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Fluffy Lemon Blueberry Scones with Vanilla Glaze

lemon blueberry scones - featured image
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Light, tender scones bursting with fresh blueberries and bright lemon zest, topped with a smooth vanilla glaze. Perfect for brunch or tea time, these scones are quick, easy, and delicious.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 tablespoon baking powder
  • ¼ cup (50g) sugar
  • ½ teaspoon salt
  • ½ cup (115g) cold unsalted butter, cubed
  • 1 cup (150g) fresh blueberries (use frozen if fresh unavailable, do not thaw)
  • 1 large egg, beaten (room temperature)
  • ¾ cup (180ml) heavy cream, plus extra for brushing
  • Zest of 1 large lemon
  • 1 teaspoon vanilla extract (for glaze)
  • 1 cup (120g) powdered sugar (for glaze)
  • 2 tablespoons fresh lemon juice (for glaze)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or silicone mat.
  2. In a large bowl, whisk together flour, baking powder, sugar, and salt.
  3. Add cold, cubed butter to dry ingredients. Use a pastry cutter or two forks to cut butter into flour until mixture resembles coarse crumbs with pea-sized bits.
  4. Gently fold in lemon zest and blueberries, being careful not to crush the berries.
  5. In a separate bowl, whisk beaten egg with heavy cream until smooth.
  6. Pour wet mixture into dry ingredients. Stir gently with wooden spoon or spatula until dough just comes together; it will be slightly sticky.
  7. Turn dough onto a lightly floured surface. Pat into an 8-inch (20 cm) circle about 1 inch (2.5 cm) thick.
  8. Cut dough into 8 equal wedges using a sharp knife or bench scraper. Place wedges spaced apart on prepared baking sheet.
  9. Brush tops lightly with extra heavy cream.
  10. Bake for 18-22 minutes until golden brown and a toothpick inserted comes out clean.
  11. While baking, whisk powdered sugar, lemon juice, and vanilla extract until smooth and pourable.
  12. Remove scones from oven and cool for 10 minutes. Drizzle vanilla glaze over warm scones.
  13. Let glaze set for a few minutes before serving.

Notes

Keep butter cold to ensure flaky texture. Do not overmix dough to avoid toughness. Fold blueberries gently to prevent color bleeding. Chill dough 15 minutes if too sticky. Prepare glaze while scones bake to save time. For gluten-free, use 1-to-1 gluten-free flour blend with xanthan gum if needed. For vegan, substitute coconut oil for butter, plant-based milk with vinegar for cream, and flax egg for binding.

Nutrition

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

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