Fluffy Blueberry Lemon Scones with Vanilla Icing
These fluffy blueberry lemon scones are tender and airy with a bright citrus flavor, topped with a creamy vanilla icing that adds the perfect sweet finish. Quick and easy to make, they are ideal for brunch or tea time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Category: Breakfast, Brunch, Snack
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (315g) all-purpose flour
- 1 tablespoon baking powder
- ¼ cup (50g) granulated sugar
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, cold and cubed
- 1 cup (150g) fresh blueberries (or frozen, no need to thaw)
- 2 teaspoons fresh lemon zest
- ¾ cup (180ml) heavy cream
- 1 large egg, room temperature
- 1 teaspoon vanilla bean paste
- For the vanilla icing:
- 1 cup (120g) powdered sugar, sifted
- 2–3 tablespoons (30-45ml) milk
- ½ teaspoon vanilla bean paste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- Cut in cold, cubed butter using a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized pieces.
- Gently fold in blueberries and lemon zest, keeping berries whole.
- In a separate bowl, whisk heavy cream, egg, and vanilla bean paste until smooth.
- Pour wet ingredients into dry mixture and stir gently with a wooden spoon or spatula until dough just comes together; dough will be sticky.
- Turn dough onto a lightly floured surface and pat into a 7-inch (18cm) circle about 1-inch (2.5cm) thick without kneading.
- Cut the circle into 8 equal wedges and transfer to the prepared baking sheet, spacing about 2 inches apart.
- Bake for 18-22 minutes until golden brown and a toothpick inserted comes out clean.
- While baking, whisk together powdered sugar, milk, and vanilla bean paste for the icing until smooth; adjust milk for desired consistency.
- Cool scones for about 10 minutes, then drizzle vanilla icing over each wedge.
Notes
Use cold butter to ensure flaky texture. Avoid overmixing the dough to keep scones tender and airy. Frozen blueberries can be added straight from the freezer to prevent mushy dough. Chill dough for 15 minutes if butter softens too much. Let scones cool before icing to prevent melting. Store scones in airtight container at room temperature for up to 2 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 scone
- Calories: 300
- Sugar: 15
- Sodium: 250
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 40
- Fiber: 2
- Protein: 5
Keywords: blueberry scones, lemon scones, vanilla icing, easy scones, homemade scones, brunch recipe, quick scones