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Fluffy Lemon Blueberry Scones with Vanilla Glaze

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These fluffy lemon blueberry scones feature a tender crumb with bursts of juicy blueberries and a sweet vanilla glaze, perfect for cozy mornings, brunch, or tea time.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 tablespoon baking powder
  • ¼ cup (50g) granulated sugar
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, cold and cubed
  • 1 large egg, room temperature
  • ¾ cup (180ml) heavy cream, plus extra for brushing
  • 1 tablespoon fresh lemon zest
  • 1 cup (about 150g) fresh blueberries (can use frozen, do not thaw)
  • 1 cup (120g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk or cream (dairy-free milk optional)

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or silicone mat.
  2. In a large bowl, whisk together flour, baking powder, granulated sugar, and salt.
  3. Cut in cold, cubed butter using a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized butter bits.
  4. In a separate bowl, whisk together egg, heavy cream, and lemon zest.
  5. Pour wet ingredients into dry ingredients and fold gently with a spatula until just combined.
  6. Carefully fold in blueberries, ensuring even distribution without crushing.
  7. Turn dough onto a lightly floured surface and pat into a 7-inch (18cm) circle about 1 inch (2.5cm) thick.
  8. Cut circle into 8 equal wedges and transfer to prepared baking sheet, spacing 2 inches (5cm) apart.
  9. Brush tops with a little heavy cream.
  10. Bake for 18-22 minutes until golden brown and a toothpick inserted comes out clean.
  11. Cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  12. In a small bowl, whisk powdered sugar, vanilla extract, and milk or cream until smooth and pourable.
  13. Drizzle vanilla glaze over cooled scones and let set for about 15 minutes before serving.

Notes

Keep butter cold to ensure flaky layers. Do not overmix dough to avoid tough scones. Toss blueberries in flour before folding to prevent sinking and color bleeding. Start checking scones at 18 minutes as oven times vary. Chill dough if too sticky before shaping. Avoid overcrowding baking sheet for proper rising.

Nutrition

Keywords: lemon blueberry scones, vanilla glaze, easy scones, brunch recipe, blueberry treats, lemon zest, homemade scones

Find it online: https://avabowls.com/fluffy-lemon-blueberry-scones-recipe-easy-homemade-vanilla-glaze-treats/