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5 from 2 votes

Iced Blueberry and Lemon Scones

This recipe for Iced Blueberry & Lemon Swirl Scones is filled with plump blueberries & scattered with lemon zest.  These scones are fantastic straight from the oven or served cool the next day.
Course Breakfast
Cuisine Baking
Keyword blueberries, breakfast, scones
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 scones
Calories 463kcal
Author Erren


For the scones:

  • 3 cups all-purpose flour
  • 1⁄2 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ cup cold butter cut into small pieces
  • ¼ cup whipping cream
  • ½ cup milk plus extra for brushing
  • 1 teaspoon vanilla
  • 1 large egg

For the filling:

  • 1 cup fresh blueberries
  • the zest of ½ a lemon

For the glaze:

  • 2 tablespoons butter melted
  • 1 cup powdered sugar
  • the zest of ½ lemon
  • 3– 5 tablespoons freshly squeezed lemon juice


  • Preheat the oven to 375°F/190°C
  • If not using a good quality non stick pan, line a cookie sheet with parchment paper.
  • In a large bowl, sift together the flour, sugar baking powder, and salt.
  • Cut the butter into the flour mixture until it resembles coarse bread crumbs.
  • In a separate bowl, whisk together, the cream, milk, vanilla and egg. Stir in the wet ingredients until combined then turn out onto a lightly floured work surface to completely bring it together with your hands. Press the dough out into a rectangle about 10-x-14-inches.
  • Spread the blueberries & zest (as pictured) evenly across the dough.
  • Roll the dough up tightly from the 10-inch side.
  • Slice the dough into 8-10 rounds and place them on a parchment lined cookie tray.
  • Brush the tops of the scones with milk.
  • Bake the scones for about 20 minutes until lightly browned. Allow the scones to cool for at least 10 minutes before adding the glaze.

For the glaze:

  • In a mixing bowl whisk together 2 tablespoons of the juice, the melted butter and powdered sugar.
  • Add in more juice as needed 1 teaspoon at a time until it is the desired consistency.
  • Once the scones have cooled ten minutes, drizzle with the glaze and serve


Calories: 463kcal | Carbohydrates: 68g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 70mg | Sodium: 437mg | Potassium: 264mg | Fiber: 1g | Sugar: 30g | Vitamin A: 615IU | Vitamin C: 7.6mg | Calcium: 101mg | Iron: 2.4mg