Lemon Blueberry Scones Glaze

I baked these on a Sunday morning when the kitchen was still cool and quiet. The lemon zest hit the air first, sharp and clean, then the blueberries started to bubble at the edges. It wasnt planned, just what I had on hand, but they turned out better than I expected.

I made a batch for a friend who stopped by unannounced, still in her running clothes. We ate them standing at the counter, still warm, with the glaze barely set. She kept saying she couldnt believe they were homemade.

Ingredients

• All-purpose flour: The base that holds everything together, measure it properly or theyll turn out dense.
• Granulated sugar: Just enough sweetness without making them taste like cake.
• Baking powder and baking soda: These two work together to get that tall, flaky rise.
• Salt: A small amount that wakes up the lemon and balances the sugar.
• Lemon zest: This is where the real flavor lives, not just the juice.
• Unsalted butter: Keep it cold and cubed so it creates pockets of steam and flakiness.
• Heavy cream: Adds richness and moisture, plus a little extra for brushing the tops.
• Egg: Binds the dough and gives structure.
• Vanilla extract: A warm note that rounds out the citrus.
• Fresh lemon juice: Brightens the dough and the glaze, use fresh if you can.
• Fresh blueberries: Toss them in gently or theyll turn the dough purple.
• Powdered sugar: Sift it first or the glaze will be lumpy.

Instructions

Prep your oven and sheet:

Heat it to 400°F and line your baking sheet with parchment. This keeps the bottoms from sticking and makes cleanup easier.

Mix the dry ingredients:

Whisk flour, sugar, baking powder, baking soda, salt, and lemon zest in a big bowl until everything is evenly distributed.

Cut in the butter:

Add cold, cubed butter and work it in with a pastry cutter or your fingers until it looks like coarse sand with a few pea-sized chunks. This is what makes them flaky.

Combine the wet ingredients:

In another bowl, whisk together cream, egg, vanilla, and lemon juice until smooth.

Bring the dough together:

Pour the wet mix into the dry and stir gently just until a shaggy dough forms. Dont overmix or theyll turn tough.

Fold in the blueberries:

Add them last and fold carefully so they stay whole and spread evenly through the dough.

Shape the dough:

Turn it onto a floured surface and pat into a 7-inch round, about 1 inch thick. Press gently, dont knead.

Cut into wedges:

Slice into 8 even pieces and space them on the baking sheet.

Brush with cream:

A light coating on top helps them brown and gives a slight sheen.

Bake until golden:

Put them in for 16 to 18 minutes, until the tops are golden and the edges look set. Cool on a wire rack.

Make the glaze:

Whisk powdered sugar, lemon juice, and zest until smooth and pourable.

Glaze and serve:

Once the scones are mostly cool, drizzle the glaze over the tops and let it set for a few minutes before eating.

Pin It

The first time I glazed these while they were still hot, it soaked right in and disappeared. Now I wait until theyre just warm, and the glaze sits on top like it should, glossy and sweet.

Serving Suggestions

These are best the day you make them, still a little warm with the glaze just set. I like them with black coffee in the morning or Earl Grey in the afternoon. If you have leftovers, wrap them tightly and toast them the next day to bring back some of that crispness.

Storage and Make-Ahead

You can freeze the shaped, unbaked wedges on a tray, then toss them in a bag and bake straight from frozen, adding a couple extra minutes. The glaze keeps in the fridge for a few days in a sealed jar. If it thickens, whisk in a few drops of lemon juice to loosen it up.

Variations and Swaps

Sometimes I swap the blueberries for raspberries or chopped strawberries, both work just as well. You can add a handful of white chocolate chips if you want it richer, or leave out the glaze and dust with powdered sugar instead.

• Try orange zest and cranberries for a winter version.
• Add a tablespoon of poppy seeds to the dough for texture.
• Brush with melted butter instead of cream for a softer crust.

Pin It

Theres something about the smell of lemon and butter baking together that makes a kitchen feel like home. I hope these become one of those recipes you make without thinking, the kind you know by heart.

Recipe FAQs

→ How do I keep the blueberries from bursting in the scones?

Gently fold the blueberries into the dough to avoid crushing them, preserving their juicy texture during baking.

→ Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Add them without thawing to prevent excess moisture from affecting the dough.

→ What is the best way to achieve flaky scones?

Use cold, cubed butter cut into the dry ingredients until crumbly, and avoid over-mixing for tender layers.

→ How long should I bake these scones?

Bake at 400°F (200°C) for 16–18 minutes until golden brown and cooked through.

→ Can I prepare the glaze ahead of time?

Yes, whisk powdered sugar with lemon juice and zest until smooth, then drizzle over cooled scones before serving.