These Blueberry Vanilla Bean Scones With Lemon Glaze are perfect for Spring! Studded with jammy blueberries and topped with a bright lemon glaze.
I’ve linked a few products in this post that are affiliate links. Note that I may receive a small commission. Please read the fulldisclosure policy.
Blueberry Vanilla Bean Scones With Lemon Glaze
Spring is my seasonal prompt to bake scones.
Every year when the birds start to chirp, the sun shines a little brighter, and my windows are opened to let the cool spring air in, I get a hankering to bake scones. This ritual began in 2011 when I lived in my tiny 800 square foot apartment in Uptown Minneapolis. I would also argue that it was when the first inklings of starting a food blog began (I didn’t start this site until 2016).
These Blueberry Vanilla Bean Scones with Lemon Glaze are a perfect flavor combination for warmer days. Serve them with brunch or simply as an afternoon treat with a cup of tea. These are so simple to make! Read on to learn more about the recipe.
Ingredients
For the blueberry vanilla bean scones:
Cake flour
Sugar
Baking powder
Salt
Cold butter cut in to small pieces
Vanilla bean split, flesh scraped out with a paring knife (alternatively use 1/2 tsp vanilla extract)
Egg
Heavy whipping cream
Blueberries
Lemon zest
For the lemon glaze:
Powdered sugar
Heavy cream
Fresh squeezed lemon juice
Lemon zest
How To Make Blueberry Vanilla Bean Scones
For the scones:
Preheat oven to 450 degrees.
Add flour, sugar, baking powder, and salt to a food processor. Pulse a few times to combine, then add the butter. Pulse again until the mixture is combined – it will resemble sand.
Add in egg, vanilla bean or extract, and 3/4 cup heavy cream, pulse to combine. The dough will be pretty sticky.
Remove blade from food processor, and fold in blueberries and lemon zest with a spatula.
Turn dough out onto a floured surface. Knead lightly – you’ll need extra flour for this! Form into a roughly 8-10 inch round. Slice in half, into quarters, then into eighths.
Place scones on a baking sheet lined with parchment paper or a baking Silpat. Bake for 11 minutes, or until golden brown. Transfer to a cooling rack and cool completely before topping with the glaze.
For the lemon glaze:
Add powdered sugar to a medium bowl. As you whisk, slowly drizzle in heavy cream until mixture is combined. Add the lemon juice and zest and mix to combine.
Add glaze to a piping bag (a ziplock bag works fine too!), and snip a very small corner from the bag. Squeeze the glaze in a back and forth motion over each completely cooled scone.
Scones will keep for 2 two days at room temperature. Refrigerating the scones will lengthen their shelf life, although the texture may be impacted. Best to enjoy within 2 days of making these!
Ways To Make This Scone Recipe Your Own
This scone recipe can be a blank canvas for your favorite flavors! Omit the lemon and blueberries and swap in your favorite fruit, nut, extract, and spices! A few ideas to consider:
- Chocolate Peanut Butter Chip: Add 1/4 cup peanut butter chips and 1 tablespoon of cocoa powder
- Strawberry Almond: Add 1/2 cup chopped strawberries, 1/4 teaspoon almond extract, and top with sliced almonds and sanding sugar
- Pistachio Citrus: Add 1/2 cup chopped shelled pistachios and orange and lemon zest
What To Serve With Scones
Scones are a lovely addition to any breakfast or brunch table. Here are some suggestions for what you could serve them alongside:
- Asparagus and Feta Frittata
Herby Cloud Eggs with Prosciutto
Zucchini Fritter Benedict with Herbed Greek Yogurt Hollandaise
The Lavender French 75
- Fresh fruit salad
- Lightly dressed greens
Tools To Make Blueberry Vanilla Bean Scones
Other Baked Good Recipes To Try:
Fresh Strawberry Scones With Vanilla Bean Glaze
Super Tender Almond Poppyseed Muffins
Pumpkin Cream Cheese Muffins
Mom’s Rhubarb Muffins
The Very Best Banana Bread
Tried it? Loved it? Share it!
Tried this recipe for my Blueberry Vanilla Bean Scones and loved it? Use the hashtag #sohappyyoulikedit and tag @sohappyyoulikedit on social media so I can see your creations!
Let’s be friends! Find me on Instagram, Facebook, and Pinterest. Don’t forget to check out my YouTube Channel!
Print Recipe
Blueberry Vanilla Bean Scones With Lemon Glaze
These Blueberry Vanilla Bean Scones with Lemon Glaze are bursting with flavor and lightly sweet. Perfect for brunch!
Prep Time10 minutes mins
Cook Time11 minutes mins
Cooling Time45 minutes mins
Course: Breakfast
Cuisine: American
Keyword: Blueberries, Breakfast, Brunch, Scones
Servings: 8 scones
Ingredients
For the blueberry vanilla bean scones:
- 2 cups cake flour
- 2 Tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 5 Tbsp cold butter cut in to small pieces
- 1 vanilla bean split, flesh scraped out with a paring knife (alternatively use 1/2 tsp vanilla extract)
- 1 egg
- 3/4 cup heavy whipping cream
- 1/2 cup blueberries
- 1/2 tsp lemon zest
For the lemon glaze:
- 1/2 cup powdered sugar
- 1 Tbsp cream
- 1 1/2 tsp fresh squeezed lemon juice
- 1/2 tsp lemon zest
Instructions
For the scones:
Preheat oven to 450 degrees.
Add flour, sugar, baking powder, and salt to a food processor. Pulse a few times to combine, then add the butter. Pulse again until the mixture is combined - it will resemble sand.
Add in egg, vanilla bean or extract, and 3/4 cup heavy cream, pulse to combine. The dough will be pretty sticky.
Remove blade from food processor, and fold in blueberries and lemon zest with a spatula.
Turn dough out onto a floured surface. Knead lightly - you'll need extra flour for this! Form into a roughly 8-10 inch round. Slice in half, into quarters, then into eighths.
Place scones on a baking sheet lined with parchment paper or a baking Silpat. Bake for 11 minutes, or until golden brown. Transfer to a cooling rack and cool completely before topping with the glaze.
For the lemon glaze:
Add powdered sugar to a medium bowl. As you whisk, slowly drizzle in heavy cream until mixture is combined. Add the lemon juice and zest and mix to combine.
Add glaze to a piping bag (a ziplock bag works fine too!), and snip a very small corner from the bag. Squeeze the glaze in a back and forth motion over each completely cooled scone.
Scones will keep for 2 two days at room temperature. Refrigerating the scones will lengthen their shelf life, although the texture may be impacted. Best to enjoy within 2 days of making these!
