Achieve bakery-style results with this quick and easy recipe for tender, flaky treats with the fresh, juicy flavors of summer!
Scones were one of the first things I learned how to bake. My fifth-grade class was doing a unit on international cultures. For the final day of the year, each one of us had to bring in a food item from our assigned country’s cuisine to share. Mine was England, so my mom suggested scones and tea. I loved the whole baking process—precisely measuring out the ingredients, getting my hands in the dough to shape it, and the gorgeous aromas that filled our home as they baked. I don’t really remember how my classmates received my efforts, but I still know that basic recipe by heart! I returned to it regularly through my teenage years and into adulthood.
This recipe for blueberry-lemon scones with lemon glaze is much more sophisticated than the plain version I made back then. It delivers tender pastries with just a hint of crunch on the surface—and layers of fresh, summery flavors! Vanilla extract and heavy cream give the dough some richness that contrasts beautifully with the citrusy brightness of lemon zest and the juicy earthiness of blueberries. They’re not too sweet, so the sugary glaze adds just the right amount of indulgence.
The best part of this recipe is that it comes together in less than an hour. Not too many baked goods can boast that swiftness! I love making them for a weekend breakfast treat, but they’re also fabulous for an afternoon coffee break or get-together with friends.
Tips for tender, bakery-style scones
- Keep the butter cold. As it melts in the oven, the butter releases steam, creating light layers inside and crisp edges outside. If the butter softens too much while mixing, the dough can turn dense or greasy.
- You don’t need to knead. Unlike bread, scone dough needs a delicate touch. Kneading develops gluten, which makes baked goods chewy rather than tender.
- If you don’t have buttermilk, make a quick substitute by stirring one tablespoon of lemon juice or white vinegar into one and a quarter cups of whole milk and letting it rest for five to 10 minutes before using.
- Sub in frozen blueberries straight from the freezer—don’t thaw first, or the juices will soften the dough.
How do I store leftovers?
Store completely cooled blueberry-lemon scones in an airtight container. They’ll keep at room temp for up to 2 days or in the fridge for up to 5 days. You can also freeze your scones for up to 1 month in a freezer-safe container or bag with parchment separating layers and as much air removed as possible. Thaw overnight in the fridge. Let chilled scones sit at room temp for 10-15 minutes before enjoying, or warm them in the microwave for 15-30 seconds or in a 350°F oven for 5-10 minutes.
Serving suggestions
Serve your blueberry-lemon scones with lemon glaze alongside hot or cold beverages that complement their tender texture. A steaming cup of Homemade Russian Tea or a Copycat Starbucks Vanilla Spiced Latte creates a coffeeshop experience. For a more refreshing take, pair your scones with a Homemade Iced Americano or a Vanilla Berry Lemonade.
Blueberry-Lemon Scones With Lemon Glaze
Ingredients
For The Blueberry-Lemon Scones
- 3 cups flour
- 1/3 cup granulated sugar
- 1/2 teaspoon baking soda
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 3/4 cup unsalted butter cold and cut into small pieces
- 1 1/4 cups buttermilk
- Zest from one lemon
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- 1/4 cup heavy cream
- 1/4 cup sanding sugar
For The Lemon Glaze:
- 1 1/2 cups powdered sugar
- Juice from one lemon
- 1 teaspoon vanilla extract
Instructions
Prep And Chill The Scone Dough:
- In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until combined.
- Using a pastry cutter or two butter knives, cut the cold butter into the dry ingredients until the mixture forms coarse crumbs with pea-size pieces of butter remaining.
- In a separate bowl, whisk together the buttermilk, vanilla, and lemon zest. Add to the dry mixture and gently stir until almost combined. Fold in the blueberries just until the dough comes together with no dry flour visible. Avoid overmixing or crushing the berries.
- Turn the dough out onto a lightly floured surface. Gently pat or roll into a round about 1 1/2 inches thick and 8 inches wide. Cut into 12 triangles and transfer to a parchment-lined baking sheet. Cover and chill for at least 30 minutes, or up to 12 hours.
Bake The Scones:
- Preheat oven to 400°F.
- Brush each chilled scone with heavy cream and sprinkle with sanding sugar.
- Bake for 12-15 minutes, rotating the pan halfway through, until golden brown at the edges and lightly set in the center. Transfer to a wire rack to cool completely.
Make The Lemon Glaze:
- In a small bowl, whisk together the powdered sugar, lemon juice, and vanilla extract until smooth.
- If it feels too thick, add a little more lemon juice or water, a teaspoon at a time, until it's thin enough to drizzle. If it's too runny, whisk in a little more powdered sugar.
Finish And Serve The Scones:
- Once the scones are fully cooled, drizzle with the lemon glaze.
- Serve immediately or store in an airtight container.
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