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The Ultimate Fluffy Lemon Blueberry Scones with Zesty Vanilla Lemon Glaze

Four flaky lemon blueberry scones topped with white glaze served on a white plate near a window.
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Make bakery-style lemon blueberry scones at home. These scones are tender, fluffy, and bursting with fresh blueberries, finished with a bright, zesty vanilla lemon glaze. This easy recipe guarantees soft texture perfect for breakfast or afternoon tea.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 cup fresh or frozen blueberries
  • Zest of 1 large lemon
  • 1 large egg
  • 1/2 cup heavy cream, plus more for brushing
  • 1 teaspoon vanilla extract
  • For the Glaze: 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon vanilla extract

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, sugar, baking powder, and salt.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. Gently stir in the blueberries and lemon zest.
  5. In a small bowl, whisk together the egg, 1/2 cup heavy cream, and 1 teaspoon vanilla extract.
  6. Pour the wet ingredients into the dry ingredients. Mix with a fork until just combined. Do not overmix; the dough will be shaggy.
  7. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle.
  8. Cut the circle into 8 equal wedges, like a pizza. Place the wedges onto the prepared baking sheet, leaving about 1 inch between them.
  9. Brush the tops lightly with a little extra heavy cream.
  10. Bake for 15 to 18 minutes, or until the tops are lightly golden brown. Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. While the scones cool, prepare the glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and 1/4 teaspoon vanilla extract until smooth. Add more powdered sugar for a thicker glaze or more lemon juice for a thinner glaze.
  12. Once the scones are completely cool, drizzle the lemon glaze over the tops. Let the glaze set before serving.

Notes

  • If you use frozen blueberries, do not thaw them before adding them to the dough.
  • For extra tender and flaky scones, make sure your butter is very cold.
  • You can prepare the dough ahead of time, wrap it tightly, and chill it for up to 24 hours before baking. Add a few extra minutes to the baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://frostedfancies.com/lemon-blueberry-scones-easy-recipe/