Print

Fluffy Lemon Blueberry Scones with Vanilla Glaze

fluffy lemon blueberry scones - featured image
Print Recipe

These fluffy lemon blueberry scones are tender, bursting with juicy blueberries and bright lemon zest, topped with a smooth vanilla glaze. Perfect for brunch or a cozy morning treat.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 tablespoon baking powder
  • ¼ cup (50g) sugar
  • ½ teaspoon salt
  • ½ cup (113g) cold unsalted butter, cubed
  • ¾ cup (180ml) buttermilk (or ¾ cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
  • 1 large egg, room temperature
  • Zest of 2 medium lemons
  • 1 cup (150g) fresh blueberries
  • For the vanilla glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons (30-45ml) milk (or dairy-free milk)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, sugar, and salt.
  3. Cut in cold butter using a pastry cutter or two forks 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 together buttermilk and egg until smooth.
  6. Pour wet ingredients into dry ingredients and gently mix until just combined. If too wet, add flour a tablespoon at a time. Avoid overmixing.
  7. Turn dough onto a lightly floured surface and pat into an 8-inch (20 cm) circle about 1 inch (2.5 cm) thick.
  8. Cut dough into 8 wedges and place on prepared baking sheet, spacing about 2 inches apart.
  9. Bake for 18-20 minutes until golden and firm to the touch. Tent with foil if browning too quickly.
  10. While baking, whisk powdered sugar, vanilla extract, and milk until smooth and pourable for the glaze.
  11. Cool scones on a rack for 10 minutes, then drizzle with vanilla glaze.
  12. Serve warm or at room temperature.

Notes

Keep butter cold and work quickly to maintain flakiness. Avoid overmixing dough to keep scones tender. Use frozen blueberries thawed and drained if fresh are unavailable. Tent scones with foil if browning too fast. Prepare glaze while scones bake for efficiency. Dough can be refrigerated up to 24 hours before baking.

Nutrition

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

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