I made these Delish Glazed Lemon Blueberry Scones because life needed more citrus and fewer excuses for soggy bakery counter pastries. They’re tender, bright with lemon, and studded with blueberries that pop in your mouth like tiny edible confetti — which is my official excuse for eating three. Try them because they’re quick-ish, impressive enough to make your neighbor ask if you took a class (you didn’t), and forgiving enough for flaky bakers like me who sometimes forget what “cold butter” means.

My husband once tried to “help” by microwaving frozen blueberries to thaw them fast. He returned with a bowl of blueberry soup and a shrug so sincere I almost forgave him. The kids immediately dubbed it “breakfast juice” and drank it like it was a health elixir. I cried a single, silent tear over one ruined scone batch and then ate the rest because grocery trips are dangerous and I refuse to be defeated by fruit.

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Why You’ll Love This Delish Glazed Lemon Blueberry Scones

– Bright lemon zing wakes up your face (and everyone’s morning mood).
– Blueberries provide those pockets of jammy happiness that make every bite worth it.
– Flaky but not fragile — they survive kid hands and questionable Tupperware decisions.
– Fancy enough for guests, lazy enough for a Tuesday. That’s my kind of balance.

Time-Saving Hacks

– Use frozen blueberries straight from the bag — no thawing drama and less blueberry soup.
– Pre-zest lemons and keep the zest in the freezer for emergencies (and sudden baking whims).
– Food processor for cutting butter = fewer hands in dough and less existential dread.
– Line your baking sheet with parchment and call it a dish-washing miracle.
– Skip the fancy glaze technique: whisk and drizzle like you mean it, no extra equipment required.

Serving Ideas

– With a strong coffee and the kind of silence that follows a successful bake.
– Serve with thick cream or clotted cream if you’re trying to impress someone who wears linen.
– Pair with tea and a snide comment about how you “totally meant to make these.”
– Serve with wine if the kids drove you nuts this morning — and yes, that’s medically defensible.
– Or keep it simple: scone, hand, repeat.

What to Serve It With

– Fresh fruit salad for brightness.
– A smear of lemon curd if you’re feeling extra.
– Yogurt and granola for a proper brunch spread.
– Butter and jam if you’re aiming for comfort, not culinary criticism.

Tips & Mistakes

– Tip: Keep your butter cold. If it melts, you’ll end up with dense scones instead of flakier-than-your-ex layers.
– Don’t overmix. Fold until it just comes together — a shaggy dough is your friend.
– Use a light dusting of flour on your blueberries so they don’t sink and turn the dough purple. Yes, I learned this the dramatic way.
– Space scones apart on the sheet so they have room to puff. Overcrowding leads to sad, squished middles.
– If your scones brown too fast, pop a sheet of foil loosely on top and finish baking. No one needs charcoal scone edges.

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep in an airtight container for up to 3 days; microwave 10–15 seconds to revive.
– For longer life, freeze on a tray, then bag. Reheat in a warm oven to bring back the craggy outsides.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Use raspberries or chopped strawberries if blueberries ghosted you at the store.
– Greek yogurt for buttermilk makes for a tangier, slightly denser scone.
– Vegan butter and a flax egg work in a pinch — results will be delightfully different.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

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