Buttery and flaky on the outside with a soft and tender center, these Blueberry Scones are bursting with sweet, juicy blueberries, and the drizzle of lemon glaze is irresistible. The texture and flavor are better than any bakery scones I’ve tried, and they are surprisingly easy to make.
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Helpful Reader Review
“Thank you so very much, Natasha, for this recipe! Since I found this recipe 3 months ago, I have made 6 double batches! My husband and son love these. Husband says they are far better than Starbucks! I have tried some of your other recipes, also with success. Thank you very much” – Anita ★★★★★
Blueberry Scones Video
Some scone recipes leave you with bland, crumbly, and dry pastries. Not this recipe. Watch my video tutorial on how to make the best blueberry scones.
These are texture perfection – flaky and golden on the outside with a moist and tender center and juicy blueberries in every bite.
Blueberries + lemon is a flavor match made in heaven. Our popular Blueberry Muffins, delicious Lemon Blueberry Dutch Baby, or our famous Blueberry Lemon Cake, are all crowd-pleasers, and we know these Blueberry Scones with Lemon Glaze will be no different.
Ingredients for Blueberry Scones
The key to making tall and flaky scones is to ensure your ingredients stay cold throughout the process.
- Dry Ingredients – All-purpose flour and baking powder give the scones the perfect crumb structure and rise. Salt balances the flavors. Granulated sugar sweetens the dough, and I love a bit of coarse sugar on top.
- Butter – Cold, unsalted butter will create airy pockets in the dough. I have also used frozen grated butter with great results.
- Egg – Creates a soft texture inside.
- Heavy cream – Provides rich flavor and helps to create a moist center and crisp outside. The fat in the heavy cream helps to create the rich flavor and signature texture of scones. If you used something lighter, like a half-and-half, the texture would be more like Biscuits.
- Vanilla – We use our homemade Vanilla Extract for the best flavor
- Blueberries – The star of this recipe, fresh blueberries add juicy sweetness to every bite. Don’t use more than 1 to 1 1/4 cups of blueberries or your scones might fall apart. You can substitute frozen blueberries, but add them to the mix frozen or they will release too much juice and discolor your dough.
- For the Lemon Glaze – you’ll need powdered sugar, lemon zest, and lemon juice. Make sure to zest the lemon before cutting and juicing it.
How to Make Bakery-Style Blueberry Scones
- Prepare – Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Dry Ingredients – Add your dry ingredients: flour, sugar, baking powder, and salt to a large mixing bowl. Whisk to combine. Next, add diced cold butter and cut it into the flour mixture using a pastry cutter until pea-sized butter crumbs form.
- Add Blueberries – Gently fold in your blueberries, being careful not to crush the blueberries.
Pro Tip:
If you don’t have a pastry cutter, you can cut the butter with two large forks, two knives, or pulse in a food processor, being careful not to overmix. Alternatively, you could grate frozen butter into the dry ingredients on the large holes of a box grater.
- Wet Ingredients – In a small bowl, whisk together the cream, eggs, and vanilla until well blended. Combine the cream mixture with your flour mixture and use a spatula to fold until just moistened. Do not over-mix. If the dough seems too dry, add another tablespoon of cream. If it’s too wet, sprinkle with flour.
- Shape the Scones – Transfer your scone dough onto a lightly floured surface and work it into a ball of dough. Flatten it into a 1-inch thick and 7-inch diameter disk and use a knife or bench scraper to cut it into 8 equal wedges, making sure to cut straight down without using a sawing motion.
- Chill – Set scones onto your lined baking sheet, keeping them at least an inch apart. Brush the tops with cream and sprinkle generously with coarse sugar. Chill the scone dough in the refrigerator or freezer for 15 minutes before baking.
- Bake, Cool, Glaze – Bake for 20-23 minutes or until the tops are golden and the centers are baked through. Remove from the oven, cool completely, and drizzle with glaze.
Pro Tip:
You’ll know when the blueberry scones are done baking if the top is golden and the edges and base are golden brown. If you have an instant-read thermometer, the internal temperature should register at 200°F when they are done.
To Make the Lemon Glaze
While the scones are baking, combine the powdered sugar, lemon zest, and lemon juice in a small bowl. Stir until well blended. The glaze should be a drizzling consistency. Add more powdered sugar to thicken or more lemon juice to thin it out.
What is the secret to making good scones?
The key is to use cold ingredients and avoid overworking your dough, since the heat from your hands can also warm the butter. Allowing the butter to melt in the oven instead of during preparation gives these scones a moist crumb and fluffy texture with air pockets where the cold butter melts into the dough.
