Blueberry Scones with Maple Glaze Recipe

two stacked blueberry scones with a bit taken out of the top scone
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5 from 2 reviews

These Homemade Blueberry Scones have an irresistible, tender crumb. An easy scone recipe with a bit of lemon zest and a drizzle of vanilla glaze. 


For the Scones

  • 1½ cups all-purpose flour
  • ½ cup whole wheat flour
  • ⅓ cup sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • Zest of 1 lemon (or clementine zest in the winter months)
  • 8 tablespoons unsalted butter, frozen or very cold, cut into small pieces.
  • ½ cup plain or vanilla yogurt
  • 1 large egg
  • ¾ cup fresh or frozen blueberries
  • 24 tablespoons heavy cream

For the Glaze

  • ⅔ cup confectioners sugar
  • 1 tablespoon pure maple syrup
  • 24 tablespoons heavy cream


For the Scones

Preheat oven to 400F. Line a baking sheet with parchment paper.

In a medium bowl combine the flour, sugar, baking powder, baking soda, lemon zest and salt. Mix well. Add the butter and combine with the flour by pressing the butter and flour together between your fingers. You want to incorporate the butter into the flour until you have a crumb-like texture.

Make a well in the center of the dry ingredients and add the yogurt and egg. Mix until all the flour mixture has been incorporated into a dough. If the dough is dry, add heavy cream 1 tablespoon at a time until it holds together.

Add the blueberries and gently incorporate into the dough.

Turn the dough out onto a lightly floured surface and pat into a 7-to-8-inch circle. Use a knife to cut the circle into 8 triangles. Place on the prepared baking sheet and brush with the heavy cream.

Bake for 15 to 17 minutes, until the scones are a light golden brown color. Allow to cool 10-15 minutes before preparing the glaze.

For the Glaze

In a small bowl combine the sugar, maple syrup and cream, then mix vigorously with a spoon until you have a smooth, thick, but pourable glaze. Drizzle over the cooled scones and allow to set for 30 minutes.


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