50+ Must-Try Easter Brunch Pastry Recipes for Every Taste

Easter is a time for family gatherings, festive meals, and of course, delightful pastries that set the perfect tone for a spring brunch.

Whether you’re hosting a large family gathering or enjoying a quiet morning with loved ones, Easter brunch isn’t complete without a table full of sweet and savory pastries.

From buttery croissants to fruit-filled scones, the options are endless when it comes to creating pastries that will impress your guests and tantalize their taste buds.

In this article, we’ve curated 50+ Easter Brunch Pastry Recipes to ensure your celebration is both delicious and memorable.

These recipes are filled with fresh spring ingredients like berries, citrus, and almond, ensuring there’s something for everyone, no matter their preference.

Whether you’re looking to bake from scratch or cheat with ready-made dough, these pastries will take your Easter brunch to the next level.

50+ Must-Try Easter Brunch Pastry Recipes for Every Taste

Easter brunch is all about bringing together the warmth of family, the joy of the season, and of course, an array of mouthwatering pastries.

With 50+ Easter Brunch Pastry Recipes at your fingertips, you’ll never run out of inspiration for this year’s celebration.

From flaky croissants to decadent cinnamon rolls, each recipe offers something unique, ensuring your brunch spread will be a hit with both adults and kids alike.

As you prepare to gather around the table this Easter, these pastries will not only fill your home with enticing aromas but also create lasting memories that will have everyone eagerly anticipating next year’s brunch.

Lemon Ricotta Danish Pastry

This Lemon Ricotta Danish Pastry combines the tanginess of lemon with the creamy richness of ricotta cheese, making it a showstopper for any Easter brunch. The buttery, flaky layers of puff pastry cradle the silky filling, creating a perfect balance of sweetness and tartness. Ideal for springtime, this pastry is not only visually stunning but also bursting with fresh, vibrant flavors.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 cup ricotta cheese
• 1/4 cup granulated sugar
• 1 egg yolk
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1 tbsp fresh lemon juice
• 1/4 cup powdered sugar (for glaze)
• 1-2 tbsp milk

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry and cut it into squares or rectangles. Gently score a smaller rectangle inside each piece without cutting all the way through.
3. In a bowl, mix the ricotta cheese, granulated sugar, egg yolk, vanilla extract, lemon zest, and lemon juice until smooth.
4. Spoon the ricotta mixture into the center of each pastry square.
5. Bake for 15-18 minutes or until the pastry is golden brown and puffed.
6. Once cool, mix powdered sugar with milk to create a glaze and drizzle over the pastries.

The Lemon Ricotta Danish Pastry is a light yet indulgent treat that captures the essence of spring. Whether paired with coffee or a mimosa, this pastry will leave your guests raving and your brunch table looking elegant.

Carrot Cake Puff Pastry Twists

Easter wouldn’t be complete without a nod to carrots, and these Carrot Cake Puff Pastry Twists are the perfect homage. Filled with a cinnamon-spiced carrot and cream cheese mixture, these twists are flaky, creamy, and utterly irresistible. Their playful shape and rich flavors make them an instant crowd-pleaser.

Ingredients:

• 1 sheet puff pastry, thawed
• 1/2 cup grated carrots
• 1/4 cup brown sugar
• 1 tsp ground cinnamon
• 1/4 cup cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry and spread the softened cream cheese on one half. Sprinkle with grated carrots, brown sugar, and cinnamon.
3. Fold the other half of the pastry over the filling and press gently to seal.
4. Cut the pastry into 1-inch strips, twist each strip, and place on the baking sheet. Brush with egg wash.
5. Bake for 12-15 minutes or until golden brown.
6. Dust with powdered sugar before serving.

The Carrot Cake Puff Pastry Twists deliver the comforting flavors of carrot cake in a flaky, fun-to-eat form. They’re perfect for adding a touch of whimsy and nostalgia to your Easter brunch spread.

Strawberry Cream Cheese Easter Croissants

Celebrate Easter with the vibrant sweetness of strawberries paired with the creamy decadence of cream cheese in these Strawberry Cream Cheese Easter Croissants. These pastries are light, buttery, and filled with a luscious strawberry-cream cheese mixture. Quick to assemble yet elegant, they’re a delightful addition to any festive brunch.

