Blueberry Scones

Blueberry Scones


  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup fresh or frozen blueberries
  • Zest of one lemon
  • 2/3 cup milk (plus extra for brushing)
  • 1 teaspoon vanilla extract


  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice


  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
  4. Gently fold in blueberries and lemon zest.
  5. In a separate bowl, mix together milk and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
  6. Turn the dough onto a floured surface and gently knead it a few times until it comes together.
  7. Pat the dough into a circle about 1-inch thick. Using a floured knife, cut the circle into 8 wedges.
  8. Transfer the wedges to the prepared baking sheet, leaving space between each.
  9. Brush the tops of the scones with a little milk.
  10. Bake for 15-18 minutes or until golden brown.
  11. While the scones are baking, prepare the glaze by whisking together powdered sugar and lemon juice until smooth.
  12. Allow the scones to cool slightly before drizzling with the lemon glaze.
  13. Serve and enjoy these delightful Blueberry Scones with your favorite tea or coffee.

These Blueberry Scones are a perfect blend of buttery, fruity goodness, making them an ideal treat for breakfast or a sweet afternoon snack.

*Recipe on video and text may differ from each other!

How to cook Blueberry Scones:

Original Baking