Print

Fluffy Lemon Blueberry Scones with Vanilla Glaze

fluffy lemon blueberry scones - featured image
Print Recipe

Light, tangy, and buttery scones bursting with fresh blueberries and bright lemon zest, topped with a sweet vanilla glaze. Perfect for a quick breakfast or weekend brunch treat.

Ingredients

Scale
  • 2 ¾ cups (345 g) all-purpose flour
  • 1 tablespoon baking powder
  • ⅓ cup (65 g) granulated sugar
  • ½ teaspoon salt
  • ¾ cup (170 g) cold unsalted butter, cubed
  • 1 cup (150 g) fresh blueberries
  • 1 large egg, room temperature
  • ⅓ cup (80 ml) heavy cream
  • 2 teaspoons finely grated lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup (120 g) powdered sugar
  • 2–3 tablespoons milk or cream

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, sugar, and salt.
  3. Cut in the cold, cubed butter using a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized bits of butter visible.
  4. Gently fold in blueberries and lemon zest, being careful not to crush the berries.
  5. In a separate bowl, whisk together egg, heavy cream, and vanilla extract until smooth.
  6. Pour wet ingredients into dry ingredients and stir gently until dough just comes together; avoid overmixing.
  7. Turn dough onto a lightly floured surface and pat into a 9-inch (23 cm) circle about ¾ inch (2 cm) thick.
  8. Cut dough into 8 equal wedges and place on prepared baking sheet about 2 inches apart.
  9. Bake for 18-22 minutes until tops are golden and a toothpick inserted comes out clean.
  10. Transfer scones to a wire rack to cool for at least 10 minutes.
  11. Make the vanilla glaze by whisking powdered sugar, milk or cream, and vanilla extract until smooth; adjust thickness as needed.
  12. Drizzle glaze over warm scones and let set before serving.

Notes

Use cold butter and cold utensils to keep the dough flaky. Fold blueberries gently to avoid crushing. If scones brown too fast, tent with foil halfway through baking. For gluten-free, substitute flour with a 1:1 gluten-free blend. For dairy-free, use coconut oil and plant-based milk. Glaze thickness can be adjusted with milk or powdered sugar.

Nutrition

Keywords: lemon blueberry scones, vanilla glaze, breakfast scones, easy scones, homemade scones, quick scones, brunch recipe

Find it online: https://juliamadeit.com/fluffy-lemon-blueberry-scones-recipe-easy-homemade-with-vanilla-glaze-2/