Ingredients:

• 1 can refrigerated crescent roll dough
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract
• 1/2 cup fresh strawberries, diced
• 1 tbsp sugar
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth.
3. In a separate bowl, toss diced strawberries with sugar.
4. Roll out crescent dough and place a dollop of cream cheese mixture and a few strawberry pieces on the wide end of each triangle. Roll up the dough into croissant shapes.
5. Brush the croissants with egg wash and bake for 10-12 minutes or until golden brown.
6. Cool slightly before serving, and optionally drizzle with a powdered sugar glaze.

The Strawberry Cream Cheese Easter Croissants offer a beautiful pop of color and a burst of flavor that perfectly complements the joy of Easter. Their simplicity and taste will make them a go-to recipe for many celebrations to come.

Raspberry Almond Danish Pastry

This Raspberry Almond Danish Pastry combines the richness of almond paste with the tartness of fresh raspberries, wrapped in a golden, buttery puff pastry. It’s an elegant, visually striking pastry that’s perfect for Easter brunch. The almond filling adds a nutty depth that complements the fruity raspberry flavor, making it a sophisticated yet simple treat.

Ingredients:

• 1 sheet puff pastry, thawed
• 1/2 cup almond paste
• 1/4 cup powdered sugar
• 1 egg yolk
• 1 tsp vanilla extract
• 1/2 cup fresh raspberries
• 1 egg, beaten (for egg wash)
• 1 tbsp sliced almonds (optional, for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry and cut it into squares or rectangles.
3. In a small bowl, mix almond paste, powdered sugar, egg yolk, and vanilla extract until smooth.
4. Spread the almond paste mixture in the center of each puff pastry square, leaving a border around the edges.
5. Add fresh raspberries on top of the almond paste filling.
6. Fold the edges of the pastry over the filling to create a rectangular shape, folding the corners in slightly.
7. Brush with the beaten egg and sprinkle with sliced almonds.
8. Bake for 15-18 minutes, or until the pastry is golden and puffed.

The Raspberry Almond Danish Pastry is a beautiful and indulgent addition to your Easter spread. The sweetness of raspberries and richness of almond paste create an irresistible combination, while the crispy, buttery puff pastry provides the perfect texture contrast.

Blueberry Lemon Scones

These Blueberry Lemon Scones are bursting with juicy blueberries and bright lemon zest, making them a refreshing and delicious pastry perfect for an Easter brunch. With their crumbly texture and slightly tangy glaze, they’re sure to become a new favorite. They’re easy to make and bake quickly, making them an ideal choice for a festive morning.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1 cup fresh blueberries
• 1 egg
• 1/2 cup heavy cream
• Zest of 1 lemon
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract
• 1/4 cup powdered sugar (for glaze)
• 1-2 tsp milk (for glaze)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add the cold butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Stir in the fresh blueberries, lemon zest, lemon juice, egg, and heavy cream. Mix until just combined.
5. Turn the dough onto a lightly floured surface and gently pat it into a circle. Cut into 8 wedges and place them on the prepared baking sheet.
6. Bake for 15-18 minutes or until golden brown.
7. While the scones bake, mix powdered sugar with milk to make a glaze. Drizzle the glaze over the warm scones after they cool slightly.

These Blueberry Lemon Scones bring a delightful burst of flavor with each bite. The tangy lemon and sweet blueberries create a fresh, spring-like treat that pairs perfectly with coffee or tea. Their tender crumb and zesty glaze make them the perfect addition to any Easter brunch.

Apricot Almond Croissants

These Apricot Almond Croissants bring a rich and fruity twist to the classic croissant. With a creamy almond filling and a touch of sweet apricot preserves, these pastries are perfect for an Easter brunch. The buttery croissant dough, combined with the crunchy almond topping, provides a satisfying contrast in both texture and flavor.

Ingredients:

• 1 can crescent roll dough
• 1/4 cup almond paste
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract
• 1/4 cup apricot preserves
• 1 egg, beaten (for egg wash)
• 1/4 cup sliced almonds (for topping)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Unroll the crescent roll dough and separate the triangles.
3. In a bowl, mix the almond paste, powdered sugar, and vanilla extract until smooth.
4. Spread a small amount of apricot preserves on each crescent roll triangle. Add a spoonful of the almond paste mixture on top of the preserves.
5. Roll up each crescent and place them on the prepared baking sheet.
6. Brush with the beaten egg and sprinkle sliced almonds on top.
7. Bake for 12-15 minutes or until golden brown and puffed.

These Apricot Almond Croissants offer a decadent combination of almond cream and fruity sweetness, making them the perfect treat for your Easter brunch. The crisp, golden croissant dough provides the perfect vessel for the rich, flavorful filling, leaving guests craving more.

