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Fluffy Lemon Blueberry Scones

lemon blueberry scones - featured image
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These homemade scones are tender, fluffy, and bursting with fresh lemon zest and juicy blueberries, finished with a sweet vanilla glaze. Perfect for brunch, gifting, or a cozy weekend treat.

Ingredients

Scale
  • 2 cups all-purpose flour (plus extra for dusting)
  • 1/3 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 tbsp lemon zest (from about 1 large lemon)
  • 1/2 cup cold unsalted butter, cut into cubes
  • 1/2 cup cold heavy cream (plus more for brushing)
  • 1 large egg
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries (or frozen, unthawed)
  • 1 tbsp all-purpose flour (to toss with blueberries)
  • For the Vanilla Glaze:
  • 1 cup powdered sugar
  • 2–3 tbsp milk or cream
  • 1/2 tsp pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. Lightly flour your work surface.
  2. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Stir in lemon zest.
  3. Add cold, cubed butter to the dry mixture. Use a pastry cutter, two forks, or your fingertips to work the butter into the flour until pea-sized crumbs form.
  4. In a small bowl, whisk together cold heavy cream, egg, lemon juice, and vanilla extract. Pour wet ingredients over dry ingredients.
  5. Use a rubber spatula to gently fold everything together until just combined. Dough will look shaggy.
  6. Toss blueberries with 1 tbsp flour. Gently fold blueberries into the dough, being careful not to crush them.
  7. Turn dough onto floured surface. Pat into a 7-inch round, about 1 inch thick. Cut into 8 wedges.
  8. Transfer wedges to prepared baking sheet, leaving space for spreading.
  9. Optional: Place baking sheet in freezer for 10 minutes before baking.
  10. Brush tops with extra cream. Bake for 18-22 minutes, until lightly golden and a toothpick comes out mostly clean.
  11. Cool scones on baking sheet for 5 minutes, then transfer to wire rack.
  12. For glaze: In a small bowl, whisk together powdered sugar, milk or cream, vanilla, and pinch of salt until smooth and pourable.
  13. Drizzle glaze over slightly warm scones. Let set as scones cool.
  14. Serve slightly warm for best flavor and texture.

Notes

Keep butter and cream cold for fluffiest scones. Don’t overmix the dough. Toss blueberries in flour to prevent sinking. For gluten-free or dairy-free, use cup-for-cup gluten-free flour and plant-based butter/coconut cream. Scones can be frozen unbaked and baked straight from frozen. Glaze consistency can be adjusted with more milk or powdered sugar.

Nutrition

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

Find it online: https://bitefuljoy.com/fluffy-lemon-blueberry-scones-recipe-easy-homemade-brunch-treat/