Blueberry Scones Recipe
Prep time
Cook time
Total time
A delicious breakfast or brunch recipe, you'll love these blueberry scones with a fresh lemon glaze topping.
Recipe type: Breakfast
Serves: 8-10 scones
Ingredients for Scones:
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • ⅓ cup sugar
  • 6 tbsp diced frozen butter
  • ⅓ cup plain yogurt
  • 2 eggs beaten
  • 1 tsp vanilla
  • 1 cup fresh blueberries
Ingredients for Glaze:
  • 1 cup confectioners sugar
  • ¼ cup lemon juice (about 3 large lemons)
  • Zest of 1 lemon
  • 1 tbsp butter softened
  • Raw sugar for sprinkling (optional)
  1. Important: Dice and freeze your butter at least 1 hr before starting, I left mine overnight so it was ready to go when I started.
  2. Preheat oven 375 degrees
  3. Combine all your dry ingredients, flour, salt, baking powder, and sugar in your food processor. Pulse a few time to combine well. Add in your frozen butter and pulse until you have a breadcrumb texture.
  4. Transfer over flour mixture to large bowl and add wet ingredients eggs, yogurts, and vanilla. Fold mixture until just incorporated. Do not over mix! This will create a denser scone. (We want those frozen butter crumbles intact when it goes into the oven to create little melted pockets in our scones.) Very gently fold in the blueberries.
  5. Flour up your hands and place dough on a well-floured surface. Pat down into a rectangle shape 1” thick.
  6. Cut into triangles or desired shape. Place scones on greased baking sheet spaced about apart. These will grow. Bake in 375 degree oven for 25 min or until brown. You can check your scones with the toothpick test.
  7. Prepare your glaze while these are baking or cooling.
  8. In a bowl sift in your confectioners sugar and mix in butter. Pour in lemon juice, zest and mix well.
  9. Glaze your scones once cooled a little and sprinkle with raw sugar which adds a nice crunch. Serve warm and enjoy!
Recipe by A Mom's Take at