Best Blueberry Scones with Lemon Glaze


I’ve never been a fan of scones until I met Kathy, the owner of a cooking school that I used to teach at. One afternoon, I walked in with my arms full of ingredients to prepare for a cooking class that I was teaching later that evening. Just as I was putting ingredients in the refrigerator, Kathy handed me a blueberry scone that just came out of the oven. I almost didn’t try it, because the scones I knew were dry, dense, flavor-less and so hard you could use it as pumice stone. And I’m so not kidding.

I stood there in the studio kitchen, wondering where I could hide this scone without Kathy noticing, and then she looked at me and hollered, “Try it! The blueberry scone is still warm from the oven!”

Well, dang it. If I threw the scone out at that moment, she’d notice for sure. In fact, even if I was sly and just dropped the blueberry scone in the trash can, it would probably have clunked so loudly like a rock that she’s sure to hear. I grabbed a big glass of water as my chaser and broke into it with my hands.


Soft. Moist. Warm. Blueberry Scone.

Then I took a bit. Ohhhhhh….moist, rich, delicate.

The moist, rich and delicate qualities has everything to do with mixing the scones by hand with a wooden spoon, which prevents you from over working the dough. Oh, yeah, and maybe a little teeny tiny bit to do with the butter and sour cream in the recipe too.

One more thing, I’m going to confess that the original name for the lemon glaze is really lemon curd. But I have an unnatural phobia to the word “curd.” It just doesn’t sound appealing and if you try to feed my kids anything with the word “CURD” in it, there’s a 99% chance that they’ll fling it back in your face.

Betty Crocker Test Kitchens made my recipe and created a how-to video.

Blueberry Scones with Lemon Glaze Recipe

These blueberry scones are made specifically with very little sugar, because the accompanying glaze provides all the sugar you need! If you’re making these scones and do not plan on either a glaze or jam, you can increase the amount of sugar if you’d like.

makes 12 blueberry scones

3 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
3 tablespoons granulated sugar
1/2 cup butter, softened (1 stick)
2 cups light sour cream
1/4 teaspoons vanilla extract
1 cup fresh blueberries

Preheat the oven to 350F

Mix all the dry ingredients together. Cut in softened butter. Gently fold in the sour cream and vanilla. Fold in blueberries. Try not to over work the dough to keep the scones light and delicate. Scoop dough (about 1/2 cup) onto lightly greased cookie sheet and bake 30 minutes (depending on size) or until the tops are golden brown. Serve with the Lemon Glaze.

Lemon Glaze (or Lemon Curd) Recipe

3 lemons
2 eggs
1 cup granulated sugar
4 tablespoons butter

Zest the lemon with a microplane grater. Cut each lemon in half and juice the lemons. In a medium sauce pan over medium heat, whisk together the lemon zest, lemon juice, eggs and sugar. Whisk constantly and make sure the mixture does not come to a boil (or the eggs will curdle). When the mixture is hot, turn the heat to low and whisk in the butter, 1 tablespoon at a time. Continue cooking on low for 6 minutes until the lemon glaze has thickened. Remove from heat and let cool.

This lemon glaze recipe makes a fantastic gift when canned.

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Comments 79

  1. StuffCooksWant

    Ohhhh, I’m with ya on the “curd” word. Too close to “curdle” and it just makes me think of something lumpy. No one likes lumpy.

    Blueberry and lemon together are fantastic. Lemon blueberry bread comes to mind. I’ve gotta try these. Just to see if they are indeed soft and moist, as you say. Not for any other reason. I don’t have a baked goods problem.

  2. Kamran Siddiqi

    Are you and my mom related? That’s how she felt about scones, until I began making her different recipes. I have to say that Alice at Savory Sweet Life has a pretty good scone recipe. My grandmother has a family recipe that her friend from Europe gave her. It is by far the best scone recipe I’ve ever made, but grandmother made me promise to keep the recipe a secret. So, I guess I have to keep my mouth shut.

  3. [email protected]

    I am so tempted to make these in the morning for two hungry little boys and one big guy.I wonder what would happen if I used greek yogurt?

  4. Amanda

    I love the new design, looks wonderful! I hope I’ll be here tomorrow to see your ABC spot, not sure if I will or not though πŸ™ Good luck, err break a leg! πŸ˜€

    Oh and thank you for the lemon curd, I need to make some this week and you saved me from looking up the recipe!

  5. Kathie S.

    I love the new website…and the scones and lemony glaze look yuUUUumy!

