Fluffy Lemon Blueberry Scones with Easy Homemade Vanilla Glaze
These fluffy lemon blueberry scones are tender, moist, and bursting with fresh blueberries, topped with a sweet vanilla glaze. Perfect for a quick breakfast or brunch treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Breakfast, Brunch, Snack
- Cuisine: American
Ingredients
Scale
- 2 1/2 cups (315g) all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, cold and cubed
- 1/2 cup (120g) whole milk ricotta cheese
- 1/2 cup (120ml) heavy cream
- 1 large egg, room temperature
- Zest of 2 medium lemons
- 1 cup (150g) fresh blueberries
- For the vanilla glaze:
- 1 cup (120g) powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons (30-45ml) milk (whole milk or dairy-free alternative)
Instructions
- Preheat 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 knives until mixture resembles coarse crumbs with pea-sized bits of butter.
- Stir in ricotta cheese and lemon zest.
- In a separate bowl, whisk heavy cream and egg until combined. Pour into flour mixture and stir gently until just combined; dough will be sticky.
- Carefully fold in fresh blueberries, tossing them in a little flour beforehand if desired.
- Turn dough onto a floured surface and pat into an 8-inch (20 cm) circle about 1 inch (2.5 cm) thick. Cut into 8 equal wedges.
- Place wedges on prepared baking sheet, spacing them apart.
- Bake for 18-22 minutes until golden on top and a toothpick inserted near the center comes out clean.
- While baking, whisk powdered sugar, vanilla extract, and milk until smooth and pourable.
- Once scones are slightly cooled (about 5 minutes), drizzle vanilla glaze over the top and let set for at least 10 minutes before serving.
Notes
[‘Keep butter cold to ensure flaky texture.’, ‘Do not overmix dough to keep scones tender.’, ‘Toss blueberries in flour before folding to prevent bleeding.’, ‘Check baking time starting at 18 minutes to avoid dryness.’, ‘Drizzle glaze while scones are warm for best absorption.’, ‘If dough feels too dry, add an extra tablespoon of cream next time.’, ‘If glaze thickens too much, whisk in a splash more milk to loosen.’]
Nutrition
- Serving Size: 1 scone (1/8 of the
- Calories: 280
- Sugar: 14
- Fat: 14
- Carbohydrates: 35
- Protein: 5
Keywords: lemon blueberry scones, fluffy scones, vanilla glaze, easy scone recipe, brunch recipe, homemade scones