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These small batch blueberry scones are soft, flaky, and filled with sweet blueberries. Topped with a light lemon glaze, they’re easy to make and ready in about 20 minutes.
Why You’ll Love This Recipe
- Quick and Easy: Ready in less than 30 minutes from start to finish with simple steps.
- Perfectly Portioned: Makes just 4 scones, ideal for one or two people.
- Soft and Flaky: These scones are tender on the inside with lightly crisp edges.
- Rich, Buttery Flavor: Every bite is filled with juicy blueberries and a light touch of lemon.
There’s something so satisfying about pulling a tray of homemade scones from the oven, especially when they’re filled with juicy blueberries and topped with a fresh lemon glaze. This small batch scone recipe is one I turn to often because it’s quick, easy, and always delivers soft, buttery scones that feel like a treat without being fussy.
Looking for more small batch scone recipes? You’ll love my small batch peach scones, small batch strawberry scones, small batch chocolate scones, small batch apple cinnamon scones, and savory small batch ham and cheese scones.
Ingredients
If you have any ingredients leftover from this small batch lemon blueberry scones recipe, check out our Leftover Ingredients Recipe Finder.
- Egg Yolk: This recipe uses just one egg yolk to add richness without making the dough too wet. Save the egg white and use it in one of our egg white recipes like mini angel food cake or small batch meringue cookies.
- Baking Powder and Baking Soda: Both are used to help the scones rise. Baking powder gives lift, while baking soda reacts with the lemon juice to create a tender texture.
- Blueberries: Fresh or frozen and thawed blueberries add bursts of sweetness throughout the scones. Use extra blueberries in a small blueberry coffee cake, single serve blueberry cobbler, or a small batch of refrigerator jam.
- Milk: I use whole milk, but any kind will work – low-fat, non-dairy options like almond or soy milk can be used as well.
- Butter: I use salted butter for added flavor, but unsalted works too.
For the Glaze:
- Powdered Sugar, Milk, and Lemon Juice: These create a simple lemon glaze that adds flavor and a pretty finish. A sprinkle of lemon zest is optional for a pop of color and extra brightness.
See recipe card below for a full list of ingredients and measurements.
How To Make Blueberry Scones
These photos and instructions help you visualize how to make a small batch of blueberry scones. See the recipe card below for ingredient amounts and full recipe instructions.
Before You Begin: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, stir together the flour, sugar, baking powder, salt, and baking soda.
- Cut the cold butter into the flour mixture using a pastry blender, fork, or your fingers until the mixture looks like fine crumbs.
- In a small bowl, whisk together the milk, egg yolk, lemon juice, and lemon zest. Pour into the flour mixture and stir until just combined.
- Gently fold in the blueberries, being careful not to crush them.
- Transfer the dough to a lightly floured surface. Knead gently until it comes together, then shape into a 5-inch circle about 1 inch thick.
- Cut the dough into 4 equal wedges.
- Place the wedges on the prepared baking sheet, leaving space between each one. Bake for 13 to 15 minutes, until the tops are golden. Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- To make the glaze, whisk together powdered sugar, milk, and lemon juice in a small bowl until smooth. Drizzle or spoon over the cooled scones. Let the glaze set before serving.
Note: If the glaze is too thick, add a little more milk. If it’s too thin, add more powdered sugar.
Expert Tips
- Use Cold Butter: Cold butter creates steam as it bakes, which makes the scones fluffy and tender.
- Don’t Overmix the Dough: Mix just until the ingredients come together. Overmixing can make the scones tough.
- Add Glaze After Cooling: Let the scones cool before drizzling the glaze so it doesn’t melt off.
Frequently Asked Questions
Yes, just be sure to thaw and drain the blueberries before using.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Yes, double the ingredient amounts to make a larger batch.
Yes. Freeze the scones glazed or unglazed in an airtight container for up to three months. Let them thaw at room temperature or warm them in the oven before serving.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made this small batch blueberry scone recipe or any recipe from One Dish Kitchen, let me know! Leave a rating and share your thoughts in the comments below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Small Batch Blueberry Scones
Watch How To Make This
Equipment
Ingredients
For the Scones
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- 4 tablespoons cold butter -cut into small pieces
- ¼ cup milk -I use whole milk, but any type works, including low-fat or non-dairy like almond or soy.
- 1 large egg yolk
- 1 tablespoon lemon juice
- ¼ teaspoon lemon zest
- ½ cup blueberries
For the Glaze
- ½ cup powdered sugar -sifted
- 1 – 2 tablespoons milk
- ½ teaspoon lemon juice
- lemon zest, (optional)
Instructions
Make the Scones
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, stir together the flour, sugar, baking powder, baking soda, and salt.
- Cut the cold butter into the flour mixture using a pastry blender, fork, or your fingers until the mixture looks like fine crumbs.
- In a small bowl, whisk together the milk, egg yolk, lemon juice, and lemon zest. Pour into the flour mixture and stir until just combined.
- Gently fold in the blueberries, being careful not to crush them.
- Transfer the dough to a lightly floured surface. Knead gently until it comes together, then shape into a 5-inch circle about 1 inch thick.
- Cut the dough into 4 equal wedges. Place the wedges on the prepared baking sheet, leaving space between each one.
- Bake for 13 to 15 minutes, until the tops are golden.
- Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make the Glaze
- To make the glaze, whisk together powdered sugar, milk, and lemon juice in a small bowl until smooth. Drizzle or spoon over the cooled scones. Let the glaze set before serving. If you'd like, sprinkle a little lemon zest on top for extra flavor and color.Note: If the glaze is too thick, add a little more milk. If it’s too thin, add more powdered sugar.
Notes
- Use Cold Butter: Cold butter creates steam as it bakes, which makes the scones fluffy and tender.
- Don’t Overmix the Dough: Mix just until the ingredients come together. Overmixing can make the scones tough.
Add Glaze After Cooling: Let the scones cool before drizzling the glaze so it doesn’t melt off.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
SO good! Better than bakeries as they are soft. The glaze makes them perfect:)
Can I substitute chocolate chips for the blueberries
Yes.
The most delicious scones I’ve ever made. Absolutely perfect.
Thank you so much! I’m so happy you enjoyed them.
Can I cook these in my air fryer
Yes, although I haven’t tested this recipe in an air fryer, so I’m not sure how it would turn out. I do think it could work, but I can’t advise on the time or temperature.
Can I use sour cream in place of milk? I have learned that using cultured sour cream makes baked goods more moist.
Thank you!
I don’t use sour cream in my scone recipes and haven’t tested this one with it. I recommend making the recipe as written for the best texture and results. If you do give it a try with sour cream, I’d love to hear how it works for you!
My husband says, “Sounds pretty good.”
I love that! I hope you both get a chance to try them, and that they taste even better than they sound!