Glazed Lemon Blueberry Scones
Flaky, buttery bakery-style scones bursting with plump fresh blueberries and finished with a zesty lemon sugar glaze.
In a nutshell: Bakery-style glazed lemon blueberry scones are ultra-tender and flaky with frozen grated butter, fresh lemon zest, and juicy blueberries, finished with a zesty powdered sugar lemon glaze.
Tender, melt-in-your-mouth English-style scones made with frozen grated European butter, heavy cream, fresh lemon zest, and juicy blueberries. Crowned with a bright, tangy fresh lemon glaze that balances sweetness with citrus sunshine.
Key Equipment
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- Box Grater (for Butter)
- Baking Sheet & Parchment Paper
- Pastry Cutter or Whisk
- Chef's Knife
Chef's Pro-Tips
- Frozen Grated Butter: Freezing butter and grating it on a box grater ensures even butter distribution and ultra-flaky, airy pastry layers.
- Citrus Sugar Infusion: Rubbing lemon zest into granulated sugar with your fingertips bruises the zest and infuses essential citrus oils throughout the dough.
- Cold Dough is Crucial: Keep ingredients as cold as possible. If dough feels warm while cutting, chill the baking sheet in the freezer for 10 minutes before baking.
Ingredients
8
servings
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2 cups all-purpose flour, spooned and leveled (240g)
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⅓ cup granulated sugar, (65g)
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1 tbsp baking powder, fresh
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½ tsp fine sea salt
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1 tbsp fresh lemon zest, from 2 large lemons
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½ cup cold unsalted butter, frozen and grated on box grater (1 stick / 113g)
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½ cup cold heavy cream, plus 2 tbsp for brushing
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1 large egg, cold
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1 tsp pure vanilla extract
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1 cup fresh blueberries, rinsed, dried thoroughly (or unthawed frozen)
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1 cup powdered sugar, sifted, for glaze
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2 tbsp fresh lemon juice, for glaze
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Step-by-Step Instructions
Combine Dry Ingredients & Infuse Lemon
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. In a large mixing bowl, combine granulated sugar and fresh lemon zest. Rub the sugar and zest together between your fingertips for 1 minute until fragrant and yellow (this releases citrus oils). Whisk in flour, baking powder, and fine sea salt until uniform.
Cut in Frozen Grated Butter
Grate frozen unsalted butter using the large holes of a box grater directly into the flour mixture. Using a pastry cutter or clean fingertips, toss and cut butter into flour until pea-sized crumbles form throughout. Gently fold in dry fresh blueberries without crushing them.
Mix Wet Ingredients & Form Dough
In a measuring cup, whisk cold heavy cream, cold egg, and pure vanilla extract together. Drizzle liquid over flour-butter mixture. Using a rubber spatula, stir gently just until dough comes together into shaggy clumps (do not overmix). Turn dough onto a lightly floured surface and gently pat into an 8-inch disc, about 1 inch thick.
Cut Triangles & Bake
Using a sharp floured chef's knife or bench scraper, slice disc into 8 equal triangular wedges (like a pizza). Transfer wedges to the prepared baking sheet, leaving 2 inches between each scone. Brush tops lightly with 1-2 tablespoons cold heavy cream, and bake for 18-20 minutes until edges and tops are lightly golden and firm to the touch.
Whisk Glaze & Drizzle
While scones cool on a wire rack for 10 minutes, whisk sifted powdered sugar and fresh lemon juice together in a small bowl until smooth and opaque. Generously drizzle lemon glaze over warm scones using a spoon or fork. Let glaze set for 5 minutes before serving with hot tea or coffee.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
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Non-stick paper for lining pans – easy release, easy cleanup.
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Silicone whisks safe for nonstick pans, in two sizes.
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Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
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View on AmazonFrequently Asked Questions
Yes! Do not thaw frozen blueberries beforehand; fold them directly into the dry mixture straight from the freezer to prevent batter discoloration.
Store glazed scones in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days. Warm gently in the oven at 300°F (150°C) for 4 minutes.
Yes! Freeze cut wedges on a baking sheet until solid, then store in a freezer zip-top bag for up to 3 months. Bake straight from frozen at 400°F (200°C), adding 2-3 extra minutes.
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