    I would like to put in a request though….I like to print out the recipes when I cook (my kitchen is too tiny for a laptop) and then I stash them in one of my many piles around the house for later….I just like to print the recipe and photo and not all the comments….Is there a way for me to do this? Thanks.

    1. Jocelyn

      You can just copy and paste into a Word document and print from there. I’m about to do that.

      1. Tina

        Or you can select just the recipe as if copy/pasting and then choose to just print the selection.

  6. Lynn

    I had just the same reaction to lemon curd. It sounds too close to curdled, which means “gone bad.” I almost didn’t try it, then renamed it sauce of lemon deliciousness. These scones look totally worthy of sauce of lemon deliciousness.

  7. Lynn

    I have the same reaction to curd – too close to “curdled” as in “gone bad.” So when I tried lemon curd I renamed it sauce of lemon deliciousness. These scones look totally worthy of sauce of lemon deliciousness.

  8. Lynne

    Mmmmmm! I’m SO trying these this week! I make my own yogurt and I always strain it so it tastes just like the expensive Greek yogurt – I”ll just use that! πŸ™‚

  9. Marc @ NoRecipes

    Good scones can be REALLY good. It’s sad that all most people know are those hockey pucks they sell at Starbucks.

    Yours look great and I love that blueberry lemon combo!

  10. Tara

    We made these amazing scones yesterday along with the glaze… We ate them with Berryblossom fogs (Berryblossom tea with steamed milk and vanilla syrup). Lets just say that if they serve breakfast in heaven, this would be it!

  11. Fuji Mama

    Mmmm, I love scones that are actually moist like that! These sound wonderful. I’m going to have to add the recipe to the recipe queue. Currently, my personal favorite scone recipe is one for pumpkin scones that a reader made me aware of. It is the recipe of the previous First Lady of Australia (I think I’m remembering that right). I made them for the first time last Fall for a week of pumpkin recipes on my blog and have been making them about once a month since! Good scones are addicting!

  12. Carmen823

    Hmmm, only a half cup of fresh blueberries for 12 scones? Jaden, were you using the smaller wild blueberries? We picked blueberries from a local U-Pick farm and they are huge! I am afraid one half cup would yield only three blueberries per scone. That would be a bummer, eh? The recipe looks absolutely scrumptious and I am going to try them soon but with a few more blueberries. πŸ™‚

    1. SteamyKitchen

      Use as many blueberries as you can then! I also vote for the more the better philosophy when it comes to fresh fruit! πŸ˜‰

      Actually – I think there was a typo – it should be 1 cup.

  13. Nancy G.

    I haven’t been to your website in a long time because it was slow to load, clunky, etc.

    This new design is beautiful and I am happy to revisit your always good recipes and entertaining chatter.

  14. [email protected]

    Oh man, these look good. I love me some blueberry scones.

  15. Basinah

    I love Lemon Curd. Even though I have taught all my friends’ kids to call it “Lemon Crud” πŸ™‚
    Thanks, I am new to your website, but having an amazing time poking around!

  16. Jennifer

    I used sour cream once too when making almond scones and was amazed at how light and airy it made them. Great recipe and, as always, beautiful pics.

  17. food-4tots

    My family are great fan for scones. Since I started to make my own scones, we never buy the ones from the bakery. Looking at your beautiful scones, I am craving for one now esp with the fresh blueberries…… Btw, I love your new blog layout. So bright and organised!

  18. zainab

    Looks so yummy. I’m drooling all over my keyboard here. Will definitely try them.
    I love the new design πŸ˜‰

  19. Piegirl

    Never that they are blob drop scones as you mentioned on my blog comment, yours look YUMMMMEY! and melt-in-the-mouth kind of scones!

  20. Diana

    I totally hear you on the curd thing. I think it’s because I associate “curd” with that nursery rhyme “Little Miss Muffet” and therefore curds bring spiders! Or something like that. Anyway, love soft delicious scones and will have to give these a try. I really like your new site design, it feels more personal and does show off your photos.

  21. Maryann

    Love the combo of blueberries and lemon. Almonds are also good addition to the party. Love love LOVE citrus curds. I’ve made it with lemon, lime, key lime, orange and pink grapefruit. Have a load of key limes just fallling off my tree. But lemon works best with the blueberries.

