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Fluffy Lemon Blueberry Scones Recipe with Easy Vanilla Bean Glaze

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These fluffy lemon blueberry scones feature a tender crumb with bursts of juicy blueberries and a bright lemon zest, topped with a silky vanilla bean glaze. Perfect for breakfast or brunch, they are quick and easy to make with simple pantry staples.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup (50 g) granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (115 g) unsalted butter, very cold and cut into small cubes
  • Zest of 1 lemon
  • 1 cup (150 g) fresh blueberries, washed and patted dry
  • 2/3 cup (160 ml) heavy cream or whole milk, plus extra for brushing
  • 1 large egg, beaten
  • For the vanilla bean glaze:
  • 1 cup (120 g) powdered sugar, sifted
  • 2–3 tablespoons (30–45 ml) heavy cream or milk
  • 1 teaspoon vanilla bean paste or extract
  • 1 teaspoon fresh lemon juice

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, whisk together the flour, baking powder, sugar, salt, and lemon zest.
  3. Add the cold, cubed butter to the flour mixture. 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.
  4. Gently fold in the blueberries, being careful not to crush them.
  5. In a separate bowl, whisk together the heavy cream or milk with the beaten egg.
  6. Pour the wet mixture into the dry ingredients and gently mix with a wooden spoon or spatula until the dough just comes together. Do not overmix.
  7. Turn the dough out onto a lightly floured surface and pat it into a 7-inch (18 cm) circle about 1 inch (2.5 cm) thick.
  8. Cut the circle into 8 equal wedges and transfer them to the prepared baking sheet, spacing about 2 inches (5 cm) apart.
  9. Lightly brush the tops with a bit of heavy cream or milk.
  10. Bake for 18-22 minutes until golden brown and a toothpick inserted in the center comes out clean.
  11. Transfer scones to a cooling rack and let cool for about 10 minutes.
  12. Prepare the glaze by whisking together powdered sugar, heavy cream or milk, vanilla bean paste, and lemon juice until smooth. Adjust cream to desired thickness.
  13. Drizzle the glaze over the slightly cooled scones and let set for a few minutes before serving.

Notes

For extra fluffy scones, chill the dough for 15 minutes before shaping. Use cold butter to ensure flaky layers. Toss blueberries in a tablespoon of flour before folding to prevent sinking. Let scones cool slightly before glazing to prevent glaze from sliding off. For gluten-free, substitute flour with almond flour blend; for dairy-free, use coconut cream and plant-based butter.

Nutrition

Keywords: lemon blueberry scones, vanilla bean glaze, fluffy scones, breakfast scones, easy scone recipe, brunch recipe, lemon zest, blueberry pastries

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