Buttermilk Lemon Blueberry Scones with Lemon Glaze
These tender, flaky buttermilk lemon blueberry scones with lemon glaze are bursting with plump blueberries, lemon zest, and drizzled with a tangy lemon glaze. These delicious scones are perfect for breakfast, brunch, or as an afternoon treat!
There are so many reasons I love scones, but one in particular is that they feel fancy without requiring a lot of work to make them. These buttermilk lemon blueberry scones take just a few steps, but produce beautiful (and scrumptious) results!
I’d argue that scones are one of my favorite baked goods. I love to make them and I love to eat them. The combination of the pop of the blueberries with the tanginess of the lemon glaze are perfection.
The kiddos helped me make this batch and it was equals parts chaotic and beautiful. Most days, I love having them help out in the kitchen. I want them to feel included in most of the things I do in my day to day. Things usually get messy around here, but that’s the season of life I’m in right now! If you are too, fantastic–how lucky we are, right?!
Why You’ll Love These Lemon Blueberry Scones:
- Simple Ingredients – No fancy ingredients here. Buttermilk is needed, but it’s something you can purchase from the store, or even simpler, make! All you need is a little extra lemon juice (you’ve already got lemons on hand, so this is perfect!). I add about one teaspoon of lemon juice or white vinegar and fill the rest of the measuring cup up to 1/2 cup total buttermilk. Let sit for about 5 minutes and you have yourself the perfect buttermilk substitute! I used 2 lemons for this recipe.
- Packed with So Much Flavor – The blueberries and lemon complement each other beautifully in this recipe. The scones are enhanced thanks to the lemon glaze that I highly recommend making. It only requires three ingredients!
- Buttermilk Adds Moisture – The buttermilk enhances the tangy flavors in these scones while also adding a more delicate texture.
Ingredients
You’ll need the following ingredients to make these incredible buttermilk lemon blueberry scones with lemon glaze:
- All-Purpose Flour
- Blueberries – I used fresh in this recipe. You may also use frozen, but make sure to keep them frozen until you are just about to add them into the dough!
- Granulated Sugar
- Frozen Butter – Make sure your butter sits in the freezer for at least an hour before making the recipe. This will prevent your scones from spreading out which in turn will make them lose their flaky and moist texture.
- Buttermilk – You can purchase store bought buttermilk. I always make my own buttermilk substitute by adding a teaspoon of vinegar to milk and letting it sit for a few minutes. You could also squeeze a teaspoon of lemon juice in the milk as well.
- Baking Powder – the leavening agent that will help puff up your scones!
- Salt
- Lemon Juice and the Lemon Zest – Helps give the scones the lemony flavor.
- Egg
- Vanilla Extract – Provides such a subtle flavor boost in these scones!
- Lemon Juice – This gives it the tangy lemon flavor!
- Vanilla Extract – Helps tone down the sometimes chalky flavor that confectioner’s sugar can add to dishes. Plus, it packs so much flavor!
- Confectioner’s (Powdered) Sugar – Adds sweet flavor to the glaze.
See recipe card for quantities.
Step-By-Step Instructions (With Video!)
Step 1: Whisk together the buttermilk, lemon juice, egg, and vanilla extract.
Step 2: Grate a lemon to get the lemon zest. You can use a citrus grater, or you can just use any darn grater you have in the kitchen.
Step 3: Whisk the flour, sugar, baking powder, salt, and lemon zest in a separate mixing bowl.
Step 4: Grate the frozen stick of butter. Frozen is best to ensure the scones are moist and flaky and to prevent them from spreading while cooking! Add the grated butter to the dry ingredients, combine with your hands until the dough has a crumbly texture.
Step 5: Add the wet ingredients to the dry and mix together with a spatula or wooden spoon.
Step 6: Last but not least, add the blueberries. If the blueberries are frozen, keep them frozen until just before you add them to the dough.
Step 7: Roll the dough into a disk about 8 inches in diameter. Wrap the disk in plastic wrap or in a large Ziplock bag and put it in the fridge for 20 minutes. Once chilled, brush the top of the scones with 2 tablespoons of heavy cream, buttermilk, or milk of choice. Cut into 8 equal pieces (similar to that of a pizza or pie).
