Buttery Lemon and Blueberry Scones with a Simple Lemon Glaze

These lemon and blueberry scones are exactly that kind of small, welcome lift we need this time of year, when you begin to think winter will never end. The color of lemons, the fragrance, and that clean, fresh flavor all feel like a reminder that brighter days are on the way, even if there’s still snow on the ground.

Winter is peak citrus season, when lemons are at their best. They are juicy, fragrant, and full of flavor, making them ideal for baking. Paired with blueberries, which add little bursts of sweetness and color, the combination feels both fresh and comforting. These scones are tender and buttery with just enough lemon to keep them bright, while the blueberries soften the citrus and make each bite feel a little special. A simple lemon glaze drizzled over the top adds a little extra sweetness that pulls everything together.

Lemon and blueberry scones are lovely with a cup of coffee or tea and just as good for breakfast as they are for a mid-afternoon treat. They’re simple to make, cozy, and cheerful. The recipe works beautifully year-round, but it feels especially welcome during the long winter months, when a little brightness (and a handful of blueberries) goes a long way.

Why lemon and blueberry are such a perfect pair

Lemon and blueberry are a classic pairing for a reason. The bright, tangy flavor of lemon complements the natural sweetness of blueberries, keeping baked goods from feeling too rich or heavy. Lemon brings freshness and acidity, while blueberries add softness, color, and little pockets of sweetness with each bite.

Together, they strike a balance that really works. It’s a good combination in simple bakes, such as scones, where each ingredient has a chance to shine without competing for attention.

Some helpful tips that make a difference when making lemon and blueberry scones (or any scones really)

• Always use frozen butter. Frozen butter helps create tender, flaky scones. When the frozen butter is mixed into the dry ingredients, you will have small clumps of butter. These frozen butter clumps won’t melt until they are in the oven, and then they create little pockets of steam as the scones bake. This results in a soft, moist inside. Chilling or freezing your dough before baking will result in scones that keep their shape and that are moist on the inside and crispy around the edges.
• Use fresh lemon zest and lemon juice. This is where all the flavor comes from. Zest the lemons before juicing, and avoid bottled juice unless you’re in a pinch. In a simple recipe like this, you can really taste the difference.
• Add the blueberries gently. Fold the blueberries in as the very last step in mixing the dough. Some blueberries will break, and you’ll see some of the dough become purple. That’s ok and just a part of blueberry scones.
• Don’t overwork the dough. Gently bring it together and stop as soon as it holds. Overmixing will make the scones dense instead of light and tender.
• Only glaze the scones after they have cooled slightly. You want them just warm enough so the glaze sets nicely on top without melting straight off.
• Adjust the glaze to taste. A thicker glaze feels like a bakery scone, while a thinner drizzle lets more of the lemon flavor shine through.

Ingredients for lemon and blueberry scones recipe

• All-purpose flour
• Granulated sugar
• Baking powder
• Salt
• Unsalted butter
• Heavy cream or buttermilk
• Eggs
• Vanilla extract
• Lemons
• Turbinado sugar for topping scones (optional)
• Powdered sugar (for the glaze)

Directions for making lemon blueberry scones with lemon glaze

For the scones:

1. Freeze 1 stick of butter. Using a box grater, grate the butter (or use a food processor). Place grated butter in a freezer bag or bowl and return to the freezer until just before you need them. I like to keep a stick of grated butter in the freezer just f0r making scones.
2. Preheat oven to 400º
3. Combine the flour, baking powder, salt, and sugar in a large bowl. Mix in the frozen butter using your hands. Add the lemon zest and mix again. 
4. In a separate medium bowl, combine the egg, heavy cream, lemon juice, and vanilla extract and beat lightly. Add the wet ingredients to the butter and flour mixture and, using a wooden spoon, mix until combined. If the dough feels dry and doesn’t stick together, add a little more heavy cream, one tablespoon at a time, until the dough holds together. Add the blueberries and gently fold them into the dough.
5. Remove the scone dough to a lightly floured surface. Flour your hands and shape the dough into an 8″ disc. Then cover with plastic wrap and chill dough in the refrigerator for at least an hour or overnight. 
6. With a sharp knife or pastry cutter, cut the dough into quarters. Then cut each quarter in half to make 8 scone wedges. Return them to the refrigerator or freezer to chill the dough again. This will help keep them from spreading when they bake.
7. Place the triangles on a prepared baking sheet lined with parchment paper and brush the tops with heavy cream. Sprinkle with Turbinado sugar or other coarse sugar, pop them in the oven, and bake 20 to 25 minutes until golden brown.
8. Remove the scones from the oven and place them on a wire rack to cool.
9. Once cooled slightly, drizzle a little glaze, if using, over the top of each scone.
10. For leftover scones, put them in an airtight container and store them on the counter for a couple of days. For longer storage, wrap them in plastic wrap, put them in a freezer bag, and then in the freezer. 

For the lemon glaze:

1. Mix 1/3 cup powdered sugar with 1 tablespoon of lemon juice until combined. If you like a thicker glaze, add a little more powdered sugar.

A little brightness for winter days

Lemon and blueberry scones are simple to make, filled with familiar flavors, and just special enough to feel like a treat. Whether you’re baking them on a slow winter morning, sharing them with friends over coffee, or setting one aside for an afternoon break, these scones will bring a little brightness to anyone’s day.

Here are some other fun scone recipes we like

• Cranberry orange scones
• Strawberry scones
• Lemon scones
• Pumpkin-spiced scones with maple glaze