Lemon Blueberry Scones

Name: Lemon Blueberry Scones
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface; 6 Tablespoons (75g) granulated sugar; 1 Tablespoon fresh lemon zest; 2 and 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen; 1/2 cup + 1 Tablespoon (135g/ml) heavy cream, cold and divided; 1 large egg, cold; 1 and 1/2 teaspoons pure vanilla extract; 1 heaping cup (140g) fresh blueberries; 1 Tablespoon (15g/ml) water; optional for topping: coarse sugar; 1 cup (120g) confectioners’ sugar; 3 Tablespoons (45g/ml) fresh lemon juice

Instructions

Prep:30minCook:25min

This is my go-to scone recipe bursting with fresh blueberries and zingy lemon zest, and topped with a sweet lemon icing. These glazed lemon blueberry scones are soft and tender in the middle, with crisp-crumbly edges, and simply perfect for brunch, tea parties, bridal showers, or really any time at all! Read through the recipe before beginning; it's imperative to keep the scone dough as cold as possible. This recipe is also in my New York Times best-selling cookbook, Sally's Baking 101.

Updated at: Sun, 18 Jan 2026 01:11:03 GMT