Step 8: Place on a baking sheet covered with parchment paper and bake in the oven at 400 degrees Fahrenheit for 25-29 minutes. While the scones are cooking, make the lemon glaze. Simply whisk together the powdered sugar, vanilla extract, and lemon juice. Allow the scones to cool, then drizzle the glaze over them and enjoy!
Hint: You’ll know the scones are done with they have a hint of golden brown on the outside. The inside shouldn’t be doughy or wet. Just nice and moist! Wait until the scones are completely cooled off before drizzling them with the lemon glaze. This will ensure the glaze stays on top of the scones instead of seeping into them!
Substitutions
- Buttermilk – if you don’t have buttermilk or don’t want to make the buttermilk substitute, you can use whole milk or heavy cream
- Whole Wheat Flour – You can use whole wheat flour in this recipe in place of the all-purpose flour, but it will give a more dense scone. The scones may also have a nuttier flavor.
Variations
There are so many ways to change up a scone! I tend to keep the same base recipe for all of my scones, while still switching up the fruit or topping in them.
- Raspberry White Chocolate Scones – Instead of blueberries and lemon, you can add one cup of raspberries and one cup white chocolate chips. This scone recipe is one of my favorites!
- White Chocolate Pumpkin Scones
- Strawberry Lemon Scones – Substitute one cup of diced strawberries in place of the blueberries.
Equipment
- Citrus Zester or Grater
- Mixing Bowls
- Baking Sheet
- Whisk
- Spatula
- Pastry Brush
- Parchment Paper
- Gallon size Ziplock bag or reusable bag or plastic wrap
Storage
Store the scones in an airtight container for 2-3 days or in the fridge for up to 5 days.
You can also freeze the baked scones in an airtight container for up to 3-4 weeks. Allow them to thaw for a couple hours or overnight before consuming. You can heat them up in the oven for about 10 minutes at 300 degrees Fahrenheit or microwave them for 1 minute.
Top tip
Freeze your butter before grating it into the dough! This is essential to ensure the scones are moist and flaky.
FAQ
You don’t have to, but I highly recommend it to avoid the scones spreading as they bake. You only need to chill them for 10-20 minutes. I promise, it’s worth the wait!
This recipe calls for 3 tablespoons of sugar. You can add up to 6 tablespoons of sugar if you wish to get them a little sweeter.
The lemon glaze certainly enhances the lemony/sweet flavor of these scones! But, you do not have to make the glaze. You can also make the glaze without the lemon flavor. Simply omit the lemon juice and add a tablespoon or two of heavy cream or milk.
Yes, you can! To make them ahead of time, prepare the dough until it is time to chill it in the fridge. Chill overnight and then continue with the baking instructions.
More Recipes
Looking for other recipes? Try these:
Buttermilk Lemon Blueberry Scones with Lemon Glaze
Ingredients
For the scones:
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- zest from 1 lemon
- 1 stick of salted butter frozen and grated
- 1 large egg
- 1 teaspoon lemon juice
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries or frozen not thawed blueberries
For the lemon glaze:
- 2 cups confectioner's sugar
- 1 teaspoon vanilla extract
- juice of one lemon about 2-3 tablespoons
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Prepare a baking sheet with parchment paper.
- Whisk together the buttermilk, lemon juice, vanilla extract, and egg. Set aside.
- Combine the flour, sugar, baking powder, salt, and lemon zest into a large mixing bowl. Take the stick of butter from the freezer and grate it into the dry ingredients. Using your hands, combine the butter with the flour mixture until it resembles a crumbly texture.
- Add the wet ingredients into the dry. With a spatula, mix the ingredients together. Fold in the blueberries. This is when I start to use my hands to gently knead the dough while adding the blueberries in.
- Shape the dough into a large disk about 8 inches in diameter. Cover with plastic wrap or in a Ziplock bag and place in the fridge for 10-20 minutes.
- Once out of the fridge, use a knife to cut the dough into 8 triangular scones, like pieces of pizza or pie. Place the scones on the baking sheet and bake in the oven for 25-29 minutes, or until the scones are a bit golden brown.
- While the scones are baking, make the lemon glaze. Combine the confectioner's sugar, lemon juice, and vanilla extract and whisk together until the glaze forms.
- Allow the scones to cool before drizzling the glaze over them. Enjoy!
