Blueberry Scones with Lemon Glaze (American style)

Blueberry Scones with Lemon Glaze

Do you remember my Sweet Blueberry Buns with Lemon Glaze I shared with you couple of weeks ago? I warned you back then that another blueberry and lemon bake was coming your way. And here it is – Blueberry Scones with Lemon Glaze!

These are American style scones and the recipe is based on the one by American chef Tyler Florence whom I got to know when binge watching Food Network during my time in the US.

Blueberry Scones with Lemon Glaze

What is the difference between the American and British scones you ask? Well, overall they are pretty similar and use similar ingredients. They both should be handled with care and dough shouldn’t be worked too much as it will result in tougher scone. Americans like to add “heavy cream” to their scones which is one of the things I changed in this recipe opting for much lighter full fat yogurt but you could also use buttermilk or creme fraiche as substitutes.

Another difference between the two is that British scones are usually enjoyed with butter and jam or clotted cream and jam or even all three. American ones, on the other hand, tend to be eaten as they are and topped with icing/glaze of some sort too. Well, at least that is my understanding and differentiation in between the two but you are welcome to add your two pennyworth into this debate in the comments. πŸ™‚

Blueberry Scones with Lemon Glaze

I absolutely love these blueberry delights which are absolutely divine eaten as they are with a lovely large cup of milky coffee for me! They are only slightly sweet and with the tangy lemon glaze, they are pure heaven!

If you love this flavour combination then you will definitely love my Sweet Blueberry Buns with Lemon Glaze which, although more involved in terms of preparation, are simply to die for. For some more fruity delights make sure to try my Easy Rhubarb Cake or Easy Strawberry Yogurt Cake– both super simple to make and fantastically seasonal!

5 from 5 votes
Blueberry Scones with Lemon Glaze
Blueberry Scones with Lemon Glaze
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

These American style blueberry scones are perfect breakfast treat or afternoon guilty pleasure. Delicate sweetness from blueberries and lemony tanginess from the icing - it doesn't get any better than this.

Course: Afternoon Tea, Breakfast, Brunch
Cuisine: American
Keyword: blueberries, lemons
Servings: 8 scones
Calories: 369 kcal
Author: Jo Allison adapted from Tyler Florence
  • 256 g (2 cups) plain flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 2 Tbsp caster sugar
  • 75 g (5Tbsp) cold unsalted butter cubed
  • 150 g (1 cup) fresh blueberries
  • 245 g (1 cup) full fat yogurt
  • milk for brushing over the scones optional
Lemon Glaze
  • 65 g (half a cup) icing sugar
  • 1 Tbsp lemon juice
  1. Put flour, baking powder, sugar, salt and butter in a food processor and mix until the mixture resembles sand or breadcrumbs.  If you don't have food processor simply use your fingers and rub the butter and flour mixture together until you get to sandy consistency.

  2. Gently fold in blueberries taking care so that they don't burst.

  3. Gently fold in the yoghurt until the dough comes together. Make sure you don't work it too much though. 

  4. Sprinkle some flour on your worktop and gently tip the dough out of the bowl. Without kneading too much, try and bring it together with your hands to make a shape of rectangle 30cm long, 9cm wide and roughly 2cm thick. 

  5. Cut the rectangle into 4 equal size rectangles and then cut each one of them into 2 triangles. 

  6. Preheat the oven to 180C/400F/Gas Mark 4. Place your scones on a prepared baking tray and brush gently with a little milk if desired. Bake for 15-20 minutes (depending on your oven) until nicely brown. Take them out onto a cooling rack and let them cool completely before glazing.

  7. Prepare the lemon glaze by mixing icing sugar with lemon juice to reach desired consistency and drizzle or spoon over cooled scones. Enjoy!

Recipe Notes
  • The quantities of icing sugar and lemon juice for lemon glaze in this recipe will give you quite a thick glaze. Feel free to play with quantities to achieve different thickness as per your liking. Thicker glaze is fine if you'd like to brush or spoon the icing over the entire scone. However, if you'd like to drizzle your icing over the scones instead, it will work better with slightly thinner consistency.Β 

Make sure you stay up to date with all the latest recipes from Jo’s Kitchen Larder

Subscribe to our mailing list

Have you tried my Blueberry Scones with Lemon Glaze? Leave a comment at the bottom of this post, I love reading them!

You can also come and say hello over on my Facebook pageTwitter, Instagram or Google+

Pin For Later!