More Scone Variations
Once you try the master Master Scone Recipe, you can make all kinds of variations, and blueberry lemon may just become your favorite. If you’re looking to substitute the blueberries, here are some of my favorite scone variations:
Make-Ahead
- Make-Ahead: Form the scones ahead of time, cover and refrigerate, then bake fresh the next morning directly from the refrigerator.
- To Store: Baked scones can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- Freezing: Scones can be frozen, baked, or unbaked. To freeze unbaked scones, shape scones and freeze for one hour, then transfer to a freezer bag for storage for up to 3 months. You can also freeze baked scones once the glaze is set.
- To Reheat: Thaw baked and unbaked scones overnight in the refrigerator. You can also bake uncooked scones from frozen per the recipe, adding 2 minutes to the bake time. Reheat baked scones in the microwave for 20-30 seconds or in the oven at 300°F for 10 minutes.
Homemade blueberry scones are quick and easy to make, and fresh scones will always win over any store-bought varieties. Now visualize yourself enjoying a tall Blueberry Scone paired with a steaming mug of coffee or tea, then go forth and bake!
Blueberry Scones
Ingredients
- 2 cups all-purpose flour
- 3 Tbsp granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup cold unsalted butter, diced, (1/2 cup = 8 Tbsp)
- 1 large egg, cold, lightly beaten
- 1/2 cup heavy whipping cream , cold, plus 2 Tbsp to brush the tops
- 1 tsp vanilla extract
- 1 cup blueberries
- 1 Tbsp coarse/raw sugar, or granulated sugar
For the Lemon Glaze:
- 2/3 cup powdered sugar
- Zest from 1 lemon
- 1 Tbsp fresh lemon juice, plus more as needed for desired consistency
Instructions
To Make Blueberry Scones:
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Combine Dry Ingredients in a large mixing bowl: flour, sugar, baking powder, and salt, and whisk to combine. Add the diced butter and cut it into the flour mixture using a pastry cutter or two knives, until pea-sized butter crumbs form. Gently fold in the blueberries. Refrigerate while preparing the liquid ingredients.
- Add Wet Ingredients: In a small bowl, whisk together the cream, egg, and vanilla until well blended. Pour the cream mixture into your flour mixture and use a spatula to fold until just moistened. Do not over-mix. If the dough seems too dry, add another tablespoon of cream. If it’s too wet, sprinkle with flour.
- Cut Dough: Transfer your dough onto a clean work surface and work it into a ball of dough then flatten it into a 1-inch thick and 7-inch wide disk. Cut into 8 equal wedges, making sure to cut straight down without using a sawing motion.
- Set scones onto your lined baking sheet, keeping them at least an inch apart. Brush the tops with some cream and sprinkle generously with coarse sugar. Refrigerate the scones for 15 minutes before baking.
- Bake for 20-23 minutes or until the tops are golden brown and the centers are baked through. Remove from the oven and cool completely on a cooling rack. Finally, drizzle with glaze.
To Make the Lemon Glaze:
- In a small bowl, combine powdered sugar, lemon zest, and lemon juice. Stir until well blended. The glaze should be drizzling consistency. You can thicken it with more powdered sugar and thin it out with more lemon juice. Once the scones have cooled, drizzle with glaze.
Nutrition Per Serving
Filed Under
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Been making these blueberry scones for about two months now and they always get rave reviews. The best review I received was a couple weeks ago from my brother-in-law who told me they look and taste better than the boutique bakery right down the street.
I’ve never had such success with scones as with these.Easy prep the nite before.Baked for breakfast.They were soooo delicious. Light,flakely so much flavor. Thank you
You’re welcome! I’m so happy you enjoyed it, Linda!
Hi Hilda! That could work.
Hi
Instead of vainilla can I use almond ?
And the glaze use almond instead of lemons juice? Thank you !! 😊
In the video I saw on Facebook, it says to shape, cut, and refrigerate until ready to bake. Does that mean I could make them in the evening for overnight refrigeration and then in the morning bake them for brunch? Sure would make the mornings easier on the cook if that’s possible.
Hi Erica! Yes, you can make them ahead and bake the next morning. See my note above in the make ahead section.
Hi
Here in South Africa we don’t have heavy cream, just normal wipping cream. Please let me know.
Hi Kam! Heavy whipping cream is especially whipping cream, but it has a higher fat content (36% and above). Whipping cream will work fine here.
Just made these Blueberry scones. Never made scones before. They turned out perfect and so good. Thanks Natasha for all your great recipes.