These Blueberry Vanilla Bean Scones With Lemon Glaze are perfect for Spring! Studded with jammy blueberries and topped with a bright lemon glaze.
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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
Zucchini Fritter Benedict with Herbed Greek Yogurt Hollandaise
- Fresh fruit salad
- Lightly dressed greens
Tools To Make Blueberry Vanilla Bean Scones
Other Baked Good Recipes To Try:
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Blueberry Vanilla Bean Scones With Lemon Glaze
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!
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