Lemon Blueberry Scones with Lemon Glaze
Lemon Blueberry Scones with Lemon Glaze
lemon blueberry scones with lemon glaze are my go-to bakery treat to enjoy with coffee. Why? Because they strike the perfect balance—not too sweet, not too rich, and not too heavy. I especially love them when they're studded with juicy blueberries and finished with a tangy lemon glaze. Homemade scones are even better because they're simple to make, cost-effective, and freeze beautifully, allowing you to keep a stash in the freezer to reheat individually whenever a craving strikes. Out of all the scone flavors, Lemon Blueberry Scones are hands down my absolute favorite!
What is a Scone ?
It's important to recognize that the term "scone" can have different meanings depending on your location. Traditional British scones are simple, with minimal fat and sugar, usually round in shape, and typically served with clotted cream and jam. In contrast, American scones are more like a dessert, often topped with a sugar crust or a drizzle of glaze, served alongside coffee or as part of breakfast, and commonly shaped into triangles. Despite these differences, the basic concept remains the same: a tender, flaky baked good leavened with baking soda or baking powder, rather than yeast. They closely resemble what we call biscuits in the U.S., though scones tend to be a bit denser and less rich.
How to Freeze lemon blueberry scones with lemon glaze
As I mentioned in the intro, I love to keep a batch of these Lemon Blueberry Scones with lemon glaze in the freezer. To freeze the scones, first make sure they are fully cooled to room temperature (which they should be before adding the glaze, anyway). You can either freeze them without the glaze, or glaze them and wait about 30 minutes for the glaze to dry slightly. Then just place them in a gallon-sized freezer bag and toss in the freezer. The glaze will absorb a little moisture while in the freezer, but they’re still quite tasty!
To thaw the frozen lemon blueberry scones, either let them sit out at room temperature for about 30 minutes, or microwave for about 30 seconds straight from the freezer.
- 1 lemon
- 2 cups all-purpose flour
- 2 Tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 6 Tbsp cold butte
- 1/2 cup blueberries, frozen or fresh
- ¼ CUP milk
- 2 large eggs
- 1 CUP powdered sugar
- Preheat the oven to 425ºF. Zest and juice the lemon. You'll need about 1 tsp lemon zest for the dough and 2 Tbsp lemon juice for the glaze.
- Combine the flour, baking powder, sugar, salt, and lemon zest in a large bowl. Stir until they are very well combined.
- Grate the butter into the flour mixture and stir until the butter is well incorporated and no large lumps remain.*
- Add the blueberries to the flour mixture and stir to combine (no need to thaw first, if frozen).
- Whisk together the milk and eggs, then pour it into the bowl with the flour and bluberries. Stir everything together until it forms a cohesive ball of dough, with no dry flour remaining on the bottom of the bowl. If the dough is too dry to come together into a single ball of dough, add a splash more milk (1 Tbsp or so) until it comes together.
- Press the dough out into a flat 8-inch diameter circle. Cut the circle into eight wedges. Place the cut scones on a parchment lined baking sheet.
- Bake the scones in the preheated 425ºF oven for 15-17 minutes, or until they are golden brown. Transfer the baked scones to a wire rack to cool.
- Allow the scones to cool completely, then combine 1 cup powdered sugar with 2 Tbsp lemon juice until it forms a thick glaze. Drizzle the glaze over the cooled scones, then enjoy!
