If sunshine had a flavour, it would taste like these lemon blueberry scones. Buttery and tender with a burst of juicy berries and a bright lemon glaze, they’re the kind of fresh berry breakfast that makes summer mornings feel extra special. Whether you’re hosting brunch or just treating yourself, this summer scone recipe is a guaranteed crowd-pleaser.

Why You’ll Love These Lemon Blueberry Scones

Light, fluffy, and studded with sweet blueberries, these scones strike the perfect balance between tart and sweet. The lemon zest adds brightness to the dough, while the lemon glaze gives them a sweet, tangy finish. They’re simple to make and even easier to devour—perfect for brunch spreads, bake sales, or a quiet morning with your favourite book and a cup of tea.

Ingredients You’ll Need

For the Scones:

250g (2 cups) all-purpose flour
100g (½ cup) sugar
1 tbsp fresh lemon zest
4g (1 tsp) baking powder
2g (½ tsp) baking soda
2g (½ tsp) salt
113g (½ cup) cold unsalted butter, cut into pieces
60ml (¼ cup) milk
45ml (3 tbsp) fresh lemon juice
5ml (1 tsp) vanilla extract
1 egg
150g (1 cup) fresh blueberries, rinsed and dried

For the Glaze:

125g (1 cup) confectioner’s sugar
10–20ml (2–4 tsp) fresh lemon juice
10–20ml (2–4 tsp) milk
Additional lemon zest for garnish

How to Make Lemon Blueberry Scones

Preheat oven to 190°C (375°F). Line a baking sheet with parchment or a silicone mat.

In a large bowl, whisk together flour, sugar, lemon zest, baking powder, baking soda, and salt.
Cut cold butter into the dry mix using a pastry cutter or your fingers until it looks like coarse crumbs.

In a separate bowl, whisk milk, lemon juice, vanilla, and egg. Pour into the dry mix and stir just until combined.
Gently fold in blueberries. Try not to overmix to keep the scones tender.

Turn dough onto a floured surface and knead gently 5–6 times until it holds together.
Shape into a 20 cm (8 in) circle and cut into 8 wedges.
Transfer to a baking sheet and bake for 15–20 minutes, or until edges are lightly golden.

Let cool on a wire rack before glazing.

Make the Lemon Glaze:

Whisk together confectioner’s sugar with 2 tsp each of lemon juice and milk. Add more as needed to get a drizzling consistency. Drizzle or dip over cooled scones and top with lemon zest.

Tips for Perfect Summer Scones

Use very cold butter to create flaky layers.
Dry your blueberries well to prevent soggy spots.
Handle the dough gently for light, fluffy results.
Want a touch more lemon? Add 1/4 tsp lemon extract to the glaze.
These scones are best fresh, but still tasty the next day, especially with a quick reheat.

The Story Behind the Scones

These lemon blueberry scones were born from a lazy Sunday craving and a fridge full of summer berries. I wanted something cosy but refreshing, indulgent yet light. One lemon, a handful of blueberries, and a little experimentation later, this recipe came to life. Now, it’s a seasonal staple in our house—and a favourite request whenever friends come over.

What to Serve with Lemon Blueberry Scones

Pair with hot tea, iced coffee, or even a mimosa for brunch. They’re lovely alongside a yoghurt parfait or fresh fruit salad. Add to a brunch buffet with egg bakes, smoked salmon, or mini quiches for an elegant and effortless meal.

How to Store and Reheat

Store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. To reheat, warm in a 300°F oven for 5–7 minutes or microwave for 15–20 seconds. If freezing, skip the glaze, wrap tightly, and glaze after reheating.

FAQs About This Lemon Glaze Scones Recipe

Can I use frozen blueberries?

Yes! Use from frozen and toss with a little flour before mixing in to prevent streaking.

Can I make them dairy-free?

Swap in plant-based butter and milk. They still turn out tender and tasty!

Do I have to use the glaze?

Not at all—the scones are delicious on their own. But the glaze adds a sweet-tart punch that really brings them to life.

Can I prep them ahead?

Yes. Shape and cut the scones, then freeze on a tray. Bake straight from frozen, adding 2–3 minutes.

A Fresh Berry Breakfast Worth Waking Up For

These lemon blueberry scones are everything you want in a summer scone recipe—bright, buttery, and bursting with juicy berries. Whether you’re baking for a special occasion or just need a little sunshine in your kitchen, this recipe is sure to bring smiles. Bonus points if you drizzle with extra glaze!

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Brighten Your Morning: Lemon Blueberry Scones with a Zesty Glaze

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Author: Amanda Hartwellen
Total Time: 35 minutes
Yield: 8 scones 1x
Diet: Vegetarian

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Description

These Lemon Blueberry Scones are tender, buttery, and bursting with juicy blueberries and fresh lemon zest. Finished with a tangy-sweet lemon glaze, they’re the perfect summer scone recipe for brunch, breakfast, or a sweet morning treat.

Ingredients

Scale

Scones:

250g (2 cups) all-purpose flour
100g (½ cup) sugar
1 tbsp fresh lemon zest
4g (1 tsp) baking powder
2g (½ tsp) baking soda
2g (½ tsp) salt
113g (½ cup) cold unsalted butter, cubed
60ml (¼ cup) milk
45ml (3 tbsp) fresh lemon juice
5ml (1 tsp) vanilla extract
1 egg
150g (1 cup) fresh blueberries

Glaze:

125g (1 cup) confectioner’s sugar
10–20ml (2–4 tsp) fresh lemon juice
10–20ml (2–4 tsp) milk
Additional lemon zest for garnish

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Instructions

Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper or silicone mat.
In a large bowl, whisk flour, sugar, lemon zest, baking powder, baking soda, and salt.

Cut in cold butter with a pastry cutter or fingers until crumbly.
In a separate bowl, whisk together milk, lemon juice, vanilla, and egg. Add to dry mixture and stir until just combined.
Gently fold in blueberries.
On a floured surface, knead dough 5–6 times, then shape into an 8-inch (20 cm) circle.

Cut into 8 wedges and place on baking sheet.
Bake for 15–20 minutes, until edges are golden. Cool completely.

For glaze, whisk powdered sugar, lemon juice, and milk to a drizzling consistency. Drizzle over cooled scones and garnish with lemon zest.

Notes

Use cold butter for flaky texture.

Dry blueberries well to avoid soggy dough.

Add lemon extract to glaze for extra zing.

These scones freeze well—glaze after reheating.

Reheat in oven for best texture.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Baked Goods
Method: Baking
Cuisine: American