Cinnamon Roll Braid

A twist on the classic cinnamon roll, this Cinnamon Roll Braid combines layers of buttery dough, a rich cinnamon-sugar filling, and a sweet glaze, all braided into a beautiful, golden pastry. It’s perfect for Easter brunch, offering a visually stunning centerpiece that tastes just as good as it looks. This braid is a fun and impressive way to enjoy cinnamon rolls in a new form.

Ingredients:

• 1 sheet puff pastry, thawed
• 1/4 cup unsalted butter, melted
• 1/2 cup brown sugar
• 2 tbsp ground cinnamon
• 1/4 cup chopped pecans (optional)
• 1 egg, beaten (for egg wash)
• 1/4 cup powdered sugar (for glaze)
• 1-2 tsp milk (for glaze)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry on a floured surface. Brush with melted butter.
3. In a small bowl, combine brown sugar and cinnamon. Sprinkle this mixture evenly over the pastry. Add chopped pecans if desired.
4. Carefully slice the dough lengthwise into three strips.
5. Braid the three strips together, pinching the ends to seal them. Place the braided pastry on the prepared baking sheet.
6. Brush the top with the beaten egg and bake for 20-25 minutes or until golden brown.
7. In a small bowl, mix powdered sugar with milk to create a glaze. Drizzle over the cooled braid before serving.

The Cinnamon Roll Braid offers all the comfort of cinnamon rolls with a beautiful braided presentation. Its perfect balance of sweetness, spice, and buttery layers makes it a crowd-pleasing addition to any Easter brunch. Whether enjoyed as a dessert or a morning treat, it’s sure to become a family favorite.

Chocolate Hazelnut Puff Pastry Pinwheels

These Chocolate Hazelnut Puff Pastry Pinwheels are a decadent, easy-to-make pastry that blends rich chocolate with creamy hazelnut spread. The flaky puff pastry and swirl shape make them visually stunning and perfect for serving at Easter brunch. With a perfect balance of sweet chocolate and nutty hazelnut, these pinwheels are sure to impress your guests.

Ingredients:

• 1 sheet puff pastry, thawed
• 1/4 cup chocolate hazelnut spread (like Nutella)
• 1/4 cup chopped hazelnuts
• 1 egg, beaten (for egg wash)
• Powdered sugar (for dusting)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry on a floured surface. Spread a thin layer of chocolate hazelnut spread over the entire sheet.
3. Sprinkle chopped hazelnuts evenly on top of the spread.
4. Roll the pastry tightly from one end to form a log.
5. Slice the rolled pastry into 1-inch pinwheels and place them on the prepared baking sheet.
6. Brush with the beaten egg for a glossy finish.
7. Bake for 12-15 minutes, or until golden brown and puffed.
8. Dust with powdered sugar before serving.

These Chocolate Hazelnut Puff Pastry Pinwheels are indulgent, flaky, and full of rich flavor. Perfect for Easter brunch, their sweet chocolate and nutty hazelnut filling make them a delightful treat that’s both elegant and easy to prepare. A sure way to satisfy your guests’ sweet tooth!

Peach Danish Pastry

The Peach Danish Pastry is a delightful, fruity pastry that showcases the sweetness of ripe peaches wrapped in flaky, buttery dough. The peach filling, combined with a touch of cream cheese, creates a luscious, creamy texture, while the golden pastry adds a satisfying crunch. Perfect for spring and Easter, this pastry offers a taste of fresh fruit in every bite.

Ingredients:

• 1 sheet puff pastry, thawed
• 1/2 cup cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract
• 1 cup fresh peaches, diced (or use canned peaches, drained)
• 1 egg, beaten (for egg wash)
• 1 tbsp honey (optional, for drizzling)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry and cut it into squares or rectangles.
3. In a bowl, mix softened cream cheese, powdered sugar, and vanilla extract until smooth.
4. Spoon a dollop of the cream cheese mixture into the center of each pastry square.
5. Top with diced peaches and gently fold the edges of the pastry over the filling.
6. Brush the edges of the pastry with beaten egg and bake for 15-18 minutes, or until the pastry is golden brown and puffed.
7. Drizzle with honey before serving, if desired.

The Peach Danish Pastry is a delightful spring treat that brings a burst of fruity sweetness to your Easter brunch. The smooth cream cheese filling and fresh peaches are complemented perfectly by the crispy, golden pastry. Whether you’re serving it for dessert or as a mid-morning snack, this pastry is sure to become a favorite.

