Lemon Blueberry with Vanilla Glaze (Printable)

Buttery pastries filled with fresh blueberries and lemon, topped with sweet vanilla glaze. Ideal for breakfast or brunch.

# What You’ll Need:

→ 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 cold unsalted butter, cubed
07 - 1 large egg
08 - 1/2 cup sour cream or plain Greek yogurt
09 - 2 tablespoons fresh 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 Prepare:

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. Cut in with a pastry cutter or fork until mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
04 - In a separate bowl, whisk egg, sour cream, lemon juice, lemon zest, and vanilla extract until smooth and fully incorporated.
05 - Add wet mixture to dry ingredients. Stir gently with a spatula until just combined, being careful not to overmix as this will result in tough scones.
06 - Gently fold in fresh blueberries until evenly distributed throughout the dough.
07 - Transfer dough to a lightly floured surface. Pat into a 1-inch thick circle, approximately 7 inches in diameter. Cut into 8 equal wedges and place on prepared baking sheet, spacing 2 inches apart.
08 - Bake for 16-18 minutes or until golden brown on top and a toothpick inserted in the center comes out clean. Cool on baking sheet for 5 minutes, then transfer to a wire rack.
09 - While scones cool, whisk powdered sugar and vanilla extract together. Add milk gradually, 1 tablespoon at a time, until mixture reaches a smooth, drizzling consistency.
10 - Drizzle vanilla glaze generously over cooled scones. Allow glaze to set for 5-10 minutes before serving. Best served warm or at room temperature.

# Expert Advice:

01 -
  • These scones walk the perfect line between pastry and dessert, without being cloyingly sweet
  • The lemon brightens everything while the vanilla glaze feels like an old friend
  • They come together faster than you think, making them perfect for surprise guests
02 -
  • Cold butter is the difference between flaky layers and dense bread—keep it chilled until the moment it hits the flour
  • Overmixing is the enemy here, work the dough as little as possible once liquid touches flour
  • These freeze beautifully unbaked, so you can have fresh scones any morning by adding a few minutes to the bake time
03 -
  • If your blueberries are particularly large, cut them in half so they distribute evenly
  • Grate your lemon zest before juicing—its much harder to zest a squeezed lemon
  • The surface you pat the dough on should be lightly floured, not heavily dusted

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