) sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Zest from 1 large lemon
  • 1/2 cup (1 stick) unsalted butter, cold and cubed
  • 1/2 cup plain yogurt or sour cream
  • 1 large egg
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries

Blueberry Glaze:

  • 1/2 cup fresh blueberries
  • 1 cup powdered sugar
  • 1–2 tablespoons milk
  • Extra lemon zest (optional)

Instructions

  1. Preheat oven to 400°F (about 200°C) and line a tray with baking paper.
  2. In a big bowl, mix flour, sugar, baking powder, salt, and lemon zest.
  3. Add the cold cubed butter and mix until crumbly.
  4. In another bowl, mix yogurt, egg, lemon juice, and vanilla. Fold this mixture into the flour until just combined.
  5. Gently fold in the blueberries.
  6. Pat the dough into a circle about 1 inch thick and cut into 8 wedges.
  7. Place the wedges on the tray and bake for 16-20 minutes until the edges are golden.
  8. For the glaze, mash blueberries with a fork, mix with powdered sugar and milk until drizzly. Drizzle over cooled scones.

Notes

These scones are best enjoyed fresh and warm. They pair well with butter for breakfast or as a brunch treat.

Nutrition

  • Serving Size: 1 scone
  • Calories: 250
  • Sugar: 10g
  • Sodium: 220mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 30mg

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