Lemon Blueberry Scones Vanilla (Printable Version)

Tender, buttery scones with blueberries and lemon, topped with a sweet vanilla glaze, perfect for breakfast or tea.

# What You'll Need:

→ 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 - Zest of 1 large lemon
07 - 1/2 cup cold unsalted butter, cubed
08 - 2/3 cup cold heavy cream, plus additional for brushing
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract
11 - 1 cup fresh blueberries (or frozen, unthawed)

→ Vanilla Glaze

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

# Step-by-Step:

01 - Preheat oven to 400°F and 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 and cut in using a pastry blender or fingertips until mixture resembles coarse crumbs.
04 - In a separate bowl, whisk heavy cream, egg, and vanilla extract until blended.
05 - Pour wet ingredients into dry mixture and stir gently until just combined without overmixing.
06 - Gently fold blueberries into the dough using a spatula.
07 - Turn dough onto a lightly floured surface and pat into a 7-inch circle about 3/4 inch thick.
08 - Cut dough into 8 wedges and transfer to the prepared baking sheet.
09 - Lightly brush scone tops with heavy cream.
10 - Bake 18 to 20 minutes until golden brown, then cool on a wire rack.
11 - Whisk powdered sugar, milk or cream, and vanilla extract until smooth.
12 - Drizzle glaze over cooled scones before serving.

# Expert Advice:

01 -
  • They come together in under an hour, which means you can have warm scones on the table before anyone's finished their first cup of coffee.
  • The ratio of butter to flour creates this tender, almost melting texture that store-bought scones can't touch.
  • Lemon and blueberry is the kind of flavor combination that feels fancy but tastes like summer simplicity.
02 -
  • Frozen blueberries are your secret weapon—they don't bleed and actually give you better texture in the finished scone.
  • If your dough starts to warm up while you're working, refrigerate it for 10 minutes; warm dough spreads instead of rising.
  • Don't skip sifting the powdered sugar for the glaze, or you'll end up with tiny lumps that catch on your teeth.
03 -
  • Keep everything cold until the moment you bake—cold ingredients are what separate tender scones from tough ones.
  • If you don't have a pastry blender, two forks or even your fingertips work; just work quickly so the butter doesn't soften.

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