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


  1. 5 stars
    Made these last night to have for breakfast today, and they were SO GOOD! I’m shocked how easy they were to make - will absolutely bake them again and again! My glaze came out much runnier than intended, so I added more confectioners sugar than the recipe called for and that did the trick!

  2. 5 stars
    Made these scones for Mother's Day and they were incredible!! My mother said they were the best scones she's ever had, and she's not easy to please. I find scones to normally be dry and not that tasty, but these were buttery and scrumptious. Thanks Gaby!

  3. I already have some frozen blueberries in the freezer and I was wondering if I could still use those for this recipe?

  4. Dying to make these right now but the recipe isn't here!!! Going to check your cookbook and pray it's in there

  5. As soon as the glaze set, I scarfed down two of these fabulous scones. I'm wondering the following things as I went down the rabbit hole making them:
    1. have you ever blended the cold butter with the flour mixture in a food processor?
    2. I got 11 with a #16 scoop. The next time I make these I'm going to roll them to see if I can do better as far as cutting them apart. However, I'm with you as far as being a drop kind of gal - first time to drop scones instead of the laborious,tedious rolling, cutting into triangles.

    Can't wait to make the strawberry scones. Your prepare such fabulous, outstanding recipes. Thank you for all the enjoyment.

  6. Can I make the batter and/or glaze ahead of time? Want to hit the ground running Mother's Day morning!

4.89 from 9 votes (3 ratings without comment)

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