Can I make the dough ahead and bake later?

Yes, cut the scones and freeze them unbaked on a sheet pan. Bake from frozen at 400°F for 25 to 28 minutes.

Why did my blueberries sink?

Toss them in a tablespoon of flour before adding to the dough. This helps them stay suspended.

White cup of coffee with freshly baked pastries on a wooden board, perfect for morning vibes.

Tender, buttery scones studded with blueberries and drizzled with lemon glaze

Glazed Blueberry Scones

Name: Glazed Blueberry Scones
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 8 scones
Cuisine: French
Ingredients: 2 1/2 cups all-purpose flour; 1/3 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup (1 stick) cold unsalted butter, cubed; 1 cup fresh blueberries (or frozen, do not thaw); 3/4 cup cold heavy cream; 1 large egg; 1 teaspoon vanilla extract; 1 tablespoon lemon zest; 1 egg beaten with 1 tablespoon cream (egg wash); 1 cup powdered sugar; 2 tablespoons fresh lemon juice (for glaze)

42 minEasy

Prep Time

20 min

Cook Time

22 min

Total Time

42 min

Servings

8 scones

Difficulty

Easy

Cost

Budget

Be the first to rate this recipe

Glazed Blueberry Scones

Tender, buttery scones studded with blueberries and drizzled with lemon glaze

These bakery-style blueberry scones are tender and flaky with bursts of juicy blueberries throughout, topped with a sweet-tart lemon glaze that hardens into a crackly shell.

20m

Prep Time

22m

Cook Time

42m

Total Time

Servings

Easy

Difficulty

Budget $

Cost

French Cuisine Breakfast Dessert Vegetarian

Sarah Chen

May 13, 2022(Updated April 13, 2026)

A perfect scone should be tender and crumbly, not dry or heavy. These blueberry scones achieve that ideal texture by using cold butter, working the dough as little as possible, and adding heavy cream for richness.

The lemon glaze is the finishing touch that transforms a good scone into a bakery-worthy showstopper. It is simple — just powdered sugar, lemon juice, and a touch of zest — but it dries into a thin, crackly shell that shatters with every bite.

Ingredients

2 1/2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cubed
1 cup fresh blueberries (or frozen, do not thaw)
3/4 cup cold heavy cream
1 large egg
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 egg beaten with 1 tablespoon cream (egg wash)
1 cup powdered sugar
2 tablespoons fresh lemon juice (for glaze)

OvenBake

Test Kitchen Pick

Sheet Pan

Helpful Tool

Why a good sheet pan helps here

The pan is doing more work here than it looks like. A sturdy, evenly heating sheet pan gives you better browning and fewer hot spots.

This recipe benefits from more even oven contact and easier cleanup.

Promotes more even browning
Useful across weeknight roasts and baking

A heavy rimmed sheet pan is one of the highest-use tools in almost any kitchen.

Shop sheet pan options for this recipe

Instructions

1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
2
Whisk together flour, sugar, baking powder, salt, and lemon zest in a large bowl. Add the cubed cold butter and cut in using a pastry cutter or your fingers until the mixture has pea-sized pieces of butter throughout.
3
In a small bowl, whisk together the heavy cream, egg, and vanilla. Pour into the flour mixture and stir with a fork until a shaggy dough forms. Gently fold in the blueberries.
4
Turn the dough out onto a lightly floured surface. Pat into an 8-inch circle about 1 inch thick. Cut into 8 wedges.
5
Place the wedges on the prepared baking sheet, leaving 2 inches between each scone. Brush tops with egg wash.
6
Bake for 20 to 22 minutes until golden brown on top and cooked through.
7
Let cool on the pan for 10 minutes, then transfer to a wire rack.
8
Make the glaze: Whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled scones and let set for 10 minutes before serving.

Serving Suggestions

Ways to Serve This Dish

Serve alongside a fresh baguette and salted butter
Pair with a crisp green salad with Dijon vinaigrette
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving

Substitutions

BlueberriesRaspberries or diced strawberries

Any berry works. Strawberries should be diced small.

Heavy creamButtermilk

Adds tang and produces a slightly more tender crumb.

Lemon glazeVanilla glaze

Use 2 tablespoons milk and 1/2 teaspoon vanilla instead of lemon juice.

