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Fluffy Lemon Blueberry Scones Recipe Easy Homemade with Vanilla Glaze

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Light, fluffy lemon blueberry scones topped with a silky vanilla glaze, perfect for a quick and comforting breakfast or brunch treat.

Ingredients

Scale
  • 2 ¾ cups (345 grams) all-purpose flour
  • 1 tablespoon baking powder
  • ½ cup (100 grams) sugar
  • ½ teaspoon salt
  • ½ cup (115 grams) unsalted butter, cold and cubed
  • 1 cup (150 grams) fresh blueberries (frozen can be used without thawing)
  • 2 teaspoons lemon zest
  • ¾ cup (180 ml) heavy cream, plus extra for brushing
  • 1 teaspoon vanilla extract
  • 1 cup (120 grams) powdered sugar
  • 2 tablespoons milk (whole milk or almond milk for dairy-free option)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined.
  3. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or pulse briefly in a food processor until the mixture resembles coarse crumbs with pea-sized butter bits.
  4. Gently fold in the lemon zest and fresh blueberries, being careful not to crush the berries.
  5. In a separate bowl, combine the heavy cream and vanilla extract. Slowly add this to the flour mixture, stirring gently until the dough just comes together. It will be slightly sticky.
  6. Turn the dough onto a lightly floured surface and pat into a 1-inch thick circle about 8 inches wide. Cut into 8 wedges and transfer to the prepared baking sheet.
  7. Lightly brush the tops with extra heavy cream.
  8. Bake for 18-22 minutes until golden brown and springy to the touch.
  9. While baking, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable to make the glaze.
  10. Let scones cool on a wire rack for about 10 minutes, then drizzle generously with the vanilla glaze.

Notes

Keep butter cold to ensure flaky layers. Do not overmix dough to avoid toughness. Toss blueberries in flour before folding to prevent sinking. Brush with cream instead of egg wash for a tender crust. Glaze while scones are warm for best adhesion. Dough can be chilled 10-15 minutes before baking for flakier texture. Dough can be refrigerated up to 24 hours before baking.

Nutrition

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

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