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Fluffy Lemon Blueberry Scones with Vanilla Glaze

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Light, fluffy scones bursting with fresh blueberries and bright lemon zest, topped with a sweet vanilla glaze. Perfect for brunch or tea time, these scones are easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 1/2 cups (315 grams) all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup (50 grams) granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (113 grams) unsalted butter, cold and cubed
  • Zest from 2 medium lemons
  • 3/4 cup (180 ml) heavy cream, plus extra for brushing
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 1 cup (150 grams) fresh blueberries
  • For the vanilla glaze:
  • 1 cup (120 grams) powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 2–3 tablespoons milk or cream

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
  3. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits, about 3-4 minutes.
  4. Stir in the lemon zest.
  5. In a separate bowl, whisk together the heavy cream, vanilla extract, and egg until combined.
  6. Pour the wet mixture into the dry ingredients. Gently fold with a spatula just until the dough starts to come together. If too dry, add a splash more cream.
  7. Fold in the blueberries carefully to avoid crushing them.
  8. Turn the dough onto a floured surface and pat into a 7-inch (18 cm) circle about 1 inch (2.5 cm) thick. Cut into 8 equal wedges.
  9. Transfer wedges to the prepared baking sheet, spacing about 2 inches apart. Brush tops lightly with cream.
  10. Bake for 18-22 minutes until golden brown and a toothpick inserted comes out clean.
  11. Cool scones on a rack for 10-15 minutes.
  12. Whisk powdered sugar, vanilla extract, and milk or cream until smooth. Drizzle glaze over warm scones.

Notes

Keep butter cold to create flaky layers. Do not overmix dough to maintain fluffiness. Fold blueberries gently to avoid crushing. Glaze scones while warm for best results. For dairy-free, substitute heavy cream with coconut cream and use non-dairy milk for glaze. For gluten-free, use a 1:1 gluten-free baking flour blend.

Nutrition

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

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