Delicious Blueberry Scones with a sweet lemon glaze topping, perfect for breakfast.

Blueberry Scones with Lemon Glaze

Byhelth recipe
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Ever wished your weekend mornings felt brighter? Blueberry Scones with Lemon Glaze could be your new go-to move. There’s nothing like zippy lemon and juicy blueberries to perk up your whole kitchen.

Blueberry Scones with Lemon Glaze
Blueberry Scones with Lemon Glaze

Trust me, I’ve tried dozens and this combo wins every time. Plus, who can resist a warm, crumbly scone, especially when it’s not as complicated as it sounds? Check out these healthy lemon blueberry yogurt scones if you want a lighter version.

Blueberry Scones with Lemon Glaze

If I had a nickel for every time I ruined breakfast trying to get bakery results at home, I’d be rich by now. With Blueberry Scones with Lemon Glaze, though, it’s hard to mess up! That lemon glaze is the star here, but honestly the scones by themselves are stellar. They’re not too sweet, not too fussy to pull together. Even my pickiest cousin asked for seconds (that almost never happens).

The flavor just pops, you know? You get bursts of blueberry (sometimes a little messy, but who cares) with every bite. The top gets this crackly lemon glaze—just pour it while the scones are still a little warm so it soaks right in. My grandma would insist on eating scones with strong tea, but they’re just as good with a coffee or, dare I say, a cold milk. I’ve made these for book club, lazy Sundays and even for holiday brunch. They fit in everywhere.

“I never thought I could nail homemade scones, but this recipe changed everything. The lemon glaze is chef’s kiss—not too tart, just right. They’re basically sunshine in food form.”
– Becca J., real human, enthusiastic eater

Ingredients for Blueberry Scones with Lemon Glaze

  • 2 cups all-purpose flour (plus a handful for dusting)
  • 1/3 cup sugar (use a touch more if you’re feeling extra sweet)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold, unsalted butter (cut into chunks)
  • 1 cup fresh blueberries or frozen (no shame)
  • 1/2 cup heavy cream (milk works, but cream changes the game)
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Lemon Glaze

  • 3/4 cup powdered sugar
  • 2 tablespoons fresh lemon juice (don’t use bottled, please)
  • Zest of 1 lemon

That’s it. No weird ingredients, and nothing you can’t pronounce.

Simple Directions (Don’t Sweat It)

  1. Mix dry stuff: Toss flour, sugar, baking powder, salt in a bowl.
  2. Cut in butter: Use your hands, a fork, whatever. Just get it into tiny bits.
  3. Blueberries time: Fold them in gently. If they squish, it’s okay.
  4. Mix wet ingredients: Whisk cream, egg, and vanilla together. Pour over flour mix.
  5. Make dough ball: Combine gently. Less messing = more flaky scones.
  6. Shape & cut: Pat dough into a circle. Cut like a pizza—8 wedges.
  7. Bake: 400°F for 16–20 minutes. Edges should look just golden.
  8. Glaze: Mix lemon juice, zest, and powdered sugar. Spoon over warm scones.

See? Not rocket science—promise. You don’t even need a fancy mixer!

Pro Tips & Fixes

Okay, so here’s where I spill my secrets. A few times, my dough looked like a bumpy mess. Don’t panic. If it’s too sticky, dust with more flour. Too dry? Add a splash more cream. Blueberry scones with lemon glaze are forgiving if you chill out. I also freeze my butter before cubing; it gives those dreamy pockets.

Oh, and don’t overwork the dough. It should look a little rough. You want random buttery bits.

Serving Suggestions

  • Coffee. Always coffee.
  • Try warm, straight out of the oven (with the glaze melting into every crack).
  • Split and stuff with cream cheese if you’re feeling wild.
  • Store leftovers in a tin—pop them in the toaster for a fresh-out-the-oven vibe.

Final Thoughts

Honestly, making Blueberry Scones with Lemon Glaze feels like cheating at life. It’s so easy to look like you spent all morning fussing when really, it’s a quick fix. If you want to try other scone twists, check out this Greek yogurt blueberry scones recipe for a change of pace.

Just imagine the smell wafting through your house. It’s cozy, satisfying, and guaranteed to impress—heck, even if you burn the edges a little, no one minds. Next time your morning (or honestly, afternoon) needs a boost, give these a shot. You’ll see why I never buy scones anymore.

Blueberry Scones with Lemon Glaze
Blueberry Scones with Lemon Glaze
Print

Blueberry Scones with Lemon Glaze

Print Recipe

Delicious blueberry scones topped with a zippy lemon glaze, perfect for a cozy morning.

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

Ingredients

Scale
  • 2 cups all-purpose flour (plus a handful for dusting)
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold, unsalted butter (cut into chunks)
  • 1 cup fresh or frozen blueberries
  • 1/2 cup heavy cream (or milk)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup powdered sugar (for glaze)
  • 2 tablespoons fresh lemon juice (for glaze)
  • Zest of 1 lemon (for glaze)

Instructions

  1. Mix dry ingredients: Toss flour, sugar, baking powder, salt in a bowl.
  2. Cut in butter: Use your hands or a fork to cut butter into tiny bits.
  3. Fold in blueberries gently, allowing some to squish.
  4. In another bowl, whisk together cream, egg, and vanilla; pour over flour mixture.
  5. Combine gently to form a dough ball, being careful not to over-mix.
  6. Pat dough into a circle and cut into 8 wedges.
  7. Bake at 400°F for 16–20 minutes until edges are golden.
  8. For glaze, mix lemon juice, zest, and powdered sugar; spoon over warm scones.

Notes

If dough is sticky, dust with more flour; if too dry, add more cream. Freeze butter before cubing for flaky results.

Nutrition

  • Serving Size: 1 scone
  • Calories: 250
  • Sugar: 8g
  • Sodium: 200mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 30mg

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