Lemon Blueberry with Vanilla Glaze

The Sunday morning I accidentally made these was supposed to be a quick experiment. I'd grabbed blueberries at the farmers market on impulse, and my kitchen still smelled like lemons from the previous day's preserving. Sometimes the best recipes happen when you're not following a plan at all.

Last spring, my sister dropped by unannounced while these were in the oven. She walked through the door and immediately asked what bakery I'd visited. Watching her face when I pulled the warm scones from the oven and drizzled that glaze—that's the moment these became our weekend tradition.

Ingredients

• All purpose flour: The foundation of everything tender and flaky, don't be tempted to use whole wheat here
• Granulated sugar: Just enough sweetness to let the blueberries shine without overpowering
• Baking powder and soda: The lift team that makes these rise into clouds rather than hockey pucks
• Salt: Never skip this—its the secret that makes sweet things taste complete
• Cold butter: Absolutely must be cold, cut into small cubes before you start
• Egg: Room temperature eggs blend better into the mixture
• Sour cream or Greek yogurt: This is what creates that tender crumb that people always ask about
• Lemon juice: Fresh is non-negotiable here, bottled won't give you that bright punch
• Lemon zest: The zest carries all the essential oils, which means all the flavor
• Vanilla extract: Use the good stuff if you have it, you can taste the difference
• Fresh blueberries: Frozen works in a pinch but fresh ones burst beautifully while baking
• Powdered sugar: For the glaze that makes these feel like something from a bakery case

Instructions

Get your oven ready:

Preheat to 400°F and line your baking sheet with parchment paper now so you're not scrambling later

Whisk the dry team:

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt until everything is evenly distributed

Cut in the butter:

Add those cold butter cubes and work them in with a pastry cutter or fork until you see coarse crumbs—the butter should still be visible in small pieces

Mix the wet ingredients:

In another bowl, whisk together your egg, sour cream, lemon juice, lemon zest, and vanilla until completely smooth

Bring it together:

Pour the wet mixture into the dry and stir gently until just combined—some flour streaks are better than overworked dough

Fold in the berries:

Add the blueberries last and fold them in as gently as possible to avoid crushing them or turning your dough purple

Shape and cut:

Pat the dough on a floured surface into a 1-inch thick circle, then cut into 8 wedges like a pizza

Bake until golden:

Place wedges on your prepared sheet and bake for 16 to 18 minutes until they're beautifully browned on top

Make the glaze:

Whisk powdered sugar, vanilla, and just enough milk to reach a drizzling consistency while the scones cool

Finish with flair:

Drizzle the glaze over cooled scones and let it set for a few minutes before serving

Save

My neighbor started knocking on my door every weekend after I shared these once. Now we have an unspoken arrangement—she brings coffee, I warm up whatever baked goods are on the counter. Some recipes are just meant to be shared.

Making These Ahead

You can cut the scones and freeze them unbaked on a parchment-lined sheet. Once solid, transfer to a bag and bake directly from frozen, adding just a couple minutes. The texture is actually better this way—the butter gets even colder in the freezer.

Glaze Consistency Secrets

Start with less milk than you think you need. The glaze should be thick enough to hold its shape when drizzled but thin enough to fall off a spoon. If it's too thick, add milk literally drop by drop—you can always add more, but you can't take it back.

Serving Suggestions

These shine brightest when served warm but not hot. The glaze needs a few minutes to set, but the scones should still have that oven warmth. I've learned that the right cup of coffee matters almost as much as the scone itself.

• Pair with something unsweetened to balance the glaze
• Leftovers (if you somehow have them) toast beautifully the next day
• The glaze firms up in the fridge, so room temperature is best for storage

Save

There's something about pulling warm scones from the oven that makes any ordinary morning feel special. Even on Tuesdays.

Recipe FAQs

→ Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work perfectly in this dough. Do not thaw them before adding—fold them in while still frozen to prevent bleeding into the batter and maintain their texture during baking.

→ How do I store these to keep them fresh?

Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, wrap individually and freeze for up to 3 months. The glaze may soften slightly at room temperature but maintains its flavor.

→ What makes scones tender versus tough?

The key is handling the dough minimally. Stir just until combined and avoid overmixing, which develops gluten and creates toughness. Cold butter is also essential—it creates steam pockets during baking for flaky layers.

→ Can I make these dairy-free?

Substitute vegan butter blocks for the unsalted butter and use coconut yogurt or a dairy-free alternative in place of sour cream. The texture remains similar, though the richness may vary slightly based on your substitutions.

→ Why chill the dough before baking?

Chilling the shaped wedges for 10 minutes firms the butter, which helps them hold their shape in the oven and creates distinct, flaky layers. Cold butter melting during baking creates steam pockets that lift and separate the dough for that desired tender crumb.

→ Can I skip the glaze?

Absolutely. These stand beautifully on their own with bright lemon and sweet blueberry flavors. For a lighter finish, brush with melted butter and dust with powdered sugar instead of the full glaze.