Lemon Blueberry Scones with Vanilla Glaze

Lemon Blueberry Scones with Vanilla Glaze

Hey, friends! If you’re anything like me, you love a recipe that’s quick, delicious, and makes you look like a baking rockstar without breaking a sweat.

These Lemon Blueberry Scones with Vanilla Glaze are my latest obsession—bright, tangy lemon meets sweet, juicy blueberries in a flaky, golden scone, finished with a dreamy vanilla glaze that ties it all together.

They’re perfect for cozy mornings with coffee or a fun afternoon pick-me-up.

Trust me, once you try these, you’ll be hooked!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Mix the Dry Stuff
Start by tossing together your flour, sugar, baking powder, and a pinch of salt in a big bowl. Add in some lemon zest here—it’s the secret to that bright, sunny flavor that wakes up the whole scone. Give it a quick whisk to get everything friendly.

Cut in the Butter
Grab some cold butter (straight from the fridge, no cheating!) and cut it into the dry mix until it looks like coarse crumbs. This step’s key for that flaky texture we’re chasing—think of it as little pockets of buttery goodness waiting to melt in the oven.

Stir in the Wet and Blueberries
Pour in your wet ingredients—think buttermilk or something creamy to bring it all together—and gently fold in those gorgeous blueberries. Don’t overmix here; we want the dough shaggy and rustic, not tough. The berries might smush a bit, and that’s totally fine—it’s all part of the charm!

Shape and Slice
Dump that dough onto a floured surface, pat it into a circle about an inch thick, and slice it into wedges like a pizza. No need to be perfect; these scones are all about that homemade vibe. Pop them onto a baking sheet with a little space to breathe.

Bake to Golden Glory
Slide those babies into the oven and let them bake until they’re puffed up and golden around the edges. You’ll smell the lemon and butter wafting through your kitchen—pure heaven! Let them cool just a bit before the glaze action.

Drizzle the Glaze
Whisk up a quick vanilla glaze with powdered sugar, a splash of milk, and a kiss of vanilla extract. Drizzle it over the warm scones so it seeps into all the nooks and crannies. It’s the sweet finish that makes these irresistible!

Pro Tips

• Keep It Cold: Cold butter is your BFF for flaky scones—don’t let it soften, or you’ll lose that texture.
• Frozen Berries Work Too: If fresh blueberries aren’t around, toss in frozen ones straight from the bag—no thawing needed.
• Zest Like You Mean It: Don’t skimp on the lemon zest; it’s the flavor MVP here.
• Glaze Control: Want a thicker glaze? Add more powdered sugar. Thinner? A splash more milk. Play with it!
• Double Up: This recipe doubles like a dream if you’re feeding a crowd or just really love scones (no judgment!).

Storage

• Room Temp: Store in an airtight container for up to 2 days—they’ll stay soft and yummy.
• Fridge: Pop them in the fridge for up to 5 days; just warm them up a bit before eating.
• Freezer: Freeze unglazed scones in a zip-top bag for up to 3 months. Glaze ‘em fresh when you’re ready to devour!

Print Recipe

Lemon Blueberry Scones with Vanilla Glaze

Cooking Method: Baking Cuisine: American Favorites Courses: Breakfast & Brunch, Desserts

Difficulty: Beginner Prep Time 15 mins Cook Time 20 mins Rest Time 5 mins Total Time 40 mins

Servings: 8 Calories: 320

Best Season: Summer, Spring

Dietary:

Nut Free Soy Free Vegetarian

Description

These tender scones burst with fresh blueberries and bright lemon zest, topped with a silky vanilla glaze that’ll have you licking your fingers. Perfect for beginners and scone lovers alike!

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cups all-purpose flour
• ¹⁄₃ cup granulated sugar
• 1 tbsp baking powder
• ¹⁄₂ tsp salt
• 1 lemon, zest
• ¹⁄₂ cup unsalted butter, cold and cubed
• ²⁄₃ cup buttermilk
• 1 cup fresh blueberries (or frozen, unthawed)

For the Glaze:

• 1 cup powdered sugar

• 2 tbsp milk

• ¹⁄₂ tsp vanilla extract

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 flour, sugar, baking powder, salt, and lemon zest until combined.
3. Add cold, cubed butter and use a pastry cutter or your fingers to work it into the dry mix until it resembles coarse crumbs.
4. Pour in the buttermilk and gently stir with a spatula until the dough starts to come together—don’t overmix!
5. Fold in the blueberries carefully, letting a few burst for that pretty marbled look.
6. Turn the dough onto a lightly floured surface and pat it into an 8-inch circle, about 1-inch thick.
7. Cut into 8 wedges with a sharp knife and transfer to the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 18-20 minutes, or until golden brown on the edges and slightly firm to the touch.
9. Let scones cool on the sheet for 5 minutes while you make the glaze.
10. In a small bowl, whisk powdered sugar, milk, and vanilla extract until smooth—adjust thickness with more sugar or milk as needed.
11. Drizzle the glaze over the warm scones and let it set for a few minutes before digging in.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 13g20%

Total Carbohydrate 47g16%

Dietary Fiber 1g4%

Sugars 23g

Protein 4g8%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Butter Hack: Grate frozen butter for even easier cutting-in.
• Blueberry Burst: A few smashed berries add gorgeous streaks—embrace it!
• Glaze Timing: Drizzle while warm for max soak-in, or wait for a thicker set if you’re fancy.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: lemon blueberry scones, vanilla glaze, easy scones, breakfast recipes, brunch ideas