Better Homes And Gardens Scone Recipe 28 March 2021

These Lemon Blueberry Scones are tender and flaky, with fresh blueberries throughout and a dreamy lemony glaze!

picture of lemon blueberry scones with glaze

You don't need to be a professional baker to make these homemade lemon blueberry scones – it's so easy! Bake your way to the best pastry, perfect for a weekend brunch or get together.

These blueberry scones are loosely based off of my master scones recipe and adapted from my very popular strawberry scones. We love them so much – tender, flaky, melt in your mouth amazing!

Lemon Blueberry Scones Ingredients

Here's what you'll need:
*Don't miss the detailed printable recipe card below with all the measurements and directions!

All-purpose flour
Baking powder
Granulated sugar
Kosher salt
Lemon zest and juice
Chilled unsalted butter , cut into tiny cubes
Blueberries (fresh are ideal, but frozen can be used, thawed, and drained of any excess liquid)
Half and half
For the glaze: powdered sugar, half-n-half, lemon juice and zest

How to Make Blueberry Scones

These scones are super easy to make in only a few steps.

Whisk together the dry ingredients and half the lemon zest until blended.
Cut in the chilled butter with a pastry blender (or your hands!) until mixture resembles fine crumbs.
Toss in blueberries and coat lightly with the flour mixture.
Add half and half and fold together gently until the mixture just begins to come together and forms a soft dough. It will be wet. (Do not knead or over mix the dough.)
Turn dough out onto a floured surface and pat into a 1-inch thick circle, without kneading. (If dough is very sticky, sprinkle with just a hint of flour.)
Using a sharp knife or bench scraper, cut into 6 (or 8) triangles.
Place scones on a parchment-lined baking sheet and bake in a 400 degree F preheated oven. They bake for approximately 16-18 minutes or until no longer wet, and golden on top and bottom.
While they cool, make the glaze. Then you can either gently dunk them or drizzle the icing on top.

How to Store Blueberry Scones

How long do blueberry scones last? These blueberry scones will keep at room temperature for a day. After that, they need to be refrigerated in an airtight container and will keep for another 3 days.
Can you freeze blueberry scones? Yes! Allow baked scones to cool completely, and freeze before topping with icing. Transfer to a freezer-safe bag and freeze for up to 2 months. Thaw overnight in the refrigerator. Warm in the microwave for about 20 seconds or on a baking sheet, tented with foil, in a 325 degrees F oven for 5-10 minutes. Allow to cool, then top with icing.
Can I make the dough ahead of time? Yes. You can form the dough, cover them, and then place in the refrigerator the night before baking.

Other Scones we love!

Strawberry Scones
Gingerbread Scones
Creamsicle Orange Scones
Chocolate Chip Scones

Watch them Being Made

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don't forget to follow Belly Full on Facebook , Instagram , Pinterest , and YouTube !

Blueberry Lemon Scones - tender flaky scones with fresh blueberries throughout and a dreamy lemony glaze!

Lemon Blueberry Scones

These Lemon Blueberry Scones are tender and flaky, with fresh blueberries throughout and a dreamy lemony glaze!

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes

Servings: 8

2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons granulated sugar
1/2 teaspoon kosher salt
zest from two lemons (about 2 tablespoons), divided
6 tablespoons chilled unsalted butter , cut into small cubes
1 cup fresh blueberries (*see note)
3/4 cup half and half (*see note)

For The Glaze

2 cups powdered sugar
1/3 cup half and half
1/2 teaspoon lemon juice
lemon zest

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine flour, baking powder, sugar, salt, and half of the lemon zest. Add butter and cut in with a pastry blender (or your hands) until mixture resembles fine crumbs.
Toss in blueberries and coat lightly with the flour mixture. Add half and half and fold together gently until the mixture just begins to come together and form a soft dough. It will be wet. (Do not knead or over mix the dough.)
Turn dough out onto a floured surface and pat into a 1-inch thick circle. (If dough is very sticky, sprinkle with just a hint of flour.)
Using a sharp knife or bench scraper, cut into 6 (or 8) equal triangles.
Place scones on prepared baking sheet and bake 16-18 minutes or until no longer wet, golden, and cooked through. (All ovens run differently.)
Place a sheet of parchment on a work surface, then place a cooling rack over top of parchment. Remove scones from pan to cooling rack. Cool about 10 minutes.
In the meantime, make glaze by whisking together powdered sugar, half and half, lemon juice, and the remaining lemon zest until smooth. (If glaze is too thick, add a bit more cream. If it's too thin, add more powdered sugar.)
Generously drizzle scones with the glaze. (Glaze will firm up when scones are completely cool.) Eat and enjoy!

Half-n-half is simply equal parts whole milk and heavy cream.

Frozen blueberries can be used, thawed, and drained of any excess liquid.

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.