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Fluffy Peak Season Blueberry Lemon Scones with Vanilla Glaze

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Light, tender scones bursting with fresh blueberries and bright lemon flavor, topped with a smooth vanilla glaze. Perfect for brunch or a cozy snack.

Ingredients

Scale
  • 2 ½ cups (310 g) all-purpose flour
  • 1 tablespoon baking powder
  • ⅓ cup (65 g) granulated sugar
  • ½ teaspoon salt
  • ½ cup (115 g) unsalted butter, cold and cubed
  • 1 cup (150 g) fresh blueberries
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • ⅔ cup (160 ml) heavy cream
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • For the vanilla glaze:
  • 1 cup (120 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons (30–45 ml) milk

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  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 your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces. Avoid overmixing.
  4. Gently fold in the lemon zest and fresh blueberries, being careful not to crush the berries.
  5. In a separate bowl, whisk together the heavy cream, lemon juice, vanilla extract, and egg.
  6. Pour the wet ingredients into the dry mixture and gently fold with a spatula until just combined. The dough will be sticky but manageable. Do not overmix.
  7. Turn the dough onto a lightly floured surface and pat into a 7-inch (18 cm) circle about 1 inch (2.5 cm) thick. Cut the circle into 8 equal wedges.
  8. Place the wedges on the prepared baking sheet spaced slightly apart. Brush the tops lightly with extra heavy cream.
  9. Bake for 18–22 minutes until golden and a toothpick inserted in the center comes out clean.
  10. While the scones cool on a wire rack for 10 minutes, whisk together powdered sugar, vanilla extract, and milk until smooth and pourable to make the glaze.
  11. Drizzle the vanilla glaze generously over the warm scones and let it set for a few minutes before serving.

Notes

Keep the butter cold to ensure flaky layers. Do not overmix the dough to keep scones fluffy. Use fresh lemon zest for best flavor. Thaw and drain frozen blueberries before use to avoid sogginess. Brush tops with cream before baking for a golden crust. Let scones cool slightly before glazing to prevent glaze from melting too much.

Nutrition

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

Find it online: https://tomyumy.com/fluffy-peak-season-blueberry-lemon-scones-recipe-easy-homemade-vanilla-glaze/