  22. Seana

    These sound delish! I have no qualms using the “C” (curd) word, LOL! Ever since the first time I tasted lemon curd, it’s been a staple in my kitchen. And I love scones, but I know what you mean about the sawdust variety (a Starbuck’s scone I had recently comes to mind, yuck!). I make fabulous cranberry orange scones.
    You reminded me I’ve been planning to make some raspberry curd….thanks!

  23. Jessica

    Hi Jaden,

    I’m from Australia & I’m not sure how much 1 stick or butter is in grams?

  24. susan g

    No one has mentioned the dreaded “bean curd.” How is it that these curds are some of my favorite foods? As for the white flour thing, we can always play with these recipes. At the source there are lots of whole grain baked goods. Now my problem is to make it gluten free…

  25. Lucy

    My friend recently came to visit me when she was still severely jetlagged, but after being handed a fat scone and bowl of lemon “curd” – she soon livened up! Its just a perfect combination and with blueberries in yours as well….delicious!

  26. Joyce

    I used this basic scone recipe this morning but added beautiful fall raspberries and dark chocolate chips instead. There weren’t very sweet so I added a simple glaze made from powdered sugar, milk and a few drops of vanilla extract and it did the trick. They are simply perfect. The texture of the scones is amazing. I will definitely be using this recipe again. Thanks! I will definitely try w/ blueberries and lemon curd also.

    Thanks Joyce! Yes, the recipe is purposely not-so-sweet – which is why it’s perfect to pair with a glaze or jam! jaden

  27. Marcella Tomlin

    Since I LOVE LOVE LOVE baking, tried this out and LOVE LOVE LOVE this recipe. Surprised my parents this morning after a really late night of packing :)! Totally coming to see you when you get to Seattle!


    Thanks for trying the recipe! I’ll be in Seattle in early November – Keren Brown is planning an event for Nov 11th. See you then!

    xo jaden

  28. Joanna

    It’s 9:30 in the morning here in Boston and I’m sitting down and enjoying my first scone that is still a bit warm from the oven and I’m one happy camper. I love the taste the sour cream gives the scone. I added another 2 Tablespoons of sugar and some lemon zest into the dough. Then I sprinkled some turbinado sugar on top before baking. It tastes wonderful. I had a jar of lemon curd on hand and while it tasted great, I think I like the scone best by itself. Thanks for the recipe. It’s a keeper!

  29. One

    Hello! I came across your recipe and wanted to try this scone out. My husband is like you and hates scones because they are too dry and hard. I want to make this but probably without the curd. Kinda hard with a 22month old running around. How much sugar do you recommend to increase it to? I don’t want it tooth achy sweet but just enough. Thanks

  30. Kiki B

    Oh, these were fantastic. Light, moist, and fluffy, and the lemon curd was the perfect accompaniment. I made them for Christmas breakfast, and they were just the thing. I actually ended up with 14 scones, and they were still excessively large (not that that’s a bad thing!).

  31. Margie*in*Texas

    Jaden!!!! This recipe sounds awesome. I can’t wait to try it!! I have a special request. LOVE your site …. LOVE your recipes!!!! Actually TRYING “Mom’s Famous Chinese Crispy Egg Rolls Recipe” tonight. My friends have a pick-your-own blueberry farm here in the piney forests of East Texas. We have a small web page including Blueberry Recipes. I would love to post this recipe on our site – after I try it of course – with a link (and gushy comments) to your site. Would this be allowed???
    Again, love your site – can’t wait to try more of your dishes!

  32. SteamyKitchen

    Hey there Margie! Nice to meet you. You’re welcome to use the photo, but please (pretty please) link to this page for the actual recipe. Thanks! Jaden

  33. Ann M

    I just made these scones this week, but they didn’t turn out too well- was wondering if it is really 2 tablespoons of baking soda, or 2 teaspoons?

    I love your website, thanks for all the effort that goes into it!

  34. Nancy Leong

    I like this scone a lot. Before I bump into this recipe, I have never came across scone made from sour cream before… the scone is awesome.
    It is not just delicious and all the ingredients are accessible locally. Usually I would bake a fairly large batch to share with my family. It is well kept in the freezer for one month.
    Here is my favourite
    Scone cutter.
    Next time I will try the scone with lemon curd, hopefully the tangy lemon taste won’t be overwhelming.

  35. Larissa

    I made these with Greek yogurt. The flavor was great but the texture was very “cake-y”. Not very light either. I was wondering if the butter should be cold and not softened. Most other scone recipes call for cold butter.
    Thanks for any feedback.

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