Lemon Glazed Blueberry Scones + Brunch Recipes

Lemon Glazed Blueberry Scones

Share yummy Lemon Glazed Blueberry Scones and other great brunch recipes!

Lemon Glazed Blueberry Scones + Brunch Recipes

A family dinner for 7, recently morphed into a brunch for 3, and this delicious menu was the result. Initially I made a recipe called “Amazing Lemon Scones.” Personally, I didn’t think they quite lived up to their namesake. But I did enjoy the lemon glaze from that recipe. Still having my heart set on some home made scones, I decided to whip up a blueberry version using a tried and true recipe. Knowing that lemon and blueberry are a great combination, I decided to drizzle the leftover lemon glaze on the blueberry scones. Mike suggested also adding a sprinkle of coarse sugar. This turned out to be a wonderful combination, proving a little inspiration can make a good recipe even better! Another thing about these indulgent little scones is that they are small enough to leave room for the main course. You will find the recipe for Lemon Glazed Blueberry Scones at the bottom of this post.

Spinach Frittata with Bacon & Cheddar


I first had this Spinach Frittata with Bacon and Cheddar when Brian and Linda brought it to our brunch-themed Gourmet Group gathering. While it’s a great recipe as is, I decided to add a few teaspoons of fresh minced thyme when I sauteed the onions. My other addition was to add a few dashes of Tabasco while I was beating the egg/milk mixture. For finishing in the oven, I baked it for 18 minutes in a 10 x 8 baking dish coated with cooking spray (vs. my large skillet.) The result was a thicker egg dish than the typically flat frittata, almost more like an egg bake. You can cut the frittata into wedges or squares for serving. 

Orange Fennel Salad


I always like to include some fresh fruit or a vegetable into a brunch menu. This Orange Fennel Salad combines those two ideas into a light and pretty side dish. It features sliced oranges topped with shaved fennel, thinly slices radishes, slivered kalamata olives and thinly sliced green onion. It’s then finished with a drizzle of olive oil (I used lemon flavored olive oil this time) and a sprinkle of salt and pepper. The link above will take you to my previous post for this recipe, but I wanted to include a picture of this version which uses blood and cara cara oranges.  Very colorful and refreshing!

Enjoy the scone recipe below and the links provided above for this brunch menu. Then pour up some mimosas or bellinis, tune into some Brunch Cafe Radio on Pandora, and you’re all set. Enjoy!

Lemon Glazed Blueberry Scones

Lemon Glazed Blueberry Scones


  • 3 c. flour
  • 1/2 c. sugar
  • 4 tsp. baking powder
  • 1/4 tsp. salt
  • 2 c. whipping cream
  • 4 tbsp. melted butter
  • 1 1/2 c. fresh blueberries
  • 1 tbsp. flour
    Lemon Glaze
  • 1 c. powdered sugar
  • 2 1/2 tbsp. melted butter
  • 2 tbsp lemon juice
  • 1/4 tsp. vanilla
  • 1 tbsp water (or as needed)
  • coarse sugar (like demerara or turbinado), for sprinkling, optional


  • Preheat oven to 375 degrees. Line baking sheet with parchment paper.
  • Mix together flour, sugar, baking powder and salt. Stir in melted butter.
  • Toss blueberries with 1 tbsp. flour to lightly coat. This helps prevent the blueberries from bleeding into the batter.
  • Fold in heavy cream and gently mix, adding blueberries after the batter starts to become moist. It's important not to overmix the batter and to touch it as little as possible while forming the scones.
  • Gently scoop out about 2 tablespoons and drop onto parchment paper, patting a little, if necessary, into shape. Bake for 14-16 minutes, or until browning just begins on the tops. Remove scones from hot pan right away to avoid over browning the bottoms of the scones.
  • While scones are cooling, make the glaze by stirring powdered sugar, melted butter, lemon juice, and vanilla in a bowl until smooth. Stir water into sugar mixture, if needed, to create a glaze which can be easily drizzled. Once scones have cooled, drizzle glaze onto scones and sprinkle with coarse sugar, if desired.


Adapted from Hob Knob B&B scone recipe. Variation - substitue 1 c. frozen raspberries and 1 c. white chocolate chips (or chopped white chocolate) for blueberries. Note - raspberries will bleed into batter a little so these are not always as pretty but the flavor combo is delicious.




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