Lemon Blueberry Scones Vanilla

The sun was just streaming through my kitchen window when I decided to make these scones on a whim—my neighbor had just dropped off a pint of fresh blueberries from her weekend market run, and I had a lonely lemon sitting on the counter. Something about the combination felt like a perfect Sunday morning waiting to happen. I ended up bringing a few warm ones over to her, and we stood in her driveway eating them while she told me about finding the best berry stand at the farmers market.

Last spring my sister came to visit and I made these for her birthday breakfast instead of the usual pancakes. She kept saying she was not hungry, then proceeded to eat three scones while standing at the counter, glaze dripping onto her fingers. Now she texts me every time she spots blueberries on sale to ask if I am making them soon.

Ingredients

• All-purpose flour: The foundation here, giving structure while staying tender—do not pack it down when measuring
• Granulated sugar: Just enough to balance the tartness without making these overly sweet
• Baking powder and baking soda: Together they create that beautiful rise and light flaky texture
• Salt: Do not skip this—it brightens all the flavors and brings everything together
• Lemon zest: This is where all that bright flavor comes from, so zest it right into your flour mixture
• Cold unsalted butter: Keeping it cold is nonnegotiable for flaky scones—cut into small cubes before starting
• Cold heavy cream: Creates tenderness and helps the scones rise properly
• Egg: Adds richness and helps bind everything together
• Vanilla extract: Pure vanilla makes a difference in both the scones and the glaze
• Fresh blueberries: Frozen work too, but fresh ones burst beautifully and do not discolor the dough
• Powdered sugar: Sifting this first prevents any lumps in your glaze
• Milk or cream: Adjust this to get your glaze to the perfect consistency

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper so nothing sticks later

Whisk the dry ingredients:

In a large bowl combine flour, sugar, baking powder, baking soda, salt, and that fragrant lemon zest

Work in the butter:

Add cold butter and cut it into the flour until it looks like coarse crumbs with some pea sized pieces remaining

Mix the wet ingredients:

Whisk together the cream, egg, and vanilla until combined

Bring it together:

Pour the wet mixture into the dry and stir gently just until combined—some dry spots are okay

Add the berries:

Fold in the blueberries as gently as you can to avoid smashing them

Shape the dough:

Turn onto a floured surface and pat into a disc about 1 inch thick

Cut and arrange:

Slice into 8 wedges and place on your prepared baking sheet

Add the finishing touch:

Brush the tops with a little extra cream for that golden finish

Bake until golden:

Let them bake for 18 to 22 minutes until they are beautifully browned

Make the glaze:

Whisk together powdered sugar, milk, and vanilla until smooth

Glaze and serve:

Drizzle over the cooled scones and enjoy the way it sets into a sweet finish

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My daughter now asks to help pat the dough into a circle every time, and she has perfected the art of brushing the cream on top without getting it everywhere. These scones have become our weekend language.

Making Them Ahead

You can cut the wedges and freeze them unbaked on a parchment lined sheet, then transfer to a bag. Bake from frozen, adding a few extra minutes to the time.

Storage Secrets

These really are best the first day, but if you need to store them, wrap individually and reheat gently. The glaze might get a little sticky but that is part of their charm.

Serving Ideas

I love serving these warm while the glaze is still slightly soft. They pair beautifully with a cup of tea and good conversation.

• Try adding a handful of white chocolate chips along with the blueberries
• Swap the lemon for orange zest and use cranberries instead
• Freeze extra glaze in a small bag for quick scones another day

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There is something deeply satisfying about pulling a tray of golden scones from the oven, drizzling that sweet glaze, and watching everyone gather around. Hope these become part of your weekend story too.

Common Questions

→ What type of flour is best for these scones?

All-purpose flour provides the right structure and tenderness for these scones, ensuring a light and flaky texture.

→ Can I use frozen blueberries in the dough?

Yes, use frozen blueberries directly without thawing to prevent discoloration and maintain their shape during baking.

→ How is the vanilla glaze prepared?

The glaze is made by whisking powdered sugar with milk or cream and pure vanilla extract until smooth and pourable.

→ What is the best way to cut the scones for even baking?

Pat the dough into a circle about 7–8 inches wide and 1 inch thick, then cut into 8 equal wedges for uniform baking.

→ Can these scones be stored for later consumption?

They are best enjoyed the day they are baked but can be stored in an airtight container for up to 2 days without losing freshness.

→ How can I enhance the lemon flavor in the glaze?

Add a half teaspoon of lemon extract to the glaze mixture for a more pronounced citrus note.