Glazed Lemon Blueberry Scones

from 15 votes

A top-down view of Glazed Lemon Blueberry Scones on a wood serving platter next to a bowl filled with fresh blueberries and a lemon cut in half

When it comes to coffee shop snacks, scones are high atop the list of my ultimate iced latte accompaniments.

Blueberry scone batter in a clear bowl with a teal spatula

And when you add juicy berries and a tangy citrus glaze to the equation, you better believe I’ll be bypassing the cream cheese-filled muffins in favor of lemon blueberry scones time and time again.

Batter cut into perfect triangles

But perhaps the sweetest part of this breakfast staple is the fact that homemade scones of any variety (hello, chocolate chunk!) can be on your table in just 30 minutes.

A hand holding a rubber brush apples heavy cream to the top of unbaked scones on a parchment paper-lined baking sheet

Simply stir together a few pantry staples, fold in your favorite mix-ins, cut out wedges and then pop the pastries into the oven.

Freshly baked blueberry scones on a baking sheet

A short while later, you’ll be sipping and snacking from the comfort of your kitchen.

A close-up view of lemon glazed blueberry scones

So you can ditch the long coffee shop lines, the overpriced less-than-fresh treats, and, most importantly, the need to change out of your pajamas. Because no shirt + no shoes = no problem!

A top-down view of Glazed Lemon Blueberry Scones on a wood serving platter

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Glazed Lemon Blueberry Scones

All you need is 30 minutes for the best light and tender Glazed Lemon Blueberry Scones!
Author: Kelly Senyei
4.47 from 15 votes
A top-down view of Glazed Lemon Blueberry Scones on a wood serving platter next to a bowl filled with fresh blueberries and a lemon cut in half
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 8 scones


For the scones:

  • 2 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 2 1/4 teaspoons baking powder
  • 6 Tablespoons unsalted butter, cold and cubed
  • 1 cup blueberries
  • 1/2 cup heavy cream, plus more for topping
  • 1 1/2 teaspoons vanilla extract
  • 2 Tablespoons lemon juice
  • 2 1/2 teaspoons lemon zest
  • 2 large eggs

For the glaze:

  • 1 1/2 cups confectioners’ sugar
  • 1 Tablespoon whole milk
  • 2 1/2 teaspoons lemon juice
  • 1 1/2 teaspoons melted butter
  • 1 teaspoon lemon zest


Make the scones:

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper or a Silpat.
  • In a medium bowl, whisk together the flour, sugar, salt and baking powder. Add the cubed butter, and using your fingers, work it into the flour until the mixture is the consistency of wet sand. Stir in the blueberries.
  • In a separate medium bowl, whisk together the heavy cream, vanilla extract, lemon juice, lemon zest and eggs. Add the wet ingredients to the flour mixture, gently stirring just until a wet dough forms and being careful not to mash the blueberries.
  • Transfer the dough onto a generously floured work surface and gather it into an 8-inch circle that’s about 3/4-inch thick. Cut the circle into 8 wedges then place each scone onto the baking sheet, spacing them at least 2 inches apart.
  • Brush the tops of the scones with additional heavy cream then bake them for about 20 minute or until they’re pale golden. Remove the scones from the oven and transfer them to a rack to cool completely while you make the glaze.

Make the glaze:

  • Sift the confectioners’ sugar into a medium bowl then whisk in the milk, lemon juice, melted butter and lemon zest until well-combined. (If the glaze is still too thick, whisk in additional lemon juice, 1 teaspoon at a time, until it thins to your desired consistency.)
  • Drizzle or pipe the glaze over the completely cooled scones. Let the scones sit for at least 15 minutes before serving.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 445kcal, Carbohydrates: 63g, Protein: 6g, Fat: 19g, Saturated Fat: 11g, Cholesterol: 96mg, Sodium: 180mg, Potassium: 201mg, Fiber: 1g, Sugar: 30g, Vitamin A: 685IU, Vitamin C: 5.1mg, Calcium: 80mg, Iron: 2.1mg


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Recipe adapted from King Arthur Flour.

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  1. 5 stars
    I just made these with my kids and we’d all give them 10 STARS if we could! The batter wasn’t too loose. It was perfect and I’m shocked I can actually make scones that taste better than my local bakery scones!

  2. Hi everyone! I retested this recipe and decreased the heavy cream from 3/4 cup to 1/2 cup and the dough is perfect and not too sticky (for anyone having that issue!). Enjoy!

  3. 5 stars
    Wonderful! Made two days in a row so far! Thank you for this moist scone recipe. My family enjoyed them so much!

  4. 3 stars
    Easy enough to make, for me though it was a bit lack luster in flavor and texture. Flavor is seriously enhanced by the glaze, the texture is a bit too soft for me, I like a crispier texture on the outside the inside was a bit floury for me, I put them back in and baked a few minutes extra. I followed the recipe very closely, I added more zest other than that I followed it. The blueberries are a great idea, my error could be I used large frozen berries, and they may have make the dough a bit dougheier. (is that a word).. not tender. Next time I would use fresh blueberries, more butter, and made them smaller than suggested to get the outside crispier texture , which we prefer.
    Great base recipe though!

  5. 5 stars
    I have made lots of scones, but these are these best ever! Not sure why, but it came together perfectly and they are so tender and delicious. This is my final scone recipe, won’t ever need another. Thanks!

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