Lemon Blueberry Scones Vanilla (Printable Version)

Tender, buttery scones with fresh blueberries and lemon zest, finished with a sweet vanilla glaze.

# What You Need:

→ For the Scones

01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 tablespoon finely grated lemon zest
07 - 1/2 cup cold unsalted butter, cubed
08 - 3/4 cup cold heavy cream, plus extra for brushing
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract
11 - 1 cup fresh blueberries

→ For the Vanilla Glaze

12 - 1 cup powdered sugar, sifted
13 - 2–3 tablespoons milk or heavy cream
14 - 1/2 teaspoon pure vanilla extract

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest until well combined.
03 - Add the cold butter to the flour mixture. Cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
04 - In a small bowl, whisk together the cream, egg, and vanilla extract until smooth.
05 - Add the wet ingredients to the dry mixture. Stir gently just until combined. Do not overmix.
06 - Gently fold in the blueberries until evenly distributed throughout the dough.
07 - Turn the dough onto a lightly floured surface. Pat into a 7–8 inch circle, about 1 inch thick.
08 - Cut the dough circle into 8 wedges. Transfer to the prepared baking sheet, spacing slightly apart.
09 - Brush the tops of the scones with a little extra cream for a golden finish.
10 - Bake for 18–22 minutes, or until golden brown and cooked through. Cool on a wire rack.
11 - While scones cool, whisk together powdered sugar, milk, and vanilla for the glaze until smooth and pourable.
12 - Drizzle glaze over cooled scones before serving.

# Expert Advice:

01 -
  • The lemon zest makes these taste like sunshine, while the blueberries burst with juicy sweetness in every bite
  • These come together faster than you would think, and the glaze makes them feel special without being fussy
02 -
  • Overworking the dough makes tough scones—gentle mixing is your friend here
  • If using frozen berries do not thaw them first or they will turn your dough blue
03 -
  • Use a box grater to quickly incorporate frozen butter into the flour if you do not have a pastry cutter
  • The scones are done when a toothpick comes out clean but they still feel slightly soft to the touch

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