Blueberry Lemon Scones with Lemon Glaze

Both my mom and I are big fans of scones. Incidentally, I didn’t always love scones because I always thought of them as these rock-hard, kind of dry lumps with fruit stuck inside. It’s really a shame that many scones I buy are actually like that, because a good scone is a delightfully moist and flavorful experience! I first fell in love with the scone at Alice’s Tea Cup where I discovered what a scone could really be. I actually received the Alice’s Tea Cup cook book a while ago, which has some great scone recipes. I was prepared to bake one of their recipes but I wanted to work with what we had available and none of the scone recipes matched our ingredients. So I looked online at Taste Spotting which is my go-to place for finding all sorts of recipes.

I landed on a recipe for blueberry lemon scones at citronlimette which I tried out, and they worked out beautifully. The recipe is as follows:


Blueberry Scones with Lemon Glaze_MG_0153

For the scones:

1 1/2 cups all-purpose flour

1/2 cup whole wheat pastry flour (I just used whole wheat flour)

1/2 tsp salt

1/4 cup cane sugar (I used regular white sugar)

1 tbsp baking powder_MG_0155 - Version 2

6 tbsp (3 oz.) cold butter, cut into pieces

1 cup (about 5 oz. or half a pint) fresh blueberries (I used frozen blueberries)

2 large eggs, beaten

1/4 cup (2 oz.) plain Greek yogurt

1 tsp vanilla extract

1 tbsp grated lemon zest_MG_0163 - Version 2

1 tsp lemon juice

2 tbsp coarse sugar, for sprinkle

For the glaze:

1/2 cup freshly squeezed lemon juice

2 cups confectioners’ sugar, sifted

1 tbsp unsalted butter

1 lemon, zest finely grated


(for the scones)

  • Preheat oven to 375 degrees. Lightly grease a baking sheet, or line with parchment paper.
  • Whisk the dry ingredients together in a bowl. Add the butter and work it into the dry ingredients until the mixture is unevenly crumbly- use your fingers, a pastry blender, or an electric mixer. Gently mix the blueberries with the dry ingredients.
  • Stir together the eggs, yogurt, vanilla extract, lemon zest, and lemon juice.
  • Add wet ingredients to the dry ingredients and stir very gently, just until combined.
  • Transfer the dough to a lightly floured surface and knead gently four or five times. Then pat the dough into a circle that is about 7 inches round and about 1 1/2 inches thick. Cut this circle in half, then cut each half into four pie-shaped wedges. Place the scones on the baking sheet. Brush the tops of the scones with a little cream or milk (I used milk) and sprinkled with coarse sugar.
  • Bake the scones for 20 to 24 minutes, or until lightly browned and a cake tester inserted into a scone comes out dry. Remove from the oven, and serve warm. To reheat, wrap loosely in aluminum foil and bake in a preheated 350 degree oven for about 8-10 minutes.

(for the glaze)

  • In a microwave safe bowl, mix the lemon juice with the confectioners’ sugar and microwave for 30 seconds or until the sugar is dissolved. Whisk in the butter and lemon zest and heat for 20 seconds. Whisk the glaze to smooth out any lumps. Place in the microwave again if needed, then drizzle the glaze over the top of the scones. Let it sit a minute before serving.*

* I do not have a microwave (I know, but somehow I manage) so if you too are someone who is microwave-less, then just mix the lemon juice with the confectioners’ sugar in a small saucepan over medium-low heat and stir until the sugar is dissolved (about 1-2 minutes). Add the butter and lemon zest to the mixture and continue to heat until the butter is completely melted (about 2-3 minutes), stirring occasionally. Whisk the glaze if any lumps remain and remove from heat. Drizzle glaze over scones using a spoon and let sit before serving.

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This was one of the few times I’ve made scones, and they turned out great! Although I made a few substitutions to the recipe (mainly, the whole wheat flour), they tasted great and were moist while still retaining some of that great flakiness. Everything is better with fresh ingredients, but the frozen blueberries plumped up in the oven and added great fruit flavor (as well as a little extra sweetness) to the scones. The glaze was pretty sticky and stayed that way, which I wasn’t expecting, but it tasted great. Of course, every baked good is better straight out of the oven, but they also held up well the next morning when I reheated a scone for breakfast.

You can find the original recipe at: All in all, it was a good scone experience and I’m excited to try some from the Alice’s Tea Cup cook book next time!

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