Lemon Blueberry Scones Glaze

I pulled these from the oven on a Tuesday morning when I had nothing planned and everything felt slow. The kitchen smelled like butter and citrus, and I ate one too warm, glaze sliding everywhere. It was exactly what I needed without knowing I did.

I made these for a friend who showed up early one Saturday. We sat on the porch with coffee, and she kept reaching for another piece, glaze stuck to her fingers. She said they tasted like summer even though it was April.

Ingredients

• All-purpose flour: The backbone here, and I always spoon it into the cup instead of scooping to avoid dense scones.
• Granulated sugar: Just enough sweetness to balance the tang, not so much that it feels like dessert.
• Baking powder and baking soda: Both are essential for that tender, slightly crumbly lift.
• Salt: Sharpens everything, especially the lemon.
• Lemon zest: I use a microplane and go light, the oils in the zest do all the work.
• Unsalted butter: Keep it cold, straight from the fridge, or the dough will turn greasy instead of flaky.
• Heavy cream: Adds richness and moisture without making the dough wet.
• Egg: Binds it all together and gives the tops a golden finish.
• Vanilla extract: A quiet layer of warmth that plays well with citrus.
• Fresh lemon juice: Brightens the dough and the glaze, I always use fresh, never bottled.
• Fresh blueberries: I prefer fresh, but frozen works if you skip thawing, otherwise they bleed.
• Powdered sugar: Sift it first or the glaze will be lumpy and sad.

Instructions

Preheat and Prep:

Set your oven to 400°F and line a baking sheet with parchment. This keeps the bottoms from sticking and makes cleanup easier.

Mix the Dry Ingredients:

Whisk flour, sugar, baking powder, baking soda, salt, and lemon zest in a large bowl until evenly combined. The zest should be scattered throughout like little flecks of sunshine.

Cut in the Butter:

Add cold, cubed butter and work it in with a pastry cutter or your fingertips until it looks like rough sand with some pea-sized bits. Those butter pockets create flakiness.

Whisk the Wet Ingredients:

In another bowl, whisk together cream, egg, vanilla, and lemon juice until smooth. Pour this into the flour mixture and stir gently, just until a shaggy dough forms.

Fold in the Blueberries:

Add the berries and fold them in carefully so they stay whole. A few will break, and that is fine.

Shape the Dough:

Turn the dough onto a floured surface and pat it into a 7-inch round, about 1 inch thick. Use your hands, not a rolling pin.

Cut and Arrange:

Slice into 8 wedges like a pie and place them on the baking sheet with a little space between each. Brush the tops with cream for color.

Bake:

Bake for 16 to 18 minutes until the edges are golden and the tops feel firm. Let them cool on a wire rack.

Make the Glaze:

Whisk powdered sugar, lemon juice, and zest until smooth and pourable. Drizzle over the scones once they have cooled most of the way.

Pin This

These became my go-to when I did not know what to bring somewhere. They travel well, look impressive, and no one ever guesses how simple they are. I have watched people take hesitant bites and then immediately reach for seconds.

How to Store Them

I keep them in an airtight container at room temperature for up to two days. After that, they start to lose their edge. You can freeze them unglazed, wrapped tight, and glaze them after reheating for a fresher finish.

What to Serve Alongside

I love these with black coffee or Earl Grey tea. The bergamot in the tea mirrors the citrus in the scones. Sometimes I add a small dish of lemon curd or clotted cream if I am feeling fancy.

Little Adjustments That Work

You can swap the blueberries for raspberries or blackberries, though raspberries are more delicate and may break apart. Orange zest instead of lemon changes the whole mood in a good way. For a bit of crunch, sprinkle coarse sugar on top before baking.

• If the dough feels too dry, add a tablespoon of cream at a time.
• For a thicker glaze, use less lemon juice.
• Let the glaze set for at least five minutes before serving or it will slide off.

Pin This

These scones have a way of making ordinary mornings feel a little softer. I hope they do the same for you.

Recipe FAQs

→ Can frozen blueberries be used in the scones?

Yes, frozen blueberries can be added directly without thawing to maintain their shape and prevent the dough from becoming too wet.

→ How do I achieve a flaky texture in these scones?

Cutting cold butter into the dry ingredients until coarse crumbs form helps create layers that bake into a tender, flaky texture.

→ What is the purpose of the lemon glaze?

The lemon glaze adds a bright, tangy sweetness that complements the lemon zest inside the scones, enhancing overall flavor.

→ How should the dough be handled to avoid tough scones?

Mix the dough gently and only until just combined to keep it tender and avoid developing too much gluten.

→ What are good beverage pairings for these scones?

Earl Grey tea or a light, fruity white wine pairs beautifully with the citrus and berry notes of the scones.

→ Can these be prepared ahead of time?

The dough can be shaped and refrigerated before baking to enjoy fresh scones later without losing texture.