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Freshly drizzled scones with lemon glaze.

Blueberry lemon Scones

Blueberry Lemon Scones with crispy outer edges and a soft dense interior bursting with the sweetness of blueberries.
Course Breakfast
Cuisine American
Keyword Blueberry, Lemon, Scones
Servings 16


  • 2 baking sheets lined with parchment paper


  • 2 3/4 cups unbleached all purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp baking powder
  • 1 tsp  baking soda
  • 1/2 tsp salt
  • lemon zest from 1 medium lemon
  • 3/4 cup unsalted butter frozen
  • 1 1/4 cups buttermilk
  • 2 cups fresh blueberries
  • 2 tbsp coarse sugar

Lemon Glaze:

  • 1 cup icing sugar
  • freshly squeezed lemon juice from one half medium lemon


  • Preheat the oven to 425F (210C).
  • Line two baking sheets with parchment paper and set aside.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and grated lemon peel.
  • Grate the frozen butter and toss it into the flour mixture.
  • Use a pastry cutter or two knives to work in the butter just until the mixture resembles coarse crumbs,
  • Make a well in the centre and pour in one cup of buttermilk.
  • With a rubber spatula, gently toss together the mixture just until it appears moistened.
  • Turn out the dough on a floured surface.
  • Dust a rolling pin with flour and roll out your dough into a 16 inch square.
  • Scatter the blueberries over the dough.
  • Dust your hands with flour and start rolling the dough into a long cylinder. Use a pastry cutter to help loosen the dough from the work surface if needed.
  • Use a pastry cutter to help loosen the dough from the work surface if needed.
  • Once your dough is completely rolled out, press it slightly down to a thickness of about 1 and 1/4 inches while maintaining 16 inches in length.
  • Next, cut the dough into 7 equal rectangles and then cut each rectangle diagonally in half to form a triangle. (Alternately you can cut into 8 rectangle pieces and then each diagonally in half) Both work well.
  • Divide the triangle pieces onto the prepared baking sheets. Brush each scone with the remaining buttermilk and sprinkle generously with the coarse sugar.
  • Bake one sheet at a time, with the rack on the highest position, for 18 minutes or until the blueberry lemon scones are a gorgeous golden brown.
  • While one sheet is in the oven keep the other chilling in the fridge.
  • Allow the scones to cool before drizzling with the lemon glaze.
  • Just before serving, whisk together the icing sugar and lemon juice.
  • Here is where you can adapt the icing according to your taste. If you prefer a thicker lemon icing simply add more sugar.
  • Drizzle the scones with the lemon glaze and enjoy.


This blueberry lemon scone recipe was adapted from Ricardo Magazine with a couple of switch ups simply for personal preference.
I've added lemon zest to the dough and drizzled the top of the scones with a lemon glaze.
You can slice the pieces into 14 triangles or 16. I've tried both and it works equally well.