Meyer Lemon Blueberry Scones

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Easter is right around the corner and you know what that means… BRUNCH!

Blueberry Scones from


Give me any excuse to throw a fun + boozy brunch and I’m there. This Easter I’m hosting and it’s going to be glorious. Inspired by my blueberry trip to Napa last week with the U.S. Highbush Blueberry Council, I’m kicking it off Blueberry Scones. They are a must at any breakfast or brunch gathering and these are doused with a Meyer lemon glaze that will have you licking your fingers. Have you ever noticed that most scones are a touch dry - that’s not my style, so I'm making a little change and making these even better. These are perfectly moist (ew I hate that word but it’s the one word that works) and taste particularly incredible when served alongside some lemon curd. So it’s a combo of perfectly ripe and juicy blueberries, lemon curd AND a Meyer lemon glaze!! Pour yourself a glass of bubbly and you’re off to a pretty epic brunch extravaganza!

Blueberry Scones from
Blueberry Scones from

Lemon Blueberry Scones with Lemon Glaze

Author: Gaby Dalkin
4.9 from 9 votes
Blueberry Scones are a must at any breakfast or brunch gathering and these are doused with a Meyer lemon glaze that will have you licking your fingers. 
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 people


Blueberry Scones:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter cold, grated
  • 1 cup fresh blueberries
  • 1 lemon zest finely grated
  • 1 ¼ cups heavy cream plus more for brushing the scones

Lemon Glaze:

  • ¼ cup freshly squeezed lemon juice
  • 1 cups confectioners' sugar sifted
  • ½ tablespoon unsalted butter melted


  • Preheat the oven to 400 degrees F.
  • Combine the flour, baking powder, salt, and sugar and gently whisk together. Add the grated cold butter to the dry mixture and toss to combine so the butter is evenly distributed.
  • Fold the blueberries and lemon zest into the dry mixture. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
  • Form 12 medium sized mounds out of the dough. The size can vary depending on if you want to stretch the recipe to make more. Arrange them on a parchment lined baking sheet and bake in the pre-heated oven for 16-20 minutes, or until the top just barely turned golden brown.
  • Combine the lemon juice, powdered sugar and melted butter in a small bowl and whisk until no clumps remain. Once the scones have cooled, drizzle with the glaze and let cool.


I love to shape these more like drop biscuits as it's much faster than cutting triangles.

Nutrition Information

Calories: 317kcal | Carbohydrates: 38g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 254mg | Potassium: 90mg | Fiber: 1g | Sugar: 17g | Vitamin A: 641IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking


  1. Can I make this batter and glaze ahead of time? Want to hit the ground running on Mother's Day morning!

  2. I LOVE blueberries and will take any opportunity to put them into something I am baking or eating!! This sound delicious with the glaze!

  3. These sound amazing. However, as I was raised in Devon, England, may I suggest serving them with clotted cream (extra thick cream which comes out a bit like Mascarpone) or even mascarpone.

  4. I really love this recipe. I initially didn't have lemons, so substituted oranges and they turned out just as great as the lemon and blueberry combination. I had great success and thumbs up from the family on both versions.

  5. Delightful scones. I used blueberries from last spring's garden and lemon from our Meyer lemon tree. Sooooo delicious. Loved the lemon and blueberry combination. A very light scone. So difficult to limit myself to but one!

  6. What a sweet post - moms are the best! And your scones look delicious!! Must try this recipe out, for sure!

  7. You made me cry!
    I feel so lucky to have you as my daughter. I love you.
    And I wish I had these scones right now!!

  8. I just made these and put them in the oven! It's been one of my favorite scone recipes for years! Great minds think alike!

4.89 from 9 votes (3 ratings without comment)

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