Lemon Blueberry Scones Glaze (Printable)
Tender scones bursting with blueberries and bright lemon, topped with a refreshing citrus glaze for a perfect morning or snack.
# What You’ll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon fine sea salt
06 - 1 tablespoon finely grated lemon zest
→ Wet Ingredients
07 - 1/2 cup unsalted butter, cold and cubed
08 - 2/3 cup cold heavy cream, plus extra for brushing
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract
11 - 2 tablespoons fresh lemon juice
→ Add-ins
12 - 1 cup fresh blueberries (can be frozen, unthawed)
→ Glaze
13 - 1 cup powdered sugar, sifted
14 - 2 to 3 tablespoons fresh lemon juice
15 - 1/2 teaspoon grated lemon zest
# How-To Steps:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
03 - Add cold butter cubes and use a pastry cutter or fingertips to incorporate until mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - In a separate bowl, whisk together heavy cream, egg, vanilla extract, and fresh lemon juice.
05 - Pour wet ingredients into the dry ingredients and stir until just combined, avoiding overmixing.
06 - Gently fold fresh blueberries into the dough.
07 - Turn dough onto a lightly floured surface and pat into a 7-inch round, approximately 1 inch thick.
08 - Cut round into 8 wedges and place on the prepared baking sheet, spacing them apart.
09 - Lightly brush the tops of scones with additional cream.
10 - Bake for 16 to 18 minutes until golden and fully cooked. Transfer to a wire rack to cool.
11 - Whisk powdered sugar, lemon juice, and lemon zest until smooth and slightly pourable.
12 - Drizzle the glaze over cooled scones before serving.
# Expert Advice:
01 -
- The scones stay tender and moist for days, which means you can actually bake them ahead and still feel proud serving them.
- Fresh lemon zest in the dough itself means the flavor runs deep—it's not just a glaze afterthought, it's woven throughout.
- They come together in under 40 minutes from start to finish, so you can make them on a whim without planning your entire day around baking.
02 -
- Cold ingredients are non-negotiable—take your butter and cream out of the fridge just before you use them, because warm butter won't create those tender pockets.
- The moment your dough comes together, stop stirring; I learned this the hard way with dense, tough scones that tasted more like hockey pucks than breakfast.
- Frozen blueberries absolutely work and sometimes work better because they hold their shape better, but never thaw them first or they'll release juice and stain your dough.
- Your glaze should be thick enough to coat a spoon but thin enough to drizzle; if it's too thick, add lemon juice by the half-teaspoon until it flows smoothly.
03 -
- For extra texture and visual appeal, sprinkle a pinch of coarse demerara sugar on top of each scone right before baking—it catches the heat and creates a subtle sparkle.
- If you want richer glaze coverage, make a double batch and apply it generously while the scones are still slightly warm; the glaze will set into every crevice.