Dessert

Blueberry Lemon Scones with Blueberry Glaze Recipe

ByElara Stone February 27, 2026February 27, 2026

Introduction

Blueberry scones are a delightful treat perfect for breakfast or an afternoon snack. Soft, buttery, and bursting with juicy blueberries, these scones come topped with a tangy lemon-blueberry glaze that adds a fresh twist.

A single triangular scone sits on a white plate with a white marbled background. The scone has two main layers: the base is golden-brown and flaky with a soft, crumbly texture, studded with whole, deep purple blueberries that burst with juice. The top layer is a thick, smooth, dark purple glaze that slightly drips over the edge, creating a shiny contrast to the pale baked dough below. The scone's edges are slightly browned, showing a crispy outer layer. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups (381 grams) all-purpose flour, measured correctly
1/3 cup (66 grams) granulated sugar
1 teaspoon grated lemon zest
1 teaspoon fine sea salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 sticks (170 grams) unsalted butter, cold and cubed
1 cup (237 grams) buttermilk
2 large eggs, divided
1 1/2 cups (200 grams) fresh or frozen blueberries (do not thaw if frozen)
1 cup (125 grams) powdered sugar
1 cup (20 grams) freeze dried blueberries, finely crushed and sifted
2 tablespoons fresh lemon juice

Instructions

Step 1: Adjust the oven rack to the center position and preheat to 400°F. Line two baking pans with parchment paper.
Step 2: In a large bowl, whisk together the flour, sugar, lemon zest, salt, baking powder, and baking soda.
Step 3: Add the cold, cubed butter and cut it into the dry ingredients using a pastry cutter or fork until the butter pieces are about the size of large peas.
Step 4: In a measuring glass, whisk together the buttermilk and 1 egg. Make a well in the center of the flour and butter mixture, then pour in the liquid. Mix until partially combined.
Step 5: Gently fold in the blueberries with a spatula, taking care not to break them to avoid bleeding color. If using frozen blueberries, do not thaw before adding.
Step 6: Transfer the dough to a floured surface and divide it into 2 equal parts. Knead each gently into rounds about 3/4-inch thick and 6 inches in diameter. Cut each round into 8 wedges and place them on the prepared baking pans, spacing about 2 inches apart.
Step 7: In a small bowl, mix the remaining egg with 1 teaspoon of water and brush this egg wash over the scones.
Step 8: Bake for 12 to 15 minutes, or until the scones are lightly browned.
Step 9: While the scones bake, make the glaze: combine powdered sugar, crushed and sifted freeze dried blueberries, and lemon juice in a small bowl. Mix until smooth and thick, adding more powdered sugar or lemon juice to reach your desired consistency.
Step 10: Drizzle or dip each warm scone in the glaze. Allow the glaze to set before serving.

Tips & Variations

Use frozen blueberries straight from the freezer to minimize color bleeding in the dough.
For a citrus twist, add extra lemon zest to the glaze or dough.
Substitute buttermilk with plain yogurt mixed with a little milk if needed.
Try adding a handful of chopped nuts for extra texture.

Storage

Store baked scones in an airtight container at room temperature for up to 2 days. To keep them longer, freeze unglazed scones for up to 1 month and thaw before glazing. Reheat scones in a warm oven for a few minutes to restore freshness.

How to Serve

The image shows eight golden brown triangular scones, each topped with a thick, glossy dark purple blueberry glaze that covers about half of each scone's top surface. The scones have a flaky texture visible around the edges with bits of blueberries inside. Five scones are placed on a round white plate, two scones sit on a metal cooling rack below, and two more are on small white plates to the right and top right. A white bowl full of fresh blueberries is placed to the right side. A beige mug containing light brown tea or coffee is seen on the top left corner on a white marbled surface, with a few scattered blueberries nearby. A small round white bowl with a swirl of soft white butter is located on the bottom left. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for this recipe?

Yes, you can use frozen blueberries. Do not thaw them before folding into the dough to prevent the color from bleeding and altering the dough texture.

How do I make the glaze thicker or thinner?

Adjust the glaze consistency by adding more powdered sugar to thicken or more lemon juice to thin it out until you reach the desired texture.

Elara Stone