Lemon Poppy Seed Muffins

These Lemon Poppy Seed Muffins are a bright, zesty, and delicious addition to your Easter brunch spread. With a refreshing lemon flavor and the slight crunch of poppy seeds, these muffins are light, fluffy, and bursting with citrus goodness. The tangy glaze drizzled on top adds a sweet finish that will make these muffins a crowd-pleaser for your springtime celebration.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tbsp poppy seeds
• 2 large eggs
• 1/2 cup buttermilk
• 1/4 cup unsalted butter, melted
• 1 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract
• 1/2 cup powdered sugar (for glaze)
• 2 tbsp fresh lemon juice (for glaze)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, and poppy seeds.
3. In another bowl, beat the eggs and combine with buttermilk, melted butter, lemon zest, lemon juice, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick comes out clean.
7. While the muffins cool, mix powdered sugar and lemon juice to make a glaze. Drizzle the glaze over the cooled muffins.

These Lemon Poppy Seed Muffins are perfect for adding a fresh and citrusy flavor to your Easter brunch. The combination of zesty lemon and crunchy poppy seeds makes them a delightful treat, while the sweet lemon glaze adds the perfect finishing touch.

Strawberry Shortcake Biscuits

Nothing says spring like Strawberry Shortcake Biscuits. These flaky, tender biscuits are the perfect base for fresh, juicy strawberries and a dollop of whipped cream. The sweetness of the strawberries combined with the buttery biscuits makes this a simple yet luxurious pastry, ideal for Easter brunch. It’s a delicious way to celebrate the start of strawberry season.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 2/3 cup heavy cream
• 1 tsp vanilla extract
• 2 cups fresh strawberries, sliced
• 2 tbsp sugar (for macerating strawberries)
• 1 cup heavy cream (for whipped cream)
• 2 tbsp powdered sugar (for whipped cream)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine flour, sugar, baking powder, and salt.
3. Cut in the cold butter until the mixture resembles coarse crumbs.
4. Add the heavy cream and vanilla extract, stirring until just combined.
5. Turn the dough out onto a floured surface and gently knead it until it comes together. Pat the dough into a 1-inch thick rectangle and cut into rounds using a biscuit cutter.
6. Place the biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
7. While the biscuits bake, toss the sliced strawberries with sugar and set aside to macerate.
8. Whip the heavy cream with powdered sugar until stiff peaks form.
9. To assemble, split the biscuits in half, spoon some strawberries on the bottom half, top with whipped cream, and place the other half of the biscuit on top.

Strawberry Shortcake Biscuits are the quintessential springtime dessert, perfect for Easter brunch. The tender, flaky biscuits, combined with sweet strawberries and rich whipped cream, create a mouthwatering treat that will have your guests coming back for seconds.

Maple Pecan Twist Pastry

This Maple Pecan Twist Pastry is a delightful, caramelized pastry that combines the sweetness of maple syrup with crunchy pecans. The golden, twisted dough is filled with a syrupy, nutty mixture, making it a rich and decadent treat for Easter brunch. The savory aroma and crispy, sugary crust will make this pastry a star of your spring celebration.

Ingredients:

• 1 sheet puff pastry, thawed
• 1/4 cup maple syrup
• 1/4 cup brown sugar
• 1/2 cup chopped pecans
• 1/4 tsp ground cinnamon
• 1 egg, beaten (for egg wash)
• 1 tbsp powdered sugar (optional, for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry on a floured surface.
3. In a small saucepan, combine maple syrup, brown sugar, cinnamon, and chopped pecans. Cook over medium heat until the sugar dissolves and the mixture thickens slightly.
4. Spread the maple syrup mixture evenly over the puff pastry, leaving a small border around the edges.
5. Cut the pastry into strips and twist each strip into a spiral shape.
6. Place the twisted pastries on the prepared baking sheet and brush with the beaten egg.
7. Bake for 15-20 minutes, or until golden brown and puffed.
8. Once cooled, dust with powdered sugar, if desired.

The Maple Pecan Twist Pastry is an indulgent, sweet pastry with a crispy texture and a delightful maple-pecan filling. It’s perfect for Easter brunch, bringing together the warmth of maple syrup and the crunch of toasted pecans in a flaky, buttery package. This pastry is sure to be a hit with your guests.

Raspberry Almond Croissants

These Raspberry Almond Croissants are a rich and indulgent treat for Easter brunch, combining the buttery, flaky layers of a traditional croissant with a sweet almond paste filling and a tangy raspberry jam center. The croissants are topped with a light almond glaze and toasted slivers of almonds for added texture and flavor. This delightful pastry brings together the perfect balance of sweetness and richness, making it an irresistible centerpiece for your celebration.

