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Homemade blueberry scones with lemon glaze on white kitchen counter

Blueberry Scones Recipe

Fluffy, buttery blueberry scones with bursts of sweet berries and a hint of lemon, baked to golden perfection with optional lemon glaze.
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Course: Breakfast, Brunch, Dessert
Cuisine: American, British
Prep Time: 15 minutes
Cook Time: 18 minutes
Freeze Time: 15 minutes
Total Time: 48 minutes
Servings: 8 scones
Calories: 285kcal
Cost: $6

Equipment

  • Pastry cutter
  • Mixing bowl
  • Baking sheet
  • Parchment paper
  • Bench scraper
  • Wire cooling rack

Ingredients

For the Scones

  • 2 cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter cold, cubed
  • 1 cup blueberries fresh or frozen
  • 1 tablespoon lemon zest
  • ¾ cup heavy cream plus more for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Lemon Glaze (Optional)

  • 1 cup powdered sugar
  • 2 tablespoon lemon juice fresh
  • 1 teaspoon lemon zest

Instructions

  • Heat oven to 400°F, line baking sheet.
  • Combine flour, sugar, baking powder, salt.
  • Work in cold butter until crumbly.
  • Gently fold in blueberries and zest.
  • Whisk cream, egg, vanilla.
  • Stir wet into dry until just shaggy.
  • Pat dough into 1-inch circle, cut wedges.
  • Place on sheet, brush with cream, sprinkle sugar.
  • 15–18 min, until golden and cooked through.
  • Mix sugar, lemon juice, zest; drizzle on warm scones.

Notes

Nutrition information is automatically calculated and should only be used as an approximation.

Nutrition

Serving: 1scone | Calories: 285kcal | Carbohydrates: 38g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 65mg | Sodium: 200mg | Potassium: 160mg | Fiber: 1g | Sugar: 14g | Vitamin A: 450IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 2mg