Lemon Blueberry Scones Vanilla (Printable)
Buttery scones bursting with lemon flavor and blueberries, finished with a smooth vanilla glaze.
# What You'll Need:
→ Scones
01 - 2 cups all-purpose flour (250 g)
02 - 1/3 cup granulated sugar (65 g)
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - Zest of 1 large lemon
07 - 1/2 cup cold unsalted butter, cubed (115 g)
08 - 2/3 cup cold heavy cream (5.4 fl oz / 160 ml), plus extra for brushing
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract
11 - 1 cup fresh blueberries (150 g), or frozen unthawed
→ Vanilla Glaze
12 - 1 cup powdered sugar, sifted (120 g)
13 - 2 tablespoons milk or cream
14 - 1/2 teaspoon pure vanilla extract
# How-To Steps:
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.
03 - Add cold butter cubes to the dry ingredients. Use a pastry blender or fingertips to cut in the butter until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together cold heavy cream, egg, and vanilla extract.
05 - Pour the wet ingredients into the dry mixture. Stir gently until just combined; avoid overmixing.
06 - Gently fold fresh or frozen blueberries into the dough using a spatula.
07 - Turn the dough onto a lightly floured surface. Pat into a 7-inch diameter circle about 3/4 inch thick.
08 - Cut the dough circle into 8 equal wedges and transfer them onto the prepared baking sheet.
09 - Lightly brush the tops of each wedge with heavy cream.
10 - Bake the scones for 18 to 20 minutes until they are golden brown. Remove and cool on a wire rack.
11 - Whisk together powdered sugar, milk (or cream), and vanilla extract until smooth.
12 - Drizzle the vanilla glaze over the cooled scones before serving.
# Expert Advice:
01 -
- They're foolproof once you know the secret: barely mix the dough and your scones stay tender, not tough.
- Fresh lemon zest makes them taste like a bakery trip without the bakery price tag.
- Frozen blueberries work just as well and won't turn your dough purple, which is a game-changer.
02 -
- Overmixing is the enemy—it develops gluten and turns your scones tough instead of tender, so show restraint even if it feels like you haven't done enough.
- Frozen blueberries stay intact because they're too hard to crush, while fresh ones can bleed if you're not gentle, so keep them frozen and fold gently.
03 -
- A microplane grater gives you fluffy, fine lemon zest that distributes evenly—a box grater can leave big pieces that feel harsh.
- If you want extra texture and a subtle poppy-seed flavor, fold in a teaspoon of poppy seeds with the blueberries—it's unexpected and perfect with Earl Grey tea.