Ingredients:

• 1 package puff pastry, thawed
• 1/2 cup almond paste
• 1/4 cup powdered sugar
• 2 tbsp unsalted butter, softened
• 1/4 tsp vanilla extract
• 1/4 cup raspberry jam
• 1 egg, beaten (for egg wash)
• 2 tbsp sliced almonds
• 1 tbsp powdered sugar (for glaze)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry and cut it into squares.
3. In a small bowl, mix almond paste, powdered sugar, butter, and vanilla extract until smooth and creamy.
4. Spread a small amount of raspberry jam in the center of each pastry square, then spoon the almond paste mixture on top.
5. Fold the corners of the pastry toward the center to create a pocket.
6. Brush the croissants with the beaten egg and sprinkle with sliced almonds.
7. Bake for 15-18 minutes, or until golden brown and puffed.
8. Once baked, drizzle with powdered sugar glaze for an extra touch of sweetness.

These Raspberry Almond Croissants are a show-stopping addition to your Easter brunch. The buttery, flaky croissant dough paired with the almond paste and raspberry jam creates a flavor combination that is both rich and refreshing. These croissants are perfect for an elegant and delicious celebration!

Orange Cinnamon Rolls with Cream Cheese Glaze

These Orange Cinnamon Rolls with Cream Cheese Glaze bring a citrusy twist to the classic cinnamon roll, offering a fresh, tangy flavor alongside the familiar sweet cinnamon-spiced filling. The addition of orange zest and juice enhances the richness of the dough and adds a bright, zesty note. Topped with a smooth, creamy glaze, these rolls are a fantastic way to start Easter morning on a sweet note.

Ingredients:

• 1 package refrigerated cinnamon roll dough (or homemade dough)
• Zest of 1 orange
• 2 tbsp fresh orange juice
• 1/2 cup cream cheese, softened
• 1/4 cup powdered sugar
• 2 tbsp butter, softened
• 1/4 tsp vanilla extract
• 2 tbsp milk

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. Unroll the cinnamon roll dough and spread orange zest and juice over the dough. Roll up the dough as usual and cut into rolls.
3. Place the rolls in the prepared baking dish and bake for 20-25 minutes, or until golden brown.
4. While the rolls bake, beat the cream cheese, powdered sugar, butter, vanilla extract, and milk together until smooth.
5. Once the rolls are done, let them cool slightly before drizzling with the cream cheese glaze.
6. Serve warm for a sweet and citrusy start to your Easter brunch.

The Orange Cinnamon Rolls with Cream Cheese Glaze offer a delightful twist on a beloved classic. The tangy orange zest paired with the smooth cream cheese glaze makes these rolls a perfect sweet treat for Easter. They are sure to be a hit at your brunch table, combining the comfort of cinnamon rolls with a refreshing citrus flavor.

Blueberry Lemon Scones

These Blueberry Lemon Scones are a perfect balance of tart and sweet, with fresh blueberries and a burst of lemon zest infused into the tender scone dough. The scones are buttery and flaky, with a slight sweetness from the berries and a hint of citrus that brightens every bite. They are topped with a light lemon glaze, making them an elegant yet simple pastry for your Easter brunch.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 cup fresh blueberries
• Zest of 1 lemon
• 1/2 cup heavy cream
• 1 egg, beaten
• 1 tsp vanilla extract
• 1 tbsp lemon juice (for glaze)
• 1/2 cup powdered sugar (for glaze)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine flour, sugar, baking powder, and salt.
3. Cut in the cold butter until the mixture resembles coarse crumbs.
4. Gently fold in the blueberries and lemon zest.
5. In a separate bowl, mix heavy cream, egg, and vanilla extract, then add to the dry ingredients. Stir until just combined.
6. Turn the dough out onto a floured surface and gently pat it into a round disk about 1 inch thick. Cut the dough into wedges and place them on the prepared baking sheet.
7. Bake for 18-20 minutes, or until golden brown.
8. While the scones cool, whisk together lemon juice and powdered sugar to make the glaze. Drizzle over the scones before serving.

These Blueberry Lemon Scones are light, fluffy, and bursting with the fresh flavors of blueberries and citrus. The tangy lemon glaze adds the perfect finishing touch. These scones make for a sophisticated yet simple addition to any Easter brunch spread, offering a refreshing taste of spring.

Note: More recipes are coming soon!