With coffee, I love to have scones. Why? They’re also not too sweet or rich. They’re even better when dotted with blueberries and topped with a zesty and bright lemon glaze. They’re easy to make, inexpensive, and freeze 
very well. You can reheat them one at a time when you get a craving. These Lemon Blueberry Scones have to be my favorite flavor of all the scones!

What is a scone?

The word “scone,” depending on where in the world you live, can have different meanings. The classic British scones have little sugar or fat, are often round, and are served with jam and clotted milk. In the U.S., scones are more sweet with a sugar crust or glaze on top. They are filled with breakfast or coffee and often have a triangular shape. The bones remain the same. This is a flaky and tender baked good leavened by baking powder or baking soda, not yeast. The scones look much like biscuits in the U.S. but are typically more dense and less sweet.

This Lemon Blueberry Scone recipe is for an American-style scone. The scone is triangular, sweet but not as sweet as muffins or cupcakes, and crumbly. This is the perfect side to a cup of hot coffee!

Try this recipe from Curious Cuisiniere for British Scones to learn more. She does an excellent job of explaining the differences between the two types.

Fresh Lemon is a Must

Although I often use bottled juice, you will want to use the fresh lemon in this recipe. The prominent lemon flavor in the scones is from the zest, whereas the juice only adds tartness to the icing.

How to Freeze Lemon Blueberry Scones

As I said in the introduction, I like to have a batch or two of these Lemon Blueberry Scones frozen. Before freezing the scones, make sure that they have reached room temperature. You can freeze the scones with or without glaze. Just wait 30 minutes to let the glaze dry. Please place them in a gallon-size freezer bag and then in the freezer. While in the freezer, they will lose some of their glazes but are still delicious!

If you want to thaw frozen lemon blueberry Scones, let them sit at room temperature for 30 minutes or microwave them for 30 seconds.


1 Lemon ($0.60).

2 cups all-purpose flour ($0.19)

2 Tbsp Granulated Sugar ($0.02)

2 tsp Baking Powder ($0.05)

1/2 tsp salt ($0.02)

Cold butter 6 Tbsp* (0.66)

Half cup of blueberries, frozen ($0.89) or fresh ($0.89)

1/4 cup milk (USD 0.10)

Two large eggs ($0.47)

One cup of powdered sugar (U.S. $0.07)


Preheat the oven to 425°F. Juice and zest the lemon. You’ll need 2 Tbsp of lemon juice and 1 tsp of lemon zest for the glaze.

Combine the flour, baking soda, sugar, lemon zest, and salt in a large bowl. Stir them until well combined.

Grate the butter into your flour mixture. Stir until all the butter has been incorporated. *

Stir the flour and blueberries together (no need for thawing if frozen).

Pour the milk, eggs, and flour into a bowl. Stir the ingredients together until a ball of dough is formed. Make sure there are no flour flakes left on the bottom. If the dough is dry and won’t come together in a ball, add some milk (about 1 Tbsp) to bring it together.

The dough should be pressed into a circle with a diameter of 8 inches. Cut the process into eight wedges. Place the scones cut on a baking sheet lined with parchment paper.

The scones should be baked in a 425oF preheated oven for 15-17 mins or until golden brown. Cool the scones on a wire rack.

Let the scones cool down completely. Then, combine 1 cup of powdered sugar and two tablespoons of lemon juice to form a thick glaze. Then drizzle the ice on the cooled scones and enjoy!