Bakery-Style Blueberry Scones with Tart Lemon Glaze

If I close my eyes and think of summer mornings, I can almost smell these scones baking. There’s just something about blueberries and lemon together — tart, bright, buttery — that feels like sunshine on a plate.

Golden, flaky, and just sweet enough — these blueberry scones taste like sunshine on a Saturday morning.

Now, I’ll be honest with you: I didn’t invent this recipe. It’s lovingly adapted from Jennifer Segal at Once Upon a Chef. But once you pull a tray of these golden beauties from the oven, you’ll understand why I couldn’t keep it to myself. They’re bakery-worthy, but simple enough for a Saturday morning at home.

And here’s the best part — they freeze beautifully. Make a batch on the weekend, tuck a few away, and you’ll thank yourself on a busy morning when all you need to do is reheat and drizzle that bright lemon glaze.

Rolling out the dough — my favorite part, especially when the kitchen smells like butter and blueber

Right before the magic happens — a quick brush of egg wash for that golden, bakery-style crust.

That moment when the kitchen fills with the smell of butter, lemon, and blueberries — pure joy.

Ingredients

For the Scones

• 2 cups all-purpose flour, spooned and leveled, plus more for dusting

• ¾ teaspoon salt

• 1 tablespoon baking powder

• ½ cup granulated sugar

• 6 tablespoons cold unsalted butter, cut into ½-inch pieces

• 1 heaping cup blueberries

• ⅔ cup heavy cream, plus 1–2 tablespoons more, if needed

• 1 large egg

• 1 teaspoon vanilla extract

For Glazing Before Baking

• 1 large egg, beaten

For the Tart Lemon Glaze

• 1 teaspoon butter, melted

• 1 cup confectioners' sugar

• 1 teaspoon lemon zest (about 1 lemon)

• 2 tablespoons freshly squeezed lemon juice

Instructions

1. Preheat & Prep: Heat the oven to 400°F (205°C). Place an oven rack in the middle and line a baking sheet with parchment paper.

2. Mix the Dry Ingredients: In a large bowl, whisk flour, salt, baking powder, and sugar. Add cold butter pieces and use your fingertips to rub them in until the mix looks like coarse crumbs with pea-sized clumps of butter. Stir in the blueberries.

3. Add the Wet Ingredients: In a small bowl, whisk heavy cream, egg, and vanilla. Make a well in the flour mixture, pour in the cream mixture, and gently stir with a spatula. The dough will be crumbly — that’s just right. If it feels too dry, add another tablespoon or two of cream.

4. Shape & Cut: Lightly flour your work surface. Gather the dough into a ball and press into a circle about ¾-inch thick. Cut into 8 wedges (don’t worry if you slice a few blueberries).

5. Bake: Arrange wedges 1 inch apart on the baking sheet. Brush tops with the beaten egg. Bake 17–20 minutes, until golden and firm to the touch. Transfer to a wire rack to cool, sliding the parchment underneath to catch glaze drips.

6. Glaze: While the scones cool, whisk melted butter, confectioners’ sugar, lemon zest, and juice. Drizzle over cooled scones. If glaze is too thick, warm it in the microwave for a few seconds. Let set before serving.

Tammie’s Tips

These scones are best the day they’re made, but they’ll keep in an airtight container for a couple of days.

For an extra treat, serve with a dollop of clotted cream or a smear of softened butter.

Freeze before glazing — just reheat in the oven and drizzle with fresh glaze when ready.

Your Turn:Do you love a tart lemon drizzle or do you prefer your scones unadorned and simple? 🍋💙