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Fluffy Lemon Blueberry Scones Recipe Easy Homemade with Vanilla Glaze

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These fluffy lemon blueberry scones with a silky vanilla glaze are tender, zesty, and sweet—perfect for brunch or a cozy morning treat. Ready in under 40 minutes with simple ingredients and a soft crumb texture.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour
  • 1 tablespoon baking powder
  • ⅓ cup (67 g) granulated sugar
  • ½ teaspoon salt
  • ½ cup (115 g) unsalted butter, cold and cubed
  • 1 cup (150 g) fresh blueberries
  • 1 large egg, room temperature
  • ½ cup (120 ml) heavy cream, plus extra for brushing
  • Zest from 2 medium lemons
  • 1 teaspoon vanilla extract
  • 1 cup (120 g) powdered sugar
  • 2 tablespoons milk or cream

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, whisk together flour, baking powder, granulated sugar, and salt until evenly combined.
  3. Add cold, cubed butter to the dry mix. Use a pastry cutter, fork, or fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits.
  4. Stir in lemon zest and gently fold in fresh blueberries (if using frozen, add straight from the freezer).
  5. In a separate bowl, whisk the egg with heavy cream. Pour this mixture into the dry ingredients.
  6. Fold everything together gently until the dough just comes together; it will be slightly sticky but cohesive.
  7. Turn the dough onto a lightly floured surface. Pat into a 7-8 inch (18-20 cm) circle about 1 inch (2.5 cm) thick. Cut into 8 equal wedges and transfer to the prepared baking sheet, spacing about 2 inches apart.
  8. Lightly brush the tops with extra heavy cream.
  9. Bake for 18-22 minutes or until golden and a toothpick inserted near the center comes out clean.
  10. While baking, whisk together powdered sugar, vanilla extract, and milk or cream until smooth to make the glaze.
  11. Remove scones from oven and let cool on the baking sheet for 5 minutes. Drizzle vanilla glaze over warm scones and let cool completely on a rack before serving.

Notes

Keep butter cold to ensure flaky texture. Do not overmix dough to keep scones tender and fluffy. Fold blueberries gently to prevent bursting. Brush tops with cream for a golden crust. Glaze scones while warm but not hot to avoid glaze sliding off. Dough can be refrigerated up to 24 hours before baking; add extra baking time if chilled.

Nutrition

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

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