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Fluffy Lemon Blueberry Scones with Vanilla Glaze

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These fluffy lemon blueberry scones feature a tender, flaky texture with juicy bursts of blueberries and a sweet vanilla glaze, perfect for quick breakfasts or brunch.

Ingredients

Scale
  • 2 ½ cups (300 g) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ cup (50 g) granulated sugar
  • ½ teaspoon salt
  • ½ cup (113 g) unsalted butter, very cold and cut into small cubes
  • ½ cup (120 ml) sour cream
  • 1 large egg, room temperature
  • 2 tablespoons fresh lemon zest (from about 2 lemons)
  • 1 tablespoon fresh lemon juice
  • 1 cup (150 g) fresh blueberries
  • 1 teaspoon vanilla extract
  • 1 cup (120 g) powdered sugar
  • 2–3 tablespoons (30–45 ml) milk or cream

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
  2. In a large bowl, whisk together 2 ½ cups (300 g) all-purpose flour, 2 teaspoons baking powder, ¼ cup (50 g) granulated sugar, and ½ teaspoon salt.
  3. Add ½ cup (113 g) cold unsalted butter cubes to the flour mixture. Using a pastry cutter or two forks, cut the butter until the mixture resembles coarse crumbs with pea-sized bits of butter visible.
  4. In a separate bowl, whisk together ½ cup (120 ml) sour cream, 1 large room-temperature egg, 2 tablespoons fresh lemon zest, and 1 tablespoon lemon juice until smooth.
  5. Pour the wet mixture into the dry ingredients. Stir gently with a spatula to combine just until the dough begins to come together. Avoid overmixing.
  6. Carefully fold in 1 cup (150 g) fresh blueberries, trying not to break them up.
  7. Turn the dough out onto a lightly floured surface. Gently pat it into a 7-inch (18 cm) circle about 1 inch (2.5 cm) thick.
  8. Using a sharp knife or bench scraper, cut the circle into 8 equal wedges. Transfer wedges to the baking sheet, spacing them about 2 inches (5 cm) apart.
  9. Bake for 18–22 minutes until scones are golden brown on top and a toothpick inserted in the center comes out clean.
  10. While scones bake, whisk 1 cup (120 g) powdered sugar, 1 teaspoon vanilla extract, and 2–3 tablespoons (30–45 ml) milk or cream until smooth and pourable.
  11. Let scones cool for about 10 minutes on a rack before drizzling the vanilla glaze on top.

Notes

Keep butter and sour cream cold to create flaky layers. Avoid overmixing the dough to prevent toughness. Fold blueberries gently to keep them whole. Chill dough for 10 minutes if too sticky. Wait until scones are warm but not hot to glaze to prevent melting.

Nutrition

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

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