Lemon Blueberry Scones with Vanilla Glaze (Printable)
Tender, buttery scones with fresh blueberries and bright lemon, topped with sweet vanilla glaze. Perfect for breakfast or tea.
# What's Needed:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
→ Wet & Fat Ingredients
06 - 1/2 cup unsalted butter, cold and cubed
07 - 1 large egg
08 - 1/2 cup sour cream or plain Greek yogurt
09 - 2 tablespoons lemon juice
10 - 1 tablespoon lemon zest
11 - 1 teaspoon pure vanilla extract
→ Add-ins
12 - 1 cup fresh blueberries
→ Vanilla Glaze
13 - 1 cup powdered sugar
14 - 2-3 tablespoons milk
15 - 1/2 teaspoon pure vanilla extract
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
03 - Add cold, cubed butter to the flour mixture. Use a pastry cutter or fork to cut in butter until mixture resembles coarse crumbs.
04 - In a separate bowl, whisk egg, sour cream, lemon juice, lemon zest, and vanilla extract until smooth and fully incorporated.
05 - Pour wet mixture into dry ingredients. Stir with a spatula until just combined. Be careful not to overmix as this will result in tough scones.
06 - Gently fold blueberries into the dough until evenly distributed.
07 - Transfer dough to a lightly floured surface. Pat into a 1-inch thick circle. Cut into 8 equal wedges and place on prepared baking sheet, leaving space between each.
08 - Bake for 16-18 minutes or until tops are golden brown and a toothpick inserted in the center comes out clean. Cool on baking sheet for 5 minutes before transferring to a wire rack.
09 - Whisk together powdered sugar, vanilla extract, and 2 tablespoons milk. Add additional milk as needed to reach drizzling consistency.
10 - Drizzle glaze over cooled scones. Allow glaze to set for 5-10 minutes before serving.
# Tips for Success:
01 -
- The combination of bright lemon and sweet blueberries feels like sunshine on a cloudy morning
- These scones strike that perfect balance between bakery style impressive and actually achievable at home
02 -
- Working quickly and keeping your butter cold is the absolute key to flaky scones, warm butter will melt and create tough texture
- Overmixing the dough develops gluten which makes scones tough instead of tender, stop as soon as everything comes together
03 -
- If using frozen blueberries, keep them frozen until the moment they hit the dough to prevent bleeding
- Room temperature ingredients mix more easily, so take your egg and dairy out about 20 minutes before starting