Blueberry Scones with Lemon Glaze Recipe
If you’re searching for the ultimate weekend baking project or a way to brighten up a slow morning, Blueberry Scones with Lemon Glaze will instantly win your heart. Buttery, tender, and bursting with pockets of juicy blueberries, each bite is made even more heavenly thanks to a perky lemon glaze that sparkles atop the golden crust. These scones not only fill your kitchen with an irresistible aroma, but they also strike a gorgeous balance between sweet, tart, and creamy. The best part? They look beautifully impressive but are absolutely within reach for even nervous bakers.
Ingredients You’ll Need
Every ingredient in Blueberry Scones with Lemon Glaze plays an important role, contributing flavor, texture, and that dreamy, sunny color. Simple pantry staples truly shine here, so try not to swap or skip unless you have a delicious reason!
- All-Purpose Flour: This humble hero provides structure and keeps the scones light instead of dense.
- Granulated Sugar: Just enough to sweeten the dough and let those blueberries pop.
- Baking Powder: Lends exceptional lift, giving the scones an airy, soft crumb.
- Baking Soda: Works with the sour cream to add tenderness and a hint of tang.
- Salt: Balances sweetness and boosts overall flavor dimension.
- Unsalted Butter (cold and cubed): The secret to irresistibly flaky layers and rich, buttery flavor.
- Sour Cream: Moistens the dough and offers creamy tang; swap in Greek yogurt for a lighter touch.
- Large Egg: Adds structure, moisture, and that pleasing golden hue.
- Vanilla Extract: Infuses warmth and depth, perfectly complementing the lemon and berries.
- Lemon Zest: Brightens up each bite and sings alongside the blueberries.
- Fresh or Frozen Blueberries: Juicy little flavor bursts! Use frozen straight from the freezer to avoid extra moisture.
- Powdered Sugar: Ensures the glaze is silky, glossy, and perfectly sweet.
- Fresh Lemon Juice: Makes the glaze zingy and ultra-refreshing, echoing the zest in the dough.
How to Make Blueberry Scones with Lemon Glaze
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This not only helps the Blueberry Scones with Lemon Glaze bake evenly but also makes cleanup a breeze—no sticky scones welded to your pans!
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Take a moment to ensure everything is well-blended—this helps the scones rise evenly and taste balanced throughout.
Step 3: Cut in the Cold Butter
Add the cold, cubed unsalted butter to your flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the texture resembles coarse crumbs. Keeping the butter cold is crucial for those beautiful, flaky pockets in your scones!
Step 4: Mix the Wet Ingredients
In a separate bowl, whisk together the sour cream, egg, vanilla extract, and lemon zest until smooth. This mixture brings moisture and lovely citrus notes to your dough, infusing the entire scone with flavor.
Step 5: Bring It All Together
Pour the wet ingredients into the dry mixture. Stir gently with a spatula or wooden spoon, just until combined—overmixing is the enemy of tender scones. Fold the blueberries in carefully so they don’t break and turn your dough purple (but don’t stress if a few do!).
Step 6: Shape and Cut the Scones
Turn the dough onto a lightly floured surface. With floured hands, shape it into an 8-inch round disk, about 1-inch thick. Slice into 8 even wedges—think pizza style—and transfer them to your prepared baking sheet, leaving space for spreading.
Step 7: Bake to Golden Perfection
Place your scones in the oven and bake for 16 to 20 minutes, or until they’re puffed and deeply golden around the edges. The kitchen will smell nothing short of magical! Transfer to a wire rack to cool slightly before glazing.
Step 8: Make and Drizzle the Lemon Glaze
Whisk together powdered sugar and fresh lemon juice in a small bowl to create a smooth, pourable glaze. Drizzle generously over the slightly warm scones so the glaze sinks in just a bit but also sets with a pretty sheen. Now, try not to eat them all at once!
