Quick and easy blueberry scones recipe for a small batch. Soft, tender scones packed with fresh blueberries and a zesty lemon glaze, perfect for breakfast, brunch, or tea time. Made with simple ingredients like flour, butter, and milk, these oven-baked scones come together in under 30 minutes. Ideal for homemade treats without leftovers.

Ingredients

For the Scones

1 cup all-purpose flour (125 g)
2 tablespoons granulated sugar (25 g)
1 teaspoon baking powder (4 g)
⅛ teaspoon baking soda (0.5 g)
⅛ teaspoon salt (0.5 g)
4 tablespoons cold butter, cut into small pieces (56 g)
¼ cup milk (60 ml) – whole milk works best, but low-fat or non-dairy like almond or soy are fine
1 large egg yolk
1 tablespoon lemon juice (15 ml)
¼ teaspoon lemon zest
½ cup blueberries (75 g)

For the Glaze

½ cup powdered sugar, sifted (60 g)
1–2 tablespoons milk (15–30 ml)
½ teaspoon lemon juice (2.5 ml)
Lemon zest (optional)

Instructions

Make the Scones

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Cut the cold butter into the flour mixture using a pastry blender, fork, or fingers until it resembles fine crumbs.
In a small bowl, whisk together milk, egg yolk, lemon juice, and lemon zest. Pour into the flour mixture and stir until just combined.
Gently fold in the blueberries, taking care not to crush them.
Transfer the dough to a lightly floured surface and knead gently until it comes together. Shape into a 5-inch circle about 1 inch thick.
Cut the dough into 4 equal wedges and place them on the prepared baking sheet, leaving space between each wedge.
Bake for 13–15 minutes, or until the tops are golden brown.
Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Make the Glaze

In a small bowl, whisk together powdered sugar, milk, and lemon juice until smooth.
Drizzle or spoon over the cooled scones. Let the glaze set before serving.
Optional: sprinkle a little lemon zest on top for added flavor and color.

Tip: Adjust the glaze consistency by adding more milk if it’s too thick or more powdered sugar if it’s too thin.

Why You’ll Love This Recipe

These blueberry scones are perfectly soft, tender, and bursting with fresh blueberries. The lemon glaze adds a bright, refreshing flavor, making them a quick and satisfying treat for breakfast, brunch, or an afternoon snack. This small batch recipe makes just four scones, ideal for one or two people without leftovers.

Tips

Keep the butter cold to ensure flaky scones.
Handle the dough gently to avoid tough scones.
Fresh or frozen blueberries can be used, but don’t thaw frozen berries to prevent sogginess.
For extra flavor, brush the tops with milk and sprinkle a little sugar before baking.

Variations and Substitutions

Cheese: Add 2 tablespoons of shredded Cheddar or Gruyère for a savory twist.
Fruit: Substitute blueberries with raspberries, chopped strawberries, or dried cranberries.
Milk: Use any milk, including almond, soy, or oat, for a dairy-free option.
Glaze: Swap lemon juice for orange juice or maple syrup for a different flavor profile.

FAQs

Can I double the recipe?
Yes, simply double the ingredients and bake in batches or use a larger baking sheet.

Can I make the scones ahead of time?
Yes, you can prepare the dough and store it in the fridge for up to 24 hours before baking.

How do I store leftover scones?
Store in an airtight container at room temperature for up to 2 days, or freeze for up to a month.

Serving Suggestions

Serve these scones warm with butter, jam, or a dollop of whipped cream. Pair with tea, coffee, or fresh juice for a perfect breakfast or brunch experience