Go Back
A cooling rack topped with scones that have been drizzled with icing
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
Cook Time11 minutes
Cooling Time45 minutes
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!