DepthPantry

Test Kitchen Pick

Vanilla Extract

Helpful Pantry Staple

Why the vanilla matters

For baking and desserts, vanilla is often carrying more aroma than people expect. A better bottle gives the whole recipe a cleaner finish.

This is a small pantry move that usually makes baked goods taste more complete.

Improves aroma in desserts and bakes
Useful across cakes, cookies, and breakfast bakes

Vanilla extract is one of the easiest pantry upgrades to keep using.

Shop vanilla extract for this recipe

Tips & Storage

Pro Tips

Keep everything cold — cold butter, cold cream, even chill the flour if your kitchen is warm.
Do not overwork the dough or the scones will be tough.
If using frozen blueberries, toss them in a tablespoon of flour before folding in to prevent sinking.
The glaze thickens as it sits. If too thick, add lemon juice a few drops at a time.

Storage

Store in an airtight container at room temperature for 2 days, or freeze un-glazed scones for up to 2 months.

Reheating

Warm in a 325°F oven for 5 to 7 minutes. Glaze after reheating.

Nutrition Facts

Per serving (1 scone) · 8 servings

Calories310

LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein5g

Carbohydrates44g

Fat14g

Fiber1g

Sugar18g

Sodium280mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Can I make the dough ahead and bake later?: Yes, cut the scones and freeze them unbaked on a sheet pan. Bake from frozen at 400°F for 25 to 28 minutes.
Why did my blueberries sink?: Toss them in a tablespoon of flour before adding to the dough. This helps them stay suspended.

Explore More

More French Recipes More Breakfast More Dessert Vegetarian Recipes Oven Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

View all recipes →

Some product links on this page may be affiliate links. As an Amazon Associate RecipePool earns from qualifying purchases.

Featured in: Weekend Brunch Favorites

Sliced sour cream coffee cake showing the cinnamon streusel swirl inside and crumbly topping on a serving plate

Vegetarian

Medium

French

Classic Croque Madame

35 min2 servings

View Recipe

Classic Croque Madame

35 min•Medium

Turkish eggs cilbir with poached eggs on garlicky yogurt drizzled with red Aleppo pepper butter and fresh dill

VegetarianGluten-Free

Medium

Mediterranean

Turkish Eggs (Cilbir)

15 min2 servings

View Recipe

Turkish Eggs (Cilbir)

15 min•Medium

See more French recipes →

Ingredients

2 1/2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cubed
1 cup fresh blueberries (or frozen, do not thaw)
3/4 cup cold heavy cream
1 large egg
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 egg beaten with 1 tablespoon cream (egg wash)
1 cup powdered sugar
2 tablespoons fresh lemon juice (for glaze)

Instructions

1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
2
Whisk together flour, sugar, baking powder, salt, and lemon zest in a large bowl. Add the cubed cold butter and cut in using a pastry cutter or your fingers until the mixture has pea-sized pieces of butter throughout.
3
In a small bowl, whisk together the heavy cream, egg, and vanilla. Pour into the flour mixture and stir with a fork until a shaggy dough forms. Gently fold in the blueberries.
4
Turn the dough out onto a lightly floured surface. Pat into an 8-inch circle about 1 inch thick. Cut into 8 wedges.
5
Place the wedges on the prepared baking sheet, leaving 2 inches between each scone. Brush tops with egg wash.
6
Bake for 20 to 22 minutes until golden brown on top and cooked through.
7
Let cool on the pan for 10 minutes, then transfer to a wire rack.
8
Make the glaze: Whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled scones and let set for 10 minutes before serving.

Tips & Storage

Pro Tips

Keep everything cold — cold butter, cold cream, even chill the flour if your kitchen is warm.
Do not overwork the dough or the scones will be tough.
If using frozen blueberries, toss them in a tablespoon of flour before folding in to prevent sinking.
The glaze thickens as it sits. If too thick, add lemon juice a few drops at a time.

Storage

Store in an airtight container at room temperature for 2 days, or freeze un-glazed scones for up to 2 months.

Reheating

Warm in a 325°F oven for 5 to 7 minutes. Glaze after reheating.

Glazed Blueberry Scones

Glazed Blueberry Scones

Glazed Blueberry Scones