How to Serve Blueberry Scones with Lemon Glaze
Garnishes
The classic way to finish Blueberry Scones with Lemon Glaze is that zigzag splash of lemon glaze, but don’t stop there! Give them an extra flourish with a little more fresh lemon zest or a scattering of extra blueberries right before serving for extra wow factor.
Side Dishes
These scones are absolutely perfect on their own, but for a leisurely brunch, pair them with creamy Greek yogurt, a colorful fruit salad, or a hot pot of English breakfast tea. If you’re in a celebratory mood, a mimosa or a lavender latte makes a sweet sidekick.
Creative Ways to Present
For garden parties or family gatherings, try stacking the scones in a pretty tower or arranging them on a tiered cake stand. You could also serve with little bowls of whipped butter or lemon curd on the side, letting guests customize each slice of Blueberry Scones with Lemon Glaze.
Make Ahead and Storage
Storing Leftovers
If you happen to have scones left (lucky you!), simply let them cool completely and place them in an airtight container at room temperature for up to 2 days. Blueberry Scones with Lemon Glaze are still divine the next day, especially if you briefly warm them before serving.
Freezing
To freeze, arrange fully cooled scones in a single layer on a baking sheet until solid, then transfer to a zip-top bag or freezer-safe container. They’ll keep beautifully for up to 2 months. For scones at a moment’s notice, this step is a game-changer!
Reheating
To bring scones back to their just-baked glory, warm them in a 300°F (150°C) oven for 5–8 minutes, or zap for a few seconds in the microwave. If frozen, thaw overnight or pop them straight in the oven from the freezer—just add a couple of extra minutes.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! In fact, frozen blueberries work perfectly in Blueberry Scones with Lemon Glaze. Add them straight from the freezer without thawing to prevent excess moisture and bleeding color.
What can I substitute for sour cream?
If you don’t have sour cream on hand, plain Greek yogurt is a fantastic, protein-rich substitute that delivers that same creamy tang and moist crumb.
How do I prevent the scones from turning out dry?
Be careful not to overmix your dough, and measure flour with care. Using cold butter and adding just enough liquid helps keep Blueberry Scones with Lemon Glaze incredibly tender and moist.
Can I make the dough ahead of time?
Yes! Shape the scone dough into wedges, arrange them on a parchment-lined tray, and refrigerate overnight. Bake fresh in the morning for the fluffiest results—just add a minute or two to the baking time.
Why did my blueberries burst and turn the dough purple?
Some blueberry bursting is normal and actually looks quite pretty! But for less color bleeding, gently fold in the blueberries, and always use frozen if you want the most distinct blueberry spots in your Blueberry Scones with Lemon Glaze.
Final Thoughts
If you’ve never made homemade scones before, Blueberry Scones with Lemon Glaze are the perfect entry point—simple enough for beginners, but impressive every single time. I hope you give these a try soon, and that they bring a bright, buttery burst of bakery joy to your kitchen!
Print
Blueberry Scones with Lemon Glaze Recipe
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
Delight your taste buds with these irresistible Blueberry Scones topped with a zesty Lemon Glaze. Perfect for a breakfast treat or a sweet snack anytime!
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Additional Ingredients:
- 1/2 cup unsalted butter (cold and cubed)
- 1/2 cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup fresh or frozen blueberries
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add Butter: Cut in the cold butter until the mixture resembles coarse crumbs.
- Combine Wet Ingredients: In a separate bowl, whisk together the sour cream, egg, vanilla extract, and lemon zest. Pour into the dry ingredients and stir to combine.
- Add Blueberries: Gently fold in the blueberries.
- Shape and Bake: Turn the dough onto a floured surface, shape into a round disk, cut into wedges, and bake for 16–20 minutes until golden brown.
- Make Lemon Glaze: Mix powdered sugar and lemon juice to form a glaze. Drizzle over cooled scones.
Notes
- For best texture, avoid overmixing the dough.
- You can substitute Greek yogurt for sour cream.
- If using frozen blueberries, do not thaw before adding.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 310
- Sugar: 17g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