Blueberry Scones with Lemon Glaze


I’m linking my Blueberry Scones with Lemon Glaze with the following pages:

Cook Blog Share hosted by Jacqui at Recipes Made Easy and Monika at Everyday Healthy Recipes

Cook Once Eat Twice hosted by Corina at Searching for Spice

Brilliant Blog Posts hosted by Vicki at Honest Mum Blog

Recipe of the Week hosted by Emily at A Mummy Too

Bake of the Week by Helen at CasaCostello and Jenny at MummyMishaps

Baking Crumbs hosted by Angela of Only Crumbs Remain

Fiesta Friday hosted by Angie

June 12, 2018
Previous Post Next Post


  • Reply Cat | Curly's Cooking

    Love blueberry and lemon together and like the glaze these have. I bet these didn’t last long when you made them x

    June 12, 2018 at 8:44 pm
    • Reply joskitchenlarder

      Thanks Cat! πŸ™‚ Blueberries and lemon are a perfect pair aren’t they? These lasted barely day and a half (just) lol. x

      June 12, 2018 at 8:53 pm
  • Reply Donna

    Blueberry and lemon is such as good combination. I’ve never made a scone, I might have to give it a go! #CookBlogShare

    June 13, 2018 at 7:47 am
    • Reply joskitchenlarder

      Thanks Donna πŸ™‚ I haven’t made a classic scone as of yet even though love to favour them but this one was easy and really tasty.

      June 14, 2018 at 11:31 am
  • Reply Michelle Frank | Flipped-Out Food

    I had no idea that American and British scones were different, but it makes sense to me now! I would eat these gorgeous scones as-is with that delicious, tangy glaze! I wish I had one right now!

    June 13, 2018 at 1:13 pm
    • Reply joskitchenlarder

      Aw thanks Michelle! These definitely don’t need anything else to make them desirable lol and this sticky lemon glaze simply makes them! I could do with one now too lol πŸ™‚

      June 14, 2018 at 11:33 am
  • Reply Karly

    These look amazing! Can’t wait to try!

    June 13, 2018 at 4:17 pm
  • Reply joskitchenlarder

    Thank you Karly! πŸ™‚

    June 14, 2018 at 11:35 am
  • Reply Corina Blum

    Blueberry and lemon are such a good combination and these scones look delicious! I wish I could try one right now. Thanks for sharing with #CookOnceEatTwice xx

    June 15, 2018 at 10:02 am
    • Reply joskitchenlarder

      Thanks Corina! πŸ™‚ These are simply lush and quick to make too which is a bonus. xx

      June 15, 2018 at 7:18 pm
  • Reply jacqui

    Blueberries and lemon is the flavour of the moment but Im not complaining and I love it as a combination. These scones look so tasty they are pinned and on my list to make. Thank you for linking to #CookBlogShare

    June 15, 2018 at 5:55 pm
    • Reply joskitchenlarder

      Thank you Jacqui! I have been obsessed with this combo recently but we have been all enjoying it so much! πŸ™‚ x

      June 15, 2018 at 7:33 pm
  • Reply Kat (The Baking Explorer)

    They look absolutely gorgeous and I love lemon and blueberry together.

    June 18, 2018 at 8:58 am
  • Reply Jenny Paulin

    yes please Jo! These look scrumptious and I am always looking at your blog when I am hungry, but I would love to eat one now with my cup of tea please (I have just been for a run so I think it is allowed!). thank you for sharing your yummy scones (flavours are GREAT too) with #Bakeoftheweek x
    Jenny Paulin recently posted…Why a road trip to Cardigan Bay means a feast for the sensesMy Profile

    June 18, 2018 at 9:41 am
    • Reply joskitchenlarder

      Thank you Jenny! πŸ™‚ These are allowed any time but especially justified after a good exercise. πŸ™‚ xx

      June 19, 2018 at 9:47 am
  • Reply jenny walters

    These look yummy. I myself have been meaning to make scones in the American way for ages!So yet again you have inspired me Jo!Pinned x

    June 18, 2018 at 5:48 pm
    • Reply joskitchenlarder

      Thanks Jenny! They are so delicious and moreish definitely worth giving them a go! xx

      June 19, 2018 at 9:52 am
  • Reply Mandy

    Ooh these look so good! Would love to give this a try. Pinning x

    June 20, 2018 at 7:46 pm
  • Reply Karen, the next best thing to mummy

    I sometimes think that scones can be a bit dry, but the glaze in these would prevent this, must get baking #brillblogs@_karendennis
    Karen, the next best thing to mummy recently posted…Guest Blog – 5 Warning Signs Your Teenager May Be Using DrugsMy Profile

    June 21, 2018 at 8:49 am
  • Reply Maria | passion fruit, paws and peonies

    These blueberry scones look fantastic, especially with the glaze! Heavenly! xx

    June 22, 2018 at 12:40 pm
  • Reply Angela / Only Crumbs Remain

    I love the sound of these Jo, I must confess that I’m not a massive fan of scones but these look incredibly tempting and very tasty. I know my Mum would adore these too. Thankyou for sharing with #BakingCrumbs.
    Angela x
    Angela / Only Crumbs Remain recently posted…Strawberry TartMy Profile

    June 25, 2018 at 11:35 am
    • Reply joskitchenlarder

      Thank you Angela! πŸ™‚ I have always liked scones and their stodginess lol but have never had them too often as there have always been other, more desirable treats. These Blueberry Scones have become one of my desirable treats now lol πŸ˜‰ x

      June 25, 2018 at 8:22 pm

    Leave a Reply

    CommentLuv badge

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    You may also like

    %d bloggers like this: