Dessert

Blueberry Lemon Scones Recipe

ByMariam Harutyunyan January 7, 2026January 7, 2026

Introduction

These blueberry scones are tender, flaky, and bursting with fresh berries and bright lemon flavor. Perfect for breakfast or an afternoon treat, they come topped with a sweet and tangy blueberry glaze that adds a beautiful finish. Whether fresh or frozen blueberries are on hand, this recipe delivers a delightful homemade pastry experience.

A triangular slice of blueberry scone sits on a white plate, showing three main layers: the base is a light golden-brown baked dough with a slightly crumbly texture, inside this dough are whole, dark purple blueberries scattered throughout, some slightly burst revealing rich berry juice, and the top layer is a thick, shiny deep purple glaze smoothly spread and slightly dripping over the edges. The entire piece rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups (381 grams) all-purpose flour, measured correctly
1/3 cup (66 grams) granulated sugar

1 teaspoon grated lemon zest
1 teaspoon fine sea salt

1 tablespoon baking powder
1/2 teaspoon baking soda

1 1/2 sticks (170 grams) unsalted butter, cold and cubed
1 cup (237 grams) buttermilk
2 large eggs, divided

1 1/2 cups (200 grams) fresh or frozen blueberries (do not thaw if frozen)
1 cup (125 grams) powdered sugar
1 cup (20 grams) freeze dried blueberries, finely crushed and sifted

2 tablespoons fresh lemon juice

Instructions

Step 1: Adjust the oven rack to the center position and preheat to 400°F. Line two baking pans with parchment paper.
Step 2: In a large bowl, whisk together the flour, sugar, lemon zest, salt, baking powder, and baking soda.

Step 3: Add the cold, cubed butter and cut it into the flour mixture using a pastry cutter or fork until the butter pieces are about the size of large peas.
Step 4: In a measuring glass, whisk together the buttermilk and 1 egg. Make a well in the center of the flour and butter mixture and pour in the liquid. Mix until partially combined.
Step 5: Gently fold the fresh or frozen blueberries into the dough using a spatula, being careful not to break the berries to prevent color bleed.

Step 6: Transfer the dough onto a floured surface and divide into two equal parts. Gently knead each portion into a 3/4-inch thick, 6-inch diameter round.
Step 7: Cut each round into 8 wedges and place them on the prepared baking pans, spacing them about 2 inches apart.
Step 8: In a small bowl, combine the remaining egg with 1 teaspoon of water and brush this over the tops of the scones to help them brown.

Step 9: Bake for 12 to 15 minutes or until the scones are lightly browned.
Step 10: While the scones bake, prepare the glaze by combining the powdered sugar, finely crushed freeze dried blueberries, and lemon juice in a small bowl. Stir with a fork until smooth and thick. Adjust thickness by adding more powdered sugar or lemon juice as needed.
Step 11: Once the scones are baked and slightly cooled, drizzle or dip them in the blueberry glaze. Let the glaze set before serving.

Tips & Variations

Use cold butter straight from the fridge for flaky scones, and avoid overmixing the dough to keep it tender.
If fresh blueberries are not available, frozen blueberries can be used without thawing to prevent color bleeding in the dough.
For extra lemon flavor, add a little lemon extract to the glaze or sprinkle a bit more lemon zest on top before baking.

Storage

Store the scones in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh but can be wrapped tightly and frozen for up to 1 month. To reheat, warm in a 350°F oven for 5-7 minutes or microwave briefly until warm. Apply glaze after reheating if possible.

How to Serve

The image shows several triangular blueberry scones with a golden-brown crust scattered on a white marbled surface lined with parchment paper. Each scone has a thick, glossy dark purple glaze generously spread on top, dripping slightly down the sides. Fresh whole blueberries are scattered around the scones, adding a pop of deep blue color. On the right side of the image, there is a white bowl filled with the same dark purple glaze, with a spoon resting inside it, ready for more glazing. The whole scene looks fresh and inviting with rich color contrasts and textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for these scones?

Yes, you can use frozen blueberries directly from the freezer without thawing. This helps prevent the blueberries from bleeding their color into the dough and keeps the scones looking bright.

What can I substitute for buttermilk?

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using it in the recipe.